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Menu Makeovers 

A few local restaurants have made significant menu changes recently

  At La Petite Grocery (4238 Magazine St., 891-3377; www.lapetitegrocery.com), chef Justin Devillier is keeping long-time mainstays like the steak tartare and crab beignets, but now they're joined by dishes like fried sheep's milk cheese with braised lamb, paneed rabbit with spinach, spaetzle and lemon-caper brown butter and yellowfin tuna with chickpea sofrito, pepper vinegar and celery salad. The restaurant also recently hired pastry chef Bronwen Wyatt, who has revamped the dessert menu.

  In Mid-City, Crescent Pie & Sausage Co. (4400 Banks St., 482-2426; www.crescentpieandsausage.com) has added a new selection of entrees that channel co-owner Bart Bell's Cajun roots. A native of the Bayou Teche town of Franklin, Bell always has had a great jambalaya and gumbo on the menu of his restaurant, but now there are also entrees like catfish courtboullion and a fricassee of hen with potatoes and chicken sausage.

  Chef Dominique Macquet's new restaurant Tamarind by Dominique (936 St. Charles Ave., 962-0909) is beginning lunch service Wednesday, March 1. The restaurant, which opened last month inside the Hotel Modern, melds Vietnamese and French flavors, and its new lunch menu follows suit. Dishes include duck confit on rice noodle salad, and pork and shrimp crepes with mustard greens. The menu also features soup-and-sandwich-style combinations of banh mi and pho. Braised short ribs and sauteed shrimp with garlic and kaffir lime are among the banh mi fillings.

  Tamarind will serve lunch Monday through Saturday.

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