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Restaurant Rebirth opens in the Warehouse District under Executive Chef Ricky Cheramie 

New Cajun and Creole eatery Restaurant Rebirth (857 Fulton St., 504-522-6863; www.restaurantrebirth.com) opened Dec. 16 in the former Chateau du Lac space in the Warehouse District.

  Executive chef Ricky Cheramie has worked at Emeril's New Orleans, K-Paul's Louisiana Kitchen, Commander's Palace and The Bombay Club.

  Cheramie describes his food as "farm-to-table Cajun Creole," and the menu includes foie gras and boudin-stuffed quail and Gulf fish with Covey Rise Farms vegetables, gnocchi, riesling-poached crabmeat, fennel-endive marmalade and blackened beurre blanc. There also are blackened scallops with lobster and tasso maque choux and Mississippi-style barbecued Kurobuta pork belly.

  Several menu items feature sauces and syrups infused with freshly squeezed sugarcane juice, such as a double-cut pork chop served with Creole mustard sugarcane glaze with Nueske's bacon-braised haricots verts and brabant potatoes.

  A late-night menu, available until 2 a.m. Thursday to Saturday, features snacks with a strong international flair, including yuca frites with chimichurri and Vietnamese five-spice fish served with papaya-cashew salad, rice paper chips, pickled Asian vegetables, lemon jam and Sriracha.

  Restaurant Rebirth is open 5:30 p.m. to 10 p.m. Monday to Wednesday and 5:30 p.m. to 2 a.m. Thursday to Saturday.

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