On the rare occasion that the higher powers look down on New Orleans and grant a dry, low humidity evening, there is no better way to celebrate than with a meal in one of the Crescent City's picturesque courtyards. Uptown's Martinique Bistro has one of the best.
Vine covered brick walls separate the restaurant's quiet, jasmine scented courtyard from the bustle of Magazine Street. Large canvas umbrellas over the tables, twinkling strands of lights and a small fountain in the center give the courtyard a cozy and romantic feel. Though the atmosphere on its own is worthy of a visit, the food steals the spotlight at this sophisticated bistro.
The original owner, Hubert Sandot, created the menu for his intimate restaurant based on his own life experiences – born to French and Martiniquais parents in Madagascar and raised in Paris. Now owned by Cristiano Raffignone, longtime chef Eric LaBouchere maintains the restaurants roots, while continuing to explore and meld flavors from the Caribbean, France, and Louisiana's own Creole cooking for the Martinique menu.
The best way to start a meal at Martinique Bistro is, perhaps, with the Creole Vidalia Onion Soup with Andouille Sausage. The three day affair necessary to cook the soup brings out the full sweet flavor of the onions and causes the Andouille to crumble. The result is a full-flavored onion soup that is far from the typical, cheese laden variety that one would find in other French restaurants. Other appetizers include Escargot en Profiterole with Sautéed Exotic Mushrooms & Pernod Tarragon Cream, a Daily Charcuterie Plate, and Prince Edward Isle Mussels Steamed in White Wine with Artichokes, Leeks, Garlic & Parmesan Cream. After finishing the mussels, don't surrender your dish just yet. Use the crispy white bread at the table to soak up and savor the white wine Parmesan cream sauce that gives the mussels their rich flavor.
Well-balanced flavor combinations continue on the Salad menu with concoctions like the Duck Confit on Baby Arugula with Strawberries, Toasted Hazelnuts and Steen's Cane Syrup & Molasses Vinaigrette and the Pistachio Crusted Goat Cheese on Mixed Field Greens with Raspberry & White Balsamic Vinaigrette – the crisp pistachio crust provides a welcomed textural contrast to the warm and soft goat cheese.
The entree menu continues to reflect the refined cross-cultural cooking that has been apparent in each previous course. Specials generally include a grilled fresh fish adorned with some variety of tender-crisp vegetables and a light, but flavorful sauce. The standard menu includes staples along the same line. The Gulf Shrimp Sautéed with Smoked Roma Tomatoes, Artichoke Hearts, Leeks, Tarragon and Sauvignon Blanc embodies all of the characteristics that you would expect out of a dish coming out of Chef Eric's kitchen – well-planned flavor combinations drawing from French and Caribbean cuisine. Each of the giant tender Gulf Shrimp absorb the full range of flavors provided by each of the purposefully chosen vegetables.
Despite being far enough uptown to be enjoyed only by the well-informed tourists, being so loved by locals often makes getting a reservation during prime dining hours difficult in the 100-seat restaurant. The recent addition of a lunch menu, available Friday through Sunday, and frequent specials that encourage early evening and weeknight dining are a great way to enjoy Martinique's romantic and sophisticated atmosphere without the wait.

Martinique Bistro
5908 Magazine Street
New Orleans, LA 70115
504-891-8495