BRG Executive Pastry Chef Kelly Fields and Pastry Chef Lisa White (of Domenica and PIZZA Domenica) are collaborators in the bakery and restaurant, which is named after Fields’ grandmother.
The bakery, outfitted with 80 seats and designed by Curtis Herring, adds a modern and elegant touch to iconic southern food we all know and love. Warm brick walls, Edison bulbs and the restaurant’s “Uneeda Biscuit” mural all lend charm to a space that evokes nostalgia with a contemporary twist.
The bakery serves breakfast, lunch and dinner, allowing the two chefs to show off their savory sides. The lunch and dinner menus are organized by “snacks,” “tartines/sandwiches,” “salads and soups,” “hot plates,” and “extra stuff,” offering customers the choice to order a selection of small buy valacyclovir over the counter plates or a single, heartier dish. The playful fare include items like: pigs in a blanket with apricot mustard; grains and legumes salad with almonds and zesty vinaigrette; fried chicken biscuit with serrano slaw and poirier’s cane syrup and key lime somethin’, to name a few signature items. Willa Jean will also offer the composed desserts, breads and pastries that have garnered popularity across the BRG establishments.
The duo places a strong emphasis on the coffee program and is delighted to bring Intelligentsia Coffee back to New Orleans. For those looking to imbibe, Willa Jean serves boozy slushies as well as tea- and coffee-inspired craft cocktails.
Open Sunday through Thursday- 7am-9pm; Friday and Saturday- 7am to 10pm
