After a two-year hiatus, La Petite Grocery has brought back lunch service on Tuesdays and Wednesdays. Returning menu classics from chef Justin Devillier (James Beard Foundation award winner for Best Chef: South in 2016) include the LPG cheeseburger and turtle bolognese. 4238 Magazine St., 504-891-3377, lapetitegrocery.com
Tops of the Town
Food Fight NOLA returns for the third year, but now at a new venue—the Shrine on Airline—in order to accommodate more restaurants and attendees. During the March 14 event, chefs and mixologists from more than 40 restaurants will compete in five categories: Top traditional dish, creative dish, vegetarian dish, classic cocktail, and creative cocktail. Food Fight NOLA also will feature live local music, creative lounge areas and a tent dedicated to wine tastings. The event benefits the PLEASE Foundation, which helps at-risk high school students with mentorship, leadership training and scholarships to attend college-preparatory schools in and around the city. 6000 Airline Drive, Metairie, foodfightnola.com
New to Nola
Chef Michael Dilonno, along with his wife Patricia and his daughter Kat, recently opened Beggar’s Banquet in the Lower Garden District serving new American cuisine with a cocktail- and wine-forward bar program. “Our goal was to create an upscale yet casual, romantic, artistic, moody night out,” Kat said. Popular dishes include the firecracker calamari, char siu pork belly, pan-seared scallops with crab hash and blackened redfish with charred corn maque choux. Chef Michael opened the first Beggar’s Banquet in Summit, New Jersey, in 1973, and, over the past 50 years, has opened seven restaurants. 1330 Prytania St., 504-766-6711, beggarsbanquetneworleans.com
A Family Affair
The Emeril Group is opening its fifth restaurant in New Orleans later this spring, dubbed 34 Restaurant & Bar, downtown on Baronne Street. For his newest concept, chef Emeril Lagasse is drawing on his Portuguese heritage and inspiration from his late mother. Anchored by tapas-style shared plates, the restaurant also will feature a “jamon bar,” plus an internationally influenced wine and cocktail program. Lagasse’s son E.J., who serves as chef patron at the Lagasse flagship Emeril’s, is a collaborator on 34 Restaurant & Bar. 710 Baronne St., 34restaurantandbar.com
Expanded Menus
The Higgins Hotel & Conference Center has launched new menus at Kilroy’s and Café Normandie. The new dinner menu at Kilroy’s includes blue crab-stuffed flounder, roast pork tenderloin and praline baked Alaska. And at Café Normandie (which also has expanded brunch service to Saturdays and Sundays), new lunch menu items include short rib debris beignets, muffuletta flatbread and Gulf shrimp arrabiatta. 1000 Magazine St., 504-528-1941, higginshotelnola.com
After the Boil
This crawfish season, consider using leftovers from your boil in this recipe from Chef Farrell Harrison at Plates.
Day After the Boil German-Style Potato Salad
yields: 6 servings
1 lb Louisiana crawfish tails, peeled from the boil
2.5 lbs red potatoes, from the boil, cooled (about 15 potatoes)
1 lb thick cut bacon, cut into lardons
2 bunches green onions, cut
1 cup bacon vinaigrette
1. In a medium-sized sauté pan, render the bacon over medium heat until crisp or cooked to your liking. Strain off bacon fat and save to make vinaigrette. Place the crispy bacon on a paper towel-lined plate and allow to sit at room temperature.
2. While the bacon is cooking, slice the boiled red potatoes into thin slices. It is best to do this when they are cold and using a serrated knife.
3. In a separate medium-sized sauté pan, combine the vinaigrette and potatoes and warm gently over medium heat, being careful not to break the potatoes.
4. Once the potatoes are warmed through, lower the heat and add the crawfish tails, stirring for about 4 minutes to warm through.
5. Remove from heat and place on a platter by spooning the potatoes and crawfish onto the plate overlapping each other. Garnish with cut green onions and crispy bacon.
6. Serve warm or at room temp.
Bacon Vinaigrette
yields: 2 cups
½ cup apple cider vinegar
1 cup bacon fat
¼ cup canola oil
4 Tbs. Creole mustard
2 tsp. honey
1 tsp. Zatarain’s boil powder
1. Warm the bacon fat until liquified and combine with oil.
2. In a large bowl, combine honey, vinegar, Creole mustard and boil powder.
3. Drizzle in bacon fat/oil mixture while using a hand blender or whisk.
4. The vinaigrette will not emulsify perfectly.