Uptown newcomer Kenton’s (5757 Magazine St., 504-891-1177) is now serving lunch.
The bourbon and oyster hub from New York restaurateurs Sean Josephs and Mani Dawes opened last month
, serving Southern twists on new American dishes for dinner and brunch.
The weekday lunch menu includes some dishes from the dinner selection – smoked drum mousse with Creole cream cheese and grilled bread, red snapper tartare with horseradish and lemon – and also has lighter lunch fare such as sandwiches and salads.
Mixed greens come with shaved radishes and sherry vinaigrette, roast beef dip is paired with caramelized onions, cheddar, arugula and jalapeno mayonnaise, and a fried green tomato sandwich comes with buttermilk dressing.
Kenton’s Lunch is a $29 prix-fixe option, including mixed greens and a choice of the chicken roasted under a brick or smoked sea trout. For dessert, diners can get a scoop of ice cream or choose the liquid alternative: a 1-ounce shot of Buffalo Trace whiskey.
Lunch is served from 11:30 to 3 p.m. Monday through Friday.
New St. Rose restaurant Truck Farm Tavern
(11760 River Road, 504-699-0099) has added dinner service.
The Southern-inspired eatery from Cowbell proprietors Brack and Krista May opened for lunch
last month, serving casual Southern fare and barbecue in the former St. Rose Tavern spot.
In addition to a rotating cast of sandwiches and smoked meats, new menu items include small plates like boudin balls, smoked pork debris fries and smoked chicken wings, and a market vegetable and local goat cheese tart. There’s also a list of salads and soups, including smoked chicken, turkey neck and andouille gumbo.
The restaurant is open for dinner Wednesday through Saturday and open for lunch Tuesday through Saturday.
For more information, visit the restaurant’s website at www.truckfarmtavern.com.
Pig roasts are back at Salu Bistro and Bar
(3226 Magazine St., 504-371-5809) beginning Nov. 21.
Monthly roasts from the Mediterranean restaurant take place outside the eatery from noon to 3 p.m.; specials featuring the cooked hog include cochon de lait eggs Benedict, served during brunch, and a cochon de lait sandwich with garlic basil aioli.
The outdoor party includes live guitar music from local group Salvatore Geloso Trio and drink specials, including spiced pineapple sangria.
Future pig roasts have been scheduled for Dec. 19 and Jan. 23, 2016.
For more information visit www.salurestaurant.com.