From New Orleans Magazine:

“When Emmanuel Loubier left Commander’s Palace for Dante’s Kitchen, it was a little like moving from a mansion to a cottage, albeit one known for coziness and charm. But who wouldn’t lose their heart to a little cottage by the river with rustic wood floors, fireplaces and a sunny porch perfect for lunch.”

“Loubier has replaced the old Dante Street Deli’s sandwiches with appealing contemporary American food with a Louisiana personality. The flavors are big and honest.”

“Loubier’s andouille grits with grilled shrimp and red-eye gravy is pure down-home comfort.”

“Dinner entrees are remarkably well-priced from $14 to $19. Getting more for less is a bonus at Dante’s Kitchen.”

“This is a restaurant that makes you hungry for everything you see.”

“There’s nothing better than their macadamia brownie served warm with vanilla ice cream and a faintly bitter chocolate sauce.”

“Dante’s Kitchen is a neighborhood cafe that could easily become a daily habit.”

From Brett Anderson of the Times-Picayune:

“With its series of small candle-lit rooms and a front porch with a swing, Dante’s is as homey as its spoon bread…”

“Chef Emanuel Loubier cooks with sure-handed confidence, undercutting his wild streak with spurts of folksiness…”

“Refined but hardly traditional, Dante’s Kitchen is really cooking.”

From Tom Fitzmorris of Inside New Orleans:

“They give good soup, even when it’s unlikely…”

“The service staff here is nothing short of delightful…”

“I have not had it myself, but some friends whose taste I trust have gone nuts over the falafel-crusted fish. Apparently enough others agree that this is a perennial on the changing menu. Falafel is a blend of cracked wheat, chickpeas, and garlic, usually made into cakes and fried in Middle Eastern restaurants. It makes a great crust for fish or anything else you’d consider doing pannee style.”

From Chowbaby:

“Dante’s Kitchen has not been open long, but it has the unmistakable aura of longevity and culinary know how…”

“Dante’s Kitchen is a small and cozy place with lots of fresh air and natural light circulating throughout…”

“The brunch menu, which is as well designed as the restaurant itself, features dishes like giant vegetable and cheese filled omelets, BLTs with egg served on dreamy foccacia, and a delicious white chocolate cheesecake.”

From Gambit Weekly’s Best of New Orleans:

“Tucked away at the corner of River Road and Dante Street [Dante’s Kitchen] might be the Riverbend’s best-kept secret….”

“Venture inside the 1860s New Orleans shotgun for a small but varied menu, or sun yourself outside on the beautiful outdoor patio along with a neighborhood cat or two who might have wandered over, hoping to catch a fallen morsel of The Dante: marinated, hardwood-grilled yellowfin tuna, dressed with rosemary-infused mayonnaise and served on crusty French bread.”

From Sara Roahen of Gambit Weekly:

“Loubier handles food like a man. He ties yellowfin tuna up with bacon and throws it on the heat; if you didn’t know better, you would think it was a fine country ham. He tosses duck cracklin’, pulled pork and goat cheese into the same arugula salad. He garnishes classically braised lamb shanks with pistachios. He gives his not-too-sweet sweet potato pie an unheard-of balance with a salty white chocolate sauce. Like understanding why a young father would dare to attempt an Everest summit, it’s difficult to comprehend some of the risks Loubier takes in the kitchen. But dish after dish, if you don’t get closer to understanding his thought process, you begin to regard him as a fearless leader plumbing the possibilities of Creole cooking. Inevitably, he resurfaces with yet another preparation you can’t believe you haven’t encountered before.”

From NOLA.com:

• Voted Top 10 Best Bistros
• Voted Top 10 Best Sunday Brunch

From New Orleans Magazine:

• 2/21/2007
• Funky & Casual, Dante’s Kitchen in the Riverbend neighborhood shines with many dishes priced under $10 and none heading north of $13. A chalkboard hanging above the cheerful orange and yellow walls highlights ingredients purchased from local purveyors. “Our dairy comes from Smith Creamery,: says the manager on one visit. “And we get our duck sausage locally as well.”
  Dante’s Eggs Benedict employs roasted pork tenderloin medallions encrusted with coarse sea salt and fresh rosemary. The salt of the pork and the richness of the eggs found contrast against a honey-drizzled biscuit, and the freshly-made hollandaise imparted faint notes of lemon. The Steak & Eggs presents two small grilled tenderloins upon a bed of hash browns, topped with poached eggs and bearnaise sauce. The filet was cooked medium rare and the yolk in the perfectly poached eggs was barely set. Weather permitting, secure a seat on the patio and prepare to while away a pleasant morning in this relaxed setting.