31 Second Ave., New York, NY, 10003
between 1st and 2nd Sts.
By hyun3107 on 9/26/2004
I lived in New Orleans in the early eighties, back when large shoulder pads and leg warmers were hip. Fashion may come and go but the essence of cajun food should not change. The menu did not take advantage of the restaurant's cajun niche. Where's the jambalaya, the craw fish, and the square doughnuts I used to enjoy? Granted, the chef does a good job creating his own spin-offs (a notch upward). The dishes were overall good. But the gumbo needs a kick (a little too bland in my book). So, if you want to taste New Orleans, do not count on Natchez. If you want pretty good food with a hint of cajun, Natchez may be your cup of tea.
By appetight4 on 8/28/2004
After watching bars and eateries come and go at this locatioon it appears that Natchez may actually become a culinary anchor instead of travelling-chef road show. Through the open kitchen door one sees purposeful men and women clad in clean chef coats going about their business with style and grace. Seing a professional kitchen staff with their act together pleases this former chef to no end. The menu at Natchez is simple, authentic and balanced. Blackened redfish is usually mauled by overapplication of pepper or by simple deliberate burning. Naatchez version is neither, yet sublimely flavorful and tender. It is served on a bed of succulent lump crabmeat, whose subtle flavor that perfectly balances the slightly charred and peppery fish. A fish stock reduction completes the dish. Filet Mignon came perfectly cooked and beautifully presented on greens, and seved with brie-infused potatoes. Etherially light, yet rich and flavorful the banana bread pudding with pecan ice cream tastes like it was delivered from heaven. Natchez East Village ambiance is simple and familiar, with exposed tin roof, unmatched furniture, plain (but clean)walls and modest decor. Service is friendly, informal, and accommodating; prices are very reasonable for this level of cuisine.
By fugazzy on 6/22/2004
I stopped by Natchez on a whim because I just liked the look of the place. It looked like a French Quarter bistro should look, tiled floors, tin ceiling, inlayed woodwork. I was hoping the food would be as authentic and I was not dissapointed. The crabcakes just danced in my mouth and the blackened redfish was cool and light and spicy. A great summer dish. I can't wait to drag my New Orleans friends down there to get their opinion.
By ltcamp on 3/3/2004
Being a South Louisiana native, I was psyched to try the fare at Natchez...but their shrimp poboy, at $12, was a disaster. The bread was so thick, I couldn't even taste the shrimp, which were sitting on a lonely layer of chipotle (wha?) mayo. I'm not sure if they expected me to put the pile of arugula and tomato that was sitting next to it on the poboy--regardless, shrimp + bread does not a poboy make. My dinner companion loved her pork tenderloin, and the place is cute and the staff is really friendly, but if you're looking for *authentic* Louisiana cuisine, this isn't your best bet.
By ductile on 2/17/2004
We had the good fortune to try Natchez after the Voice recommended it - and the New York photographer caught us. Terrific meal - had the raviolo, "sweet" pork tenderloin and redfish. A real gem of a place. We'll be back . .