If you happen to work in or near the Central Business District, the latest argument against brown bagging your workday lunch is a new Indian restaurant that just opened in the food court at Place St. Charles. Called That Indian Place (201 St. Charles Ave., second floor, 975-5664; www.thatindianplace.com), the kitchen prepares curries, plenty of vegetarian dishes, soups and a different shrimp special each day, including an Indian take on New Orleans-style barbecue shrimp. There is also a variety of teas and juices. The owner and chef is Komi Guillory, a native of Malaysia who moved to New Orleans to put her chemical engineering degree to work for Shell Oil for a few years before starting her first business. The kitchen is open from 11 a.m. to 4 p.m. on weekdays and has a Òsupper take home serviceÓ for meals to go at the end of the day when orders are called in earlier. Look for a food booth from That Indian Place at the weekly downtown concert series Wednesday at the Square (www.wednesdayatthesquare.com) that begins in April.
Crystal Returns to Louisiana
Bottles of the New Orleans pantry staple Crystal Hot Sauce became a hot commodity immediately after Hurricane Katrina. It was common for displaced New Orleanians to stockpile bottles of the stuff wherever they found it in communities where they relocated after the storm. But despite the loss of its Tulane Avenue facility to floodwaters, Crystal maker Baumer Foods Inc. (www.baumerfoods.com) persevered and soon began bottling its product in other companiesÕ plants around the country. The company is producing again in Louisiana, after opening a new plant upriver in Reserve. Meanwhile, a developer has proposed building a large apartment complex on the former Baumer Foods property in New Orleans. Baumer Foods was founded in New Orleans in 1923 by Alvin Baumer, whose descendants still run the company.
Dining for Dollars
Table One Brasserie continues its Dine Out for Charity (2800 Magazine St., 872-9035; www.table1restaurant.com) program this week. The restaurant has pledged to donate 20 percent of total sales from lunch and dinner on Wednesday, Feb. 28, to City Park (www.neworleanscitypark.com), which was hard-hit by Hurricane Katrina and is struggling to repair its public attractions. Diners can also register for a chance to win a pair of tickets for the preview party of City ParkÕs Celebration in the Oaks holiday festival for 2007. Since the Uptown restaurantÕs one-year anniversary last fall, Table One management has selected different nonprofits each month as beneficiaries for its Dine Out for Charity program. Future beneficiaries will include the Historic New Orleans Collection, the Contemporary Arts Center and the Louisiana Philharmonic Orchestra. ÑÊMcNulty
Send food news items to Ian McNulty at Imcnulty@cox.net