Justine is a brasserie in New Orleans’ historic French Quarter. Opened by husband-and-wife team Justin and Mia Devillier, Justine combines the sophistication of Parisian brasseries with the playfulness of the South’s most lively district.
“A French Quarter restaurant has been a longtime dream of ours, and finding this space conjured up a vision for a boisterous, glamorous French restaurant,” says Chef Justin Devillier, the 2016 James Beard Award-winner for Best Chef: South.
Located in the May & Ellis building (formerly the Hurwitz Mintz building), recently the recipient of a historic preservation design award, the café side opens to the Chartres Street sidewalk, emulating the quintessential Parisian-street experience with daytime fare. The kitchen room is anchored by two large communal tables for a shared dining experience, overlooking the kitchen led by Chef & Owner Justin Devillier. Two additional spaces, an intimate back dining room and outdoor dining area lush with greenery, provide ample dining options in the 200-seat restaurant. In the antique-brass and smoked-mirror embellished bar room, Bar Director Jesse Carr has crafted a menu driven by the drinking culture of France: simple and classic, with a focus on the spirits beloved by French families.
True to the heart of French brasserie culture, the bustling, multi-roomed restaurant offers a versatile space to be enjoyed by all, whether it’s for a weekday lunch, afternoon glass of wine, or celebratory dinner.
Chef Justin Devillier is the Chef/Owner of La Petite Grocery, Balise Tavern, and Justine in New Orleans, and the 2016 James Beard Award winner for Best Chef: South.
Devillier was raised in Dana Point, California, a small beach town in South Orange County. He spent summers fishing for Yellowtail and Albacore tuna, and in the fall and winter he would dive for lobsters just steps from his front door. This bounty of local seafood inspired him to enter the culinary industry, and after working in local restaurants right out of high school he decided to focus all of his time on becoming a chef. In 2003, Devillier moved to New Orleans in search of a vibrant restaurant community. He cooked in the kitchens of Bacco, Stella and Peristyle, where he learned the intricacies of French cuisine from his mentor, Chef Anne Kearny-Sands.
In 2004, Devillier joined the team at La Petite Grocery as a line cook and was promoted to sous chef after one year. Following Hurricane Katrina, he helped re-build the restaurant’s infrastructure, and in 2007 was promoted to executive chef. A short three years later, Devillier and his wife Mia took over ownership of the restaurant, housed in a century-old building with a storied history. At La Petite Grocery, Devillier puts his creative spin on traditional New Orleans cuisine with dishes like Turtle Bolognese, Panéed Rabbit, and Blue Crab Beignets. In 2014, he was awarded “Chef of the Year” by New Orleans Magazine.
In early 2015 the Devilliers opened their second restaurant, Balise Tavern, named after the first French settlement at the mouth of the Mississippi River. Set in a 19th century Creole townhouse in the Central Business District, Balise is a modern New Orleans tavern that celebrates the port city’s unique access to a wide variety of ingredients.
In early 2019, the Devilliers opened Justine in the New Orleans’ French Quarter. The bustling, food-hall style gathering place is the realization of Devillier’s long-time dream to open a restaurant in the South’s most lively district. Balancing sophistication and exuberance, his menu features the classic, craveable dishes found in the brasseries lining the streets of Paris with bold presentation.
In his free time, Devillier is an avid fisherman and hunter, and loves spending time at the beach with his wife and three young daughters.
Director of Operations/Proprietor
Originally from Charleston, South Carolina, Mia Devillier moved to New Orleans in 1996 to attend Loyola University. After receiving a degree in Business Management and Marketing, she worked as a manager with Martin Wine Cellar for three years before returning to school at the University of New Orleans for a Masters in Accounting. Upon graduating, Devillier worked as a tax accountant with Deloitte and Touche for three years.
Even during her professional career in business, Devillier has always held various positions in the service industry spanning 19 years – most notably with the House of Blues and in restaurants such as Lilette, Juan’s Flying Burritos and Marigny Brasserie. She joined La Petite Grocery in 2009 as General Manager, and she and her husband, Chef Justin Devillier, took over ownership of the restaurant in 2010. During her tenure, La Petite Grocery has also been included on Brett Anderson’s “New Orleans’ Top 10 Restaurants” list by The Times-Picayune for 2011, 2012, 2013, and 2014, and in 2016, Chef Justin Devillier was the James Beard Award winner for Best Chef: South.
