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What's New and What's Hot in New Orleans

New Orleans restaurants stand out with new menus, events and offerings during the most festive of months.


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What's New

Offering everything from sushi to swine, new restaurants bring an array of flavors and traditions to New Orleans, extending its cultural and culinary clout.

A Japanese restaurant with a New Orleans twist, Chiba (8312 Oak St., 826-9119, chiba-nola.com) is one of the newest arrivals to the diverse, growing restaurant scene along Oak Street.

“Keith (Dusko) and I, as well as our Sushi Chef, James Cooke, really pride ourselves on the quality of the ingredients and fish that we use,” says co-owner Tiffany King. “Our rolls are created to highlight the ingredients and fish, and not mask them with a bunch of mayonnaise and sauce.” Careful attention is paid to every detail – even Chiba’s sushi rice is specially prepared using housemade sushi vinegar.

Sushi highlights include the Satsuma Strawberry Roll, which incorporates yellowtail, mango, crunch, jalapeño and spicy mayo inside, topped with scallops, strawberries, satsuma ponzu and wasabi tobiko. Popular entrées include the Soy-Mirin-glazed New York Strip and Chicken Teriyaki.

“Funk & Roll” happy hour, daily food and drink specials and the most extensive sake menu in the city add to the lure of this chic and exciting new restaurant.

What’s New

The first joint venture of award-winning chefs John Folse and Rick Tramonto, Restaurant R’evolution (777 Bienville St., 553-2277, RevolutionNola.com) offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine. Overlooking Bienville Street and located in the Royal Sonesta, R’evolution will be hosting an exciting, tradition-based event on Sunday, February 24, from 6 to 9 p.m. The first annual R’evolutionery Boucherie Dinner will feature the “spoils of the boucherie,” a decadent menu of pork-based culinary creations.
Three little pigs have been summoned from esteemed Black Hill Ranch in Cypress, Texas for the event. The finest of breeds, these Hereford and Large Black hogs have been hand-fed a top-notch diet of fruits and vegetables. The tradition of the boucherie, the butchering of pigs, extends across several cultures and would take place during the winter months when families would gather together for the laborious yet festive task of butchering, preserving, and utilizing entire pigs.

Seating for the R’evolutionery Boucherie Dinner is limited, so reserve your space today.

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