Where THERE’S A WILL, THERE’S A WAY.
The Will & The Way opened in 2021 as an act of social restoration.
After an eerily quiet year in the French Quarter, we craved the warmth and conviviality that have made our neighborhood a beloved destination for locals and travelers alike. Our preserved 18th century architecture and brick-lined courtyard are a testament to the countless New Orleanians who have raised toasts and made mischief within our walls, no matter what storm, prohibition, or pandemic comes our way.
the menu
From charcuterie and burgers, to salads and bar snacks, our menu is what you need for a casual dinner in the Quarter or meeting a group for wine. Forks and knives are entirely optional, and everything tastes better with a little pour from the bar. From classic cocktails to surprising everyday wines, The Will & The Way is here make you feel right at home.
View the Menu >
The Team
As part of the larger LeBLANC + SMITH family of restaurants and bars, we’re thrilled to partner with MVPs from our sister properties on the concept development for The Will & The Way. The team below has been instrumental in creating our opening food and wine menus, and we look forward to introducing you to some of the talented folks who will be running the show on a day-to-day basis.
TRISTAN FERCHL
MANAGING PARTNER
Originally from Miami, Tristan has spent the past decade in New Orleans’ hospitality scene. After starting out as a short order cook, he quickly moved into the coffee industry, where he discovered a passion for beverage programs. After opening Piscobar at the Catahoula Hotel, Tristan joined the team at Sylvain in 2017 and has been with LeBLANC + SMITH ever since. His favorite moments behind the bar are when he can help guests discover something new—from their first sip of amaro to an elevated version of a Cosmopolitan.
Josh Williams
managing partner
& Executive Chef
Born and raised on the western bank of the Mississippi, Josh’s earliest culinary memories include fishing, hunting, picking berries and foraging with his godmother in Napoleonville, LA. He found a home in professional kitchens during high school, before joining the army at age 18. After five years of active duty, he pursued culinary studies at Delgado Community College, and soon was testing his skills in such famed NOLA kitchens as Brennan’s, The American Sector, Besh Steak and Restaurant August. After earning the role of Executive Sous Chef at Warbucks and Compère Lapin, he was recruited to join The Chloe opening team—his fourth time working under Chef Todd Pulsinelli.
JESSYE CALKIN
BAR MANAGER
Originally from Indianapolis, Jessye Calkin has been part of the New Orleans hospitality scene for over 11 years. Her drive and expertise led her to become bar manager, where she continues to elevate the guest experience. Her favorite cocktail to share? The classic Vesper.
Justin dempster
sous chef
Louisiana-born and raised, Justin’s culinary roots trace back to his childhood spent fishing and sharing meals by Lake des Almandes. His career journey began in chain restaurants and grew through roles at Anna's and Sylvain, where he developed his skills under Chef Chris Ham. Now a proud Sous Chef at The Will and the Way, Justin infuses his passion for bold, umami-rich flavors into signature dishes like char siu pork bao buns, embodying his relentless drive and joy for cooking.
About LeBlanc + Smith
LeBLANC+SMITH is a boutique collection of restaurants and bars focused on creating culturally relevant experiences through superlative food and beverage programs, timeless design and a prevailing sense of 21st century southern hospitality.