Since opening Lilette in 2000, Harris had his eye on the building directly adjacent to the restaurant, and when it became available in 2010, he seized the opportunity to open a bar -- a wine bar with premium cocktails, fine dining quality small plates and table service. From the exterior, Bouligny Tavern appears to be a traditional, century-old New Orleans residence. Upon entry, you are transported to another era. Bouligny Tavern is your father's den with your grandparents furniture and your cool uncle's record collection -- a visually smooth environment bedecked with vintage chairs, classically modern light fixtures and vinyl playing Jack Jones, Lena Horne, Miles Davis, or Nat King Cole as well as more current artists like Herb Alpert, the Animals or the Rolling Stones.

The interior space is a product of a collaborative effort between Harris, opening GM Cary Palmer and designers Brian Bockman and Jack Forbes. The design features inset walnut paneling, stacked stone, upholstered walls and coffered ceilings. Guests can lounge inside on diamond tufted banquettes, Ol Waschner armchairs, Marcel Breuer barstools or relax outside on the porch - on Bertoia chairs - and on the heated patio with couches and table seating for up to 30 guests.

The food is presented in small portions that arrive in no particular order. The cocktails are inspired. The wine selection is sophisticated, diverse and ever-evolving. Table service means you dont have to interrupt your conversation to stand in line at the bar.

john harris

chef / owner

Chef John Harris and his staff at Lilette celebrated their tenth year in 2010. He has been a James Beard finalist for Best Chef South in 2009, 2010, 2011, and 2012. He was included in Food and Wine magazine's list of America's Best New Chefs in 2002 and was named Best Chef New Orleans by New Orleans Magazine. In addition, Lilette has been named a Top Ten Best Restaurant five of the last eight years by the New Orleans Times-Picayune.

John began his passion for cooking growing up in the kitchen of his italian mother. Working in restaurants during college, he couldnt resist the allure of cooking school. He attended the Pennsylvania Culinary Institute, which would lead him to stints at Café Allegro in Pittsburgh, and Spiaggia in Chicago.

John moved to New Orleans to work as Sous Chef at Bayona in the French Quarter under famed Chef Susan Spicer. While there, Spicer offered him the opportunity to travel to France and apprentice at Amphyclese and Le Pre Catalin -- both Michelin rated 2-star restaurants. During this time in France, John lived with the Mauri family, whose matriarch Lilette instilled in him a love of traditional French cooking.

After returning to New Orleans, John became Executive Chef at Gautreau's Restaurant, then worked with Gerard Maras of Gerard's Downtown. In December of 2000, John fell in love with the intimate space at 3637 Magazine Street that would soon become Lilette.

In 2010, John brought another vision to splendid fruition with the opening of the much-acclaimed Bouligny Tavern. Located in a century-old New Orleans cottage adjacent to Lilette, Bouligny Tavern combines a sophisticated, mid-century modern environment with a diverse offering of fine wines, classic cocktails and high-end food service featuring a sumptuous small plates menu.

Craig Cooper

GM / Wine Director
Bouligny Tavern

When asked why he moved to New Orleans in late fall of 2016, his answer is usually just (with purposed wit) a simple, flat "because I wanted to live here." Hailing from Ohio originally, Craig spent more than 15 years running the famed wine bar, Pops for Champagne in Chicago, as well as creating and opening its two sister spots, the beer & cocktail lounge Watershed, and the cava & tapas bar, Bom Bolla. A long time patron of Bouligny Tavern on his many, many trips to New Orleans over the years, Craig is excited (and feels more than fortunate) to be taking the reins at this Uptown institution.

With more than 20 years experience managing wine & cocktail bars, Craig hopes to continue Bouligny Tavern's unparalleled commitment to offering exciting, interesting wine selections and creative, inspired cocktails, as well as exploring food pairings for both from Bouligny's stellar kitchen. It was this relaxed, yet focused commitment to quality that brought Craig here as a guest in the first place. He looks forward to where the next chapter will lead.