One reviewer called this 'life-changing.' A savory pie filled with Gulf oysters, cream, herbs, and a light pastry crust. The oysters remain briny and sweet, the cream balances without overwhelming, and the crust is buttery. Reviewers consistently recommend this dish, noting it's not on every menu but should be ordered when available.
Tips from diners
Ask if the oyster pie is available before you visit — it's a special that doesn't appear every day.
The signature dish that reviewers call 'the very best I have ever eaten.' The secret is in the sauce, which takes five days to prepare — that investment in time and technique creates depth and complexity. The grits are creamy, the shrimp are cooked to tender, and the sauce ties everything together. Multiple reviewers specifically mention this dish, making it non-negotiable for first-time visitors.
Tips from diners
This is the dish to order. Everything else is good, but this is why Gris-Gris is on the map.
The shrimp and grits at lunch is the same recipe as dinner. Arrive before 11:45am to avoid wait.
A refined take on the classic sandwich. The oysters are fried light and crispy, the pork belly is salty and rendered, the tomato jam adds brightness, and arugula provides peppery greens. The sugar cane vinegar ties it together. Reviewers note the pork belly and crispy oysters are the standout elements. This is casual food refined by technique.
Tips from diners
Order this if you want something lighter but still indulgent. It's shareable and pairs well with a drink.
A comfort food classic that's been updated for the Gris-Gris kitchen. Chicken is poached until tender, dumplings are fluffy (sometimes biscuit-like, sometimes cakey — part of the charm is the handmade nature). The broth is rich and aromatic. Reviewers note the consistency can vary slightly, but the dish is always satisfying.
Tips from diners
This is perfect on a cold day. Order it with a cold beer to balance the richness.
A substantial main for carnivores. The pork chop is thick, well-seasoned, and grilled to maintain moisture. It's served with rotating seasonal sides that showcase local produce. Reviewers praise the quality of the pork and the consistency of the cooking.
Tips from diners
A great alternative to seafood if you want something heartier. Ask your server what seasonal sides come with it.
Gris-Gris opened in the Lower Garden District on Magazine Street and quickly became known for Southern classics executed with care and consistency. The restaurant earned 976 reviews on Yelp with strong praise for the open kitchen, attentive service, and refined comfort food. The shrimp and grits is the signature dish — reviewers call it the best they've ever eaten, crediting the sauce that takes five days to prepare.
Walk-ins welcome, but expect a wait on Friday and Saturday evenings. Sunday brunch (11am–2pm) is popular but shorter waits than dinner.
Weekday lunches (Wed–Fri, 11am–2pm) are the best window for short waits. The food is the same as dinner.
The bar has 6 seats and is a perfect solo perch. Sit at the bar, order a cocktail, and watch the kitchen work.
The open kitchen is theatrical and fun. A table with a view of the kitchen is better than a tucked-away booth.
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