NEW ORLEANS (press release) – DTB Restaurant, known for its creative, modern coastal cuisine and craft cocktails, has announced that Chef Jonathan Klaskala has accepted the position of Executive Chef at the uptown establishment. Klaskala has crafted a small but thoughtful menu served from 5:00 p.m. – 9:00 p.m. Wednesday-Thursday; 5:00 p.m. – 10:00 p.m. Friday and Saturday and hosts a popular social(ly) distant hour from 4:00 p.m. – 6:00 p.m. Wednesday-Saturday. DTB is offering dine-in seating at the current safety and capacity guidelines and will continue its take-out and delivery through d’livery NOLA. Brunch will resume at a later date to be determined.
“Chef Jonathan oversees a kitchen that builds on the reputation of the restaurant’s original vision as a social house – a place for people to gather together and enjoy each other around a table,” said Robert Wailes, DTB general manager. “We are thrilled to have his energy and enthusiasm, it’s a perfect fit for our fun and playful ways.” Klaskala’s menu starts with “sociables,” or appetizers, of fritto misto, fried oysters, soft shell crab, and chicken liver toast. “Petites” include a DTB salad, a salad of beet and stone-fruit, and snapper tartar. Entrees, or “beaucoup,” feature smoked trout, roasted Gulf fish, brick chicken, roasted pork loin, and a DTB cheeseburger. The bar at DTB is serving specialty cocktails, wines by the glass or bottle, and locally brewed draft beer.
Klaskala was most recently chef de cuisine at Kenton’s and spent time in the kitchen of Couvant at the Eliza Jane Hotel. Before moving to New Orleans, Klaskala worked in Chicago at Alinea and with the Starr Group. Wailes, who joined the DTB team last fall, has over 20 years of experience in food and beverage operations, and is a certified sommelier.
