The Second Line
Having grown up in New Orleans, Kelly English created a piece of home in the Second Line, and it has never wavered in quality to my knowledge. Here he welcomes you to kick back with a cocktail and a po’boy, favorites of which include mushroom debris; roast beef; and chicken thigh and swiss. English makes the very good point that rarely do you get anything blackened in New Orleans unless you’re in a touristy place, so you won’t find that here. See for proof: That debris is simply a gravy made using all the meat and juices that fell to the bottom of a pan while cooking beef or roast pork, and it’s heavenly. Second Line also makes a mean gumbo, an insanely decadent BBQ shrimp, and equally gut-busting loaded fries replete with andouille sausage, crawfish, and pimento cheese. Enjoy them on the NOLA-style patio out back or at the cozy bar at brunch or after a night out.
Having grown up in New Orleans, Kelly English created a piece of home in the Second Line, and it has never wavered in quality to my knowledge. Here he welcomes you to kick back with a cocktail and a po’boy, favorites of which include mushroom debris; roast beef; and chicken thigh and swiss. English makes the very good point that rarely do you get anything blackened in New Orleans unless you’re in a touristy place, so you won’t find that here. See for proof: That debris is simply a gravy made using all the meat and juices that fell to the bottom of a pan while cooking beef or roast pork, and it’s heavenly. Second Line also makes a mean gumbo, an insanely decadent BBQ shrimp, and equally gut-busting loaded fries replete with andouille sausage, crawfish, and pimento cheese. Enjoy them on the NOLA-style patio out back or at the cozy bar at brunch or after a night out.
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