Carrollton Market initially opened as a contemporary bistro that leaned heavily on southern influence. Since then it has matured, unfolding almost organically as Goodenough widened the spectrum to encompass a broad range of perspective, including French, Italian and Japanese. But he still deftly manages to link dishes to home. A case in point is the Duck Confit, with a southern twist on the classic French method. Goodenough supplements the confit process with additional fat rendered from Benton’s Bacon to layer the flavor, resulting in a deeper, smokier taste. At press time it was accompanied by Collard Greens Ravioli and ‘pot likker’ jus – a contemporary southern star.

Goodenough spent his formative years in Philly with French Chef Georges Perrier and Japanese Chef Masaharu Morimoto, and their influence is seen in both these dishes, but Goodenough adds his own spin, setting them apart. Goodenough is quick to credit his staff for their input as well. “Everyone here brings something to the table,” he says. “It’s a collaborative effort and that’s led to the evolution of this restaurant.”

Building on his success, Goodenough has lately added brunch with a beast of a cinnamon roll that has received attention from Food and Wine and his burger rates as one of the best of the luxe versions that appear on white tablecloths around town.

VISIT THE ORIGINAL ARTICLE >>

by Jay Forman

New Orleans Magazine