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A TIMELESS Restaurant in one of the world’s most culturally significant cities.

Sylvain takes its name from the first opera to take place in New Orleans. It was a raucous and comedic one, and we intend to recreate such raucous fun each and every night. Sylvain is located just a block off of Jackson Square and blends the line between restaurant and bar. Sylvain, set in a carriage house built in the late 1700s, honors our French Quarter neighborhood’s history while infusing an energy that reflects where New Orleans is headed.  Our menu offers Southern bistro classics elevated to the style of refined cuisine.  Our house cocktails look to the classics while embracing the resurgence of cocktail culture, utilizing fresh-squeezed juices, homemade sodas, tonic and bitters to reflect the seasonality and careful sourcing inherent to our identity. Our wines are mostly organic and biodynamic in nature but are accessibly priced. Here, guests should feel comfortable laughing loudly, having a shot of whiskey, and lingering amongst friends. 

 

LOCATION

625 Chartres Street
French Quarter
New Orleans, LA 70130

HOURS

M-Th 5:30p–11p
F-Sa 5:30p–12a
Su 5:30p–10p

Brunch
Fr-Su 10:30a-2:30p

Phone

(504) 265-8123

PARKING

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Ben MCCauley, executive chef

A native of rural Maryland, Ben McCauley’s grandmother has been a driving force behind his style of cooking. Due to her influence, Ben has always had
a love for fresh, local ingredients and grew many of them in his backyard through his childhood and adolescence. Ben pursued his love for cooking by moving first to Charleston, SC, where he cut his teeth under famed Chefs Frank Lee and Sean Brock. From there he would move to New Orleans to work under Chefs Rick Tramanto and John Folse, gathering a wealth of knowledge about Cajun cooking and butchering.

Ben was then given the opportunity to work with Chris Shepherd of Underbelly in Houston. The Underbelly team garnered a James Beard Award for their revolving menu centered on using local farms and the variety of culinary influences on offer in Houston. Ben was later recruited to work with award-winning Chef Alon Shaya, from whom he learned about Israeli and Italian cuisines. His list of culinary mentors, nearly all of whom have had a significant impact on Southern cuisine, taught Ben a lot about what he did and did not want to be when he eventually helmed his own kitchen. 

 

 

CHRIS ZULUETA, bar director

Chris Zulueta 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 welcome at any time.  We have an excellent bar for waiting and serve the full menu at the bar. This seating is on a first come, first served basis.

 

For large party inquiries you can email your request to info@sylvainnola.com.