Humiliated. I was purposely mislead by petulant hostess when confirming my reservation. Being out of town, I repeatedly asked what the dress was there. When I showed up in my polo shirt and khakis, I was the ONLY person in the restaurant without a jacket. Despite the food and excellent service, I had a horrible experience as I was thouroghly humiliated. This experience has put such a bad taste in my mouth, that I will NEVER recommend this restaurant to anyone. In reference to the previous posters comments (Jacket not required, but preferred), I was from out of town, and inquired about dress on three separate occaisions. I really felt soooooo bad eating there, I just wanted to wolf down my food and get the hell out. It was obvious from my line of questioning over the phone I just wanted some basic info (Like...Jacket not required, but preferred), but the twelve year old I was talking to was either half asleep, brain dead, or passive agressive. HORRIBLE HORRIBLE way to treat customers.
come on!. i expected something better for the price!i was very satisfied with the service but maybe the chef was having a bad night,the food left much to be desired!next time maybe i will order something safer!im always willing to give a second chance.the wine i must say made up for the average dinner!excellnt wine selection!
I wrote the "portions so small" review. I would like to assure everyone, I am not a disgruntled employee. Not only did these people serve me elf food, but now they are lying to everyone. Cuvee, just take the bad review and put some food on the plates for pete's sake. Oh and stop giving yourself stars.
One of my Top Three Favorites in New Orleans for Fine Dinning.
Incredible atmosphere & service, and the food is spectacular. I have have never eaten lunch there, but if I want to impress a date, this is my first choice with great food and a wonderful wine selection.
My favorite was the "Taste of Northern and Southern Shellfish", but I also loved the "Veal Osso Buco", and the Seared Sea Bass.
They have elaborate deserts which you should save some room for, and the wine selection is superior.
Eoghan is a disgruntled employee of Restaurant Cuvee. Please disregard the post following this one.
PORTIONS SO SMALL WE HAD TO HAVE A SANDWICH AFTERWARDS. THIS RESTARAUNT IS A RUNNING JOKE AMONG MY FRIENDS. DO NOT EVER GO THERE. CUVEE IS NOT WORTH THE MONEY AT ALL! WE WENT THERE ON A SPECIAL OCCASION FOR A FIVE COURSE MEAL WITH CHAMPAGNE. THE PORTIONS WERE SO SMALL WE HAD TO HAVE A SANDWICH AFTERWARDS AND I AM A SMALL WOMAN. THE CHECK WAS OVER THREE HUNDRED DOLLARS FOR TWO AND THE STAFF WAS BUSY GETTING DRUNK AT THE BAR RATHER THAN WAITING ON US. THERE ARE SO MANY GREAT PLACES TO EAT IN NEW ORLEANS...DO NOT WASTE YOUR TIME OR MONEY ON THIS ONE.
Fabulous dining experience ....
My husband and I missed our reservation for a restaurant in Uptown, so we asked our concierge about possibly getting into a fine dining restaurant closer to the Quarter. She didn't hesitate before recommending Cuvee. Luckily for us, they had a late table still available. We had never heard of Cuvee but the concierge assured us that we would not be disappointed - we were not.
The food was absolutely out of this world! The chef is incredibly creative and obviously very talented. I had a "deconstructed Bloody Mary" with flash-fried oysters served over cucumber ribbons. It was such an interesting concept that the chef carried out to perfection. My husband went for something heavier with a "foie gras creme brulee" which is what it sounds like. The browned sugar crust on top added the perfect flavor and texture to the dish. It was deliciously rich. For dinner, I had a salmon dish served over creamy brie orzo -almost like a very sophisticated version of mac-and-cheese. There were also little pieces of lemon "confit" mixed into the orzo which tempered the richness of the dish. My husband had an unbelievably good "bouillabaise" with lobster and scallops and three individually wrapped, raviolis (I guess that's what you would call them?). They were more like soft-pasta wontons with a different filling in each. When the chef ("Bob") came out, he said that he makes all of the pasta in-house - which you could tell by the lightness of the pasta.
Our server was incredible, too! He chose an excellent wine for us that went magnificently with our meal. He was very attentive and never missed a beat. The whole evening ended with a glass of dessert wine that our waiter chose and my husband and I shared the "Moon Pie" dessert. It was a very memorable evening. If we hadn't missed our first reservation, we never would have found Cuvee. Although, when I got home, I realized that I should be familiar the restaurant - it was just written up in Wine Spectator!
Not worthy of the hefty price tage at all. I love eating at fancy restaurants and am more than willing to compensate when the experience has been wonderful, but I was truly dissapointed with Cuvee. I went there for my birthday first of all, and the staff was aware of this, unfortunately it is the day after Christmas but the restaurant was open and not full at all. They started us out with a complimentary amuse bouche which was o.k. and on par with what it should be, but it lacked flavor. Our waiter was completely absent and quite rude, he took our order and then we barely saw him again, we had to pour our own wine and ask for things such as pepper and salt. In fact we had to ask the waiter serving the table next to us for things because our waiter was completely absent. I had a main dish of fish with black truffles and I was completely dissapointed and I love love love truffles. The chef however used them almost like a vegetable in the dish completely overpowering the flavor of the fish or anything else on the plate for that matter. Truffles should be a garnish! Then out of nowhere before our plates were even cleared our waiter comes out with a complimentary desert, nice and all, but when I asked to see the wine list again and a desert menu for my boyfriend, again we waited for twenty minutes and then we had had it and we asked for the check. I wanted to leave this guy nothing and when I saw the price of the bill I should have, almost three hundred dollars for two people and we didn't even get to really indulge. I am sorry, but this place is simply not worth it, at least at Restaurant August, John Besh himself comes out and asks you if you like everything and he knows that Truffles are a garnish, for the money I would go there any day over Cuvee.
Rich, eclectic cuisine with a sophisticated atmosphere to match..
Cuvee has made a name for itself in upscale dining circles since opening in April 2000. The cavernous main room balances aged brick and white linen with the feel of a modernist carriage house. From doorstep greeting to final goodbye, Cuvee maintains consistently impressive brigade service. Well-informed wait staff match chef Bob Iacovone's rich creations with selections from an encyclopedic wine list.
A balance of rich textures and light flavors infuse most dishes. A Napoleon of spiced shrimp and crisp mirliton with classic rémoulade is topped with cayenne butter and frisée. Baby red romaine is tossed with crispy Maui onions, bleu cheese, candied pecans and apple cider-maple viaigrette. Entrees range from lamb to shrimp with marinades made of truffle oil, fresh herbs and cream.
Tres Magnifique. Nestled adjacent to the St. John's hotel is this excellent example of fusion cuisine taking considerable influence from the local Creole flavor. Everything I have ever had here is superb, and I make it a point to eat at Cuvee every time I visit from Memphis. The chef takes great pains to come up with new creations constantly, but without getting so experimental as to make the food unappealing. The restaurant is rather small and can get slightly loud at times, but the service is excellent and the wines even better. Try the Shrimp Mirliton Napoleon with Remoulade-it's to die for!
Sign in with Facebook Sign in with Facebook to see what your friends are up to!