Jewel of the South is now open throughout the day and into dinner service for Sunday Roast. This English tradition is about relaxing and taking time to thoroughly enjoy a meal with family or friends. While the menu will change, opening dishes included hamachi tartare, asparagus and egg salad on toast, roast beef with Yorkshire pudding, confit chicken and Eton Mess knickerbocker glory. 1026 St. Louis St., 265-8816, jewelnola.com
Coquette is now open for dinner seven days per week. Guests can now enjoy Sunday dinner with the same à la carte offerings and tasting menus enjoyed throughout the week with special items like Coquette’s beloved fried chicken making periodic appearances. 2800 Magazine St., 504-265-0421, coquettenola.com
Farm-to-Table
Grow Dat Youth Farm is hosting its Spring Farm Dinner on May 23 featuring a cocktail hour with drinks and passed hors d’oeuvres, and an invitation to join a youth-led tour focusing on the organization’s leadership programs, growing practices and food systems. After the tour, guests will enjoy a four-course meal prepared by award-winning New Orleans women chefs, including Sophina Uong from Mister Mao, Martha Wiggins from Café Reconcile, Meg Bickford from Commander’s Palace and Melissa Araujo from Alma. 150 Zachary Taylor Drive, 504-300-1132, growdatyouthfarm.org
Living Legacy
Chef Dook Chase and his wife, Gretchen, have opened Chapter IV—so named as this is the fourth restaurant under Chase’s operation—in the former site of the historic Warwick Hotel, now Thirteen15. The restaurant features classic Creole dishes passed down from Dook’s grandmother, the late Chef Leah Chase, with a modern twist. Chapter IV has been designed in a classic mid-century modern style and features art by acclaimed African American artists. Each piece has been intentionally chosen, and, together, they tell a story of generational growth. In addition to serving breakfast, brunch and lunch, Chapter IV is available for private events. 1315 Gravier St., 504-766-7851, chapterivnola.com
Mother’s Day Brunch
Mister Mao is hosting a special Mother’s Day Dim Sum BBQ for those looking for an alternative to the traditional brunch. The family-style menu will feature nearly a dozen small plates from the recently returned “Here Comes the Chuck Wagon” roving carts. A sampling of dishes includes Florida street corn, burnt ends bao buns and shrimp on the barbie. 4501 Tchoupitoulas St., 504-345-2056, mistermaonola.com
Mother’s Day Brunch at Tujague’s features Executive Chef Gus Martin’s decadent prix-fixe menu. Elevated Creole dishes on the menu include boudin balls, crawfish au gratin, grilled filet mignon, and crawfish cakes and eggs. 429 Decatur St., 504-525-8676, tujaguesrestaurant.com
NOWFE’s New Venues
The New Orleans Wine & Food Experience, June 7-11, has expanded its three big events into larger venues. Vinola kicks off at the historic Orpheum Theater June 8 at 6 p.m. with samples of rare and highly valued wines paired with foods by local chefs. The Tournament of Rosés is moving to The Fillmore on June 9 at 7 p.m. New this year, the Tournament of Rosés will feature a specialty sparkling sector with bubbles beyond the rosé realm and a spirited cocktail garden. NOWFE will host one Grand Tasting on June 10 from 3-6 p.m. at Generations Hall, showcasing wines from around the world and food by New Orleans finest chefs. Burlesque, Bubbly & Brunch on June 11 from 11 a.m. to 1 p.m. at the Omni Royal Orleans includes a plated brunch, bottomless sparkling wine by Luc Belair, and a burlesque performance by Trixie Minx and her Burlesque Beauties. nowfe.com
Meat-Free Menus
Couvant is offering a new lunch menu with two Eat Fit approved items, the tuna niçoise salad and the beet salad, plus other meat-free dishes like butternut squash velouté, grilled shrimp and Israeli couscous salad, and tuna tartare. Copper Vine has a raw oyster tasting trio of Chef-selected oysters, burrata and eggplant caponata, roasted beet and citrus salad, and a Louisiana crawfish grilled cheese. At Gris-Gris, try the cast iron-seared fish, the JuJu mussels, the oyster and Cajun caviar po’boy or the flambeaux shrimp. At Saint John, meat-free options include catfish amandine and deep-fried whole fish. 315 Magazine St., 504-342-2316, couvant.com; 1001 Poydras St., 504-208-9535, coppervine.com; 1800 Magazine St., 504-272-0241, grisgrisnola.com; 1117 Decatur St., 504-581-8120, saintjohnnola.com
Living Legacy
Chef Dook Chase and his wife, Gretchen, have opened Chapter IV—so named as this is the fourth restaurant under Chase’s operation—in the former site of the historic Warwick Hotel, now Thirteen15. The restaurant features classic Creole dishes passed down from Dook’s grandmother, the late Chef Leah Chase, with a modern twist. Chapter IV has been designed in a classic mid-century modern style and features art by acclaimed African American artists. Each piece has been intentionally chosen, and, together, they tell a story of generational growth. In addition to serving breakfast, brunch and lunch, Chapter IV is available for private events. 1315 Gravier St., 504-766-7851,
Mother’s Day Brunch
Mister Mao is hosting a special Mother’s Day Dim Sum BBQ for those looking for an alternative to the traditional brunch. The family-style menu will feature nearly a dozen small plates from the recently returned “Here Comes the Chuck Wagon” roving carts. A sampling of dishes includes Florida street corn, burnt ends bao buns and shrimp on the barbie. 4501 Tchoupitoulas St., 504-345-2056, 
NOWFE’s New Venues
The New Orleans Wine & Food Experience, June 7-11, has expanded its three big events into larger venues. Vinola kicks off at the historic Orpheum Theater June 8 at 6 p.m. with samples of rare and highly valued wines paired with foods by local chefs. The Tournament of Rosés is moving to The Fillmore on June 9 at 7 p.m. New this year, the Tournament of Rosés will feature a specialty sparkling sector with bubbles beyond the rosé realm and a spirited cocktail garden. NOWFE will host one Grand Tasting on June 10 from 3-6 p.m. at Generations Hall, showcasing wines from around the world and food by New Orleans finest chefs. Burlesque, Bubbly & Brunch on June 11 from 11 a.m. to 1 p.m. at the Omni Royal Orleans includes a plated brunch, bottomless sparkling wine by Luc Belair, and a burlesque performance by Trixie Minx and her Burlesque Beauties.