Pin It

Expanded Service at Kingfish, La Crepe Nanou and Tivoli & Lee 

  A number of restaurants have expanded service recently, adding new options of note around town.

  In the French Quarter, Kingfish (337 Chartres St., 504-598-5005; www.kingfishneworleans.com) now serves lunch. Kingfish debuted about a month ago with chef Greg Sonnier of pre-Katrina's Gabrielle fame running the kitchen. Like the dinner menu, lunch features an offbeat take on Louisiana flavors. There's smoked rabbit gumbo, duck hash, pork and grits stew, a Buffalo burger and "boudinandouille," which is a link of the chef's andouille stuffed with boudin, wrapped with puff pastry and served with greens. Lunch is served daily and most daytime entrees are between $12 and $14.

  The restaurant also is finishing construction of Counter by Kingfish, a casual carry-out and service-counter spinoff that looks like it will be for Kingfish what the Link Restaurant Group's Butcher (930 Tchoupitoulas St., 504-588-7675; www.cochonbutcher.com) is to Cochon. Located next door and sharing a kitchen, Counter by Kingfish will offer sandwiches, salads and butcher-case specialties. Sonnier expects it to open in June.

  The long-running Uptown bistro La Crepe Nanou (1410 Robert St., 504-899-2670; www.lacrepenanou.com) introduced a Sunday brunch service earlier this spring. Served from 11:30 a.m. to 3:30 p.m., brunch borrows a lot from the dinner menu and ably demonstrates the crossover appeal of Nutella crepes, big brothy bowls of mussels and frites and salade Nicoise, to say nothing of cocktails and aperitifs. There are omelets and, in addition to the classic French croque madame and croque monsieur sandwiches, there's a vegetarian croque avocat with mashed avocado.

  Another new brunch option is available at Tivoli & Lee (926 St. Charles Ave., 504-962-0909; www.tivoliandlee.com). This modern Southern bistro opened earlier this year with Patois alum chef Mike Nirenberg at the helm and a menu full of regional flavors. Sunday brunch features dishes like chicken-fried steak, lump crab Benedict and a miniature version of chicken and waffles. While the restaurant is noted for its craft cocktails, patrons can try their own skills during brunch at the build-your-own Bloody Mary bar.

Pin It

Comments

Subscribe to this thread:

Add a comment

Latest in New Orleans Food News

Spotlight Events

© 2014 Gambit
Powered by Foundation