King Brasserie + Bar — Restaurant in New Orleans

Thanksgiving? More like "Thanks Goodness for Dessert."

Even with careful planning and advance reservations, finding the right spot for Thanksgiving dinner in New Orleans was a challenge. Of the options available, King Brasserie offered a time slot that fit well with our schedule—not too early, not too late. Based on its high rating, we hoped for a memorable meal. Unfortunately, it turned out to be memorable for the wrong reasons.

Drinks: I started with a zero-proof drink called the "Starship Commander," which featured Giffard sirop aperitif (a non-alcoholic Campari), Earl Grey tea, and pink peppercorn. It tasted like weak tea—disappointing, to say the least. My husband ordered the "Skeleton Krewe," a mix of Ford's Gin infused with lemon and basil, Cocchi Americano, clarified tomato, olive oil, and black pepper bitters. It sounded intriguing but tasted like watered-down gin—and not even a good gin.

Appetizers: We shared the crawfish beignets with crab fat aioli. Instead of the expected puffed donut-hole-style beignets, these were more like hollow shells filled with a gooey pink mayonnaise-like substance and some shredded crawfish meat. The crab fat aioli was off-putting and didn’t complement the dish. Despite being hungry, we couldn’t finish them.

Entrées: The Thanksgiving menu offered a traditional feast: mashed potatoes, roasted Brussels sprouts, French bread stuffing, and a choice of turkey or cane sugar-glazed ham. My husband chose the turkey; I opted for the ham (minus the Brussels sprouts, as I’m not a fan).

The mashed potatoes were bland and under-seasoned, reminiscent of school cafeteria fare. We asked for butter to improve them, only to discover it was sweetened butter—a detail the waitress failed to mention. This "butter" ruined the potatoes completely.

The Brussels sprouts were decent, and the stuffing was passable.

The turkey was so-so, served with a minuscule amount of gravy. After the butter incident, we hesitated to ask for more.

My ham was unremarkable, and to top it off, the plate was missing the blood orange cranberry sauce promised on the menu. I only realized this oversight after rereading the menu later.

At one point, our waitress—who had a German accent—asked matter-of-factly, "What’s wrong with the meal?" When I mentioned it was mostly bland, she offered alternatives like turkey or hot sauce. Neither seemed appealing, and she left with, "Well, that’s all I got."

Dessert: Thankfully, dessert saved the evening. We ordered the bourbon pecan beignets with brown butter gelato and satsuma caramel. The gelato and sauce were delightful, but the beignets stole the show. Light, flaky, perfectly dusted with sugar, and filled with just the right amount of syrupy praline and nut chunks, they were exceptional. Honestly, we’d return to King Brasserie just for those beignets.

Final Thoughts: King Brasserie’s Thanksgiving dinner was a letdown, from the lackluster drinks to the bland and uninspired entrées. The service—especially the handling of the butter incident—left much to be desired. That said, the dessert was a standout and almost made up for the rest of the meal. While I’d be hesitant to return for dinner, those bourbon pecan beignets are worth a visit...

King Brasserie at Kimpton Hotel Fontenot in New Orleans is not just a dining destination; it's a visually immersive experience that pays homage to a diverse array of "kings" throughout history, culture, and imagination. The restaurant's design is a masterful blend of mid-century modern elements with a clean, airy aesthetic, creating a space that feels both timeless and distinctly contemporary.

Upon entering King, guests are greeted by an atmosphere that feels like stepping into a curated gallery, dedicated not only to culinary arts but to a broader celebration of influential figures. The walls are adorned with art and decor that subtly nod to icons such as Martin Luther King Jr., tennis legend Billie Jean King, and even the cinematic titan King Kong. This thoughtful integration of different "kings" adds layers of narrative and depth to the dining experience, inviting patrons to reflect on greatness in various realms.

The mid-century modern design is executed with precision, featuring sleek lines, organic shapes, and a harmonious blend of natural and manufactured materials. Furniture with clean, geometric forms and a palette of warm, understated colors contribute to the space's inviting ambiance. Large, open windows flood the interior with natural light, enhancing the sense of openness and connection to the vibrant life of New Orleans outside.King Restaurant and Brasserie's design transcends mere aesthetics by creating an environment that tells a story. It celebrates achievement, creativity, and the enduring impact of figures who have been kings in their respective fields. This approach not only enriches the dining experience but also positions the restaurant as a place of inspiration and homage.

While I cannot speak to the specifics of the cuisine or the customer service, it's clear that King Restaurant and Brasserie's design alone makes it a noteworthy addition to New Orleans' dining scene. The thoughtfulness in its homage to various "kings," combined with its stylish mid-century modern decor, ensures that a visit here is not just about the food on the plate but about engaging with a space that honors greatness in...

I cannot recommend King Brasserie enough!! During my stay at Hotel Fontenot, I dined at King several times. My first visit was just for a quick bite during Happy Hour! I sat at the bar and Allie was my bartender. They took amazing care of me and really made me feel so welcome!! I was alone and it was nice to have someone to chat with. King’s HH is amazing, too. The fries and herbed aioli are perfect!

The next day I came back for HH with a friend and we had Dymond as our server and they were absolutely lovely as well! We tried the crawfish beignets and the pate and both were so delicious!

Everything was so good - the service, ambience and the food, so I had to come back to try at least another one or two dishes before I left so I planned to have my last dinner at King.

We had Shay as our server and they were so wonderful! They were patient and so knowledgeable about the menu! I had several questions and they were able to answer every single one. We had the focaccia bread which was truly some of the best I’ve ever had (the butter was perfect, too), steak tartare and smoked cobia dip, shrimp New Orleans and the leek bread pudding.. all of it was SO delicious. They finished everything off with a scoop of the homemade vanilla ice cream and Paris breast and wow.. it was heaven. The manager Romey also stopped by to say hello and see how everything was which was so sweet!

Lastly, I’m a chef myself so I have a huge appreciation for food and know the work that goes into making such beautiful, unique and delicious dishes so I had to ask the chefs names to sing their praises, too! Chef Pete who brought out the Steak Tartare and Cobia Dip and Chef Lanna who we learned bakes all the bread and makes all the desserts are two truly talented individuals! You will not be disappointed when you go to King and will really feel the love and passion that they put into their food.

10/10 across the board. I truly cannot recommend this restaurant enough. It was some of the best food I had in New Orleans and if I lived there, King would absolutely be my weekly go to...