The Gregory's frog legs. Photo by Jenn Ocken.

Dish: The Gregory’s Frog Legs

One of the most significant pieces of kitchen equipment at The Gregory, the restaurant inside the new downtown Watermark Hotel, is a Spanish Josper oven, a 100% charcoal-fueled vessel that allows chefs Chad Galiano and Drue Vitter to create a mouthwatering sear and a moist and juicy interior. That holds true for The Gregory’s signature frog’s legs, which are marinated for 24 hours in an Argentine-inspired blend of olive oil, garlic and parsley before being roasted at nearly 1,000 degrees in the Josper. “The quality of the frog’s legs is very good,” says Galiano. “We serve them with roasted peppers and one of our favorite barbecue sauces from Ville Platte.” The result is a ridiculously tender texture and a mild, seductive flavor. The dish is one of several small plates at The Gregory, whose menu features local and seasonal ingredients, grilled fare and inspired Southern cuisine.

The Gregory at the Watermark Hotel

150 Third Street
(225) 408-3200
Daily, 11 a.m. to 12 a.m.