A new bakery from a local farmers market vendor and a casual restaurant that splits the difference between a café and a bistro are the latest openings along one of Uptown’s increasingly busy restaurant rows.
Baie Rouge is a casual spot aiming to lure neighbors for anytime dining with counter service during the day and table service at night. The menu has a few French bistro classics (mussels marinière, onion soup, steak frites), salads, sandwiches and desserts and spans a wide spectrum across its relatively short length. The pomme frites with brie could be on a better bar food menu, for instance, while the seared duck with orange gastrique sounds like an entrée at an upscale dinner spot. Prices are moderate, with sandwiches and entrees between $10 and $18.
Longtime local bartender Kimble Donington Smith and chef Michael Capiton (previously of Eleven 79 and a former sous chef at Galatoire’s) opened Baie Rouge in what had for years been a vacant storefront. Their redevelopment includes an open kitchen, lots of recycled and re-purposed woodwork and a long bar. It doesn’t include a liquor license, however, so Baie Rouge is BYOB. The restaurant serves lunch and dinner Monday through Saturday.
Just a block upriver, Lisa and Chris Barbato opened their new bakery Rivista (4226 Magazine St., 504-371-5558).
Chris was until recently executive chef at Café Adelaide (where Carl Schaubhut, an alum of the related Commander’s Palace kitchen, is now chef). Lisa was pastry chef at the late, great French Quarter restaurant Peristyle, and she’s been a fixture at the Saturday edition of the Crescent City Farmers Market since starting a booth there not long after Hurricane Katrina. Her croissants, bagels, sweet and savory tarts and other pastries have been a weekly treat for market shoppers (and fellow vendors), and they’re now available daily at Rivista.
The shop takes its name from the Italian word for magazine, and it serves Italian-style coffee drinks too. Barbato says to look for soups, salads and sandwiches as Rivista gets rolling, though she says the menu will be changing all the time.
“It will be the things we like to make and like to eat,” she says.
Rivista serves breakfast and lunch daily, and you can still find the Barbatos’ booth at the Saturday farmers market.
4128 Magazine St., (504) 304-3667
4226 Magazine St., (504) 371-5558
God's speed, Rodrigue
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