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Chef Andrew Fowles will join Chef Nina Compton to present a specially curated four-course menu at Compère Lapin, inspired by the culinary traditions of Jamaica. Guests are encouraged to come dressed in festive attire and enjoy an evening of Caribbean celebration featuring island flavors and ingredients. The evening celebrates the release of Fowles’ new book, My Jamaican Table, with a festive, Caribbean-inspired culinary experience. Tickets are $125 per person and include the four-course dinner, a welcome cocktail, and a signed copy of My Jamaican Table. An optional beverage pairing is available for $35 per person. The menu is as follows:
For the table: House Baked Coco Bread, Jerk-honey butter 1st Course: Curried Goat Patties, Pineapple hot peppa sauce, cilantro crema 2nd Course: Snapper & Tuna Crudo, Passionfruit, coconut, scotch bonnet, plantain chips Main: Oxtail & Dumplings, Oxtail Ragu | Ricotta gnocchi | butter beans Dessert Course: Sweet Potato Sticky Toffee Pudding, Toasted coconut ice cream, salted-rum caramel The dinner takes place on Wednesday, April 1st, at 7PM. Compère Lapin is located at The Old No. 77 Hotel, 535 Tchoupitoulas Street, in New Orleans. Seating is limited and requires advance reservations. For more information, please visit www.comperelapin.com and to make a reservation, visit OpenTable. Safta's Table, the newest restaurant from Emily and Alon Shaya's Pomegranate Hospitality, is officially open in Lakeshore. The neighborhood Mediterranean all-day café replaicates the hummus, wood-fired sourdough pita, and salatim from Saba on a daily basis. Counter service, a casual and family-friendly atmosphere, grab-and-go offerings, and designer-curated interiors await guests, and the cafe is open for breakfast, lunch, brunch, and dinner. Full review to follow soon. For more information and menus, click here
On New Year’s Eve, Mister Mao will transform into Brasserie Mao for a one-night prix-fixe dinner inspired by classic brasserie dining with Chef Sophina Uong’s signature global spin. The three-course experience is priced at $80 per person and includes a welcome champagne toast, with two seatings offered at 6pm and 8:15pm.
The menu highlights brasserie-style comfort dishes filtered through Mister Mao’s bold, Southeast Asian-influenced lens. Guests can expect selections such as black garlic masala escargot, gochujang moules frites, and entrées including wood-fired lamb and gulf fish with preserved lemon butter. Desserts will feature collaborations with local favorites including Lucy Boone, Butter Cakery, and Creole Creamery. Chef Sophina Uong and her team are curating the evening as a celebratory, one-night-only dining experience to ring in the new year. Mister Mao was recently recognized with a Bib Gourmand distinction from the MICHELIN Guide, and this event offers guests the opportunity to experience a special menu created exclusively for New Year’s Eve. Seating is extremely limited and early reservations are strongly encouraged. Reservations: Book online via OpenTable From December 15 - 21, Gianna’s Chef de Cuisine Justin Koslowsky invites guests to celebrate the Italian American tradition of the Feast of the Seven Fishes, honoring the Italian American Christmas tradition of abstaining from meat and celebrating seafood dishes.
The menu begins with three antipasti: little gem salad, marinated burrata, and yellowfin tuna crudo. The primi course includes crab and sea urchin spaghetti with squid ink bottarga, oven-roasted oysters, and Puccia bread. The secondi course offerings are grilled swordfish piccata, shrimp scampi, and charred broccolini and to finish the meal traditional cannoli created by Executive Pastry Chef Maggie Scales. An optional wine pairing will also be available to complement each course. The Feast of the Seven Fishes menu is $105 per person, plus tax and gratuity. Full table participation is required. À la carte reservations are available on Resy here For more information, please visit https://giannarestaurant.com. WHEN: Saturday, December 20 (11am – 3pm).
