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"[...]Manning transferred some of his Clancy's dishes to his new menu, most significantly the fried oysters with spinach and Brie. The melted cheese oozes out from its rinds to glaze the oysters and pool between them, and if it weren't already so familiar this irresistible appetizer would probably count as the most innovative dish at Annunciation. [...] I'm more inclined to start with a crabmeat salad, the huge lumps topped with a Green Goddess-style dressing thick with herbs but lightly applied. Then it's on to the oysters Bordelaise — if only to marvel at how fried oysters can stay crisp after being incorporated into an oily pile of spaghetti, garlic and parsley — or maybe the chicken bonne femme. [...]"
- Ian McNulty, www.bestofneworleans.com
"[...]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)
"Overall experience was excellent. Food excellent. Service excellent. Atmosphere very good."
- Rick M.