Restaurant Insider: News from the Kitchen
Catalino’s, Autonomy and Felix’s
Catalino’s is the first Guatemalan restaurant in New Orleans. In addition to tostadas and tamales, look for dishes influenced by indigenous ingredients and techniques, such as Kak’ik, a spicy turkey soup; Pepián, a chile-rich stew with mirliton, carrots, potatoes, meat and ground pumpkin seeds; and Jocón, a tomatillo-cilantro sauce similar to Mexican salsa verde. Catalino’s, 7724 Maple St., 518-6735; Monday, Wednesday and Thursday from 11 to 9, until 10 on Friday and Saturday, and until 8 on Sunday.
Autonomy, a new bakery and café, has opened in Covington. The pastries and breads are all made in-house, with the latter available for sandwiches that make up the bulk of the lunch and dinner menus. Brunch options include “dirty rice” grits with a slow-cooked egg and bacon fritters with Comte dip. Owners Jeff Talbot and Saunders Conroy have extensive industry experience, and Conroy’s expertise with wine is clear from the interesting, eclectic list. Autonomy, 705 E. Boston St., Covington; 985-888-1669; 6:30 a.m. to 8:30 p.m. daily, until 2:30 p.m. on Sunday, closed Tuesday.
Felix’s recently joined the Lakefront revival, taking over the structure built to house Brisbi’s. Felix’s is known for oysters, and they appear in multiple preparations at the new location, but the menu is larger than the original. Fried, grilled and boiled seafood abound; other options include poor boys, gumbos, and crawfish étouffée, all served in a dining room with one of the best views in town. Felix’s Lakefront, 7400 Lakefront Dr., 304-4125; Sunday – Thursday, 11 a.m. to 10 p.m.; until 11 p.m. on Friday and Saturday.