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News for Restaurants in New Orleans
September 2011 Archive

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New Orleans Chef John Besh may be the busiest (and most ambitious) man in the business. Already at the helm of a growing collection of restaurants, Besh unveiled his plans for Borgne, a new seafood restaurant that will open in 2012 inside the Hyatt Regency New Orleans. The Hyatt was the most heavily damaged hotel from Hurricane Katrina, and is undergoing a reported $275 million renovation.  Besh will partner with Chef Brian Landry formerly of Galatoire’s. Landry will be the working head chef, with Besh overseeing the operation.  Although the hotel is slated for an October re-launch, Besh plans to open the restaurant after the first of the year. Dinner nightly. Borgne, Hyatt-Regency Hotel, 601 Loyola Ave., New Orleans, LA 70113, 504-561-1234.

News Bytes

VooDoo Barbecue Plans To Go National
After a decade in business in Louisiana, the owners of VooDoo BBQ have decided to take their act on the road and go national. Tony Avila and Dino Arvanetes announced plans to expand into Austin, TX, with five locations. Additional locations are expected to open in Mississippi, Florida, North and South Carolina. There are twelve locations already running in Louisiana, and the owners say 41 new restaurants are planned. All of the locations will reportedly feature a New Orleans-style ambiance. The sauces offered are indiginous to the region where the franchise is located. VooDoo made its mark in New Orleans by offering slow-cooked dry-rubbed meats with locally produced spices. Lunch & Dinner daily. VooDoo BBQ & Grill, 1501 St. Charles Ave., New Orleans, LA 70130, 504-522-4647.
Tired of Oktoberfest? Check out Fiesta Octubre at Vega Tapas Cafe
While much of New Orleans looks forward to October every year to celebrate Oktoberfest, Vega Tapas Cafe has something else in mind. This year, Vega Tapas Cafe offers its own take on the annual event, with its Fiesta Octubre menu. The owner, Glen Hogh, being of German heritage, plans to combine what Vega does best with a salute to Oktoberfest, featuring a month-long, five-course German-inspired menu (athough, with a distinct Spanish tapas twist). The menu is reasonably priced at $27 per person, plus tax and gratuity. Look for such items as Bavarian stuffed ravioli of roasted rabbit and English peas. Also featured will be smoked Louisiana trout mousse with avocado and rye toasts, as well as a warm salad of roasted potatoes. The main dish is a tangy braised pork in rich ginger jus with herb-roasted potatoes. And for dessert? Apple strudel, of course. Lunch Mon.-Fri., Dinner nightly. Vega Tapas Cafe, 2051 Metairie Rd., Metairie, LA 70005, 504-836-2007.
Emeril Debuts Intimate Cooking Show on Hallmark Channel
Chef Emeril Lagasse is taking a new approach to culinary television. In September, Lagasse debuted his new “Emeril’s Table” on the Hallmark Channel. Unlike some of his past TV offerings, this time Lagasse is toning things down a bit. The new show has a much smaller feel to it, which some have described as an intimate dinner party. Lagasse will have six guests seated at a bar, where he will cook and teach. Lagasse places great emphasis on training budding culinarians, and this show will allow him to work with them one-on-one. In some episodes, the people seated at the counter will all have a common profession or interest, such as children learning to cook, or law enforcement personnel or newlyweds. The network is relying on Emeril’s charm and engaging personality this time, rather than a big studio audience and planned entertainment. Lunch Mon.-Fri., Dinner nightly. Emeril, 800 Tchoupitoulas St., New Orleans, LA 70130, 504-528-9393.

Chef Shuffle

After just four months in Galatoire's kitchen, chef Gerry Middleton has stepped down as head chef at the venerable New Orleans French Creole restaurant on Bourbon St. Middleton's departure made way for a new chef, Michael Sichel, who spent thirteen years cooking in Provence, France, followed by stints in some high-profile American restaurants. Locally, Sichel spent some time working at 7 on Fulton. Sichel is not expected to make any major changes to the menu, snice Galatoire's menu is relatively carved in stone. The main job for any new chef at Galatoire's is to uphold a tradition that dates back over a century. Lunch & Dinner, Tues.-Sun. Galatoire's, 209 Bourbon St., New Orleans, LA 70130, 504-525-2021.


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.

Only open for the summer season, Hansen's Sno-Bliz closed this year on October 1. Hansen's Sno-Bliz, 4801 Tchoupitoulas St., New Orleans, LA 70115, no phone.

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