What's New

Offering everything from sushi to swine, new restaurants bring an array of flavors and traditions to New Orleans, extending its cultural and culinary clout.

A Japanese restaurant with a New Orleans twist, Chiba (8312 Oak St., 826-9119, chiba-nola.com) is one of the newest arrivals to the diverse, growing restaurant scene along Oak Street.

“Keith (Dusko) and I, as well as our Sushi Chef, James Cooke, really pride ourselves on the quality of the ingredients and fish that we use,” says co-owner Tiffany King. “Our rolls are created to highlight the ingredients and fish, and not mask them with a bunch of mayonnaise and sauce.” Careful attention is paid to every detail – even Chiba’s sushi rice is specially prepared using housemade sushi vinegar.

Sushi highlights include the Satsuma Strawberry Roll, which incorporates yellowtail, mango, crunch, jalapeño and spicy mayo inside, topped with scallops, strawberries, satsuma ponzu and wasabi tobiko. Popular entrées include the Soy-Mirin-glazed New York Strip and Chicken Teriyaki.

“Funk & Roll” happy hour, daily food and drink specials and the most extensive sake menu in the city add to the lure of this chic and exciting new restaurant.

What's New and What's Hot in New OrleansWhat’s New

The first joint venture of award-winning chefs John Folse and Rick Tramonto, Restaurant R’evolution (777 Bienville St., 553-2277, RevolutionNola.com) offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine. Overlooking Bienville Street and located in the Royal Sonesta, R’evolution will be hosting an exciting, tradition-based event on Sunday, February 24, from 6 to 9 p.m. The first annual R’evolutionery Boucherie Dinner will feature the “spoils of the boucherie,” a decadent menu of pork-based culinary creations.
Three little pigs have been summoned from esteemed Black Hill Ranch in Cypress, Texas for the event. The finest of breeds, these Hereford and Large Black hogs have been hand-fed a top-notch diet of fruits and vegetables. The tradition of the boucherie, the butchering of pigs, extends across several cultures and would take place during the winter months when families would gather together for the laborious yet festive task of butchering, preserving, and utilizing entire pigs.

Seating for the R’evolutionery Boucherie Dinner is limited, so reserve your space today.


What's New and What's Hot in New Orleans
What's New

In Lakeview, Spicer’s casual, family-style restaurant Mondo (900 Harrison Ave., 244-2633, MondoNewOrleans.com) now serves lunch Monday through Friday from 11:30 a.m. to 2:30 p.m. and a weekly changing Sunday brunch from 11 a.m. to 2 p.m. An opportunity for Chef de Cuisine Paul Chell to realize his creativity, the changing brunch menu has offered Silver Dollar Sweet Potato Ginger Snap Pancakes with Caramelized Banana Butter as well as the Smoked Salmon Crêpe with Herbed Cream Cheese and Green Bean Salad. Highlights of entrée offerings include the Mondo Eggs Sardou with Meyer Lemon Hollandaise, the Pastrami Omelet with Gruyere and Caramelized Onions and the Grilled Pimento Cheese, Andouille and Fried Egg Sandwich.

A citywide favorite, the Mondo Burger with Grilled Onion and Fries is offered on the lunch, brunch, snack and dinner menus, while other lunch favorites include a smattering of world flavors such as the Fried Shrimp Bahn Mi, the Broiled Fish Tacos and wood-fired pizzas. Happy Hour drinks are offered alongside the Snack Menu between lunch and dinner.

What’s Hot

Dine out during the daylight hours and add some flavor to your weekday and weekend mornings and afternoons. Lunch and brunch are what’s hot around town this month!

At Bayona (430 Dauphine St., 525-4455, Bayona.com), Susan Spicer is spicing up Saturdays with a new Saturday Light Lunch offering. For only $25, patrons are invited to enjoy three courses of small plates. The changing menu offers starters, substantive second courses and sweets. Past Saturdays have included soups such as Cream of Garlic Soup and Charred Tomato Bisque with Crème Fraîche and Croutons. Salads such as the Bayona Salad or Caesar with Lemon Pickle and Fried Capers are often available. Other starters include the Housemade Burrata Mozzarella and the Beer Battered Smoked Scallop with Baby Mustard Greens, Bacon and Buttermilk Dressing. Starters are followed with dishes such as the Gulf Drum Brandade Fritters or the Boudin Stuffed Pork Tenderloin, and desserts such as house-made sorbets, ice creams, cakes and pastries finish off the menu.

