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Friday, June 17, 2016

Restaurant news for Bellocq, Cavan

Posted By on Fri, Jun 17, 2016 at 11:51 AM

click to enlarge A croque madame made with andouille, caramelized onions and crispy greens is served for brunch at Cavan. - COURTESY JULIANA ARGENTINO/CAVAN
  • COURTESY JULIANA ARGENTINO/CAVAN
  • A croque madame made with andouille, caramelized onions and crispy greens is served for brunch at Cavan.
Espresso milk punch made with French Truck Coffee and butter baked shrimp and grits are on the menu this weekend, when Garden District restaurant Cavan  (3607 Magazine St., 504-509-7655) launches brunch.

The Uptown restaurant, which was opened in February by the team behind Meauxbar, Sylvain and Barrel Proof, now serves brunch Friday through Sunday. 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.


Sweeter options include house-made granola with yogurt, honey and seasonal fruit and a decadent-sounding chocolate chip waffle with orange, goat cheese, bacon and citrus cane syrup.

Brunch is served from 10:30 a.m. to 2:30 p.m. Friday through Sunday. For more information, visit the restaurant’s website here. 

Bellocq (936 St. Charles Ave., 504-962-0911), the craft cocktail bar from the Cure team inside the Hotel Modern, is closing.

The news, first reported by NOLA.com, was confirmed by the bar’s management on its Facebook page, noting the recent sale of the St. Charles Avenue hotel as the reason behind the shutter.

“We are sorry to confirm that the rumors are true. CureCo's last day at Bellocq is this Monday 6/20/16. The hotel has been for sale for quite some time and our contract was up in mid-December regardless, so we knew this project was coming to an end. It's been a fun ride and many thanks to our wonderful guests who frequented Bellocq.”

The chic St. Charles Avenue cocktail bar opened in 2011, serving a variety of 19th century-inspired cobblers, and other cocktails made with fortified wine.

The hotel’s restaurant, Tivoli and Lee, has also closed.



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