Mid-City barbecue darling Blue Oak BBQ (900 N. Carrollton Ave., 504-822-2583; www.blueoakbbq.com) opened its new location April 22.
The team behind the long-running pop-up at music hub Chickie Wah Wah left the Canal Street venue earlier this month to move into larger digs at the spot formerly occupied by Fellini's.
"It's kind of surreal because we've been in someone else's kitchen for so long, and now we'll finally be in our own spot," said Ronnie Evans, who runs the restaurant with friend and pit-master Philip Moseley.
Evans and Moseley started their pop-up at the Uptown bar Grits (530 Lyons St.) in 2012 and moved to Chickie Wah Wah a year later. There, they expanded the menu, serving a mix of slow-smoked meats including St. Louis-style ribs, Texas-style brisket, Alabama-style pulled pork, smoked chicken wings and house-made smoked sausage.
The new location opened in time for the New Orleans Jazz & Heritage Festival with a full bar and a limited menu including pulled pork, chicken, brisket, sausage, ribs and some specials. The menu will expand after the festival to include more signature items and new dishes, including cracklings, Brussels sprouts, roasted garlic macaroni and cheese, specialty sandwiches, burgers and more, Evans says. There is indoor and patio seating.
Opening hours are being finalized, but starting this week, the restaurant will most likely be open for lunch and dinner Tuesday through Sunday, Evans says.