March 23, 2016
By: Jessica Colley Clarke, Destinations.com
James Beard Award semi-finalist chef Kelly Fields and master baker Lisa White are the duo behind Willa Jean, a New Orleans bakery-restaurant hybrid (opened in collaboration with Nola golden boy, chef John Besh) that has won over locals with decadent, southern-inspired dishes like hot buttered crawfish rolls and blue crab and egg biscuits. This Easter special items are being added to the dynamic brunch menu including a hearty lamb ragu cavatelli with spring peas, carrots, and a poached egg. Don’t miss the bakery counter on your way out—hot cross buns are on offer just for the holiday. 611 O'Keefe Ave; 504-509-7334; willajean.com.