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Restaurant news about Antoine’s, Compere Lapin and La Petite Grocery 

   Antoine's (713 St. Louis St., 504-581-4422; is kicking off a series of historically themed dinners featuring several guest chefs, starting Thursday with chef John Folse of Restaurant R'evolution (777 Bienville St., 504-553-2277; Prepared in conjunction with Antoine's executive chef Michael Regua, the dinner features passed hors d'oeuvres, five courses and dessert. Dishes include oysters Rockefeller, watermelon salad with goat cheese and strawberries and Creole beef tenderloin with andouille and shrimp stuffing.

  The dinner series celebrates the French Quarter landmark's 175th anniversary. Future dinners will feature chefs Leah Chase of Dooky Chase's (2301 Orleans Ave., 504-821-0600;, Billy Oliva of Delmonico's in New York City, Susan Spicer of Bayona (430 Dauphine St., 504-525-4455; and Neal Swidler of Broussard's (819 Conti, 504-581-3866; Tickets for the dinners are $130. Call Antoine's for information or to purchase tickets.

   Compere Lapin (535 Tchoupitoulas St., 504-599-2119;, Nina Compton's new Warehouse District restaurant, will host a seafood-focused dinner in collaboration with Portland chefs Vitaly Paley ( and Doug Adams Aug. 9. Paley, an Iron Chef America winner and owner of Imperial and Portland Penny Diner, and Adams, a Top Chef alum and the executive chef at both restaurants, will prepare dishes using seafood from Oregon, and Compton will highlight food from the Gulf. Each of the four courses will be paired with an Oregon wine. There will be seatings at 6 p.m. and 8 p.m. Tickets cost $75. Call the restaurant for reservations.

   La Petite Grocery (4238 Magazine St., 504-891-3377; holds a fundraising dinner for St. Bernard Project (, commemorating the 10th anniversary of Hurricane Katrina on Aug. 24. Chef Justin Devillier is co-hosting the four-course dinner with chef Justin Girouard of The French Press ( in Lafayette. The duo worked together at the now-shuttered Stella! when the federal floods hit and in the aftermath returned to help open Stanley, which served relief workers and others.

  Tickets for the fundraising dinner are $200. All proceeds go to the nonprofit St. Bernard Project, which was formed in 2006 and has helped rebuild homes for more than 600 families who were displaced following the storm. Contact the restaurant for reservations.

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