Saint John reopened in September 2024 at 715 Saint Charles Avenue in the Warehouse District, built around a concept the restaurant calls Haute Creole: dishes rooted in 18th-century New Orleans cooking, presented in an elevated but approachable form. The kitchen sits in open view of the dining room, with a chef's table for guests who want to eat close to the line.
Executive Chef Darren Chabert is a New Orleans native who grew up around a grandmother and great-grandmother cooking French food at home, with Italian dinners on Sundays and Cajun seafood in the mix. He came up through Emeril's Delmonico, took time away for a military deployment that included cooking for dignitaries in Baghdad, then returned to Delmonico before joining Meril as Executive Sous Chef. He became Saint John's Chef de Cuisine in 2019 and now runs the kitchen as Executive Chef.
The menu draws on those French, Italian, and Cajun threads layered over Creole staples: beef daube, short ribs, shrimp remoulade, fried green tomatoes, and turkey necks appear alongside étouffée and a house salad, with brunch service also part of the rotation.
Executive Chef Darren Chabert is a New Orleans native who grew up around a grandmother and great-grandmother cooking French food at home, with Italian dinners on Sundays and Cajun seafood in the mix. He came up through Emeril's Delmonico, took time away for a military deployment that included cooking for dignitaries in Baghdad, then returned to Delmonico before joining Meril as Executive Sous Chef. He became Saint John's Chef de Cuisine in 2019 and now runs the kitchen as Executive Chef.
The menu draws on those French, Italian, and Cajun threads layered over Creole staples: beef daube, short ribs, shrimp remoulade, fried green tomatoes, and turkey necks appear alongside étouffée and a house salad, with brunch service also part of the rotation.