My friend Anne owns Nolavore, and she sent an email recently alerting people to the outdoor market they’re holding soon. Here’s the story:
We are all feeling like we’d like to get out of the house a bit more this season…so, beginning Thursday, Oct. 8, we will be hosting our first weekly outdoor market at Nolavore from 4-7 p.m.! Our main focus will be on locally made prepared and/or prepackaged foods, but we welcome produce vendors, artists, and craftspeople as well. If you or someone you know would be interested in becoming a vendor, please contact Jayda Atkinson at jaydaetc@gmail.com or me at this email address, and we can forward you an application. Table spaces are $35 per market, and larger tent spaces are $75.
Either way we hope you’ll stop by to say hello. Chances are we haven’t seen each other in a while!
If you haven’t been, it’s a pretty cool operation, and they have ample outdoor space for vendors to set up.
Antoine’s is reopening tomorrow. It’s doing so within the city’s restrictions, of course, but I suspect they could operate at 25 percent capacity and still fit more people into the warren of rooms in that building than most places could at 100 percent. Here’s the announcement from Antoine’s website:
We are thrilled to announce that we will be reopening Friday, Sept. 25. We will be open for Lunch and Dinner on Friday and Saturday and Brunch on Sunday.
A la carte Reservations can be made via Open table or Calling the Restaurant at 504-581-4422.
All private dining rooms are open, and we are actively booking for future events. For private dining inquiries please fill out the Private Dining Inquiry Form and one of our Private Dining managers will get back to you.
We will have a limited Menu in the fall of 2020. It will include Antoine’s classics along with chef Rich’s updated offerings for our 3-course 20.20 lunch special and a 3-course dinner special for $42 in the main dining rooms. At lunch and during brunch we will continue to offer our bottomless Mimosa, Sparkling Wine and Rose program for $15 per person.
Antoine’s is an institution that we are fortunate to have. I hope to make it over there before long, but in the meantime I’ll just keep cooking out of their cookbook, which apart from being an excellent introduction to haute Creole cuisine is also beautifully illustrated and written.
Hopefully we will continue to dodge major storms and come out on the other side of October to clearer skies and more widely-open restaurants. I’m as fond of take-out food as the next human, but I want to get back to dining in restaurants with other people soon. Let’s all hope the numbers justify that sort of action in the near future. And let’s all do what we can to minimize the spread of the virus in the interim.
