Is it fancy cooking with southern elements, or the reverse… southern cooking elevated to gourmet status? Either way, it works. You’ll also see the word “local” pop up repeatedly on the menu. Whenever possible, Allison and Slade prefer to get their ingredients from local farmers who deliver their goods straight to the restaurant. Freshness is essential for them. Says Allison, “We like to keep our menu small, and change it seasonally because everything is fresher that way.” Of course, not everything changes. Some of the signature dishes are constants. Items like their sweetbreads, barbecue lobster, crispy baby French chicken and claim-to -fame “Oysters Rockefeller ‘Deconstructed’” are nearly permanent fixtures. “We tried to take the chicken off the menu once,” Allison says, “and some guests said they weren’t coming back.” Needless to say, the chicken is back, and there to stay.
Despite the success of MiLa, Allison and Slade aren’t letting it go to their heads. They remain down-to-earth, approachable and modest. They are all about faithfulness to their recipes, superior quality, and making everything from scratch. Everything is made-to-order and nothing is mass-produced. Says Allison, “It’s important to keep things small, manageable, and super fresh.” Fortunately, that includes their egos.
Photo curtsey of Kathy Bradshaw
MILA - Sautéed Atlantic Scallops
MiLa, 817 Common Street, corner Baronne Street, in the CBD. Open Monday through Friday, 11:30 AM until 2:30 PM, and 5:30 PM until 10:00 PM. Saturday 5:30 PM until 10:00 PM. Adjacent to the Renaissance Pere Marquette Hotel.
Get their cookbook: Southern Comfort, A New Take on the Recipes We Grew Up With. Ten Speed Press. $35.00. Available online or at the restaurant.
“ They are all about faithfulness to the recipe, superior quality, and making everything from scratch.
Photo curtsey of Kathy Bradshaw
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MILA - New Orleans Barbeque Lobster