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Finding high-quality yet affordable food (not to mention good beer) in the French Quarter has long been a challenge. It's a neighborhood of overpriced tourist traps, greasy bar fare, and big-ass beers. And let's face it, big-ass beers are seldom good-ass beers. Ahem.

Football legend Deuce McAllister and Chef Jared Tees are aiming to change that with their new restaurant and taphouse, the Ole Saint.

That's "Ole" for Ole Miss, McAllister's alma mater, and "Saint" for the team that made New Orleans his hometown. Chef Tees has worked his way up the ladder at a variety of New Orleans' finest restaurants, including Commander's Palace and Besh Steak.
 

Food

The menu offers a solid selection of regionally-inspired dishes, from Gulf Fish Amandine to Mississippi Rabbit Pot Pie (which was sadly not available the day I visited, but I've promised to return to try it, because the staff can't stop raving about it), as well as burgers, sandwiches, salads, and soups.

The BBQ shrimp (a New Orleans preparation that has nothing to do with barbecue; it's just shrimp in a buttery, garlicky sauce) was among the best I'd ever had, and seemed to include a dark beer as part of the sauce. It was thankfully served with enough crusty bread to mop up every last bit of flavorful, spicy juice, of which there was plenty.

Pulled pork sliders were served on buttermilk biscuits dressed with coleslaw, making for a crumbly, delicious mess of a plate that I attacked voraciously with a fork, not wanting to waste any single tender bite.

The pressed pork sandwich, which includes Chisesi ham, bacon, pulled pork, and Emmenthaler cheese, cooked panini-style on French bread, was good, though not extraordinary. The juiciness of the pork was nice, but by the time I got to the second half of the sandwich, the bread was unappetizingly soggy.

I took a bite of my tablemate's steak and it was excellent; tender and flavorful. The fries that accompany both the sandwiches and the steaks were hand-cut and copious, though I found myself wishing that they were just a little bit crispier, to offset the juiciness of the sandwiches.

Oyster shooters -- a raw oyster in a shot glass of what is basically a strong bloody mary -- were a fun addition to the meal, and are available as a happy hour special. If you like oysters and bloodys, give them a try for sure.
 

Beer

Though the food is very good, I have to say that the real highlight of Ole Saint is the extensive selection of beer on tap. Boasting the largest variety of local brews on tap in the Quarter with 35 different local options (alongside another couple dozen American and international favorites), this is the place to get a draft in the neighborhood, no question.
 

The menu was designed with beer pairings in mind, and the staff is knowledgeable about the available selections, so don't be afraid to ask for a suggestion. If you're not familiar with the wide variety of New Orleans-area breweries (which you probably aren't, if you're not from around here), do sample a few -- we've got a lot of really wonderful craft breweries in the region, just waiting to become your new favorite.
 

Ambiance and Service

Ole Saint is largely decorated with Deuce McAllister's own football memorabilia. A good portion of the restaurant is also built from reclaimed wood from houses demolished by or because of Hurricane Katrina, so there's some deep history in these "new" walls.

Service is brusque but friendly. The staff knows the menu well and the beer selection even better but, in the grand tradition of the French Quarter, never really seems to have enough time for any given table. The bartenders seem a bit more relaxed than the wait staff, so if you're in the mood to take it slow, climb onto a barstool. Beer-geeks and hop-heads especially, don't miss a stop at Ole Saint.

132 Royal St. (in the Wyndham Hotel) / (504) 309-4797 / olesaint.com
 

As is common in the travel industry, the writer was provided with complimentary services for review purposes. While it has not influenced this review, About.com believes in full disclosure of all potential conflicts of interest. For more information, see our Ethics Policy.