Compère Lapin
Chef Nina Compton is inviting guests to indulge in a special a la carte Mother’s Day brunch. Amongst starters are Buttermilk Biscuits with mango jam and whipped ricotta and Tater Tots with creme fraiche and caviar. Entree options include Shrimp and Grits with Creole sauce; Beef Bolognese with potato and ricotta gnocchi; and Fried Chicken & Biscuits with hot honey. Desserts include a Mango Crème Brûlée and Bread Pudding with stewed local berries, Chantilly Cream, and mint. Guests can also enjoy an array of boozy brunch cocktails. Reservations can be made on Resy. For more information and full Mother’s Day menu visit www.comperelapin.com.

Tujague’s
The second-oldest restaurant in New Orleans is celebrating Mother’s Day with a feast (pictured). On Sunday, May 14th, enjoy Executive Chef Gus Martin’s decadent Mother’s Day prix-fixe (priced $46 - $58, based main entree),  featuring elevated Creole dishes including Boudin Balls with pepper jelly; Crawfish Au Gratin - Louisiana crawfish tails folded into mornay sauce with gruyere cheese, baked and served with French bread crostini (+$3.50); BBQ Shrimp and Grits - pan sauteed shrimp simmered in a New Orleans-style BBQ sauce, served over stone ground grits; Veal and Crawfish - pan seared veal medallions, served with asparagus, new potato mash and a smoked tomato beurre blanc, topped with Louisiana crawfish tails; Grilled Filet Mignon - 6oz filet of beef, served with asparagus, roasted pearl onions and sauce chasseur. For dessert, indulge in a sublime Bread Pudding with rum sauce. Full menu can be viewed at https://tujaguesrestaurant.com/menus/#Dinner, and reservations can be made on OpenTable. 

Bakery Bar
Serving up savory dishes and craft cocktails, Bakery Bar wants to treat mom to a laid back brunch featuring Latin America-meets-Louisiana fare. Relish in the Mother’s Day Benedict -  mixed greens, fried tomatillo, grilled ham, poached egg, and jalapeno avocado crema; Fried Tomatillo Benedict; Basura Patatas - home fries, sautéed onions, bacon, beer cheese; and Fried Chicken Sandwich - with spicy relish on a bun. The cocktail program is as creative as the menu, with drink names nodding to pop culture. Inspired by the theme “PRETEND,” a cocktail to try during your visit includes Abolish the Monarchy! - Pimm's, Lillet Blanc, cucumber bitters, green chartreuse. For dessert, guests can satisfy their sweet tooth with the Peach Cobbler Flan made by Chef Solano or a slice of Pecan Praline Doberge – a pecan studded white cake separated by layers of caramel pudding and covered with a pecan praline fondant. Take home a whole doberge cake for Mom or order online at www.debbiedoesdoberge.com and GoldBelly. 

Jack Rose
The lively restaurant located inside the Garden District’s Pontchartrain Hotel, Jack Rose, will feature specialty offerings this Mother’s Day, curated by Chef/Owner Brian Landry. Mother’s Day specials include Admiral Oysters with pink lemon mignonette; Crawfish Benedict with buttermilk biscuit, and creole hollandaise; Halibut with baby vegetables and citrus vinaigrette; and Duck Confit Hash with sunny egg, and orange beurre blanc. Jack Rose is located inside the Pontchartrain Hotel at 2031 St Charles Avenue. Reservations can be made on OpenTable. https://www.jackroserestaurant.com/

Mister Mao
On Sunday, May 14th, Mister Mao will host a very special Mother’s Day Dim Sum BBQ. Perfect for those looking for an alternative to the traditional Mother’s Day brunch, the family-style menu will feature close to a dozen different small plates from the recently-returned “Here Comes the Chuck Wagon” roving carts. Price - $55per person (excluding tax and gratuity). Reservations available on Resy  

Birdy’s
This Mother’s Day, Birdy’s invites locals and visitors to indulge in favorite brunch offerings like Fried Chicken Biscuit with crispy chicken thigh, chicken sausage, jalapeño, and cane syrup country gravy, sunny side egg; Avocado Toast with farm radish, sunflowers seeds, orange, chili flakes, with a farm salad; Birdy’s Burger with two smash patties, Hook’s white cheddar, mustard aioli, lettuce, tomato, pickles, brioche bun, served with a side salad; French Toast; and the Birdy’s Brunch Board served with a donut, granola, slab bacon, hot coppa, bubble waffle, fruit, seasonal jam, mini cookies, mini pancakes, house syrup, triple cream cheese, and soft boiled eggs. www.birdysnola.com

