Walk down Dublin Street in the Riverbend, and you might walk right past it. It looks like a house. Honestly, that’s because it was one. A New Orleans shotgun home, painted pretty and sitting quiet until the brunch rush hits and the smell of fried chicken starts drifting toward the levee. This is Blake's Place New Orleans, a spot that has become a lightning rod for local foodies and reality TV junkies alike.
You've probably heard the name because of Gordon Ramsay.
The Kitchen Nightmares episode aired in early 2025, and it was—to put it mildly—a whole lot of drama. People saw Chef Blake Cressey clashing with Ramsay, the tension over "celebrity chef" branding, and the struggle to keep a small business afloat in a city where the culinary bar is basically in the stratosphere. But if you're looking for the truth about this place, you have to look past the edited shouting matches and the Twitter (X) threads.
New Orleans isn't like other cities. You can't just throw some seasoning on a piece of fish and call it "Creole Italian." Locals will smell the fraud from a mile away. So, is Blake’s actually good, or is it just a TV set with a kitchen?
The Reality Behind Blake's Place New Orleans
The restaurant officially grew out of Chef Blake’s "Tasty Treat" food truck and social media following. It’s located at 724 Dublin St, taking over the space that used to be La Mansion. It is small. Cozy. It feels like you’re eating in someone’s living room, which is exactly the point.
When you step inside, the vibe is "new-school NOLA." It’s chic but not stuffy.
One thing people get wrong is thinking this is just another tourist trap. It isn't. The menu is a weird, wonderful hybrid of Southern comfort, Creole staples, and Italian influences. Think catfish and grits sitting on the same menu as "Creole Italian" specialties. It’s ambitious. Sometimes it’s too ambitious, which was Ramsay’s whole point during his visit.
What to actually eat (and what to skip)
If you’re going, you’re going for the Fried Chicken.
There is a lot of mediocre fried chicken in this city, but Blake’s hits the mark. It’s got that specific crunch—flavorful batter, juicy meat, no grease slick. They serve it with a spicy syrup that honestly changes the game. It’s the kind of dish that makes you forget about the slow service.
- The Dumaine Treat: This is the signature. It’s essential. Don't ask, just order it. It’s the essence of the city in a bite.
- Pork Belly Rillons: These are decadent. Crispy on the outside, melty on the inside.
- Steak and Eggs: A brunch staple here. Most people find the hanger steak well-seasoned, though some reviews suggest it can be a bit tough if the kitchen is slammed.
- Bread Pudding: It’s New Orleans. You have to have bread pudding. Theirs is legitimately "to die for" status.
The cocktails? They’re legit. The CeCe Sunrise uses fresh ingredients, and you can tell the mixology isn't an afterthought.
The "Kitchen Nightmares" Elephant in the Room
Let's be real for a second.
The episode portrayed Chef Blake as someone more interested in her "celebrity" status than the literal plates going out. Ramsay found 600+ flavor combinations on the menu—a dizzying, impossible number for a small kitchen. He trimmed it down. He focused the vision.
Since the show aired in March 2025, the restaurant has had a bit of a reckoning.
Some locals were put off by the owner’s attitude on screen. Others saw a young Black female entrepreneur fighting to make it in a grueling industry. The truth is probably somewhere in the middle. The "post-Ramsay" Blake’s Place is more streamlined. The menu is tighter. The food is more consistent.
But—and this is a big but—the service pace is still a point of contention.
It’s a "New Orleans pace." If you’re in a rush to catch a flight at MSY, maybe don't go here on a Saturday night. It’s often one server handling a packed house. You’re going to wait for your refills. You’re going to wait for the check. If you’re okay with that, you’ll have a great time. If you’re looking for corporate efficiency, go to a chain.
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Why Location Matters at 724 Dublin St
The Riverbend is a specific kind of neighborhood. It’s tucked away from the chaos of Bourbon Street, feeling more like a village. Blake's Place New Orleans fits this niche perfectly. It’s the kind of place where you can have a solo brunch date or a quiet dinner that feels intimate.
The building itself—a restored shotgun home—is part of the charm.
It preserves that "unforgettable New Orleans house vibe" that Eater NOLA and other critics have raved about. You aren't sitting in a sterile dining room. You’re sitting in history.
The "Creole Italian" Identity Crisis
There’s a lot of debate about what "Creole Italian" actually means at Blake’s. Historically, this is a massive part of New Orleans food culture (think Muffulettas and red gravy). At Blake’s, it’s a bit more modern.
It’s less about traditional pasta and more about using those flavor profiles in Southern contexts.
Some critics argue it’s a bit confused. Honestly, who cares? If the catfish is fresh and the grits are creamy, the label matters less than the flavor. Most people visiting for the first time are surprised by the quality of the seafood. The catfish is often noted as being exceptionally fresh—like "just caught" fresh.
Practical Tips for Your Visit
Don't just show up and expect a table.
- Check the Hours: They’re usually closed on Mondays and Wednesdays. Tuesday is Taco Tuesday (4–10 PM), and Thursday is Steak Night.
- Brunch is the Peak: Saturday and Sunday (11 AM – 4 PM) are the busiest times. This is when the R&B brunch vibe is in full swing.
- The Food Truck: Remember, Blake still operates the Tasty Treat food truck. If the restaurant is too packed, keep an eye on social media to see where the truck is parked.
- Happy Hour: Weekdays from 4–7 PM. This is the best time to try the cocktails without the crowd.
The Bottom Line
Blake's Place New Orleans is a survivor.
It survived the transition from a food truck to a brick-and-mortar. It survived a Gordon Ramsay intervention. It’s surviving the fickle nature of the New Orleans dining scene. It’s not perfect—the service can be slow, and the owner’s public persona is polarizing—but the food speaks for itself.
If you want a sterile, fast, "safe" meal, go somewhere else.
If you want soul, incredible fried chicken, and a vibe that feels like a real New Orleans home, head to the Riverbend. Just bring some patience and an appetite for the bread pudding.
Actionable Next Steps
- Book a Table: If you're planning a weekend trip, call (504) 615-7504 or check their website for reservations. The space is tiny, and it fills up fast.
- Follow the Menu: Stick to the "Ramsay-approved" or classic staples like the fried chicken and catfish for your first visit to ensure the best experience.
- Support Local: Check out other spots in the Carrollton/Riverbend area while you're there; it's one of the best walking neighborhoods in the city.