Chef

Chef Greg Sonnier brings experience and elegance to the Gabrielle. A James Beard nominee with many years of cooking under his belt, Greg knows his way around the kitchen. Come see him at Gabrielle!

Latest News

Gabrielle at the Uptowner will cater your Holiday/Christmas/Office Party!

  • - Natchitoches Mini Meat Pies with tangy dipping sauce
  • - Crabmeat au Gratin Toast
  • - Oyster Gabie on the Half shell
  • - Boudinandouille with creole mustard and lavender   sauce
  • - BBQ Shrimp Pie “family style”
  • - Roast Duck with orange sherry Sauce
  • - Beef Tenderloin with cognac cream
  • - Flourless Chocolate Cake

Venue

The Uptowner at 438 Henry Clay Avenue was built in 1896 by Louis Seiler who operated a grocery store on the 1st floor of the building and lived with his family on the 2nd floor. His mercantile business serviced sea-bound vessels on the Mississippi river. In 1920, the business converted into a pharmacy and operated as such until 1939 when it changed into a Beauty Salon. The Beauty shop operated there until 1949. That year Esther`s confectionary store opened and sold all sorts of candies to the general public until 1958. The “Electric House” began selling Air Conditioner Units soon after the sweet shop closed. The A/C business converted into The Uptowner Banquet Hall around 1962. Ms. Edith Brown ran the business for 40 years. She began it by planning all sorts of banquet celebrations for guest of up to 250 people or as small as a party of 2. All of her parties included preparing and serving delicious food and local cocktail concoctions. Greg and Mary Sonnier of Gabrielle Restaurant fame carry on the business of “The Uptowner Banquet Hall”.



Appetizers

"Daddy Rabbit`s" Smoked Chicken Gumbo with "Jazzmen" Rice

Heirloom Tomato Salad with Fried Vidalia Onions,hearts of Palm,Feta,and French Vinaigrette

Boudandouille with Honey Lavender Mustard Sauce 
(Andouille sausage stuffed with Boudin wrapped in a puff pastry) 
ENTREES

Entrees

Stuffed Chicken with Crawfish Country Rice and Key Lime Creme Fraiche Cedar Plank Gulfish with Orange Dijon Mustard Crust and Shoestring Potatoes Marinated Flat Iron Steak and Fries (add 3.00)

Cedar Plank Gulfish with Orange Dijon Mustard Crust

Marinated Flat Iron Steak

Slow Roasted Duck

BBQ Shrimp Pie

Desserts

Chocolate Pot de Creme

Lemon Chess Pie

Wild Berry Shortcake