NEW ORLEANS RESTAURANTS & FOOD - Chef's Corner

Chef Chef Kevin Vizard’s of Vizard's on the Avenue Restaurant

Vizard’s Chorizo Stuffed Shrimp Wrapped with Phyllo Dough Recipe

Chef Kevin Vizard’s past includes stints at Mr. B’s Bistro, Commander’s Palace, Café Adelaide and a few of his own ventures, but it’s his present venture that’s truly worth talking about. He’s in his own kitchen at Vizard’s on the Avenue, which he opened in February 2006. Simply put, an evening at Vizard’s makes dining pleasurable again.

Chef Vizard’s Creole/Mediterranean cuisine is a mixture of old and new.

“I try to evoke memories of traditional New Orleans cuisine but still be fresh and different,” said Vizard.

One perfect example of this is the duck crepe appetizer, which Vizard pairs with portabella mushrooms, crushed pistachio and a sun dried cherry reduction. Talk about providing a twist on the old.

Modesty is another one of Vizard’s specialty. When asked how he came into being such a longstanding successful chef on the New Orleans scene, he says he just happened into it. But the truth is, he actually admits that he remembers cooking at a very early age.

“When I look back, I was definitely into food. I remember cooking my first meal for my family when I was in grammar school. It was the Captain Chicken from the ’River Road Recipes’ cookbook.”

Vizard’s friendly, humble and passionate attitude carries over into the atmosphere of his restaurant and the quality of his food, and you can’t help but smile when you sink your teeth into one of his masterpieces. So come in, relax, and get ready to be transported to memories of old and catapulted into the future all at the same time. It’s a great ride.