New Orleans Dining Guide 2018: Breakfast

April 25, 2018
By: Ian McNulty, The Advocate 

When chefs tackle bar food, we call it a gastropub. The way Kelly Fields has built up her downtown bakery and café, the term “gastrodiner” seems to fit. Fields, pastry chef for BRG Hospitality, made her name with exquisite desserts. Willa Jean, named for her grandmother, pairs modern design with a menu that can feel as cozy as a creaking back porch. It’s a spot for biscuits with fried chicken and sausage gravy in the morning, composed salads and avocado toast at lunch, a glass of rosé after the workday and a salt-speckled chocolate chip cookie to get you through it. Breakfast, lunch and dinner daily. Read more...