WHERE: Saint John, 715 St Charles Ave DETAILS: Get your Christmas sweaters and Santa hats ready for SANTA’S BRUNCH on Saturday, December 20 (11 am - 3 pm). Join for a three-course meal ($60) hosted by Queens/Elves, Debbie with a D and Laveau Contraire. Saint John will have Christmas cocktails, music, and performances. RESERVATIONS: Book via Resy or call the restaurant at (504) 381-0385 Chefs Donald Link and Stephen Stryjewski and the award-winning culinary team of the Link Restaurant Group have prepared a catering menu for an outstanding Thanksgiving feast, available to be picked up and served at home. This year, Butcher is offering both smoked, ready-to-eat and boudin-stuffed, ready-to-cook turkeys. Each Bell & Evans turkey feeds approximately 8 – 10 guests. Sides are offered in a small size, which feeds approximately 3 – 4 people, or a large size, which provides three times as many servings. La Boulangerie's Thanksgiving menu features holiday pies, cakes and tarts. Executive pastry chef Maggie Scales also offers a selection of baked pantry items and starters to nibble on while the turkey cooks.
Ordering from Cochon Butcher: Thanksgiving menu items can be ordered online at cochonbutcher.com by Sunday, November 23, at 10:00 AM and are available for pick up any time on Tuesday, November 25, or Wednesday, November 26. Ordering from La Boulangerie: Thanksgiving menu items can be ordered online at laboulangerienola.com by noon on Friday, November 21, and are available for pick up any time on Tuesday, November 25, or Wednesday, November 26. November 27th marks what would have been Ella Brennan’s 100th birthday. To celebrate her remarkable legacy, Executive Chef Meg Bickford has created a limited-time tasting menu ($135 per person) inspired by Miss Ella’s favorite dishes, a mix of New Orleans classics and new playful takes on past dishes at the restaurant. Chef Meg and team tip their hats to Miss Ella with this iconic tasting menu, to which Owner and daughter of Brennan, Ti Martin, calls a “creole cooking lovers extravaganza." You can book here.
Broussard’s Restaurant & Courtyard has announced Barrels & Bites: Seven Three Distilling Co. Bourbon Experience, for Thursday, November 20th. Doors open at 5:30 PM, with dinner beginning at 6:00 PM. Guests will enjoy a four-course culinary journey thoughtfully paired with premium bourbons from Seven Three Distilling Co. Tickets are $90 per person, inclusive of tax and gratuity. In addition, Seven Three Distilling will provide each guest with a certificate for a complimentary distillery tour for two. Reservation times for your experience are available via OpenTable.com.
Cochon Butcher has launched a month-long celebration of German-inspired flavors for Oktoberfest, with rare beer offerings. Each Wednesday, guests can enjoy rotating schnitzel specials paired with cask pours of St. Arnold Oktoberfest Märzen Lager. “Schnitzel Night” kicks off at 5 PM, with 20 oz. pours served in traditional mugs.
Schnitzel Night & Cask Tap Dates and Specials: October 8th: Balkanschnitzel – fried pork cutlet with paprika and tomato sauce and spaetzle October 15th: Holstein Schnitzel – veal cutlet with fried egg, Brabant potatoes, Ortiz anchovies, and lemon caper butter On the final night of festivities, Cochon Butcher will also tap a rare cask of Weihenstephaner Festbier—the gold standard of Oktoberfest lagers from the world’s oldest and longest-operating brewery. Throughout the season, Cochon Butcher will also feature daily and weekly German food specials, including beer-braised brats with potatoes, apples, and sauerkraut; German potato salad; currywurst with potato wedges; kielbasa sandwich with fresh kielbasa, onion, and tarragon mustard; and fried Emmentaler with roasted beet salad. The Americas selection of the Pastry World Cup and Bocuse d’Or will return to New Orleans and the Ernest N. Morial Convention Center, following a historic and highly successful debut in New Orleans in 2024. No other U.S. city has ever hosted this prestigious international culinary competition. On July 25th, 2026, the Americas selection of the Pastry World Cup will bring together eight teams from all over the American continent. Each team, made up of three specialists (a sugar expert, a chocolatier and an ice cream specialist), will have to demonstrate technicality, audacity and mastery to convince the jury. At the end of the day, only the four best teams will qualify for the Grand Final of the Pastry World Cup 2027. The next day, the competition will continue with the Bocuse d'Or Americas. Eight teams, from eight different countries, each composed of a chef, a commis, a coach and a jury will defend their vision of gastronomy in order to gain a place for the Grand Final. The Top five will qualify for the Bocuse d’Or 2027.
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