The Quarter - Newtown

It loved so much! we were the last ones, so when we were there, nobody was there and the staff has improved. but eating was amazing! the personal is so friendly. def recommend!

Great service . saw us right next to the bar, with a loud kerl there, so it was little loud for our comfort. ambiance decided not to play a new orleans vibe(there were many paintings) with smooth jazz. be they warned-beignets not like new Orleans-they are heavier and use chocolate and zimt and sugar, in contrast caffe beignet and caffe dumonde in nola, which are lighter, and use them pulverulent sugar. the food was good, but her chewing gum was more spicy than many I had in new orleans. my wife liked her garnel and grotten.

We had a delicious meal. the fried oysters and incubating sauces were excellent. our waiter was attentive and made sure we had everything we needed. we're gonna eat there again.

We had a nice night in the quarter. the ambiente is beautiful. that was delicious.

This was our second visit to The Quarter. The first time one of us had ordered and enjoyed the fried chicken, and so she ordered it again only to discover that one of the two thighs was very undercooked once you got past the coating, even close to raw. A second member of my party had a similar experience with the thighs, though the drumsticks were fine. Obviously this should not happen and the manager was extremely apologetic, and took the fried chicken off the menu for the rest of the night. He also comped us for several items. He handled the situation perfectly, but it did make us wonder about the level of expertise of the kitchen staff. How could they make such an elementary and frankly dangerous mistake? I ordered the shrimp and grits entree, and there was nothing wrong with this dish, though it seemed to me to be very under-seasoned. It is a strange Creole restaurant that is serving bland food, but the grits were really quite bland. Which reminded me of my first visit , when I had ordered the ribs, again no problems with the cooking, but very little flavor in the ribs one you got past the barbecue sauce, which had probably just been added at the last minute. Overall, I would strongly suggest that the management take a close look at the skills of the cooks and maybe teach them a bit about the taste of Creole and Cajun food.