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News From the Kitchen

Picnic Provisions & Whiskey, Copper Vine, Poydras and Peters

Fried Chicken Steamed Bun: Asian Slaw, Cilantro-Yuzu Aioli, Vegetable Chips

Poydras and Peters

Poydras and Peters has taken over for Café Adelaide in the downtown Loews Hotel. Chef Thomas Hines, a New Orleans native, heads the kitchen. His menu is grounded in the American south, with influences from Vietnam and Mexico here and there. Poydras and Peters; 300 Poydras St.; 595-3305; Monday – Thursday from 6:30 a.m. to 9:00; until 10 on Friday and Saturday, and for brunch on Saturday and Sunday from 10:00 to 1:30.


Copper Vine

Copper Vine, a new wine bar, has opened in the spot many locals remember as Maylie’s. There are 30 wines on tap and a fairly extensive menu of upscale “gastropub” fare, including duck fat fries, fig and goat cheese flatbread and pork belly with braised collard greens, cornbread pudding and a mushroom demiglace. Copper Vine; 1001 Poydras St.; 208-9535; Monday – Thursday 3 to 11, Friday until midnight, Saturday 10:30 a.m. until midnight, Sunday 10:30 a.m. until 11 p.m.; CopperVineWine.com.


Picnic Provisions & Whiskey

Picnic Provisions & Whiskey opened recently in the space previously occupied by Noodle & Pie. It’s a joint effort from chef Tory McPhail and Ti Martin of Commander’s Palace and Darryl Reginelli, one of whose eponymous pizza restaurants is across Magazine street. As befits the name most of the food is of the “comfort” variety – think crab boil fried chicken, “tumbled” pimento cheese and jumbo lump crab roll – and there is an emphasis on take-out orders.  Picnic Provisions & Whiskey; 741 State St., 266-2810; daily from 11 to 11; NolaPicnic.com.


 

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