An equally iconic biscuit sandwich. The pimento cheese is homemade—creamy, tangy, with real roasted peppers. The egg is cooked to order, yolk still runny. Crispy bacon provides salt and crunch. This sandwich exemplifies Fields' philosophy: simple ingredients, executed with precision. Reviewers mention this as their 'other go-to' when they can't decide between biscuit sandwiches.
Tips from diners
Share two different biscuits and taste both. The contrasts are instructive and delicious.
The signature biscuit sandwich. Fields' biscuits are legendary—flaky, buttery, and warm. The fried chicken is brined, breaded, and fried to golden crispness. The Tabasco honey provides heat and sweetness in balance. Reviewers describe this as the reason to wake up early and brave the line. The biscuit-to-chicken ratio is perfect, and the honey drizzle ties everything together.
Tips from diners
Arrive by 7:30 am on weekends. The line can stretch to 45+ minutes if you come after 8 am. Weekdays are shorter.
Eat this immediately after purchase. The biscuit is best warm, and the chicken stays crispy for about 20 minutes.
Not a pastry, but a menu staple worth ordering. The dough uses real butter and is baked in small batches. The chocolate chips are quality—not waxy, not cheap. The cookie is served warm, the center still yielding. Reviewers often buy extra to take home. It's simple, but the technique that goes into making a perfect cookie this consistently is not obvious.
Tips from diners
Ask for a warm cookie if you can. The bakery pulls fresh batches regularly, and warm chocolate chip cookies are worth waiting for.
A lighter option showcasing Gulf crab. The omelette is cooked to fluffy perfection—it needs technique to achieve this consistently. The lump crab is the star, and herbs (chives, tarragon) accent without overwhelming. Served with crispy toast and a simple green salad. Reviewers appreciate this for its simplicity and the obvious quality of the crab.
Tips from diners
This is a complete dish—light and balanced. Pair with coffee and a pastry for a leisurely breakfast.
The lunch version of a Low Country classic. The shrimp are brined and cooked gently to stay tender. The grits are creamy but not heavy, made from stone-ground cornmeal. The cream sauce is restrained—it enhances rather than masks. Crispy fried onions add texture. Reviewers describe this as refined enough for dinner at another restaurant, casual enough for a lunchtime visit here.
Tips from diners
This transitions from breakfast to lunch service around 10 am. If you come after 10 am, ask what's available.
Willa Jean opened in 2015 as the vision of pastry chef Kelly Fields, who won the James Beard Award for Excellent Pastry Chef in 2019. Named after Fields' grandmother, the restaurant is a Southern bakery and café in the Central Business District. Everything is baked fresh daily, from biscuits to pastries to breads. The restaurant closes at 3 pm daily—it's a breakfast and lunch destination. Fields' commitment to butter, technique, and simplicity has made Willa Jean one of the most popular breakfast spots in New Orleans, with lines forming before opening.
No reservations. Come early—7:30-8 am on weekdays is ideal. Weekend waits can exceed 45 minutes. Weekday mornings are manageable.
Order at the counter, then find a seat. Service is efficient despite the crowds. Peak times are 8-10 am weekdays, 9-11 am weekends.
Everything travels well. Biscuits stay warm for 20 minutes, cookies for hours. Pastries are best eaten immediately. Great for grabbing breakfast to go.
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