Picnic to Go
Larder Gourmet Market + Eatery – the new go-to spot for good eats in Metairie – features a chef-sourced meat and cheese case (alongside a basket of Gracious Bakery baguettes), filled with jams, jellies, nuts, crackers, and even the board and cheese knife to go with it all. Chef Chris Wilson, the wine and cheese guru at Larder, is now offering tailored cheese boards for $16 (with options like creamy cheese-forward and nutty cheese-forward, etc.) to enjoy inside or outside on the patio with a glass of wine. Chefs Wilson and Alison Vega-Knoll are also offering daily dinner specials each week in addition to the already extensive menu and takeout items. The meals-to-go range from $50 to $100 and feed three to four people. 3005 Veterans Memorial Blvd., Metairie, 766-6157, Lardergourmetmarket.com.
Buttermilk Opens at St. Roch Market
Emmylou’s, the barbecue stall within St. Roch Market, has transformed into a new fried chicken concept coined ‘Buttermillk.’ Buttermilk offers a condensed menu of familiar favorites that span breakfast, sandwiches, chicken fingers, snacks, salads and more. Owner Shannon Bingham, who previously served as pit master and chef de cuisine at Blue Oak BBQ, also offers off-menu specials and seasonal sides that play into the concept’s Southern-roots. Try the fried chicken sandwich with slaw, pickles and honey mustard. 2381 St. Claude Ave., 267-0388, Buttermilk-friedchicken.com.
Chef Alon Shaya to Open Miss River
Opening later this year, the Four Seasons Hotel and Private Residences New Orleans will welcome its signature dining concept by chef partner Alon Shaya. Dubbed ‘Miss River,’ the restaurant is Shaya’s “love letter to Louisiana.” The lobby-level, ingredient-driven restaurant pays tribute to New Orleans’ grand dining, showcasing Shaya’s spirited take on beloved local dishes. The Food Stage, which serves as the centerpiece of Miss River, allows chefs to display extravagant plating of signature dishes that include whole carved buttermilk fried chicken to share with dipping sauces; clay pot dirty rice with seared duck breast, duck egg yolk and scallions; Louisiana oyster patty with flaky puff pastry, caramelized shiitake mushrooms and citrus zest; and salt-crusted Gulf red snapper with rosemary, lemon and extra virgin olive oil. The bar at Miss River offers 30 seats and a daring cocktail program. Meanwhile, the wine program elegantly balances New and Old World wines – along with a collection of fine Champagnes and sparkling wines from around the world – to perfectly complement the cuisine. 2 Canal St., Missrivernola.com.
Broussard’s Century of Dining
Beloved local restaurant Broussard’s, which celebrated its 100th anniversary in 2020, is extending its celebration of a century of dining into 2021. Amid the pandemic restrictions and closings, the restaurant could not celebrate with all of the special menus Chef Jimi Setchim crafted for the monumental year. So, now through June 20 the grande dame dining establishment is offering a special spice menu to celebrate native foods that share the same rich history as Broussard’s. Menu items include French onion soup with bay laurel and gruyere cheese; Ponchatoula strawberry salad with lemon-poppy seed vinaigrette, pickled red onions and candied almonds; and Creole spiced smothered pork chops. A special berries menu will run from June 21 through Sept. 5. 819 Conti St., 581-3866, Broussards.com.