The head-turning appetizer at Sylvain. Green tomatoes are sliced, lightly breaded, and fried until crispy on the outside while the tomato inside stays slightly firm with its distinctive tart flavor. A tangy sauce accompanies for dipping. Reviewers specifically note this as a first-class preparation that sets the tone for the meal.
Tips from diners
Start with this. It's the dish that defines Sylvain — crispy, flavorful, and distinctly Southern.
A substantial sandwich with a boneless fried chicken breast that's breaded and fried until golden. It arrives on a soft roll with house sauce and crisp pickles. The chicken is tender inside the crispy coating — not dry. This is comfort food refined without losing its character.
Tips from diners
The fried chicken sandwich is a complete meal. Pair it with a cocktail or a beer.
Homemade pappardelle pasta topped with a ragù made from slow-braised meat. The wide ribbons of pasta coat the sauce evenly, and the ragù is deeply flavored from hours of cooking. The pasta is tender but not mushy. Reviewers describe this as flavorful and satisfying.
Tips from diners
If you want something warm and substantial but lighter than fried options, the pappardelle is a good choice. The ragù is rich and satisfying.
A Southern classic executed well. Gulf shrimp are cooked and served over creamy grits made with butter and cheese. A sauce ties everything together. The grits are smooth and luxurious, the shrimp are tender and sweet, and the sauce adds depth. This is comfort food with refinement.
Tips from diners
The grits are creamy and rich — a perfect base for the shrimp. This is a reliable choice that doesn't disappoint.
The head-turning main course with a seared striped bass that has a burnished, crispy surface. The delicate fish is joined by fresh leeks and asparagus, interspersed with sweet Gulf crabmeat. The preparation is refined without being fussy — the quality of the fish and simple preparation allow all elements to shine. Reviewers note this dish justifies the restaurant's reputation.
Tips from diners
This is the refined dish — order it if you want something elegant. The striped bass is perfectly cooked and the crab adds richness.
Sylvain occupies a restored 18th-century carriage house one block from Jackson Square, blending the line between restaurant and bar. The concept is deliberate: no dress code, welcome to both walk-ins and reservations, and a philosophy centered on laughter, strong drinks, and good Southern food. The kitchen prepares modern takes on classic Southern dishes — fried green tomatoes, shrimp and grits, striped bass — while the bar creates cocktails that riff on the classics with house-made ingredients and unexpected ingredients like snap pea and floral liqueurs.
Book ahead for Friday and Saturday dinner. Walk-ins are welcome but may wait 30-45 minutes on weekends.
The bar program is strong. Cocktails are house-made with unexpected ingredients like snap pea and floral liqueurs. Don't order a standard drink — ask the bartender for their creation.
This is described as an unruly Southern bistro — no dress code, walk-ins welcome, and the vibe is casual and fun. It's fine dining vibe with dive bar accessibility.
The courtyard seating is beautiful and romantic — request a table there if possible. The historic carriage house setting is charming.
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