Cavan (3607 Magazine St., 504-509-7655; www.cavannola.com) added brunch service Friday through Sunday. The Uptown restaurant was opened in February by the team (www.leblancandsmith.com) behind Meauxbar, Sylvain and Barrel Proof. The menu includes a croque madame made with andouille, caramelized onions, Creole mustard, Gruyere cheese, a fried egg and crispy greens, and toast topped with scrambled egg, scallions, arugula, butter beans and avocado. There also is espresso milk punch made with French Truck coffee.
Cavan serves dinner daily and brunch from 10:30 a.m. to 2:30 p.m. Friday through Sunday.