19 December 2025
French Quarter spot Jewel of the South, founded by two longtime bartenders, has numerous awards for its cocktails, but customers are doing themselves a disservice if they skip the food. London native chef Phil Whitmore puts out hearty British fare, like savory pies, that shouldn’t work in the balmy climate of New Orleans, but the heavier bites pair well with all the booze you’ll consume.
What to order
- The soft and decadent chicken liver pate comes with a toast studded with currants and a dollop of tea prunes — it’s a good, fatty base for a night of drinking.
- If you’ve had your share of Sazaracs, opt for the Jewel martini made with Monkey 47, Meursault vermouth, and orange bitters. The spicy, citrus notes from the gin blend with the buttery flavors of the Meursault to create a smooth sip. Also take a look at the Brandy Crusta, a 1850s cocktail resurrected by co-owner Chris Hannah.
- I don’t normally have to Google menu items, but there’s always something out of my knowledge range here. This past summer, it was a crown of duck: duck with the legs removed. This November, it was Baron Bigod, a wheel of brie. Order these specials, around $100, and share with friends.
The vibe
Situated in a 19th-century Creole cottage, just far enough from the chaos of the French Quarter, the bar feels cozy, with exposed brick walls and ample sunlight. The bar only has a few seats, but there are several tables scattered about and a charming patio with cast-iron furnishings. The room is full of industry folks and New Orleans natives. You don’t have to dress up, but if you’re paying $29 for a cocktail, why not?
Insider tip
Looking to touch up your makeup or check if your cowlick is askew? There’s no mirror in the bathroom sink area, but if you look out the window, they’ve set one up on the wall outside. You can’t really check if anything is in your teeth, but it makes for a fun selfie.