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
Friday Lunch: 11:00-2:00

Libations Louisianne
N.O "Jito"
vanilla roman candy rum, strawberries, mint, lime
Javier's 75
milagro tequila, agave syrup, lime, and prosecco
Damn Thistle
oryza vodka, elderflower liquor, pineapple, lime, & hibiscus
Swamp Monkey
oryza gin, local orange, vermouth, herbsaint, peychaud’s bitter
The Horse's Ass
basil hayden’s, lime, ginger beer
Jetty & The Rocks
la 1 whiskey, clement creole shrubb, barenjager & orange cardamom bitter
Faze III
j.r. ewing bourbon, laird’s apple brandy,
mcallan 12 yr scotch, alma plantation syrup, & angostura bitter
Dom's Cuzan
oryza gin, cointreau, amato’s white muscadine wine, lemon, herbsaint
Barrel-Aged Flasks
proper annunciation (sazerac)
fog & levee