Medium Rare, known for its one-choice prix-fixe sizzling steak frites experience, has opened on Magazine Street near Tulane University. Enjoy a signature menu of award-winning Culotte steak and fresh-cut fries drizzled with the restaurant’s secret sauce, a mixed green side salad and rustic bread for $30. The best part: Seconds on the fries are complimentary. 5538 Magazine St., 504-354-2588, mediumrarerestaurant.com
Meanwhile, Chef Edgar Caro and partner Antonio Mata are hosting a special Wine Dinner Series at the newly renovated Brasa South American Steakhouse. The fourth dinner in the series (to be held Nov. 13) features a curated multi-course menu paired with unique and award-winning wines from Chilean label, Lapostolle. The final dinner in the series (Dec. 18) will be a holiday celebration with Opus One. 365 Canal St., Ste. 220, 504-371-5553, brasasteak.com
Asian Flavors
New Orleans-native Phi Vu, who started OPPA Korean Fried Chicken, is opening his first restaurant this month in Metairie. A son of Vietnamese immigrants, Vu first discovered Korean fried chicken (double-fried chicken coated in flavorful sauces) on a trip to New York City. Try his traditional flavors, such as soy garlic or spicy Korean, or his unique flavors, such as sweet heat, miso honey, honey garlic or Korean buffalo. Complimentary toppings include fried garlic, bonito flakes, furikake, green onions, sesame seeds and Parmesan cheese. 504-939-9925.
Top Toque Tome
Local founder of Mosquito Supper Club, Melissa Martin has released a second cookbook, entitled “Bayou: Feasting Through the Seasons of a Cajun Life.” In the book, Martin shares a year in the life of south Louisiana cooking, plus 100 recipes to celebrate life’s moments. Highlighted recipes include Carnival crawfish boil, fried fish collars and back bone stew. Available at The Garden District Book Shop, 2727 Prytania St., Ste. 8, 504-895-2266, gardendistrictbookshop.com
Chef Spotlights
Sheraton New Orleans Hotel has welcomed Executive Chef Chandra Swamy to oversee the hotel’s culinary operations and catering services. Born in India, Swamy graduated from the Institute of Hotel Management Bangalore in 1995 and began his career at the prestigious Krishna Oberoi Hotel in Hyderabad. He joined Marriott International in 2006 and went on to lead The Observatory at the Dubai Marriott Harbour Hotel. His international experience continued with roles at Marriott properties in Abu Dhabi and Saudi Arabia. 500 Canal St., 504-525-2500, marriott.com
Across Canal Street, Thorsten Leighty has been named executive chef of New Orleans Marriott and 5 Fifty 5, the convention hotel’s on-site dining establishment. A native of Wiesbaden, Germany, Leighty spent the first 10 years of his career at Michelin-starred restaurants abroad. He came to the U.S. to work as a sous chef under German Master Chef Joachim Splichal at the highly acclaimed Patina in Los Angeles. He later became executive sous chef at Renaissance Hollywood Hotel, where he catered the Academy Awards. In his new role, he will helm the award-winning culinary team that sometimes serves more than 2,500 meals per day. 555 Canal St., 581-1000, marriott.com
Holiday Spirit
At Porgy’s Seafood Market, enjoy an assortment of home-cook friendly holiday kits (including items like latkes, chargrilled oysters, whole fish for grilling and an at-home raw bar). Fresh, locally sourced seafood also will be available in the seafood case to accompany the holiday kits. 236 N. Carrollton Ave., 504-429-3474, porgysseafood.com
Swanky Seafood
Gary Wollerman, owner of GW Fins, recently tapped interior designer Christine Diggs to fully renovate the beloved seafood restaurant. The new design features wall finishes and textured fabrics in a deep color palette of silver, dark blue and charcoal. Every surface has been updated to imbue an air of sophistication. A dramatic floor-to-ceiling mural with an image of Louisiana trees and marsh also changes colors as the light reflects through the windows. 808 Bienville St., 504-581-3467, gwfins.com
A Warm Welcome
The New Orleans chapter of Les Dames d’Escoffier has appointed Chef Dwynesha “Dee” Lavigne as its new president. Lavigne, who graduated from the Culinary Institute of America, launched the Delightful Roux School of Cooking at the Southern Food & Beverage Museum (where she offers locals and visitors hands-on Creole and Cajun cooking classes) in 2022. lesdamesnola.org
