Criollo at the Hotel Monteleone has expanded its animated dining series, Le Petit Chef, to new weekend brunch (now available Saturday and Sunday at 12:30 p.m.). The immersive dining experience features a three-course menu consisting of burrata, lobster Benedict and la bombe (a gelato-based dessert with a chocolate biscuit and torched meringue). 214 Royal St., 504-681-4444, criollonola.com
Chef Eric Cook at Gris-Gris has expanded the menu to include a pecan-crusted pork chop, a chef’s seasonal house salad, stewed Mississippi rabbit and a crab cake, and, for brunch, the Gris-Gris Slam featuring two eggs, Texas toast, Brabant potatoes, grits and a choice of applewood smoked bacon or breakfast sausage. Cook also recently released a new Creole seasoning blend, dubbed Put the Gris-Gris On It! The new seasoning blend is available in regular and hot, and can be purchased at Gris-Gris, Saint John, Gris-Gris to Go Go and online. 1800 Magazine St., 504-272-0241, grisgrisnola.com
Chef Paul Terrebonne and the team at Columns have launched an official lunch service available weekdays, 11:30 a.m. to 3 p.m. The menu, which also is available for dinner, features tasty dishes like lobster bisque with butter-poached lobster and creme fraiche; a blistered half chicken with roasted carrots, orange and ginger; and the Columns burger with bacon marmalade, arugula and provolone. 3811 St. Charles Ave., 504-899-9308, thecolumns.com
Fine dining at its best just got even better with a new winter dinner and dessert menu—crafted by chef de cuisine Alex Kuzin and executive chef Vlad Kogan—at The Grill Room at The Windsor Court. Additionally, The Windsor Court’s Le Salon has released dates for its acclaimed Afternoon Tea events (featuring fine loose-leaf teas; English tea sandwiches; house-made seasonal scones and more). This month, join in for The Windsor Court’s Birthday Celebration Tea, Feb. 17, 11 a.m. to 2 p.m. 300 Gravier St., 504-522-1994, thewindsorcourt.com
Deli Dining
Tulane grad and longtime NOLA resident William Kulick has brought his love of Philadelphia to the Crescent City with the opening of PrimoHoagies. The restaurant (founded in 1992 in south Philadelphia) is known for its classic Italian-style hoagies, juicy Philly cheesesteaks and hot meatball sandwiches. The menu also features a variety of cold and hot hoagies, cheesesteaks, wraps, vegetarian options, antipasti salads, chips, drinks, fresh-baked cookies and more. Catering also is available with hoagie trays, meat and cheese platters, sides and plenty of dessert options. 8228 Oak St., 504-315-1335, primohoagies.com
Sweet Endings
Ayu Bakehouse has brought back three cakes that it debuted during its inaugural Mardi Gras last year: the Croissant City Classic (cinnamon and cream cheese); chocolate babka (chocolate and buttery babka in full king cake form); and King Muffuletta (a riff on Ayu’s muffuletta breadstick, studded with olives, cheese and Italian charcuterie). 801 Frenchmen St., 504-302-7985, ayubakehouse.com
At Devil Moon BBQ, be sure to try the popular Boudin King Cake (topped with cracklin’ sprinkles and pork belly burnt ends) and the Root Beer-Glazed Ham King Cake (a savory-sweet cake with whipped cream cheese and strawberry pepper jelly).
And at Chef Alon Shaya’s Saba, try the Babka King Cake with pomegranate caramel, available for dine-in only. 5757 Magazine St., 504-324-7770, eatwithsaba.com
Gather a Group!
Josephine Estelle, the Italian restaurant located within the Ace Hotel New Orleans, has introduced a new chef’s table that offers an up-close-and-personal look at the happenings within the open kitchen. The chef’s table, which is great for larger parties (eight to 22 guests), can be booked year-round and features a prix-fixe, large-format menu with items like porchetta, gem lettuce salad, bucatini pasta and pistachio tart. Also be sure to check out Josephine Estelle’s pasta-making class on Feb. 24. 600 Carondelet St., 504-930-3070, josephineestelle.com
New Bakeshop on the Block
Pastry Chef Jeremy Fogg has opened Mae’s Bakeshop Uptown on Baronne Street in the space formerly occupied by Beth Buindo Sweets. The bakeshop features American pastries with strong Southern influences, such as biscuits, cinnamon rolls, muffins, cakes (including pound cakes and wedding cakes), cupcakes, cookies and pies, plus toasts, sandwiches and seasonal items. 3917 Baronne St., maesbakeshopnola.com
