midwest foodie: we’d heard rumors about the food at sylvain and had to check it out for ourselves. the owners are from wisconsin, so i knew they took their food seriously, especially the protein side of the menu. i ordered the pan-fried pork shoulder over grits with a mustard ju dribbled over the top. the pork fell apart on your fork, and the grits, while a surprising base in this dish, complemented it well. it was a southern twist on a classic dish, and sylvain executed it to perfection. we also had the scallops and bruschetta, which were on point. the tomatoes and basil on the bruschetta were fresh and tasty, while the scallops proved that sylvain can keep up with other go-to new orleans seafood spots. i give the grub two thumbs up!