Reviews from Yelp
Dick & Jenny’s is located in New Orleans’ Uptown. Their focus is on upscale Louisiana cuisine, but in a casual setting. As such, the restaurant is located in an old wooden cottage. Small, intimate, and candle-lit. We had a reservation for a large group of 12 on a Saturday night. We arrived early and the table was already setup and waiting for us.
The menu is seasonal with a handful of items: appetizers, soups/salads, entrees, and desserts. They also have specials not on the menu, one of which included a calamari starter that we ended up ordering. Among the items I tried:
Corn-fried calamari – served with spicy sauce on top of spinach
Corn-fried Louisiana oysters – also included cole slaw and remoulade (mayonnaise-based French sauce)
Seared duck breast – served with two slices of Louisiana alligator sausage, dirty rice, greens, and smoked sage demi-glace (rich brown French sauce)
The table also gets complimentary corn bread and French rolls. The corn bread is served in soft, fluffy blocks. It was some of the best corn bread I’ve had in a while. The blocks were moist, delicate, and crumble in your hand. Loved the fried oysters and they are best eaten with the slaw and remoulade at the same time. The oysters were light and crispy. The duck breast and alligator sausage were amazing. The duck breast was thick yet tender and the alligator sausage was very flavorful. They were perfect with both the greens and rice. Everyone loved their dishes. Check out the photos I’ve uploaded with this review to see what I’m talking about.
As mentioned previously, the restaurant is upscale, but has a casual atmosphere. The tables are small. Water is served in mason jars. Service was great, from the host to the servers. We cabbed it here, so I can’t say much about the parking, although I didn’t see any valet or parking lot. Looked like just street parking around the restaurant. Overall, an excellent dining experience.
My whole meal was delicious. The shrimp and black bean cheesecake, fried green tomatoes and crab cakes, and scallops entree were all fantastic. Can’t wait to go back!
New Orleans, LA
Reviewed by Thomas V.
Great uptown restaurant!!
You will enjoy the food and the ambiance.
This is a casual establishment that screams originality. It is decorated with Christmas lights and hand painted plates (ask for the story).
The food here is not casual, it is very serious. The combination appetizer plate is loaded with fried green tomatoes, fantastic fried oysters, and a seafood cheesecake that is fantastic. The duck/sausage entree was just perfect! Very good beet salad too!
Service here is casual, but good.
No reservations, so be prepared to wait! Dont be impatient, the wait is worth it. You can enjoy the fun bar if you like a good honest drink!
Reviewed by Brandie B.
My man friend had the brilliant idea of having dinner at Dick and Jenny’s last Friday. The two of us are native New Orleanians and had somehow never been there and it was fabulous!!
As previously mentioned there are no reservations, but there is the most adorable waiting area where you can order carafes of quality and reasonably priced house wine and a choice of fried oysters or a cheese plate. We opted for a half carafe of white and the fried little nuggets of the gulf while sitting on a wooden porch swing….perfect for keeping your appetite at bay and getting you a little tipsy by the time you get a table.
The hour and fifteen minute wait flew by and we were seated and glancing over the menu. The waiter was cool and laidback…he recommended the BBQ Shrimp Cheesecake app, the Duet of Duck, and the Flounder….we got all three with yet another bottle of wine. The cheesecake was divine…more like a savory quiche in a buttery crust! The duck was hearty featuring a spicy duck sausage and the biggest duck breast I’ve ever seen! I was most impressed with the fried green beans that separated the two. My date enjoyed his flounder and said it was DYNOMITE!!
Then there was dessert…how we were not completely stuffed after the apps, the entrees, the basket o’ southern breads, the wine, I have no clue…perhaps just one glance at the dessert menu was enough of a distraction. Banana-MISU…excuse me? So you’re saying that you took my favorite dessert, Tiramisu, and added bananas? Wow…it was like a banana-pudding-tira-foster-misu concoction that I need to eat again!!
With a top-notch menu, great wine list, and a laid back atmosphere…Dick & Jenny’s is what New Orleans dining is all about!
Reviewed by Randy S.
Brought a group of business associates here for what ended up as a love fest. I think it was the first time in a long time where everyone at the table had cleaned their plates. Literally! By the time the server came around asking about dessert n after dinner drinks, the plates were damn-near sanitized, aside from a stray sauce streak that hadn’t been fingered or licked. Everyone loved their meal. As for me:
Big ass red wine…check (2005 Earthquake Petite Sirah). Gawd I love petite sirah!!!
App…The Charcuterie Plate: big ass slice of pate, wonderfully creamy and tasty duck liver mousse and some homemade sausages. Perfect match for the petite sirah. I needed to ask for more toast points; it was a sight lathering up with all the pate! It was almost too much..almost!!!
