Later this year Lakeview residents are getting a new Mediterranean cafe from Pomegranate Hospitality, helmed by Emily Shaya and James Beard Foundation Award-winning Chef-Partner Alon Shaya. Safta’s Table is a more casual sister eatery to the group’s Israeli eateries Saba (in Uptown, New Orleans) and MICHELIN-recognized Safta (in Denver, Colorado). Pomegranate is also the group behind the Four Seasons Hotel’s Chandelier Bar and Miss River, Silan at Atlantis Paradise Island in the Bahamas and Safta 1964, a culinary residency at Wynn Las Vegas. Safta’s Table will be located at 129 Allen Touissant Boulevard and is focusing on all-day counter service, grab-and-go meals and catering. In a press release, Alon Shaya said, “Safta’s Table is designed to capture the warmth and comfort of dining at your grandmother’s house, a place where comforting, healthful food keeps you coming back for more.” Look for another Denver-based restaurant this year, as well as the busy chef’s second cookbook, “Memories of a Good Meal,” in fall 2026. saftastable.com
Rollin on the River
Calling all food truck fans: You can now get your fix at two hotspots on and near the Mississippi River. The Batture is a new mixed-use development on a former riverside maritime industrial site at 25 Walnut St. On weekends through Memorial Day, The Batture (batture.com) opens its gates to the public for access to its Great Lawn overlooking the river. Visitors can picnic, enjoy a regular schedule of events (like pilates with The Body Shoppe) and buy good eats from popular food trucks including The Nell Shell, Bootsy’s Chicken, Blue Oak BBQ and Imperial Woodpecker Sno-Balls. The complex also includes a coworking space, The Rigs, and is available for private event rental. Check The Batture’s social media channels before visiting for food and event schedules and in case of private event closures. @thebatture
In April, Abita Brewing Co. opened its long-awaited tap room in New Orleans at 2375 Tchoupitoulas St. Expect your favorite Abita brews on tap and packaged in the beer coolers, as well as the company’s root beer, vanilla cream soda and hop water (also pre-packaged and in the coolers). A rotating lineup of food trucks will be on site, but visitors can also bring their own food. Check the brewery’s events page at abita.com/events and its social media for food truck and event information.
Spring Convening
Since opening in 2018, The Elysian Bar at Hotel Peter & Paul continues to be a chic scene for cocktails, cuisine, seeing and being seen in the Marigny. Innovative seasonal menus keep fans coming back again and again. This spring’s offering is no exception with a focus on Mediterranean and European-inspired fare such as the delectable mushroom and burrata made with confit oyster mushrooms for brunch and dinner selections including salmon crudo. We are obsessed with the olive oil cake with blackberries and whipped cream for dessert. ash.world/dining/the-elysian-bar
Bakery Buyout
Die-hard artisan bread buffs are now redirecting their GPS’ to The Commissary Market By Dickie Brennan & Co for Bellegarde Bakery staples. The 2025 James Beard Foundation Semi-Finalist bakery and mill is known for its old-world techniques and quality ingredients and cwas bought by Dickie Brennan & Co. The group includes Palace Cafe, Dickie Brennan’s Steak House, Bourbon House and Tableau. The bakery will continue to supply breads wholesale, as well as retail at the new Commissary location. bellegardebakery.com
Michelin Southern Rock Tour
This year, chefs and restaurateurs across Louisiana and much of the South will be on high alert. In April, MICHELIN Guide, along with Travel South USA, announced a new MICHELIN Guide American South, covering Alabama, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee (as well as the pre-existing Atlanta Guide). The Guide debuted in France at the turn of the 20th century as a promotional tool for the French tire company by the same name. It has grown to become one of the top ratings systems for culinary destinations across the globe due to the use of independent, anonymous inspectors and strict criteria. In a press release, MICHELIN said “anonymous Inspectors are already in the field, making dining reservations and scouting for culinary gems throughout the region.” Their selections are scheduled to be announced later in the year during a MICHELIN Guide ceremony for the American South.
