Bistro Daisy sits in a house in Uptown New Orleans, named for Daisy, the daughter of owners Anton and Diane Schulte. Chef Anton Schulte opened the restaurant in the summer of 2007, built around fresh, seasonal, often local ingredients cooked in an American bistro style.
The menu runs a la carte rather than fixed courses. Entrees lean on Gulf ingredients worked through French technique: bouillabaisse of Gulf seafood in a saffron and Herbsaint broth, sauteed Gulf fish with jumbo lump crab and lemon beurre blanc, and duck confit leg and roasted breast over mushroom choucroute with a Riesling reduction. Braised lamb shank over rapini and gnocchi with a tomato-mint ragout is another fixture on a menu regulars return to for its consistency.
NOLA.com's Where NOLA Eats named Bistro Daisy among the city's best restaurants in 2025.
The menu runs a la carte rather than fixed courses. Entrees lean on Gulf ingredients worked through French technique: bouillabaisse of Gulf seafood in a saffron and Herbsaint broth, sauteed Gulf fish with jumbo lump crab and lemon beurre blanc, and duck confit leg and roasted breast over mushroom choucroute with a Riesling reduction. Braised lamb shank over rapini and gnocchi with a tomato-mint ragout is another fixture on a menu regulars return to for its consistency.
NOLA.com's Where NOLA Eats named Bistro Daisy among the city's best restaurants in 2025.