Ultimate Indulgence



Windsor Court Hotel recently added a new culinary and beverage team to deliver an innovative and refreshed experience within the hotel’s food and beverage outlets, notably The Grill Room and Polo Club Lounge. The top-notch team of industry professionals includes John Mitchell as director of food and beverage operations, Igor Krichmar as culinary director, Vlad Kogan as executive chef and Matt Serkes as pastry chef, among others. Together, the team is offering new menus of modern American cuisine. Overlooking the courtyard through floor-to-ceiling windows, The Grill Room has unveiled a new menu that includes a Reglis Ova caviar tasting, Chilean seabass and a Colorado lamb rack that is prized for its bigger eye and non-gamey flavor. Each ingredient has a story behind it and has been specially curated for the menu. For example, the Japanese Chateau Uenae Wagyu of Hokkaido, Japan, is as delicate as a snowflake (hence the beef’s nickname, Snow Beef). 300 Gravier St., 800-262-2662, windsorcourthotel.com

Tujague’s New Toques

With a new home on Decatur Street, New Orleans’ second-oldest restaurant, Tujague’s, has appointed two new chefs and introduced a bevy of new dishes. At the helm is Executive Chef Gus Martin (who worked under Paul Prudhomme and later as sous chef at Commander’s Palace, followed by Palace Café, Tableau, and Dickie Brennan and Company). Meanwhile, Chef de Cuisine Jason Rardon (previously of Meauxbar, Kingfish and Cavan) brings a unique perspective to the kitchen that perfectly complements Martin’s creativity. New entrées include a grilled Duroc pork chop with sweet potato and carrot purée; a grilled ribeye; and a pan-roasted Maple leaf duck breast. There’s also a new brunch menu with items like pain perdu and crab cake Benedict. Recently appointed bar manager Amber Harrington has also created a variety of new libations, including Lavender Fields, Naked & Famous and a pumpkin chai spritz. 429 Decatur St., 525-8676; tujaguesrestaurant.com

Copper Vine

Custom Events

Brechtel Hospitality, the owner/operator of Copper Vine, Fulton Alley and Vintage Rock Club, has launched Bonfire Events + Catering to provide customized events. Bonfire’s team of event specialists and culinary experts provide chef-designed menus by Amy Mehrtens (Executive Chef of Copper Vine), sommelier-selected wines by Lydia Kurkoski (sommelier at Copper Vine) and cocktails by Alex Vines (Bonfire’s mixologist). Bonfire Events + Catering partners with purveyors and craftsmen from the Greater New Orleans area and sources its ingredients from local farms and fisheries. 493-7703, bonfireevents.com

Lovemade Empanadas

Jimena Urrutia, her husband Marcelo Garcia and her brother Javier Urrutia first started selling their empanadas in the St. Roch Market in 2017. The food was such a hit that the trio opened their first restaurant on Freret Street in 2019. Now, they have opened a second Empanola location on Magazine Street to offer traditional South American empanadas with a New Orleans twist. The menu is divided into three areas (New Orleans Flavors, Latino Flavors and Veggies), with the beef Argentina empanada, chicken Peruvian empanada and chorizo Mexicana empanada being the most popular. 3109 Magazine St., 582-9378, empanolaempanadas.com


Little Gem

When David Fuselier, Jeff Bromberger, Mark Starring and Patrick Schoen decided to open Bijou Restaurant and Bar on North Rampart Street, it was the space that inspired the idea. As the restaurant buildout started to take shape last summer, they realized that this Creole cottage was going to be something special. The distinctive arrangement of the interior and careful design make Bijou the hidden gem it is. Bijou evokes a stylish but laid-back feel, paired with fresh flavors from chef Eason Barksdale (previously head chef at Bayona), and craft cocktails from head bartender Charlie McLoughlin. Try the tuna tartare and the special Bijou cocktail made with London dry gin, green chartreuse, sweet vermouth and orange bitters, and be on the lookout for brunch. 1014 North Rampart St., 603-0557, bijouneworleans.com

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