Evangeline was included in a list of the ten “best French restaurants to hear bon appétit” put together by Saveur Editor-in-Chief James Oseland for USA Today.
At Evangeline, nose-to-tail dining meets French technique: Think crispy roasted calf brains and roasted beef shins with warm marrow for spreading on crusty bread,” Oseland says. “Dishes are built from the ground up with the highest-quality ingredients and with an eye toward what’s local, seasonal and ripe for experimentation.”
Bravo Eric, Mitch and all the Evangeline crew!