The name La Petite Grocery pays homage to the history of the building that houses our restaurant. Built in the late 1800’s, this Creole-style cottage was known as the Central Tea, Coffee and Butter Depot. Customers would come by foot, ferry and horse and buggy to purchase the delectable and unique groceries—coffee roasted in-house, imported teas, freshly churned butter, and local pecans, rice and field beans.
After a fire burnt the store to the ground in 1908, it was rebuilt as Frank W. Mackie Grocer. Named after one of the owners, the mercantile continued to offer “fancy groceries.” Throughout the years, a high-quality butcher and flower shop moved in, each new business a beloved fixture in the Jefferson City area.
In March of 2004, La Petite Grocery opened its doors a century later with similar aspirations: to nourish the neighborhood with delicious food, locally roasted coffee, and farm fresh produce. By doing this, we provide a dining experience that evokes the nostalgia of old New Orleans made modern with Chef/Owner Justin Devillier creative spin on the classics.
Raised in Dana Point, a small beach town in Southern California, Chef Justin Devillier spent his childhood fishing for yellowtail and albacore and diving for lobster just steps from his front door. This bounty of local seafood inspired him to begin working in restaurants fresh out of high school.Read more
Lured by their vibrant restaurant community, Devillier moved to New Orleans in 2003. In the kitchens of Bacco, Stella and Peristyle, he learned the intricacies of French cuisine from his mentor, Chef Anne Kearny-Sands. In 2004, Devillier joined the team at La Petite Grocery as a line cook and was promoted sous chef in just one year. He helped re-build the restaurant’s infrastructure in the aftermath of Hurricane Katrina, becoming executive chef in 2007. A short three years later, Devillier and his wife, Mia, took ownership of the historic spot.
1 stick unsalted butter (4 oz)
½ cup all- purpose flour (4 oz)
1 ½ cups onion, finely diced (1 medium onion, 8 oz)
2/3 cup red bell pepper, finely diced (1 medium pepper, 4 oz)
2/3 cup celery, finely diced (4 oz)
2 cloves garlic, minced
6 cups fish stock
2 oz sun-dried tomato, finely diced (just under one cup, loosely packed)
1 28oz can diced tomatoes plus juice
1 cup green onion, finely sliced (4 oz)
2 lbs skinless redfish fillets (or other firm white fleshed fish)
3 cups cooked long grain white rice, to serve
La Petite Grocery
4238 Magazine St, New Orleans, LA 70115