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Mamou
This French Quarter brasserie serves refined French fare with Creole influences, pairing modern cuisine with a serious wine program. Opened by chef Tom Branighan and sommelier Molly Wismeier, it has earned attention from outlets including The New York Times, Bon Appétit, Wine Enthusiast, and Eater. The intimate corner dining room gives it a polished, destination feel, while dishes such as red bean cassoulet and escargot tartlets reflect a thoughtful blend of French technique and New Orleans character.
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