Lonely Planet

"The small plates are divine, particularly the bruschetta and the gouda beignets."

Ian McNulty

"Gouda beignets are an instant hit on this upscale bar menu."

Beth D'Addono

"The Tavern is famous for its gouda filled beignet, an ethereal pillow of fried smoky goodness that manages to be surprisingly light. Served warm, and wonderfully salty and these fried treats work well as a starter or paired with a tall beer out of the tap."

Gwendolyn Knapp

"This swank Uptown lounge from chef John Harris and the Lilette team is a great late night option for indulging in small plates, from burrata crostini to gouda beignets."

Annie Fassler

"The gouda beignets were perfect to munch on while sipping our kir royales."

Clark Castle

"Always, always, always start with the Gouda Beignets. They’re lightly fried pillow of air and Gouda. Fried cheese has never been so appetizing."

Visit New Orleans

"Bouligny Tavern’s gougers aren’t technically beignets: they’re baked rather than deep fried, but the choux pastry base is the same. Add in creamy comte cheese, and you’ve got a small plate that’s just as decadent as the fried version — and still served warm."