Through Aug. 27, Ruby Slipper is offering a special summer menu at all of its locations throughout the city. Highlights include seasonal beignets, shrimp Cortez (griddled corn cakes with poached eggs and topped with a sauce made with Gulf shrimp, artichokes, tasso, corn and peppers), “Very Berry Stuffed French Toast” and pineapple upside-down pancakes. Pair the meal with a seasonal mocktail or Ruby Slipper’s popular mimosa flight. Multiple locations, rubybrunch.com
Meanwhile, Higgins Hotel and Conference Center has new menus at Rosie’s on the Roof and Kilroy’s, all developed by award-winning executive chef Virgile Brandel. At Rosie’s, guests can expect a menu that focuses on regional flavors with an international twist, with items like crab beignets, blackened tuna tacos and alligator meatball po’babies. At Kilroy’s, the menu focuses on comfort foods like soft shell crab and grits, oyster and pork belly tacos, and confit duck cassoulet. Also be sure to check out Kilroy’s new happy hour every weekday from 4-6 p.m. with discounted craft cocktails, local beers and an array of small plates. 1000 Magazine St., 504-528-1941, higginshotelnola.com
And at Chemin à la Mer at Four Seasons Hotel New Orleans, a new summer menu features items like spinach salad, a fried Gulf fish sandwich, blue crab and Creole tomatoes, and roasted pork belly served over Louisiana rice and topped with local wild mushrooms and Louisiana crawfish tails. Sommelier Emily Kitzmiller also has curated a light and balanced wine menu to complement the seasonal menu additions. 2 Canal St., 504-434-5898, fourseasons.com
Half-Shell Delights
Just in time for National Oyster Day (Aug. 5), The Elysian Bar at Hotel Peter and Paul is offering a new raw oyster special every Friday, Saturday and Sunday during brunch and dinner service. Each week, executive chef Kyle Focken presents a playful new preparation. Examples include Forgotten Bay oysters topped with cilantro salsa verde, pickled jalapeños, cilantro stems and radish; Murder Point oysters topped with Louisiana-strawberry mignonette and mint oil; and Shiny Dimes topped with red-wine mignonette and lemon zest. 2317 Burgundy St., 504-356-6769, theelysianbar.com
French Connection
Couvant, the French restaurant inside The Eliza Jane hotel, is hosting a 2023 Tour de France Dinner Series with menu specials and monthly curated dinners inspired by select regions throughout France. In August, the focus is on Lyon with a featured dish (Onglet de Boeuf—roasted hangar steak, pomme Lyonnaise and sauce au poivre) available all month. The Lyon dinner takes place Aug. 31 at 7 p.m. featuring Lyonnaise salad, Quenelle de Brochet, Onglet de Boeuf and Tarte a la Praline Lyon, plus curated wine pairings to complement each course. The following two dinners take place Sept. 28 at 7 p.m. (focusing on the Normandy region) and Oct. 26 at 7 p.m. (focusing on the Alsace region). 315 Magazine St., 504-342-2316, couvant.com
Taste of Italy
Gianna also is hosting a summer dinner series celebrating Italian American classic dishes paired with Italian table wines. On Aug. 30, the focus is on Sardinia, while the final dinner on September 27 will focus on mushrooms and the Piedmont region. 700 Magazine St., Ste. 101, 504-399-0816, giannarestaurant.com
More Meat, Please!
Matt Moore, author of “Serial Griller and South’s Best Butts,” has released a new cookbook, “Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond” ($40, Harvest). The cookbook includes stories, coveted family recipes and expert tips from butchers around the country (including Leighann Smith and Daniel Jackson of local nose-to-tail butcher shop and restaurant, Piece of Meat). Available at Available at Octavia Books, 513 Octavia St., 504-899-7323, Octaviabooks.com.
Summer Soirees
Perfect for end-of-summer get togethers, Devil Moon Barbecue has expanded its offerings to include a grab-and-go selection of its smoked meats (like prime brisket, spare ribs, pork butts, turkey breast and smoked sausages) accompanied with snacks, pickles and sauces. Fully cooked and vacuum sealed, the meals include instructions for how to finish the meat on the grill or stovetop, in the oven or in a sous-vide cooker, plus video tutorials on how to slice and serve like a pit master. The restaurant also is offering its full catering menu, featuring hot barbecue meats alongside barbecue sliders, taco platters and sides. 1188 Girod St., 504-788-0093, devilmoonbbq.com
