Muriel's Jackson Square opened on March 10, 2001, inside a building restored to its mid-19th-century form, just off the square it's named for. General Manager Anthony Palomo has run the floor since that opening, and Executive Chef Erik Veney, a Johnson & Wales graduate and longtime New Orleans culinary figure, now leads the kitchen's contemporary Creole cuisine.
The restaurant unfolds across several distinct rooms: the Bistro dining room, a Bar & Courtyard, the Séance Lounge, and upstairs spaces including the Wine Room, Magnolia Room, and Cotillion Room. Dishes that keep coming up include turtle soup, blackened redfish, a pork chop, shrimp and goat cheese crepes, and a flourless chocolate cake. The kitchen also runs a Saturday Brunch and a Sunday Jazz Brunch alongside nightly dinner service.
Muriel's leans into its address with a running ghost story tied to the building's history — the Séance Lounge takes its name and character from that lore, a piece of French Quarter identity the restaurant has built into the experience alongside the cooking.
The restaurant unfolds across several distinct rooms: the Bistro dining room, a Bar & Courtyard, the Séance Lounge, and upstairs spaces including the Wine Room, Magnolia Room, and Cotillion Room. Dishes that keep coming up include turtle soup, blackened redfish, a pork chop, shrimp and goat cheese crepes, and a flourless chocolate cake. The kitchen also runs a Saturday Brunch and a Sunday Jazz Brunch alongside nightly dinner service.
Muriel's leans into its address with a running ghost story tied to the building's history — the Séance Lounge takes its name and character from that lore, a piece of French Quarter identity the restaurant has built into the experience alongside the cooking.