Louisiana is home to one of the harshest environments in the world. The plants and animals that grow here have paved way for a very unique cuisine. Our background in farming, hunting and fishing has strongly influenced our interpretation of these century old culinary traditions.

29.9408N -90.0682W


Sac-a-lait is set in an old Cotton Mill in the Warehouse District of New Orleans, originally constructed in 1882. The chefs and their families designed and built the entire restaurant, including all of the wood and ironwork. From reclaiming the 140-year-old pine out of a neighboring deteriorating Broom Factory, to the hand-crushed oyster shells that make up the bar. Every detail of Sac-a-lait is handcrafted.


(504) 324-3658


1051 Annunciation Street New Orleans, LA


Tues-Sat: 5:30-10:00

Libations Louisianne
Damn Thistle
oryza vodka, elderflower, lime, pineapple, hibiscus, burlesque bitters
Celery Clinton
lovage infused bristow gin, lime, vermouth
Seasonal 75
euphrosine#9 gin, local watermelon, lemon, cava, berry bitters
Tracy Byrd
el jimador tequila, aperol, watermelon, cilantro, lime & coriander
Gettin' Figgy Wit It
tea infused buffalo trace, pimms, pickled figs, rosemary, ginger beer
Old Fashioned
buffalo trace, demerara, bitters, flamed citrus
Cypress Sunset
jalapeno bourbon, pepper & coriander, lime juice, ojen, tarragon
Until T'Amaro
averna amaro, sazerac rye, kumquat, tabasco honey, lemon verbena
sazerac rye, cynar, cardamaro, peychaud’s apertivo, bitters
The Horse's Ass
four roses, ginger beer, garden herbs