PRESS


"Longway, as led by chef John Sinclair and bar guru Liam Deegan, is the pub you wish you could park in for a few years. Sip a perfect Sazerac while you marvel at snacks that conjure the Big Easy without trying to copy traditional creole tropes.” - Jeff Gordinier, Esquire

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“The Quarter must have its storied old classics and it must have its joints. It also must have bars and restaurants (or, in this case, a tavern that splits the difference) that exude a New Orleans sense of place while reflecting how the next generation interprets this cultural inheritance. Longway Tavern is what happens when you take the current revival of freshness and craft, add deliberate notions of a modern hospitality culture and set them in an old French Quarter frame.” - Ian McNulty, The Advocate

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“The cocktails are classic, well-mixed and stiff. The wine list is curious, with glasses of Sardinian red, an Altesse from France’s Savoy region and even a dry Spanish sherry. You could stop with just drinks, but the food from John Sinclair is worth exploring. I recommend the hearty pork shoulder steak, the logs of fried grits in a red-eye gravy (an excellent bar snack) and, my favorite, fried calamari tossed with Swiss chard, charred lemon and blistered grape tomatoes that pop when you bite them.” - Todd Price, nola.com

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“A stylish spot in a building from 1794 that recalls that the French Quarter is first and foremost a neighborhood, The Longway Tavern is an every day bar that pleases with smart cocktails and refreshing twists on pub food...Plus, there’s a gorgeous brick courtyard.” - Stephanie Carter, Eater NOLA 

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“Restaurant impresario Robert LeBlanc and his partners have a long history of unpretentious New Orleans spots that cater to youthful professionals, both downtown and up (among them Sylvain, Barrel Proof, Meauxbar, and newcomer Cavan), all boasting spaces as captivating as their fare.” - Steve Garbarino, Departures Magazine

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“The food from chef John Sinclair, who also runs the kitchen at Barrel Proof, is designed to have familiar flavors but still surprise. Fried grits come with a red-eye gravy. English peas are served with country ham and bread crumbs. And fried calamari is tossed with Swiss chard, grape tomatoes and charred lemons. LeBlanc and his company are masters at creating appealing spaces. Longway Tavern, with its dark interior and large courtyard, adds another inviting retreat to the city.” - Todd Price, nola.com

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“In the 1920s, the home of writer Roark Bradford and his wife Mary Rose was known to many artists in New Orleans as a place where they could wind down with a drink or a snack — a last stop before heading home for the evening...That building now is home to Longway Tavern (www.longwaytavern.com), the latest project from Robert LeBlanc and Liam Deegan, who also are partners at the Lower Garden District whiskey haunt Barrel Proof. LeBlanc also runs Cavan, Meauxbar and Sylvain.” - Helen Freund, The Gambit

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