News for Restaurants in New Orleans
April 2013 Archive

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RESTAURANT NEWS

Openings

What once was a run-down video store in the Bywater neighborhood has been artfully refashioned as Booty's Street Food, a hip, contemporary restaurant featuring "street food." Street food translates into small plate items that may be eaten with your hands or on a stick, such as tacos, pupusas, skirt steak, Brazilian cheese, ceviche, yucca fritters, and Italian fried rice balls stuffed with cheese, among a number of other highly imaginative menu items. Booty's cocktails are as much a part of the attraction as the food. We suggest the Booty's Bomber, with rum, pineapple juice, bitters, orange juice and the secret ingredient --- rose water. Booty's interior is rustic combined with New Age lighting and family-style seating. Did we mention the fried Italian donuts with powdered sugar that are served all day and all evening? Breakfast, Lunch & Dinner daily. Booty's Street Food, 800 Louisa St., New Orleans, LA 70116, 504-266-2887.

News Bytes

Live Music at Mimi's is Suspended Indefinitely
There is a battle brewing in the Fauburg-Marigny neighborhood between local homeowners and the popular late night spot, Upstairs at Mimi's. Mimi's is known as much for its raucous house music as it is for its delicious food, but neighbors claim they are losing sleep over the every night house party atmosphere upstairs at Mimi's. Although the city of New Orleans has not chimed in with an opinion, the neighbors took the unprecedented step of filing a lawsuit against the business, claiming the noise from Mimi's causes "annoyance and physical discomfort." Meanwhile, Mimi's is keeping the place lively with weekly dance lessons, screenings of important local filmmakers and other activities that appear to be drawing the usual crowds. Stay tuned. Dinner nightly. Upstairs at Mimi's, 2601 Royal St., New Orleans, LA 70117, 504-872-9868.

John Besh and Friends Plan on Funkin' it Up on May 25, 2013
This year's New Orleans Wine & Food Experience, (NOWFE), which runs May 22-25 will add a distinctive beat, along with delicious foods at chef John Besh's "Funkin' it Up" event, May 25, benefitting the John Besh Foundation. The foundation is dedicated to preserving local culinary heritage by funding scholarships and other programs for people who show great promise for the future of the restaurant industry. This event, which will be held at the Hyatt Regency New Orleans ballroom, features cuisine from several local chefs, along with live music from the likes of Kermit Ruffins and the Young Fellaz Brass Band. General admission tickets are $250, while VIP tickets are $325. Admission to the "Bring on the Noise, Bring on the Funk!" after party is $100.00. For full information and to order tickets, visit NOWFE.com. Lunch Mon.-Fri., Dinner nightly. August, 301 Tchoupitoulas St., New Orleans, LA 70130, 504-299-9777.

Chef Shuffle

The venerable French-Creole restaurant Broussard's, which was widely reported to have been sold earlier this year, has a new chef. He is Guy Reinbolt, a native of France who will be one of the few chefs in New Orleans who is also a sommelier. Reinbolt reportedly intends to stay true to the French and Creole roots that built Broussard's into one of the city's oldest and most revered fine dining spots. The new owners reportedly plan to do some renovations and upgrading of the facility, which already boasts one of the finest courtyards in the French Quarter. Reinbolt comes to Broussard's after a six-year stint at the Sheraton New Orleans Hotel. Dinner nightly. Broussard's, 819 Conti St., New Orleans, LA 70116, 504-581-3866.

One might think that a restaurant that has had three chefs in less than two years might be suffering some consistency problems, but that is not the case at the increasingly popular Uptown spot, Atchafalaya. The newest chef is Chris Lynch, whom many locals will recognize from his years with the Emeril's organization. Lynch succeeds Baruch Rabasa. Interestingly, Rabasa and Lynch both worked at the short-lived Meson 923, but not at the same time. Lynch intends to keep some of Atchafalaya's most popular items (which will hopefully include their widely loved shrimp and grits). If our recent dining experience at Atchaflaya is any indication, regular customers have nothing to worry about -- the Atchafalaya experience is as good, if not better than it has always been. Insider's tip: Try the grilled pork chop with goat cheese butter. Atchafalaya, 901 Louisiana Ave., New Orleans, LA 70115, 504-891-9626.

For years, New Orleanians have flocked to restaurants helmed by chef Greg Sonnier (Gabrielle, The Grill Room) along with his wife, Mary Sonnier. Of late, Sonnier has battled with the city of New Orleans for permits and licensing to operate his proposed "Gabrielle at the Uptowner" restaurant. Finally out of patience, Sonnier has landed on his feet at the new Kingfish Restaurant, in the heart of the French Quarter. Kingfish is billed as serving "New Louisiana Cuisine," which plays out in dishes such as a Louisiana seafood cassoulet with a bubbling brown cheese crust, or oysters thermidor with Gruyère cheese. Sonnier has a large following that will no doubt trek to the French Quarter for his cooking, and if you have never had a tempura-battered devilled duck egg, this is your place. Dinner nightly. Kingfish, 337 Chartres St., New Orleans, LA 70116, 504-598-5005.

Now leading the kitchen at Cafe Adelaide is executive chef Carl Schaubhut. He was previously part of the culinary team of Commander's Palace for two years. Hallmarks of his playful, Creole-inspired menu include the Melon Mojito Salad and Smashed Louisiana Crawfish Po'boy. Cafe Adelaide, Loews New Orleans Hotel, 300 Poydras St., New Orleans, LA 70130, 504-595-3300.

Closings

CLOSED FOR GOOD
Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for New Orleans to virtually visit your favorite dining spots from the past. Dominique's, R.I.P.

Chef Frank Brigtsen regretfully announced the closing of the venerable Charlie's Seafood after more than 60 years in its current location. Brigtsen, who also owns the locally beloved Brigtsen's, revealed the closing in April, after he was unable to come to terms on a new lease with the building owner. Brigtsen says he has no plans to relocate the business. Charlie's became Brigtsen's baby in 2009, and even locals who had eaten there for decades agreed the fare was better than ever, but in the end, it came down to a rent that was not reasonable enough to continue. Brigtsen's, on the other hand, continues to thrive in Uptown New Orleans. Charlie's Seafood, 8311 Jefferson Hwy., Harahan, LA 70123, no phone.

CULINARY EVENTS
Want to learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.

View our calendar of Wine Dinners & Tastings in New Orleans

BEYONCE INSPIRED LIBATIONS

Try these whiskey cocktails inspired by Beyoncé's Cowboy Carter album.

Check the recipes.

BOURBON IN YOUR AIOLI

This cashew aioli recipe gets a kick with bourbon.

Get the recipe.

GAYOT'S RESTAURANT AWARDS

Over the years, we have been electing restaurants to be on GAYOT's Yearly Restaurant Awards.

Check the list.

News for Restaurants in New Orleans April 2013 Archive

News for Restaurants in New Orleans
April 2013 Archive