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Growing up with an Italian mother, Chef John Harris' fondest childhood memories are of the kitchen. Later, while working his way through college in restaurants, harris couldn't resist the lure of cooking school, which would lead him to stints at Café Allegro in Pittsburgh, and Spiaggia in Chicago.
After moving to new Orleans, John began working as Sous Chef under Susan Spicer at Bayona Restaurant, who sent him to France to apprentice at Amphyclese and Le Pre Catalin, both Michelin rated 2 star restaurants. During his apprenticeship, John lived with the Mauri family, whose matriarch Lilette instilled in him a love of traditional cooking, and is also the namesake of the restaurant.
Upon returning from France, John took over as Executive Chef at Gautreau's Restaurant. During his tenure there he received mentions in Food & Wine and Southern Living, and a four bean rating from S.M. Hahn in the Times-Picayune. After his departure from Gautreau's, chef Harris worked with Gerard Maras of Gerard's Downtown, while making plans for opening his own restaurant.
In December of 2000, John fell in love with the intimate space at 3637 Magazine Street that would become his own distinctive offering Lilette. After being open for only a few months, Lilette garnered four beans from the Times-Picayune food critic Brett Anderson. In September 2001, John was named "Chef of the Year" by New Orleans Magazine and has also received mentions in Southern Living and Bon Appetit. In July of 2002, Chef Harris graced the cover of Food & Wine magazine as one of the "Top Ten Best New Chefs in America." Lilette restaurant is also featured in the November issue of Travel + Leisure.
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| Cost: |
$$$  |
| Hours: |
Tues-Thu:11:30-2;5:30-9:30
Fri-Sat: 5:30-10:30pm
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| Amenities: |
Lunch
Dinner
Beer
| Liquor
Wine
Accepts Reservations
| Air Conditioning
Credit Cards
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