Couvant
Couvant will be open early for normal brunch (9 am – 2 pm) and dinner service (5 – 10 pm) with a Mother’s Day Brunch Special, the Fried Oyster, Bacon & Brie Omelet: Crispy Fired Gulf Oysters, Triple Cream Brie, Hickory Smoked Bacon and a Lemon Bur Blanc. Couvant will also feature 20% off all sparkling and champagne bottle options on Mother’s Day. Couvant’s weekend brunch features $25 bottomless brunch cocktails (Bloody Mary, Mimosa, Paloma, Sangria and brunch punch) plus some amazing brunch dishes with French/Southern Flare including Duck Confit and Waffles, Croque Madame, Pain Perdue, Louisiana Crawfish Hash, Shrimp and Grits and more. 

Yo Nashi
Yo Nashi’s multi-course Omakase experience ($89) is the perfect intimate dinner experience to wow your mom on Mother’s Day (open 5-10 pm). Make the meal even more special with a Wagyu beef upgrade with the finest Wagyu Beef from Japan. For an earlier night, Yo Nashi offers daily happy hour from 5-6:30 pm featuring half-price beers and sake by the glass, with an a la carte menu for those not wanting a full Omakase experience.​ Those celebrating earlier in the week, Yo Nashi has teamed up with “The Sake Ninja,” aka Chris Johnson, to create a special omakase dinner with unique sake pairings this Thursday, May 11. The seven-course meal is $145++ and reservations can be made anytime between 5-10 pm (reservations via Open Table).
 
Saint John
Saint John will be open for normal business hours (brunch 11 am – 4 pm, dinner until 9 pm). Saint John now features Mumm champagne varieties at the lowest prices in town – Bottomless Mumm Mimosas: Choice of Mumm Napa Brut Prestige or Brut Rose for only $45, G.H. Mumm by the Bottle for ONLY $75 (Over $40 difference in savings when you dine for brunch). Saint John also offers Bottomless Bloody Mary’s featuring Kettle One Vodka and Zatarains to the brunch menu ($25). Saint John also added some amazing new menu items sure to make any mother happy: Crawfish Bread and Breakfast (brunch), Pork Chop Yakamein (dinner), Chargrilled Filet (dinner), Brown Butter Seared Scallops (dinner) and River Road Crawfish Etouffee (dinner).
 
Copper Vine
Copper Vine will be serving its regular brunch (10:30 am – 3 pm) and dinner service (3 – 9 pm).. Enjoy brunch on Copper Vine’s lush outdoor courtyard or indoor picturesque space with standout dishes including Creole Shakshouka, Cornflake Fried Chicken and Waffles, Gulf Fish Amandine, and Cochon de Lait Grits. Copper Vine also offers $25 bottomless mimosas throughout brunch.

Built by 12 Founding Restaurant Partners, Moveable Feast is a new platform for award winning independent restaurants to connect with guests at home across America. Their first product is Dinner Party.

Dinner Party is a culinary journey, featuring one new award winning restaurant each month. They  source the finest seasonal and sustainably grown ingredients, largely drawn from the bounty of local farms near their open and collaborative kitchen in downtown Napa.

Now, from anywhere in America, you can not only read about restaurants that win Michelin stars, James Beard awards, and rise to the top of “best of” lists, you can experience them at home.

Check out their website: Moveable Feast

Couvant is excited to announce that starting this week, the restaurant will extend its weekend brunch service to Friday, now offering brunch Fri – Sun, 9am – 2pm! Couvant’s weekend brunch features $25 bottomless brunch cocktails (Bloody Mary, Mimosa, Paloma, Sangria and brunch punch) plus some amazing brunch dishes with French/Southern Flare including Duck Confit and Waffles, Croque Madame, Pain Perdue and more! Couvant has also added a few new brunch menu items, including:

DUCK AND BRIE SPRING ROLLS: Duck Fricassee, Apple, Pepper Jelly Aioli, Brie.
LOUISIANA CRAWFISH HASH: Sauce Nantua, Sweet Corn, Rosemary Garlic Potatoes, Sunny Side Up Egg.
SHRIMP & GRITS: Grilled Gulf Shrimp, Sautéed Onions and Peppers, Chorizo Sauce, Stone-Ground Grits
 
In addition, Couvant has also added new items to its dinner menu, including:
CRAWFISH GNOCCHI: Sauce Nantua, Sweet Corn, Chili-Garlic Crisp.
LEEKS VINAIGRETTE: Blanched Leeks, Eggs Polonaise, Fried Capers, Sauce Ravigote.
COUVANT OYSTERS: Lemongrass Velouté, Kaluga Caviar, Finger Lime.
BERKWOOD FARMS PORK CHOP: Pan Roasted Pork Chop, Dijon Panko Crust, Peas and Lima Bean a la Louisiane.