Mia and Justin Devillier’s second restaurant, named Balise Tavern after the first French settlement at the mouth of the Mississippi River, opened in the Central Business District of New Orleans in early 2015. Set in a 19th century Creole townhouse, Balise features a menu that celebrates Orleans as a port city and its unique access to a wide variety of ingredients.
In early 2019, the Devilliers opened their third restaurant, Justine, in the New Orleans French Quarter. Justine is a brasserie reminiscent of those found on the streets of Paris, combining the sophistication of French culture with the playfulness of the French Quarter. The Devilliers spent time in Paris to hand-select the details for in the multi-roomed space, which will house a sidewalk café, open kitchen, and intimate bar. The Devilliers aim to create a bustling space enjoyed to by all, whether it’s for a weekday lunch, afternoon glass of wine, or celebratory dinner.
Devillier attributes her passion for food and wine to her late father, Harley, and her knack for Southern hospitality to her late grandmother. In their honor, she continues her pursuit of providing memorable dining experiences at her three restaurants.
Jesse Carr was born in Athens, GA and raised between the Virginia Appalachians and Washington, D.C., spending most of his time with his grandparents who were deep-rooted southerners with a love of socializing. True to form, they always believed that it was 5 o’clock somewhere; Jesse would help out by playing bartender and crafting family favorites such as Rob Roys and their own version of Bloody Marys with scotch called “Transfusions”. He saw the true beginnings of what would later become his passion and career.
After graduating from high school and ready to stretch his legs, Carr moved to California to attend Santa Monica College and UCLA. He began bartending at local pubs – quickly discovering his fondness for hospitality – and after some post-college travel he landed in New York City to start working with some of the greatest people in the industry. In 2011, he found a home at the James Beard Award nominee Maison Premiere in Brooklyn, where he and fellow colleagues worked tirelessly to create one of the best bars in America and the world.
In 2014, Carr and his wife decided to move to New Orleans, a city they fell in love with many years ago during Jazz Fest, where he began working for award-winning chef Justin Devillier and Mia Devillier. Four years later, he leads the beverage programs at all three of the Devillier’s restaurants as the Bar Director of La Petite Grocery, Balise Tavern, and Justine, a newly opened brasserie in the New Orleans French Quarter. At each concept, his creativity shines as he puts his own signature take on both New Orleans and French cocktail classics.
Carr has participated in beverage events across the country, including BevCon and Tales of the Cocktail, where he was the recipient of the “State of the Art” award in 2018, presented by the Museum of the American Cocktail.
front of house manager
A New Orleans native, Kearney Walters is the Front of House Manager at Justine. Kearney attended The University of Mississippi, where he majored in Business Management with an emphasis on hospitality and minored in Accounting. He started his journey in the hospitality industry managing hotels in New Orleans, before beginning his restaurant career at Justine’s sister restaurant, Balise. Proving his passion and knack for hospitality as a server at Balise for three years, owners Justin and Mia Devillier asked him to join the opening team at Justine as Front of House Manager. In this role, Kearney ensures the staff, both front and back of house, have the tools and resources necessary in order to carry out their day-to-day tasks. He motivates the team to remain driven and positive, going above and beyond to provide every customer who walks through the doors at Justine a memorable dining experience. When he is not at the restaurant, Kearney enjoys spending time with friends and family, as well at entertaining at his own home.
Born in New York and raised in North Carolina, Sous Chef Erin Hollas' interest in cooking sparked at a young age. While watching his mother and grandmother, both avid bakers, in the kitchen, Erin gained a knack for cooking under their guidance. When he was fourteen, Erin took his skills outside his home and landed his first job at Maria’s in Greensboro, NC, a family owned catering business. Setting his sights on a career as a chef, Erin attended Central Carolina Community College Culinary Program, where he honed his skills and developed a passion for working with local farmers through the Sustainable Agriculture Program.
Prior to becoming Sous Chef at Justine, Erin made his way through restaurants in Greensboro and New York, gaining valuable experience in fine-dining kitchens such as Print Works Bistro, and the Athenaeum Hotel. After heading south to New Orleans in 2017, he started as a line cook at La Petite Grocery under James Beard Award-winning Chef Justin Devillier. After 10 months at La Petite Grocery, Erin was invited to join the opening team at Justine, a Parisian-style Brasserie in New Orleans’ Historic French Quarter. At Justine, Erin thrives on the energy of the staff and the sense of teamwork among his colleagues. Always seeking knowledge to improve his craft, he not only continues to learn more as a chef himself, but also enjoys helping younger chefs cultivate that same sense of growth in the kitchen.
In his free time, Erin enjoys biking, going to the beach with his dog, Mollie, and woodworking.