Randy Schmidt for Kimpton Hotels & Restaurants

The Peacock Room, the gorgeous restaurant located within the new Kimpton Hotel Fontenot, is offering a new Sunday brunch dubbed “Birds of a Feather, Brunch Together.” Try the Peacock Tower with deviled eggs; lobster toast; salt, pepper and vinegar shrimp; pimento cheese; and crostini ($35). Pair it with a Siren of the Tropics—a creamy cocktail with house-made banana rum ($11)—or the High Tea Punch for 2—a bourbon punch served in beautiful tea set ($24). Peacock Room also has updated its dinner menu, adding dishes like yellowfin tuna Maltignati and chicken katsu grilled cheese, and new drinks like the grapefruit Julius. 501 Tchoupitoulas St., 324-3073,


Corporate Catering 

Copeland’s of New Orleans and Cheesecake Bistro are now offering holiday corporate catering packages for parties or client events. The packages include dishes such as fried turkey breast, turkey gravy, smothered ham and bacon green beans, cornbread dressing, a biscuit and butter creamed potatoes. Starting at $11 per person, the packages are available for pick-up or delivery with a 40-person minimum order. Copeland’s also can provide holiday corporate catering buffet packages, individually packaged meals or custom meals. 1319 W. Esplanade Ave., Kenner, 615-3850,


NOLA Tastemaker

Tujague’s Restaurant, the second oldest restaurant in New Orleans (and the birthplace of brunch and the Grasshopper cocktail), is celebrating its 165th anniversary with a series of special events throughout December. The restaurant has partnered with Nicolas Feuillatte Brut Reserve, NV to offer the high-end bubbly for $16.50 for a glass or $65 for a bottle. Tujague’s also is offering a commemorative 1856 Sazerac Collection of cocktails that includes the High West Rye Whiskey ($25), the ‘1840’ Pierre Ferrand Grand Champagne Cognac ($18) and the Sazerac Rye Whiskey ($12). The restaurant will feature a Christmas-themed Drag Queen Brunch with Poppy Tooker Dec. 26 from 11 a.m.-2 p.m. ($70 per person). There’s also an $18.56 three-course prix fixe lunch menu (priced as an ode to the year the restaurant first opened) available Monday through Friday (except 12/17, 12/24 and 12/31). The prix fixe lunch menu includes options like charbroiled oysters, shrimp and grits, and New Orleans bread pudding. 429 Decatur St., 525-8676,



Banh Mi, Please!

When Peter Nguyen first opened Banh Mi Boys in 2016, it was to add to New Orleans’ popular Vietnamese food scene. Now, he has opened his third location Uptown on Magazine Street to reach a larger customer base that might not make it to the Metairie (or Portland, Oregon) locations. Popular menu items include the bang bang shrimp banh mi, grilled pork banh mi, spicy Asian brisket banh mi, Cajun Crack fries and the K-town fries. The new location also offers an expanded menu of specialty Vietnamese cocktails and happy hour specials. 3244 Magazine St.,


Refreshed Reveillon

Reveillon in New Orleans traditionally consists of gumbo, game, chicken and oysters. However, Marcus Woodham, executive chef at The Bower, has created a completely vegetarian menu this year ($54 per person) using only the best seasonal ingredients from Sugar Roots Farm. The menu includes choices like Maggie’s mushroom arancini, squash carpaccio, eggplant parmesan and basil spaghetti. 1320 Magazine St., 582-9738,



Design + Taste

Beloved local chef Sue Zemanick’s restaurant Zasu has reopened for dine-in service with a whole new look. Over the past year, Zemanick has revamped both the dining room and the menu. The wallpaper was replaced with three 10-foot custom art pieces by local artist Mallory Page. Meanwhile Jordan Gurran Rose at GoodWood replaced the walnut on the front of the bar with brass inserts to complement the quartzite bar. Local designer Julie Neill’s new Calypso brass light fixtures provide a warm, golden glow. New menu items include crispy pork cheeks with pickled peaches, burrata and Calabrian chili vinaigrette; a crunchy green salad with whipped feta cheese and pepitas; and a potato and Gruyere pierogi with house-made sauerkraut, caramelized Vidalia onions, crème fraîche and pickled mustard seeds. 127 N. Carrollton Ave., 267-3233,