Bakery Bar has some special offerings for Cinco de Mayo. Known for its Latin American-meets-New Orleans cuisine, Bakery Bar is helmed by Costa Rican native Chef Lydia Solano. On May 5th, in celebration of Cinco de Mayo, Chef Solano will feature a special Taco Trio featuring a Boudin Ball & Latin Slaw Taco; Cajun Tongue & Mushroom Taco and an Alligator & Salsa Taco. In addition, the restaurant will offer a specialty dessert, Horchata Coffee Rum Gelato and $8 Spicy Margaritas all day long. Bakery Bar is located at 1179 Annunciation. www.bakery.bar. 

Saint John will be offering “Local’s Lunch” every Thursday and Friday – NOLA residents who show their ID (only one ID per table needed) on Thursday and Friday during brunch will receive 20% off the table! Saint John’s newest brunch item, the CRAWFISH BREAD & BREAKFAST and NEW Bottomless MUMM-Mosas PLUS a 20% discount! Just in time for spring and summer lunch/brunches, Saint John is excited to give locals some love for the support they’ve received since opening.

Saint John also recently announced new brunch and dinner specials, along with amazing Mumm’s Champagne bottomless brunch specials + by-the-bottle dinner specials. Details are below. Would love your help in spreading the word!

MUMM’s BRUNCH (available daily, 11 am – 4 pm):
Bottomless Mumm Mimosas: Choice of Mumm Napa Brut Prestige or Brut Rose for only $45.
G.H. Mumm by the Bottle for ONLY $75 (Over $40 difference in savings when you dine for brunch!!).
Saint John is also adding Bottomless Bloody Mary’s featuring Kettle One Vodka and Zatarains to the brunch menu ($25).

MUMM FOR DINNER:
Mumm Napa, Brut Prestige:  $16/gl   $62/bottle
Mumm Napa, Brut Rose:    $16/gl   $62/bottle
G.H. Mumm, Grand Cordon Brut     $30/gl  $118/bottle
See saintjohnnola.com

Bakery Bar
Costa Rican Chef Lydia Solano will be featuring an Elote Crawfish Bread from Friday, April 28 – Sunday, May 7th. Keeping in tune with Bakery Bar’s Latin American-meets-New Orleans cuisine, the Elote Crawfish Bread combines a Jazz Fest favorite (which will be sorely missed) with classic Latin American street food and features housemade crawfish dip served atop half a New Orleans French Bread loaf with grilled corn, queso fresca, sliced jalapeños and crema. Bakery Bar is located at 1179 Annunciation. For hours and information, visit www.bakery.bar.
 
Jack Rose
The restaurant will feature an array of Jazz Fest Specials, perfect for indulging pre or post fest. Available during dinner and weekend brunch April 28 – 30 & May 4 – 7, specialty dishes follow:
Dirty Rice Arancini
bbq aioli, pepper jelly
Crawfish Radiatore
seafood fumet, mascarpone
Smoked Double Cut Pork Chops
Creole beans, braised greens
Jack Rose is located at the Pontchartrain Hotel, 2031 St Charles Avenue/www.jackroserestaurant.com                

Bayou Bar
In addition to the very intimate and special Jazz Fest Dinner & Show on April 30th, Bayou Bar will also run a variety of specials both weekends. Guests can enjoy free live music Tuesdays – Sundays, featuring all-star ensembles curated by Peter Harris, along with the following Jazz Fest-inspired treats:
Crawfish Cornbread
lemon, cherry peppers
Hot Sausage Po Boy
creolaise, lettuce, tomato, pickle
Alligator Sauce Picante
popcorn rice
Jambalaya
smoked sausage, crispy duck confit
Bayou Bar located at 2031 St. Charles Avenue in the Garden District / www.bayoubar.com

