During July, Uptown Mediterranean restaurant Salu (3226 Magazine St., 504-371-5809; www.salurestaurant.com) is offering a barbecue-themed menu in addition to its regular Mediterranean fare. The special menu features a barbecue mussel boil with grilled corn, smoked sausage and garlic; 14-hour smoked beef brisket with four-cheese macaroni and Southern fried greens; and buttermilk-fried chicken served with watermelon salad, crumbled feta and pickled onion ranch dressing.
Executive chef Dustin Brien helped develop the menu.
"When you think of summer, you think of barbecue," Brien says. "It's not really our style but hey, it's summer."
The company's corporate chef Mike Ruoss is acting as grill master, smoking brisket and ribs offsite.
Southern-inspired sides include creamed chipotle corn, baked beans and buttermilk biscuits with gravy. For desert there's candied pecan pie. Diners can order a la carte and there's a four-course prix-fixe menu for $40.