Dr. Jones splits its menu into smaller and larger plates in a compact, intimate dining room in Metairie. The smaller side runs through steamed mussels with fennel, jalapeno, basil, and pastis; pickled beets with mandarin, French feta, and hazelnuts; salmon crudo with pickled persimmon, pomelo, and brown butter; jumbo lump crabmeat tagliatelle in chili buerre blanc; and crispy oysters with yuzu kosho and cucumber.
Larger plates include jumbo shrimp with saffron rice, chicken a la plancha with guindilla green sauce, steak au poivre in a Singapore pepper sauce, and Gulf fish with mushrooms, kohlrabi, and brown butter dashi. Warm bread pudding with cardamom caramel and pecans closes things out.
Regulars describe it as a hidden gem, pointing to the small plates and attentive service that come with its intimate, fine-dining feel. NOLA.com / Times-Picayune named Dr. Jones to its 2025 best-of list.
Larger plates include jumbo shrimp with saffron rice, chicken a la plancha with guindilla green sauce, steak au poivre in a Singapore pepper sauce, and Gulf fish with mushrooms, kohlrabi, and brown butter dashi. Warm bread pudding with cardamom caramel and pecans closes things out.
Regulars describe it as a hidden gem, pointing to the small plates and attentive service that come with its intimate, fine-dining feel. NOLA.com / Times-Picayune named Dr. Jones to its 2025 best-of list.