Gris Gris is known for their refined take on classic Southern cuisine. Downstairs is the more casual and comfortable chef’s table while upstairs caters to more of a chic bar with patio seating.
Chef and owner Eric Cook served in the Marine Corps for 6 years. After culinary school he trained under Chef Mike Roussel at Brennan’s in the French Quarter. Since he has worked at some of the most prominent restaurants in the city, including Commander’s Palace, and has even been a research and development consultant for national restaurants. In August of 2018 Cook opened Gris Gris and was swiftly named Eater New Orleans’ Reader’s Choice for both 2018 Restaurant of the Year and Chef of the Year
Cook is an advocate for the U.S. military and serves as an active volunteer for Wounded Warriors, We Heart Veterans, and The American Red Cross. He even stayed in New Orleans during Hurricane Katrina to help tend to the troops and first responders. At Gris Gris he offers discounts to On Duty first responders and military personnel.
Amidst Covid 19: Gris Gris is currently closed
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