Miss River, Alon Shaya’s new restaurant at the Four Seasons Hotel New Orleans, is offering a weekend jazz brunch every Saturday and Sunday from 11 a.m.-3 p.m. The decadent brunch menu features signature dishes like whole fried chicken and handmade biscuits with dipping sauces, duck eggs Creole stewed in a rich tomato sauce, crab meat omelette filled with blue crab ravigote, and an eggs crème de la crème of poached eggs and creamed spinach served over toasted brioche, topped with hollandaise sauce and caviar. Be sure to order an elaborately dressed Bloody Mary for starters. 2 Canal St., 434-5701, missrivernola.com


Hitting a High Note

St. Roch Upstarts

The St. Roch Market recently welcomed two new food vendors: Hype Eatz and Tropical Cabana. Proprietor Brandon Robinson, a New Orleans native and graduate of Delgado Community College, opened Hype Eatz to blend Southern and Island cuisines (think Southern fried chicken sweet potato tacos). Meanwhile, Owner Jose Laboy opened Tropical Cabana to bring a Spanish/Caribbean sandwich shop format known as “Cuchifritos,” or “Sanguicheria” to the St. Roch Market. Menu items include Cuban sandwiches, empanadas, and other comfort foods and snacks. 2381 St. Claude Ave., 267-0388, strochmarket.com.


Hitting a High Note

Rising in the Ranks

Chef Donald Link has promoted Justin Koslowsky to the position of executive chef at Chemin à la Mer within the Four Seasons Hotel New Orleans. Koslowsky, a graduate of Le Cordon Bleu, helped open Josephine Estelle at the Ace Hotel New Orleans as sous chef—and later, chef de cuisine—under James Beard Award nominees Andy Ticer and Michael Hudman. Koslowsky joined the opening team for Chemin à la Mer as chef de cuisine in July 2021. As executive chef, he is carrying out Link’s vision for the menu, which features specialty steaks and Gulf seafood. 2 Canal St., 434-5898, fourseasons.com.


Student Aid

Executive chef and owner of Boucherie, Nathanial Zimet, has launched Boucherie Feeds—a program dedicated to providing complete, nutritious and tasty meals to students in low-income areas throughout New Orleans. During the pandemic, Zimet had to reduce the restaurant’s hours to dinner service only, three nights per week (currently, the restaurant is open four nights per week, Wednesday through Saturday). However, with the additional free days, Zimet expanded his program to deliver breakfast and lunch to a handful of schools close to the restaurant. Now, through a partnership with the Healthy School Food Collaborative (the first in New Orleans), Boucherie can now deliver nutritious meals to 500 public school students throughout the city—not just in school, but directly to their homes, seven days per week. Over the next three years, the team aims to serve 5,000 meals per day. 8115 Jeannette St., 862-5514, boucherie-nola.com.


Hitting a High Note
Robert Benson photo

Gumbo Dumplings, Anyone?

The new Canopy by Hilton New Orleans Downtown hotel has a real gem tucked inside: a restaurant dubbed Ginger Roux, helmed by chef Jonathan Hostetler. The Creole- and Cantonese-inspired concept serves as a nod to the hotel’s location in what was once New Orleans’ Chinatown district (who knew?). Menu highlights include to-die-for gumbo dumplings, crawfish-boil fried rice, General Tso’s alligator and crawfish étouffée shumai. Speciality cocktails available at Ginger Roux and at the hotel’s new bar, The Herbalist, include the “Szechuan Fashioned” (Sazerac Rye, cherry bitters and simple syrup) and the “Purple Reign” (Empress Gin, blackberry simple syrup, lemon juice and grapefruit soda). 1100 Tulane Ave., 354-2850, hilton.com.


Hitting a High Note

Bounce Brunch

Saint John, the French Quarter restaurant from chef Eric Cook, is now offering a new “Bounce Brunch” every Saturday from 11 a.m.-3 p.m. The menu features items like Creole eggs in purgatory, blue crab omelettes and lost bread, and the kitchen plays fun bounce music while cooking it all up. 1117 Decatur St., 581-8120, saintjohnnola.com.