Little Korea BBQ (2240 Magazine St., 504-821-5006; www.facebook.com/lkbbqnola) opened June 21. The restaurant is run by Joyce Park, the daughter of Miyoung Cho and Han Park, owners of the former South Claiborne Avenue spot Little Korea, which closed last month.
Purloo, chef Ryan Hughes' Southern-inspired restaurant inside the Southern Food & Beverage Museum (1504 Oretha Castle Haley Blvd., 504-569-0405; www.natfab.org), has closed. Hughes (pictured) opened the restaurant in January 2015.
Chefs Chien Nguyen and Nhat Nguyen opened Fharmacy (2540 Banks St., 504-324-6090) in Mid-City in the space formerly occupied by Dis & Dem, which is expected to open at 2600 Banks St. in the fall. Fharmacy serves a menu of comfort food including snacks (mussels and fries, boudin balls), sandwiches, wraps (Chicago-style Italian beef, lemon grass chicken), salads (steak frites on frisee with bacon bits) and burgers (topped with giardiniera, bacon jam and provolone).
Kristen Essig (pictured) left executive chef positions at both Meauxbar and Cavan two months ago and now joins the team at Coquette (2800 Magazine St., 504-265-0421; www.coquettenola.com) as a chef and equity partner, according to an announcement. The business is helmed by executive chef and owner (and Essig's boyfriend) Michael Stoltzfus, who opened the restaurant in September 2008.
Southern Prohibition Brewing (www.soprobrewing.com) in Hattiesburg, Mississippi, announced the creation of a sour beer program. Head brewer Benjamin Green says that although the brewery is well-known for barrel-aging beer in bourbon barrels, he has acquired white and red wine barrels and set up a separate area to work with wild yeasts.
Mid-City is now home to a Waffle House (2500 Canal St., 504-827-5960; www.wafflehouse.com). The diner opened June 13, bringing the number of Waffle House locations in the metro area to 20.
Cavan (3607 Magazine St., 504-509-7655; www.cavannola.com) added brunch service Friday through Sunday. The Uptown restaurant was opened in February by the team (www.leblancandsmith.com) behind Meauxbar, Sylvain and Barrel Proof.
After months of renovations, the Pontchartrain Hotel (2013 St. Charles Ave., 800-708-6652; www.thepontchartrain.com) reopened June 17. Chicago-based real estate company AJ Capital Partners (www.ajcpt.com) and John Besh's Our House Hospitality — the Besh Group food and beverage management team — are behind the project.
Food and libations for high-mercury days
With summer officially in full swing, the last thing on anyone's mind is a piping-hot bowl of gumbo. We want dishes that are light and cooling, lower-proof cocktails that won't leave us sluggish, and teas and coffees that are iced, but still give us a spring in our step.
A toast to the frozen daiquiri
Jeremy Thompson grew up as a missionary administrator's child, living in countries including South Africa, Malawi and Sri Lanka for months at a time. "It's hard to explain what that experience was like, but it obviously informed a lot of my tastes and outlook, as well as why I chose New Orleans as my permanent home," Thompson says.
The James Beard Foundation's Taste America culinary tour spans six weeks and 10 cities, including a Sept. 30 event in New Orleans. The New Orleans event, A Night of Culinary Stars, takes place at the Hyatt Regency (600 Loyola Ave.) and features a cocktail reception with hors d'oeuvres from local chefs Michael Gulotta, Isaac Toups, Slade Rushing, Nina Compton and Phillip Lopez.
Bellocq (936 St. Charles Ave., 504-962-0911), the craft cocktail bar from the Cure team inside the Hotel Modern, announced its closing. "CureCo's last day at Bellocq is this Monday 6/20/16.