Entree…Duck Duet, large duck breast with tasty skin, and a roasted duck leg. Duck, duck, duck and more duck. Another perfect match for that Earthquake.
All in all, a pretty good meal.
Reviewed by ivan t.
Always on the lookout for a good meal at a fair deal, especially when traveling, it never hurts to ask a well-fed looking local. Thus prepared, four hungry travelers rolled into the deep NOLA warehouse ‘hood to sample a restaurant recommended by two area hipster types as “my favorite place to eat”. With no reservations we could have been immediately seated in the back room. Instead, we asked to wait a few minute’s at the bar for a table in the much livelier main dining room. The young n’ hunky bartender (hunky per L. and K. the vivacious females in our party) mixed up some excellently classic cocktails while we waited. Despite my initial skepticism, the guy turned out to be one of the better bartenders I’ve been served by. Soon seated, we found ourselves more excited by the intricate appetizers than the more vanilla-sounding entrees. The starters were so tantalizing in description that we ordered eight (of nine, less the charcuterie plate) and skipped the entrees entirely. It turned out to be a meal not to regret. However – I would caution others NOT to repeat our folly. The starters, especially the crab and asparagus gratin dish, were a delight, but so rich that none of us could face dessert. In a nod to the staff, halfway thru our our meal the building power went out, darkening the whole neighborhood. Candles were quickly it, and glasses refilled. After fifteen minutes the lights came back on. We discovered later that the maitre’d had negotiated a reprieve (possibly involving a little lagniappe?) with a nearby utility work crew to provide power until 10 PM (closing time). Our waitress and the kitchen apparently never missed a beat, and our meal service was flawless. All told, our meal at Dick & Jenny’s was a little slice of Nawlins heaven. Local food, fair prices, great flavors and service, all in a funky homestyle spot that felt like home.
As inviting as a “Southern woman’s open arms”, this “charming”, no-reservations Uptowner offers a “modern take on Crescent City flavors” with its “out-of-this-world” “haute” Creole-Eclectic fare served by an “engaging”, “efficient” staff in a “funky” clapboard cottage; factor in the prices that “don’t break the bank”, and diners “don’t mind having a bottle of wine on the porch” while waiting for table – a speed bump many view as part of the “wonderfully New Orleans” experience.
Review Highlights – Following what many call a “seamless” change of owners post-Katrina, this clapboard-cottage bistro on a “working-class” Uptown block remains “beloved” by locals thanks to “sumptuous”, “soulful” Creole-French “comfort food” that “reflects the seasons” and comes at “very reasonable prices”; with the same “friendly” servers and “laid-back”, “folk-art” atmosphere, it continues to draw fans who with the no-reserving policy by “lazing” away the “long waits” sipping cocktails while “relaxing on the patio rockers.”
2005 AOL City Guide
- Best Creole
- Best Family Friendly
- Best All Around
WWL TV.com (Morning News)
“…has New Orleans flair to it that permeates the entire experience and leaves you with a big smile on your face.”
National Geographic Traveler
2004 Best of the City, Featured in March 2004 Issue
“Local favorite thanks to superb treats like the crawfish cheesecake and fresh fish.”
The New York Times Frugal Traveler
“Imaginative neo-southern cooking by husband and wife team.” Entrees $15-19. Wines start at $22 bottle.
A delicious fairy tale unfolds on Tchoupitoulas
By S.M. Hahn
Restaurant critic/The Times Picayune
January 14, 2000
Once there was a man named Dick. He loved to cook, so he moved to New Orleans. There, he met a waitress named Jenny. They fell in love and got married. They dreamed about opening a restaurant together, so they did. They called it Dick & Jenny’s, of course.
They found a little bargeboard house on Tchoupitoulas Street and painted it cinnamon and moss. They planted petunias and put a smoker out in the courtyard. They put up a sign and, soon, Dick & Jenny’s started filling up with diners. Some of them were curious foodie types who always chase after the new new thing; others were people who happened to live nearby. Quite a few diners were fans of Richard Benz (aka Dick), who had cooked at both Upperline and Gautreau’s (and got four-bean ratings each time). By Thanksgiving, after two months, everyone was telling all their friends: Dick & Jenny’s is a charming fairy tale of a place to eat.
Every homespun element is creatively personal and personally created, from the hand-lettered sign swinging outside the front door to the painted ceramic plates decorating the entryway and bar. The wholesome quality about this unvarnished but attractive space finds its perfect match in the food: Dick & Jenny’s is new New Orleans cooking at its smartest and unfussiest. (There’s even a wonderful children’s menu.) When you bite into the hot bubbles of fried oysters or plunge to the smoky depths of the chicken and sausage gumbo, you may almost forgive the house its no-reservation policy, which can create waits up to an hour long. This is the only feature of D&J’s that’s less than charming.
