Green Goddess - New Orleans

The Green Goddess opened in May 2009 with a progressive menu that blends New Orleans sensibilities with a globetrotting sampling of ingredients, all emanating from the small open kitchen where chefs Chris DeBarr and Paul Artigues make it happen.

We’re the kind of place that defies labels, with a globetrotting menu that spans soul food dishes from here, there, and everywhere. We are as comfortable with showcasing Louisiana seafood, sausages, and local produce as we are bringing in exotic tastes that reference New Orleans’ historic role as one of the greatest port cities in the world, where anything can be found.

The Green Goddess is a lovely, intimate restaurant on 307 Exchange Alley, with alfresco dining as weather permits. We’re located in the heart of the French Quarter, and at the same time happily off the beaten path down a pedestrian alley located between the Louisiana Supreme Court and the Monteleone Hotel. We use the alley as a courtyard for dining, giving the Green Goddess a refreshing set of outdoor tables for our unique cuisine, cocktails, and friendly service.

There really isn’t a simplified formula or phrase to describe our food at The Green Goddess. We just enjoy making all sorts of stuff, and the menu changes frequently. We totally get off on showcasing terrific ingredients and introducing folks to new tastes, and we live to discover offbeat, intriguing products that expand our working culinary vocabulary.

To some people our menu probably reads like a fever dream: loaded with exotic terms and unfamiliar foods from almost every corner of the planet. Even classic ingredients from Louisiana meet unusual flourishes, as when our crawfish cakes hook up with Spanish romesco sauce, crushed avocado and wasabi tobikko caviar. To us in the kitchen of The Green Goddess, we simply want you to come along for the ride. We’ve spent years exploring how to make everything under the stars, and we can hardly wait to share our favorites with our guests.

The Green Goddess marches to the beat of our own drummer with our ambitious beverage program. As with the food, we enjoy sourcing cool juices from around the globe, including Brazilian cashew fruit juice, Thai young coconut juice, Vietnamese sugar cane juice, and African coffee berry juice, to name just a few of our far-flung beverages.

We believe that it’s possible to celebrate refreshing drinks from all over, especially from other tropical places which share the same hot, humid climate as New Orleans. We also have Vietnamese coffee, an array of teas, and we specialize in original juicy cocktails that are non-alcoholic but still creative and unusual.

Of course, we feature carefully selected beers, wines, and spirits to complement our adventurous food. We approach drinking from a chef’s perspective, looking to use seasonal ingredients, to use products we have encountered in our travels, and to challenge ourselves to make new cocktails that are mind-boggling.