Plant-based Perfection

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Coalesce Goods is a new plant-based dining concept that has recently opened at St. Roch Market. Texas chefs Alex Davis and Jasmine “Jas” Rogers have established a cult following in Louisiana for their creative, indulgent vegan fare by hosting local pop-ups that push the boundaries of plant-based foods. Their menu includes options like vegan boudin balls, “chick’n” and waffles; raw, plant-based cheesecake; and even doughnuts. Together, they aim to share flavors ingrained into their memory from grandma’s cooking, while nurturing their bodies with whole foods at the same time. 2381 St. Claude Ave., 344-4015, strochmarket.com, coalescegoodsfacebook.com/coalescegoods.


Westbank Welcomes New Indian Restaurant

Local Indian cuisine pop-up, Thali Llama, has opened a permanent restaurant in Algiers called Plume. The fast-casual restaurant features regional Indian dishes from across the subcontinent. Some of the most popular dishes include the Green Bean Thoran, Laal Maas and Chicken Kaathi Roll. “We began as a pop-up after we travelled around India in 2017; when we returned, we couldn’t find the dishes we loved on the existing Indian menus here,” said Merritt Coscia, co-owner, at Plume. “We have a two-walled mural in the restaurant painted by Jamar Pierre depicting the places we’ve travelled in India. We opened the restaurant because the opportunity arose, and we chose the location because we’ve lived in this neighborhood for eight years and hoped to add to the limited dining options. Our goal is to feature dishes not commonly found on other Indian menus, and to expand people’s conception of Indian cuisine.” 1113 Teche St., 381-4893, plumealgiers.com.


Top Chef Season 18

Chef Nina Compton Returns to the Small Screen

Beloved local celebrity chef Nina Compton of Compère Lapin and Bywater American Bistro returns to television this month as one of the all-star judges on Bravo’s “Top Chef.” Season 18, which takes place in Portland, Oregon, will feature Compton as part of an elite rotating judging and dining panel of  “Top Chef“ all-star winners, finalists and favorites. This season, a new batch of 15  talented executive chefs and restaurant owners, representing a cross section of kitchens and food around the country, vie for the coveted title of Top Chef. Other chefs on the rotating judging and dining panel include Richard Blais, Gregory Gourdet and Dale Talde, with appearances by José Andrés, Massimo Bottura, Gabriel Rucker and Alice Waters. There will also be special appearances by “Portlandia” stars Fred Armisen and Carrie Brownstein, who stop by the Top Chef Kitchen for a Quickfire Challenge. Catch Compton on the last three episodes, airing Thursday, June 17, June 24 and July 1 at 7 p.m. on Bravo. bravotv.com/top-chef.


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Chef Donald Link Partners with Four Seasons Hotel and Private Residences

The highly anticipated Four Seasons Hotel and Private Residences New Orleans, which is scheduled to open in late spring, has announced a partnership with Louisiana native chef Donald Link for its signature restaurant and bar concept. The multiple James Beard Award-winning chef will introduce the concept on the hotel’s fifth floor in October. Located adjacent to the crescent-shaped infinity pool, the restaurant will offer award-winning food paired with panoramic views of the Mississippi River. 2 Canal St., 434-5100, fourseasons.com/neworleans.