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January 2012 Archive

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If you were to open a restaurant on the highest profile uptown New Orleans corner during Mardi Gras, you would want it to be on the corner of St. Charles and Napoleon avenues. That is exactly what the owners of Superior Seafood have done, and if the name Superior sounds familiar, that may be because not too far down the road is Superior Grill, a popular chain Mexican restaurant. The new establishment has been in the renovation stage for a full year, leaving locals wondering if and when it would debut. Superior Seafood holds the distinction of being the first full-ervice restaurant to open in 2012. Once home to a Copeland's restaurant, the building has been completely refashioned into a spacious, airy oyster bar and dining room with lots of natural wood and a retro ambiance. The menu addresses all of the traditional New Orleans seafood favorites. Insider's tip: The Creole redfish entrée promises to become a signature dish. Dinner nightly. Superior Seafood, 4338 St. Charles Ave., New Orleans, LA 70125, 504-293-3474.
Local restaurateur Dickie Brennan (Dickie Brennan's Steakhouse, Bourbon House, Palace Cafe) has inked a deal to open a restaurant in a section of Le Petite Theatre du Vieux Carre. The theatre, the longest-operating community theatre in the U.S. has had its share of financial woes in the past couple of years, and the new deal with Brennan promises to enable the theatre to continue to operate uninterrupted. Brennan, one of the most successful restaurant operators in the French Quarter, has been working on this plan with the theatre's owners for at least a year. The new eatery, located on the edge of Jackson Square, will be called Tableau, and serve French-Creole cuisine. A Fall 2012 opening is planned.

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News Bytes

Sample Wines in Style at the French Quarter Wine Festival
For the sixth consecutive year, the Maison Dupuy Hotel and chef Michael Farrell of Le Meritage restaurant will host the French Quarter Wine Festival, March 2-April 27. This festival has become an increasingly well-attended event, once confined to the hotel's elegant courtyard, but now spilling out on to Burgundy St. into an upscale street party. The crown gems of the festival are the 16 scheduled wine dinners featuring Farrell's signature "southern coastal" cuisine, paired with individual vintner's special wines. For a full listing of scheduled wine dinners and vintners, visit The opening reception, scheduled for March 2 at the hotel is a lavish event with various rooms dedicated to regional cuisines and wine stations throughout. The closing reception, scheduled for April 27, is similarly over the top. Each reception is priced at $75/person. Dinner prices vary.

Chef Shuffle

Chef John Besh, never one to rest on his laurels, has opened yet another restaurant in New Orleans. This one, Borgne, is located in the recently re-opened Hyatt Regency New Orleans. The Hyatt was the most extensively damaged hotel in the city during the 2005 hurricanes, and opened at the end of 2011. Besh's new restaurant is a partnership with Brian Landry, formerly head chef at the famed Galatoire's on Bourbon St. Landry's menu is heavy on seafood, offering items such as stuffed flounder, deviled crabs, catfish and oyster dishes. The two chefs have publicly expressed admiration for each other's work for years, but this is their first actual business partnership. Borgne, Hyatt Regency New Orleans, 601 Loyola Ave., New Orleans, LA 70113, 504-613-3860.


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.

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