Dishing With: Alex Harrell

chef alex harrell

After realizing his passion lay in cooking and not in the biology degree he had earned, Alex Harrell took his talents to New Orleans, where he spent nearly 20 years honing his craft in some of the city’s most-renowned restaurants. In 2015, Alex opened his own New Orleans restaurant, Angeline, where his clean, sophisticated style of Southern cooking shines on every plate.

Spring ingredients you look 
forward to cooking with?

Fava beans, fennel, and crawfish

Biggest cooking influence?

My grandmother, and New 
Orleans-based chef Gerard Maras

Three ingredients you always 
keep in your kitchen?

Domestic olive oil, sea salt, 
and a great vinegar are essential.

One thing people would be surprised to find in your home kitchen?

French’s yellow mustard—
I really like it on my sandwiches.

Favorite classic New Orleans dishes?

Redfish Bon Ton, gumbo, and shrimp rémoulade

Favorite Louisiana-made 
ingredients?

Cellar Sea Salt, Poirer’s Cane Syrup, 
and Jacob’s Andouille sausage

Top 3 favorite New Orleans restaurants (other than your own)?

Patois, Liuzza’s By the Track, and Avo.

First food memory?

I remember eating watermelon 
with my granddad on his back 
porch on the farm. Watermelon 
is still one of my favorites.

Most popular dish at Angeline?

The Rabbit Milanese—it has been 
on the menu since we opened. 
Even if I wanted to take it off, 
I don’t think I could.

Rabbit Milanese from Angeline

 Find more great stories like this one in Taste of the South’s March/April 2017 issue!

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