A TIMELESS Restaurant in one of the world’s most culturally significant cities.
On May 22, 1776, Jean-Francois-Marmontel and Andre Getry's one-act comic opera Sylvain was performed in New Orleans. Residents hungry for something culturally rich, inventive and unpredictable were captivated by the performance. That same year, construction was completed on a three-story carriage house at what is now 625 Chartres Street by local landmark developer Don Andres Almonaster y Roxas. Over two centuries later in the fall of 2010, the restaurant Sylvain was introduced to one of the world's most celebrated neighborhoods at the very site of Mr. Almonaster's Chartres Street carriage house. A celebration of both new and old in its design aesthetic as well as menu offerings, Sylvain is an oasis of style and unmatched quality in the French Quarter of New Orleans.
625 Chartres Street
New Orleans, LA 70130
Bar opens at 5pm daily
martha wiggins, executive chef
“I think my food is heartfelt. It’s not manicured. It’s hearty. I want people to be full. I want people to taste bold, tangy, salty and spicy. But who knows what it will be two months from now…”
Martha is a native of Washington, D.C., and a member of the opening team of Sylvain. In 2015, after starting as a line cook and quickly moving to sous chef, Martha took the reins as executive chef of the restaurant. In her time at the helm of the kitchen, Martha has taken the menu to new heights and been lauded as a 2015 Chef to Watch and one of Zagat’s 2016 30 Under 30 in New Orleans, among other accolades.
CHRIS ZULUETA, bar director
Chris Zulueta’s brings vast knowledge of varying cocktail cultures to the bar program at Sylvain. A native of Chattanooga, Tennessee, Zulueta made his way to Seattle in 2010. Working behind a spectrum of popular Seattle bars that focused on Latin cocktails, Amaro, all-world wines and absinthe, Zulueta’s cocktail style shifted from the highly sweet and citrus Southern programs to embrace dark, bitter and stirred cocktails. Sylvain’s program showcases the best of both worlds.
In 2014, Zulueta relocated to New Orleans and in 2016 he assumed his position as bar manager at Sylvain, where he is equally focused on the guest experience and the quality of what’s in the glass. To Zulueta, the best cocktails and programs are simple in execution, yet complex in flavor and he isn’t keen on making you wait 10 minutes for a drink. His cocktail lists are seasonally appropriate, streamlined for dive bar efficiency, equally shaken and stirred, and finished with purposeful garnish. His wine program is well-maintained and accessibly price. He finds it complimentary when his selections are called “interesting.” Under his leadership, Zulueta has increased Sylvain’s liquor selections, especially bourbon, and established a Captain’s List that showcases rare selections.
Walk-ins are encouraged at any time. We have an excellent bar for waiting and serve the full menu at the bar. We seat on a first come, first served basis.