cheryl gerber photograph
Tommy’s Restaurant Group: 746 Tchoupitoulas St., 581-1103
Tommy’s Restaurant Group, in New Orleans’ Warehouse District, is now hosting private events including wedding receptions and corporate parties. Private dining rooms are available at Tommy’s Winebar, Tommy’s Cuisine and Tommy’s Private Loft. Parties small and large can be accommodated in the modern/vintage-style rooms and the Tommy’s team will work with guests to incorporate themed décors. Catering options range from sit-down dinners, to full banquets to passed hors d’oeuvres. Guests can opt for a full bar and select wines from owner Tommy Andrade’s over 200-bottle selection.
Ron Manville Photo
John Folse Caters for Victory
Chef John Folse & Company: (225) 664-6000, JFolse.com
R’evolutionary Catering, owned by Chef John Folse & Company, is providing the culinary inspiration for the National World War II Museum’s 2015 Whitney Victory Ball on June 12. Restaurant R’evolution’s event arm, R’evolutionary Catering develops menus around concepts. The dishes for the Victory Gala will reflect the cuisine from parts of Europe that saw battle during WWII, including the Moselle River and the Ardennes. The menu for the Victory Ball is a collaboration between R’evolutionary Catering and Centerplate/American Sector.
Marianna Massey Photo
Chef Devillier Opens Balise in CBD
Balise: 640 Carondelet St., 459 4449, BaliseNola.com
Growing up diving for lobsters scored a place in chef Justin Devillier’s heart for the sea, as evidenced in his new restaurant, Balise. Named after one of the first French settlements at the mouth of the Mississippi River and meaning ‘Seamark,’ the restaurant is located in the Central Business District. Balise serves up this James Beard Best Chef finalist’s culinary skill in both fish and fowl. Devillier’s renovation of the 1832 Creole townhouse presents a perfect setting for the robust food and the original cocktail list, which unearths many favorites from the past.