The Saenger Theater reopens this month with an incredible lineup of Broadway in New Orleans shows, and Palm & Pine is offering a Secret Sweet & Cocktail Pairing menu to celebrate. Available only to customers with a ticket stub from that evening’s Broadway Show at the Saenger, the special menu is offered post-show in addition to the restaurant’s popular Late Nite menu (served until 1 a.m. on Fridays and Saturdays). Also, any day there is a show of any kind at the Saenger Theatre, the restaurant will offer a buy one get one free special on a cocktail, beer, wine or spirit-free drink with proof of a Saenger ticket. Palm&Pine also is offering a pre-theater two-course dinner menu ($32) for those who would rather celebrate prior to the show. 308 N. Rampart St., 814-6200, palmandpinenola.com.


Haute Creole

Eric Cook, executive chef and owner of Gris-Gris, has opened his second restaurant concept, dubbed Saint John. The French Quarter restaurant, located in the space formerly home to Trinity and long-time favorite Maximo’s, will spotlight Cook’s take on what he calls “haute creole cuisine.” Featuring an open kitchen table and bar, first floor dining and a second story dining room with balcony seating, Saint John presents Creole flavors in an elevated-yet-approachable way. In addition to lunch and dinner, Saint John offers weekend brunch (Wednesday through Sunday). Try the oysters Saint John, the chicken and shrimp maque choux, and the baked macaroni pie with red gravy. 1117 Decatur St., 581-8120, saintjohnnola.com.


Sweet Treats

After a brief summer hiatus, Kaitlin Guerrin, pastry chef and owner of Lagniappe Baking, has returned to serve her baked goods at The Elysian Bar. Guerrin, a native New Orleanian who started Lagniappe Baking in May 2020, found success during the uncertainty of the pandemic, and she launched into popularity soon after her start. In March 2021, she started hosting popups at The Elysian Bar. Her tasty treats have included everything from cinnamon rolls to hand pies and coffee cake—all with rotating flavors based on the season. Her one-of-a-kind assorted pastry boxes all feature high-quality ingredients and seasonal, local products. They are available Saturdays and Sundays from 7-11 a.m. 2317 Burgundy St., 356-6769, theelysianbar.com, lagniappebaking.com.


Back-to-the-Table

November is the month for restaurant dining, thanks to the Emeril Lagasse Foundation’s Boudin, Bourbon & Beer going “ Back-to-the-Table” this year. The organization has decided to forego its traditional festival format in favor of celebrating at individual restaurants as a response to the  devastating impact that the pandemic has had on the hospitality industry. For the event, restaurants across the city will craft special boudin dishes and feature Abita Beer and cocktails from Buffalo Trace and Sazerac brands. Participating chefs include Frank Brigtsen, Adolfo Garcia, Donald Link, Susan Spicer and Stephen Stryjewski. boudinbourbonandbeer.com.


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NOLA Plate Lunch

NOLA Pizza Co., located inside the NOLA Brewing Tap Room, is offering its own version of a Louisiana tradition known as the “plate lunch.” The NOLA Plate Lunch comes complete with two slices of New York-style pizza, a side salad and a non-alcoholic Hop’d Tea or a 12-ounce beer from NOLA Brewing’s core lineup of draft beer. The NOLA Plate Lunch is available for $9.95 (dine-in only) every Monday through Thursday from 11 a.m.-3 p.m. 3001 Tchoupitoulas St., 272-0618, nolapizzaco.com.


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Seafood Specialties

Kim Nguyen, owner of Magasin Café and Magasin Kitchen, recently opened Mukbang Seafood & Bar in the former Chiba space on Oak Street. The new restaurant features seafood with a Vietnamese twist in both preparation and presentation. The word “mukbang” means “eating and broadcasting,” and it is also known as an eating show in which a host consumes various quantities of food while interacting with an audience. While diners won’t be filmed at Mukbang, they will encounter fresh seafood (both local and from afar) prepared with interesting Viet-Cajun flavors. The menu spotlights shrimp, soft-shell crab, oysters and crawfish, along with the latest catch of the day. Meanwhile, the beverage program features a full bar, custom craft cocktails, and wine and beer. 8312 Oak St.