(1117 Decatur St.), a new restaurant from chef Scott Maki
, will open in late 2015 in the French Quarter.
According to a news release, the restaurant, whose namesake pays tribute to the holy trinity of Creole cooking, is influenced by Cajun cuisine and the culinary techniques of Italy, France and Vietnam.
A preliminary menu is broken into sections with whimsical names including "community property," "between things," "shell property" (a section devoted to oyster dishes), "big deal" and "sweet tooth".
Some dishes show strong Louisiana influence. Beignets are made with smoked Gouda, andouille and green onions. The duck boucherie plate features a medley of preparations for the game bird, including hickory-cured duck ham, Vietnamese-style duck boudin, Cajun-spiced duck wings and duck liver cracklings.
Desserts include a Papa Rouge float, a nod to the Louisiana strawberry-flavored soda, Pop a Rouge. Cocktails will be provided by beverage director Adam Damore, whose resume includes stints at Phillip’s Bar
, Mr. John’s Steakhouse
Maki most recently worked at Maple Street Patisserie et Bistro
and worked at Rambla
, the Central Business District tapas restaurant that has since closed.
The new restaurant replaces Maximo's, and it will have indoor and outdoor seating. The 6,000-square-foot space includes a wraparound bar and leather and marble banquettes which overlook an open kitchen. Upstairs seating includes the balcony and a private dining area. The restaurant will serve dinner daily.