The Southern Food & Beverage Museum (SoFAB) and the Meraux Foundation are excited to announce the return of SoFAB’s popular Cookbook Creation Class. Thanks to the generous support of the Meraux Foundation, the class will be offered free of charge. The cookbook creation class offers participants the opportunity to learn how to produce a cookbook in a step-by-step way.
At the end of the program, the participants will have the knowledge and skills needed to develop their own cookbook for self-publishing or digital distribution. The class is taught by SoFAB Founder and multi-cookbook author Liz Williams (pictured), with help from specialists in food photography and design.
“Our cookbook creation class has been one of our most popular offerings since SoFAB opened nearly 15 years ago,” said Liz Williams, SoFAB founder and teacher of the cookbook class. “It’s very exciting to bring the program to our library in St. Bernard Parish and to have the support of the Meraux Foundation so that we can make the class accessible to anyone in the community.”
The class is free but spots are limited to 40 people. Refreshments served at each class. Single session sign-ups are not available and participants are encouraged to attend each session.
WHEN: Classes will take place from 10AM - NOON and will be offered at the SoFAB Research Center at Nunez Community College. The class is structured as a 4-session program, and during each session a different element of cookbook production is discussed and explored. 

• April 15th: Why Create a Cookbook and How to Tell Culinary Stories
• April 29: Gathering Recipes & Testing Recipes
• May 13: Photography, Illustration and Creating a Cookbook Layout
• May 27th: Marketing, Self-Publishing, and Program Wrap-Up

 WHERE: The SoFAB Research Center and Boyd Library at Nunez Community College is located
at 3710 Paris Rd, Chalmette, LA 70043. The Research Center contains over 40,000 books, 5,000 menus, and thousands of culinary pamphlets and other culinary ephemera. All of the materials in the library and archive will be available for class participants, providing inspiration for stories, recipes, photography and design of their books. Register HERE

Known for its “inauthentic” global cuisine, killer cocktails, and funky atmosphere, Mister Mao  is known for supporting the community with its wildly-popular Guest Chef Pop-Up Series – a seasonal roster of dinners showcasing the talents of various Chefs, food trucks, vendors and more. For April, Mister Mao will host Deauxjo, the BIPOC owned pop-up and event catering company from Louisiana natives  JP Peterson and Lashonda Cross. Visitors are invited to enjoy a tantalizing feast priced at $85 (per person plus tax & gratuity). Menu:

1st Course -  Lotus Tea & A Bite
Lotus Tea Welcome Cocktail with Sake, Pine Nut Simple Syrup, Lime and Soda
Tuna Nduja, Soy Cured Egg Yolk, Crispy Black Eyed Peas, Chive Oil

2nd Course - Smoked Mirliton w/ Black Garlic
Black Garlic Ice Cream, Fried Ginger, 5 Spiced Smoked Mirliton

3rd Course - Chili Soft Shell Crab
Pickled Soft Shell  Fried, Nori Butter, Watercress, Compressed Watermelon, Chili Powder

4th Course - Red Snapper Sashimi
Kombu Cured Red Snapper, Squid Ink Brined Okra Pearls, Japanese Giardiniera

5th Course - Lo Mai Crawfish Boil
Steamed Black Rice, Lotus Leaf Wrap, Crawfish, Andouille, Khao Soi Nage

6th Course - Black Sesame Shu Cream
Black Sesame Pate a Choux, Sweet potato Miso Custard, Soy Sauce Caramel

WHEN/WHERE: Wednesday, April 12th, at 7PM at Mister Mao, 4501 Tchoupitoulas in New Orleans.

RESERVATIONS: Reservations can be made on RESY

Uptown New Orleans’ highly-anticipated Northern Italian restaurant will officially open to the public on Wednesday, April 5, 2023 at 4609 Magazine Street. The brainchild of Chef Brian Burns and Reno De Ranieri, who own the popular Spanish-inspired restaurant Costera, Osteria Lupo will offer locals and visitors refined Northern Italian cuisine featuring house made pastas, wood-fired specialties, and a stellar wine & cocktail program, served up in a chic and sophisticated setting.

Osteria Lupo’s menu is conceptualized by Burns, a graduate of Tulane’s A.B. Freeman School and École Grégoire-Ferrandi, one of France’s leading professional training schools. Burns’ impressive vitae includes stints at Michelin starred Joël Robuchon and Château Cordeillan-Bages in France. 

Dishes, many of which will come from the restaurant’s central wood-fire oven, will showcase the bounty of the mountains and lakes of Piedmont, Liguria and other regions in Northern Italy. “There is such a rich culinary landscape in the north, with its own unique flavors and ingredients,” says Burns. “I’ve always loved these regions and am excited to shine a spotlight on them here in New Orleans.” Osteria Lupo website