New Cajun and Creole eatery Restaurant Rebirth (857 Fulton St., 504-522-6863; www.restaurantrebirth.com) opened Dec. 16 in the former Chateau du Lac space in the Warehouse District.
Executive chef Ricky Cheramie has worked at Emeril's New Orleans, K-Paul's Louisiana Kitchen, Commander's Palace and The Bombay Club.
Cheramie describes his food as "farm-to-table Cajun Creole," and the menu includes foie gras and boudin-stuffed quail and Gulf fish with Covey Rise Farms vegetables, gnocchi, riesling-poached crabmeat, fennel-endive marmalade and blackened beurre blanc. There also are blackened scallops with lobster and tasso maque choux and Mississippi-style barbecued Kurobuta pork belly.
Several menu items feature sauces and syrups infused with freshly squeezed sugarcane juice, such as a double-cut pork chop served with Creole mustard sugarcane glaze with Nueske's bacon-braised haricots verts and brabant potatoes.
A late-night menu, available until 2 a.m. Thursday to Saturday, features snacks with a strong international flair, including yuca frites with chimichurri and Vietnamese five-spice fish served with papaya-cashew salad, rice paper chips, pickled Asian vegetables, lemon jam and Sriracha.
Restaurant Rebirth is open 5:30 p.m. to 10 p.m. Monday to Wednesday and 5:30 p.m. to 2 a.m. Thursday to Saturday.