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St. Roch Market adds Haitian dishes and Vietnamese street food 

Two new food vendors have been added to the mix of food and beverage stalls at St. Roch Market (2381 St. Claude Ave., 504-609-3813; www.strochmarket.com). Fritai and T2 Streetfood replace Korean-Creole hybrid Koreole and the PDR, both of which departed the market in early April.

  Fritai serves Haitian-inspired dishes and is the project of partners Charly Pierre and Eva Chereches. The couple recently moved to New Orleans from Boston. Pierre is of Haitian descent and says their recipes are influenced by the traditional Haitian dishes he ate as a child.

  "I've grown up with the culture — my mother cooked the same Haitian dinner every Sunday," says Pierre, who in the past has worked both front and back of the house positions as a chef, server and restaurant manager and also dabbles in hip-hop music production.

  "Growing up, we ate a lot of fried pork and fried plantains," Pierre says. "We serve the pork with pikliz, which is a spicy relish with carrots and cabbage, Scotch bonnet peppers and some vinegar."

  Menu items include legumes, which Pierre related to a Southern preparation for collard greens. It features smothered spinach and mirliton with carrots, cooked down with roasted pork shoulder. There also are fried wings served with green onions, mango, Scotch bonnet peppers, and a take on red beans and rice cooked with pork broth and red kidney beans.

  Fritai's signature sandwich swaps out plantains for bread and includes avocado spread, roasted pork shoulder and pikliz garnish.

  Tung Nguyen, whose family owns Thanh Thanh (131 Huey P. Long Ave., 504-368-8678; www.t2restaurant.com) in Gretna, runs T2, a Vietnamese street food-inspired concept. Its menu includes Vietnamese classics such as pho bowls made with beef eye round and a vegan version featuring tofu and vegetables, and banh mi filled with roasted pork belly, pate, aioli, pickled vegetables, jalapenos and spicy ponzu sauce. A vegetarian banh mi features fried tofu.

  A selection of steamed bao includes a version made with roasted chicken, aioli and slaw and a vegetarian medley made with stir-fried mushrooms, cucumbers, pickled root vegetables, fried onions, cilantro and spicy ponzu. There also are seafood roti, including a version called the Frank Davis, which features seared redfish, Sriracha aioli and slaw.

  Both vendors will be open from 11 a.m. to 9 p.m.

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