), the membership-based supper club, is throwing a three-year anniversary party Aug. 20 featuring food, drinks and live music. The dining club is hosting the soiree in New Orleans, the city where it was first conceived before expanding to more than 30 cities across the country. The location of the party is a secret until one day before the event.
Teams of chefs from six of New Orleans restaurants will prepare a total of 12 dishes for guests.
A preliminary list of participating chefs includes:
- Mike Gulotta, MoPho
- David Barbeau, Toups' Meatery
- Mike Stoltzfus and Kristen Essig, Little Bird/Coquette/Meauxbar
- Rita Bernhardt, The PDR
- Ryan Haigler and Jacob Cureton, Grand Isle
- Nick Martin, Primitivo
Three local bartenders, whose names have not yet been released, will provide cocktails and music will be provided by DJ Soul Sister. For more information or to purchase tickets to the event click here.
In honor of its 25th anniversary, Rivershack Tavern
(3449 River Road, 504-834-4938)
is throwing a four-day bonanza Sept. 24-27 with bands, guest bartenders and food specials that include throwbacks from the bar’s original menu. Owner Donnie Thomas says original owner Jimmy Collins will be there as will several guest bartenders who have helmed bar at the popular Jefferson spot in years past.
“We’re really just looking for a pretty cool blowout,” says Thomas.
Food specials from the current menu as well as some items from the restaurant’s inaugural menu will be featured.
The music lineup includes:
Thursday, Sept. 24
Paula and the Pontiacs 8 p.m.-11 p.m.
Friday, Sept. 25
Jumpin' Johnny Sansone 8 p.m.-10:30 p.m.
Johnny J. and the Hitmen 11 p.m.
Saturday, Sept. 26
Mo' Jelly 6 p.m. -8:30 p.m.
The Accused 9 p.m .-10:30 p.m.
The Refugeze 11 p.m.
Sunday, Sept. 27
The Mustard Brothers 3 p.m. – 5:30 p.m.
Shaky Ground 6 p.m.
For more information, visit the bar's website.
Dickie Brennan’s Palace Cafe
(605 Canal St., 504-523-1661) will close Aug. 15 for renovations. The Canal Street institution is doing a major revamp that includes adding a second floor bar and a new kitchen.
The upstairs bar, which the owners say will have more of a “lounge feel,” will feature a small plates menu separate from the downstairs offerings and include a charcuterie kitchen. The bar focus will be heavy on rum and craft cocktails.
Construction on the project is estimated to take 45 days. In the interim, the Palace Cafe staff will be running pop-ups in Dickie Brennan’s Steakhouse and Bourbon House. The summertime staple temperature lunches
will still be offered at Tableau, Dickie Brennan’s Steakhouse and Bourbon House Aug. 17 through Labor Day.
For more information on the pop-up dates visit the restaurant’s website here.