Friday, December 4, 2015

Restaurant news: Avo, Cafe Adelaide and Pirogues

Posted By on Fri, Dec 4, 2015 at 11:18 AM

click to enlarge Pirogues, a new bar from chef Albert Silvera, opened Nov. 30 on Bayou Road. - COURTESY PIROGUES
  • Pirogues, a new bar from chef Albert Silvera, opened Nov. 30 on Bayou Road.

Faubourg St. John's newest bar and snacks spot Pirogues (2565 Bayou Road, 504-948-6349) is now open. Chef Albert Silvera opened the bar Monday (Nov. 30) on the corner of Broad Street and Bayou Road.

Silvera recently worked at Doris Metropolitan and cooked at the now-shuttered Spanish restaurant Rambla. Silvera ran his own tapas restaurant in Los Angeles before moving to New Orleans eight years ago.

Inside the space, fishing netting hangs on the walls and red leather barstools line a dark wooden bar. Drink specials include a cocktail made with Espolon tequila, ginger beer and orange juice and a sour cherry martini made with sour cherry juice, Tito's vodka and lime.

"It's definitely a bar first and we'll stay open as late as we need to," Silvera says. A selection of bar snacks and small plates include crawfish sausage topped with sauerkraut and banana peppers, roasted pork tacos, a portobello mushroom sandwich on pressed ciabatta with brie and caramelized onions, and a grilled bacon and cheddar panino.

The bar opens at noon weekdays and at 11 a.m. on weekends. Silvera says the bar will stay open most days at least until midnight. 

For more information, visit the restaurant’s website

  • Chef Meg Bickford
Meg Bickford has been tapped as the new executive chef at Cafe Adelaide (300 Poydras St., 504-595-3305). The Commander’s Palace veteran replaces departing chef Carl Schaubhut, who left to open Bacobar in Covington along with chef Jean-Pierre Guidry.

Bickford, who calls herself a “Cajun-Creole mutt,” helped run the restaurant for five months last year when Schaubhut left on medical leave for stomach cancer treatment. Bickford trained at John Folse Culinary School and came up under Commander’s chef Tory McPhail’s wing. She is the first woman to carry the executive chef title in the Commander’s Palace restaurant group.

“Meg really knows how to cook,” McPhail said in a prepared statement. “I saw that from her at a very young age. She’s got fantastic DNA and a great spark.”

The the majority of the menu at the restaurant will stay the same, and Bickford has added several new items, including chicken liver pate with blueberry-sherry jelly, citrus-roasted Gulf fish with charred endive, red Swiss chard, roasted mushrooms and Brussels sprouts, and veal grillades with cane-cured tomato jus served over black truffle grits and topped with a slow-cooked egg. 

Visit Cafe Adelaide's website for the full menu.

Shrimp and Fettuccine at Avo
  • Shrimp and Fettuccine at Avo
Uptown Italian restaurant Avo (5908 Magazine St., 504-509-6550) is celebrating the holidays with a Feast of the Seven Fishes.

Chef Nick Lama says the Italian-American tradition, also known as "La Vigilia,was a celebrated custom in his family. What’s usually served as a seven-course meal on Christmas Eve will be offered a la carte in addition to the restaurant’s regular menu for the month of December.

Dishes include a lobster bisque; marinated crab legs; fried cuttlefish with herb aioli, Calabrian chili, capers and citrus fingerling potato chips; paneed shrimp; roasted Gulf oysters; sauteed shrimp fettuccine and seared grouper.

For more information visit the restaurant’s website.

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