News for Restaurants in New Orleans
September 2013 Archive
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Although the French Quarter is home to a delicious collection of restaurants, there are surprisingly few dessert spots. Enter Sucre, the Garden District "dessert boutique," which is about to open a second location in the French Quarter. Known for its ornate pastel-colored, brass-and-iron interior, Sucre (meaning "sugar" in French) plans for the new location to have a similar ambiance, but on two levels. The first floor will reportedly be a retail space selling Sucre products, while the second level will serve not only desserts, but also appetizers and charcuterie. Some items will be prepared tableside. Construction has just begun, and no opening date has been announced.
Harrah's Casino has an 18,000-square-foot space that was not being fully utilized, so the owners decided to build a bowling alley. Not just your average bowling alley, it features 18 lanes and will also house two full-service bars and a restaurant. The latter, Fulton Alley, is set to debut later this fall, with chef Michael Nirenberg at the kitchen's helm. Although the company has been relatively hush-hush about the menu, what has been reported so far is that it will feature a "Southern-influenced" menu that includes homemade meat pies, chicken wings, deveiled eggs and a variety of sliders. There will also be full entrées, but the restaurant will stay at a low- to mid-range price point. Fulton Alley, 600 Fulton St., New Orleans, LA 70125, no phone.
One of the true flagship fine dining restaurants in the French Quarter, Broussard's, has reopened. Sold last year to the Ammari family, the restaurant has undergone an elegantly appointed interior re-do. The fabled Broussard's courtyard is intact, but has also been refreshed. Chef Guy Reinbolt, classically trained in France, has introduced a menu that enables front-of-the-house staff to prepare some dishes tableside, harkening to a more traditional fine dining experience. Entrées are as diverse as a traditional broiled redfish, to a more exotic ostrich filet. The new Empire Bar, located adjacent to the dining rooms, evokes Old World charm, but offers strictly up-to-date craft cocktails. Open for dinner only now, Broussard's will soon be open for Sunday brunch as well. Broussard's, 819 Conti St., New Orleans, LA 70116, 504-581-3866.
It has been a long time coming, but the proprietors of the uptown gem Gautreau's have announced plans to open two new dining spots. The first will be Ivy, located at 5515 Magazine St., a small plates establihment and wine bar with an upscale cocktail lounge. Gautreau's chef Sue Zemanick will oversee the operation, but Ivy will have its own chefs de cuisine, Chris Gecewich and Nick Lama. A fall opening is anticipated. The other new venture for Gautreau's is Marti's, a name familiar to many long-time New Orleanians. Marti's was an upscale restaurant with high-profile regular clientele, including Tennessee Williams. Gautreau's owner Patrick Singley plans to resurrect the concept in a building that is just a block away from the original Marti's. The building was the longtime home of another popular local restaurant, Peristyle. Drew Lockett has been named executive chef. No opening date has been announced. Gautreau's, 1728 Soniat St., New Orleans, LA 70115, 504-899-7397.
Cuban Restaurant Development Gains Approval to Build in French Quarter
After a year-long battle between owners and neighbors, Habana Outpost has gained approval from the city to build a Cuban restaurant similar to those it already operates in New York and Malibu. The proposed restaurant has been the subject of debate, largely because it will be developed on a corner of the French Quarter that for decades has been home to an abandoned gas station. Neighbors have been concerned about traffic and noise potentially generated by the new restaurant, which could seat up to 223 people, outdoors and indoors. Owner Sean Meenan, who now lives in New Orleans, has revised the architectural plans to satisfy the French Quarter residents. Construction is expected to begin before the end of this year, although an anticipated opening date has not yet been announced. The original location, which opened in Brooklyn in 2005, claims to be New York City's first solar-powered restaurant. Environmentally conscious Meenan plans for this location to be a LEED certified platinum building.
In the late 1930s the Fountain Lounge at The Roosevelt New Orleans was the see-and-be-seen spot in downtown New Orleans. Known for its European ambiance and signature cocktails, the Fountain Lounge operated until the late 1960s. Now, the hotel is planning to reopen the room, this time with a full small plates menu and some of those same signature cocktails, such as the Sazerac and Pimms Cup. Chef Justin Ferguson, who most recently helmed the kitchen at Superior Seafood & Oyster Bar in Uptown New Orleans, will run the food operation, which will also include a raw bar and fresh, cold Gulf seafood. The lounge will also feature its own wine list and live entertainment on weekends. Fountain Lounge, The Roosevelt New Orleans Hotel, 123 Baronne St., New Orleans, LA 70112, 504-648-1200.
Prime Grille, which took over the former space of Bywater Barbecue Restaurant in the heavily residential Bywater neighborhood, has shut its doors. Prime Grille offered hearty fare, including steaks, venison stew, baked salmon and a unique Gulf fish Wellington. Prime Grille, 3162 Dauphine St., New Orleans, LA 70117, no phone.
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