Creole Cuisine Restaurant Concepts (www.creolecuisine.com) opened a second location of Bayou Burger & Sports Company (503 Bourbon St., 504-529-4256; www.bayouburger.com) in Uptown (3226 Magazine St., 504-224-6024) Jan. 19. The casual restaurant takes over the space formerly occupied by the Mediterranean spot Salu, which shuttered late last year.
Brennan's New Orleans (417 Royal St., 504-525-9711; www.brennansneworleans.com) will host a series of pop-up dinners with The Four Seasons' proprietor Julian Niccolini and chef Pecko Zantilaveevan. The dinner series runs Feb. 8-11 and will feature a preview of what's in store for the storied Manhattan restaurant's reopening at its new address at 280 Park Ave. The restaurant closed last summer after a nearly 60-year run at the nearby Seagram Building, whose landlords did not renew the restaurant's lease.
SWEGS Kitchen (www.swegskitchen.com), a health-conscious grab-and-go restaurant with locations in the CBD, Metairie and Mandeville, is now open in Mid-City (231 N. Carrollton Ave., 504-301-9196). SWEGS' menu includes salads, wraps, sandwiches, entrees and gluten-free pizzas.
Frenchmen Street jazz and live music haunt The Spotted Cat Music Club (623 Frenchmen St., 504-943-3887; www.spottedcatmusicclub.com) will open an all-day breakfast joint, Spotted Cat Food & Spirits (2372 St. Claude Ave., Suite 130), inside
the New Orleans Healing Center
in February. The restaurant will take over the space occupied by Fatoush, which closed earlier this month.
A new food festival debuts Feb. 11 when the NOLA Jerk Chicken Festival (www.nolacaribbeanfestival.com/nola-jerk-chicken-festival) takes over the newly opened Central City BBQ (1201 S. Rampart St., 504-558-4276; www.centralcity bbq.com). The inaugural festival, from the organizers behind the NOLA Caribbean Festival, celebrates Jamaican cuisine and its signature smoky chicken staple, as well the music and culinary traditions of New Orleans and the Caribbean nation.
Jerusalem Cafe (2132 Tulane Ave., 504-509-7729) opened in December across the street from the University Medical Center and next door to longtime diner Anita's Restaurant. It's the first restaurant for Ali Hinnawi, who is from Jerusalem and immigrated to New Orleans nearly two decades ago.
John Besh and Aaron Sanchez's Mexican restaurant Johnny Sanchez (930 Poydras St., 504-304-6615; www.johnnysanchezrestaurant.com) launches a dinner series highlighting Mexican holidays and celebrations with a Blessing of the Animals Feast on Jan. 17. It celebrates the feast day of St. Anthony the Abbot, the guardian and protector of animals.
Central City bar and eatery Black Label Icehouse (3000 Dryades St., 504-875-2876) has closed. Black Label opened in 2015 with pitmaster Damian Brugger serving Texas-style brisket, oversize burgers and whimsical takes on bar food.
A couple of Dickie Brennan's Restaurants begin monthly tasting events this month. Bourbon House (144 Bourbon St., 504-522-0111; www.bourbonhouse.com) is known for the wide selection of bourbons at its bar.
Gracious Bakery and Cafe (1000 S. Jefferson Davis Parkway, 504-301-3709) will open a second location at 2854 St. Charles Ave. in January. The new cafe replaces The Grocery, which closed in mid-December.
Chateau du Lac Bistro (2037 Metairie Road) has closed, according to a message on its Facebook page. The French bistro originally opened in Kenner in 2005 and moved to Old Metairie in 2008.
Chefs Donald Link and Stephen Stryjewski's charitable foundation joins the Carnival revelry with its second annual Carnival-themed Bal Masque gala and dinner prepared by celebrity chef Mario Batali on Twelfth Night. The formal masked ball at the Orpheum Theater on Saturday, Jan. 7, features food by John Currence (City Grocery, Oxford, Mississippi), Suzanne Goin (Lucques, Los Angeles), Paul Kahan (Publican, Chicago), Mike Lata (FIG, Charleston, South Carolina), Nancy Oakes (Prospect, San Francisco), Richard Reddington (Redd, Yountville, California), Andrea Reusing (Lantern, Chapel Hill, North Carolina) and local pastry buff Maggie Scales of Link's La Boulangerie.