On weekdays at Bayona, lunch favorites include the New Orleans Style BBQ Shrimp with Grits and Smothered Greens and a daily changing Fried Oyster Salad in celebration of oyster season.

What's New and What's Hot in New Orleans
What's New

In Mid-City, Ralph’s on the Park (900 City Park Ave., 488-1000, RalphsOnThePark.com) will be offering King Cakes on their dessert menu every day through Carnival. Each mini cake serves two to four people and comes with sides of Louisiana strawberry preserves and cream cheese icing.

Lunch at Ralph’s on the Park is served Tuesday through Friday, 11:30 a.m. to 2 p.m. The menu includes globally inspired small and large plates, and a two-course lunch option is available for those looking for the best of both worlds. Ralph’s also offers an extensive Sunday Brunch menu, which is offered from 10:30 a.m. to 2 p.m. For reservations or more information, please call the restaurant.




What's New and What's Hot in New OrleansWhat's New

Located Uptown, Apolline (4729 Magazine St., 894-8869, ApollineRestaurant.com) now offers two days of brunch food and fun. Saturdays and Sundays from 10 a.m. to 2 p.m., the menu includes inviting, affordable libations ($2 Mimosas and $3 Bloody Marys) and new additions such as the Charbroiled Hamburger with White Cheddar, Andouille, Oven-dried Tomato Relish and Local Arugula and the Beeler’s Pork Chop, served with Buttermilk Mashed Potatoes, Marchand Du Vin and Crispy Onions.

During Mardi Gras, stop by Apolline and enjoy some Charbroiled Oysters, House Made Gnocchi, Crispy Sweetbreads or other locally praised appetizers and entrées before, after or during the parades that roll by the restaurant, which include the krewes of Muses, Nyx, Hermes, d’Etat and Morpheus. Apolline is open for dinner Tuesday through Saturday, 5:30 to 10:30 p.m., and accepts reservations by phone.

What's New and What's Hot in New Orleans
What's New

Enjoy some live jazz while you dine at Antoine’s (731 St. Louis St., 581-4422, Antoines.com) during the Sunday Jazz Brunch, every Sunday from 11 a.m. to 2 p.m. This New Orleans tradition combines the best in food and entertainment for an authentic French Quarter experience.

A three-course Sunday Jazz Brunch Special provides a flavorful and affordable option for patrons looking to enjoy the savory as well as the sweet. Appetizer choices include a Fried Crab Cake served on Mixed Greens with Bacon Vinaigrette and creamy Creole Horseradish Sauce or a Fresh Spring Salad of Greens, Louisiana Strawberries, Walnuts, Bleu Cheese and Strawberry Vinaigrette. Entrée choices include the Poached Egg Cochon or Soft Shell Crab Florentine, a fried soft shell crab served over a bed of creamed spinach draped with béarnaise sauce. The special, which includes a complimentary mimosa, concludes on a sweet note with a slice of Classic Cheesecake topped with Blueberry Sauce. Exclusive of 9.75 percent tax, gratuity and additional alcohol and available for parties of 15 or less, the Jazz Brunch Special rings in at only $29 per person. Call for reservations.

What's Hot

Join the Super Bowl and Mardi Gras festivities in the French Quarter at Arnaud’s (713 St. Louis St., 581-4422, ArnaudsRestaurant.com) this year and expect new cocktails and extended hours.

“We will feature the same great service and cuisine we always do, plus Chris Hannah will have a new menu of cocktails in the French 75 Bar,” says owner Katy Casbarian. An additional brunch will be served on Saturday, February 2, as well as the weekly Sunday Jazz Brunch on February 3, which features local favorites such as Shrimp Arnaud and Oysters on the Half Shell, as well as entrées such as traditional Eggs Benedict or the more imaginative Savory Crabmeat Cheesecake.

Reservations at Arnaud’s are suggested and accepted online or over the phone.