And, boy, do people wait — at the tiny bar; in the narrow entryway; in the courtyard with its aromatic smoker; outside on the sidewalk — all very good-naturedly and while nursing a slight buzz. “It’s kind of like Uptown happy hour,” says Jennifer Benz (aka Jenny). Their patience is surely helped along by the fact that the prices are as considerate as the food is good. The generously sized pain perdu appetizer, for example, is $6.50; that’s a very nice price for a knife-and-fork toasted cheese sandwich made fancy with Brie, duck confit and fruit preserves. And how about $7 for those meaty crab cakes? OK, they’re a little on the small side, but they also come atop two luscious slivers of fried green tomato drizzled with a vivid red pepper sauce.
One of the best ideas on the menu is the appetizer sampler, which rounds up the most popular starters — fried oysters, crab cakes and pain perdu — all of which are available a la carte. By the time you read this review, these will probably be the only appetizers that survived the menu overhaul, because Benz changes everything every two months, to reflect seasonal changes.
Mainstays among the entrees include the beef tournedos, luscious cuts of filet accented with seared foie gras and glazed with just enough port balsamic reduction to moisten but not overwhelm the meat. Pecan-crusted Gulf fish (last week it was black drum) arrives dressed with smoked leeks, Portobello and a frothy crab meuniere sauce touched with tarragon. Another keeper on the menu is the winter vegetarian composition, which might include spaghetti squash, smoked mushrooms, a grit or rice cake and stuffed tomatoes, along with a few other daily vegetables, all cooked and flavored just so.
The whole smoked fish, my favorite, did not make the cut. Benz explained that people kept requesting it filleted. Too bad: There is nothing like the experience of a whole flounder, turbo-charged in its birthday suit, tail, fins and bones all intact to add their flavors. When you pull back the skin, the pearly meat gives off a steam that smells as smokily rich as the flesh tastes. Top that with paneed oysters and a buerre rouge sauce and you’ve got a fabulous feast.
Look for the whole smoked fish should it return to the menu; Benz just might bring it back. Other dishes that are worth keeping an eye out for: any preparation involving duck or a slow-cooked stew, such as the simple but deeply satisfying venison stew of last month and this month’s lamb stew. The pan-roasted duck breast of last month’s menu was tender and fully flavored, dressed with smothered cabbage, griddle cakes and a blackberry glaze. Currently there’s a roasted duck confit, served with crispy veal sweetbreads. I didn’t try it, but I can vouch for the sweetbreads, which are all crunch and velvety smoothness.
Next to its pricing, the most endearing feature of Dick & Jenny’s menu is its wide appeal, on many levels. First and foremost, this is food you enjoy eating just because it’s so simply delicious, like the perfectly composed plate of pasta tossed with parma ham, smoked mushrooms and peas in a cream sauce. Second, this is food that expresses the distinct personal style of the chef, which is intelligent but utterly approachable. Never tried oxtails before? You’ll be utterly intrigued by the gloriously sticky and tender cuts featured on the new menu: They are braised in zinfandel and served with a chewy saffron risotto and roasted turnips. And foie gras fans should not miss the starter on this month’s menu that pairs these delicate meats with griddle corn cakes and a sprightly apple compote.
Nowhere is this artful balance of populist appeal and epicurean originality more evident than when Benz is making dessert. Last month’s winners were, without question, the coconut mango creme brulee and the fugdy-pudgy bread pudding. Overly creative spins on these two local classics usually end up more interesting than edible. In these two cases, the results were utterly refreshing. In the first, slivers of mango were embedded in a traditional creme brulee touched with coconut; in the latter, a quivering round of chocolate bread pudding came smothered with chocolate sauce. Sounds excessive? You had to taste it to understand why it was impossible to stop eating. This month, the clear winner is the Tchoupitoulas Tcheesecake, possibly the fluffiest slice of banana cheesecake ever. I predict that Dick & Jenny faithfuls will not allow this particular dessert to leave the menu even for a moment.
It’s been rumored that Dick & Jenny’s will move, to accommodate more people. But that’s just wishful thinking. Both Benzes want to keep D&J “a small local’s kind of joint,” says Jenny. It’s strictly a family affair, in true New Orleans tradition. He cooks; she watches the front of the house. Currently, her mother pinch-hits a few nights a week. That’s because, come May, they’ll all be joined by baby Benz. And that’s the end of this dinnertime story.