Restaurant review: Beausoleil

From the basket of crispy cracklins that awaits new diners at each table to the sweet orange gelee candies that make their bow at the end of the meal, details are important at Beausoleil. If the atmosphere is traditional, the menu leans toward the contemporary. Boldly sweeping away the longstanding Silver Spoon with a streamlined Creole-inspired concept, General Manager Jeff Conaway and Executive Chef Nathan Gresham left their posts at Galatoire’s Bistro last year to help launch this new restaurant and bar on Jefferson Highway. With partners Michael Boudreaux and Kenny Juban of Juban’s Creole Restaurant, Beausoleil creates a casual atmosphere with a small bar and some serious foodie-friendly options, like a duck confit salad, Stella Artois steamed mussels with chorizo, and a braised leg of rabbit with stewed mustard greens. Click here to see what our secret diners thought of Beausoleil.