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"[...]Manning’s chicken Bonne Femme, an evergreen option, isn’t your typical afterthought chicken dish. An airline cut of chicken (half a chicken, boned except for the wing) gets seared skin-side down in clarified butter. The dish is finished in the oven, lifted out of the pan and flipped over and served on a bed of mushrooms, potatoes, bacon, garlic and herbs, along with a jus made from deglazing the pan. “The chicken doesn’t get moved once until it comes out of that pan,” Manning says." The result is a tender and juicy cut of fowl with a heavenly crust of crispy skin." ~Jay Forman, www.myneworleans.com
"New Orleans' best new restaurant of 2013." ~ Brett Anderson, www.nola.com | The Times-Picayune
"[...]Walking into Annunciation Restaurant in the Warehouse District, one is immediately struck by Williams, a maitre d' at the newly renovated and recently opened dining establishment. Clad in red velvet and a plaid bowtie, he's a warm contrast to the spare lines of exposed brick and white marble. Refreshingly eclectic and a showman, he knows how to work a room. "My definition of customer service is that is startes with a smile," said Williams. [...] "I treat everyone special," he said. "No matter what somebody goes through in their life, a single palm to the shoulder will solve a lot." ~ Danielle Del Sol and Emma Boyce, Preservation Magazine (December 2012 Issue)