NEW ORLEANS (press release) – New Orleans’ second oldest restaurant, Tujague’s, has been serving up classic Creole cuisine since 1856 and continuously operating for 165 years in the French Quarter. Now, in its new home at 429 Decatur, Tujague’s is thrilled to announce the appointment of two new Chefs, along with an array of new dishes.

At the helm is Executive Chef Gus Martin, native New Orleanian with Acadian roots who spent his childhood bussing tables for his aunt in South Louisiana. As a teen, Martin worked in the Commander’s Palace kitchen under Paul Prudhomme until joining the military. Missing his family and the excitement of the kitchen, Martin returned to Commander’s Palace where he was Sous Chef from 1993 – 1997. From there the talented toque worked at Palace Café, Tableau and Dickie Brennan and Company, before joining the Tujague’s team.

Joining Martin in the Tujague’s kitchen is Chef de Cuisine Jason Rardon, a graduate of culinary school Kendall College in Chicago with a Bachelor’s Degree in Family Consumer Science from Eastern Illinois University. With an analytic and business-oriented background, Rardon has a unique perspective in the kitchen that perfectly complements Martin’s creativity. Rardon has worked in a number of top-tier New Orleans establishments including Meauxbar, Kingfish, and Cavan before accepting a position at Tujague’s.

Under the auspices of Martin and Rardon, the new menu at Tujague’s features creative starters including Crispy Pork Belly with parmesan polenta and pepper jelly gastrique and Oysters en Brochette – bacon wrapped Gulf oysters with wilted spinach, Crystal butter sauce and tomato jam. New entrées include Grilled Duroc Pork Chop with sweet potato and carrot puree, braised greens and pickled mustard seeds; pan roasted Herb Chicken breast served atop parmesan polenta with a truffled mushroom salad; Grilled Ribeye; and a Pan Roasted Maple Leaf Duck Breastwith foie gras mashed potatoes, wilted spinach and orange rosemary demi-glace.

New brunch items include Martin’s version of Pain Perdu with a decadent bananas foster sauce; Eggs Madison – house made chorizo sausage, onion, potato-cheddar hash, topped with fried eggs and chimichurri; and Crab Cake Benedict – peppery blue crab cakes with poached eggs, roasted corn sauce and chive hollandaise served over an English muffin.

Recently-appointed Bar Manager Amber Harrington has also created a variety of new libations including Lavender Fields – lavender infused Grey Goose vodka, vanilla syrup, St. Germain, Crême de Violette and lemon; Naked & Famous – Aperol, Vida Mezcal, yellow chartreuse and lime; and Pumpkin Chai Spritz – Tujague’s Private Label Sparkling and a house made pumpkin chai syrup.

Tujague’s is located at 429 Decatur Street. The restaurant serves dinner Wednesday, Thursday and Sunday from 5 p.m. – 9 p.m.; Friday and Saturday from 5 p.m. – 10 p.m.. Brunch is served on Friday from 11 a.m. – 2:30 p.m.; Saturday and Sunday from 10a.m. – 2:30 p.m. Reservations are encouraged and can be made on OpenTable. Telephone: (504) 525-8676; tujaguesrestaurant.com