Chef Albert Silvera opened Pirogues (2565 Bayou Road, 504-948-6349; www.piroguesnola.com) on Nov. 30 in Mid-City. Silvera recently worked at Doris Metropolitan and cooked at the now-shuttered Spanish restaurant Rambla. Silvera ran his own tapas restaurant in Los Angeles before moving to New Orleans eight years ago.
Inside Pirogues, fishing netting hangs on the walls and red leather barstools line a dark wooden bar. Drink specials include a cocktail made with Espolon tequila, ginger beer and orange juice and a sour cherry martini made with sour cherry juice, Tito's vodka and lime.
"It's definitely a bar first and we'll stay open as late as we need to," Silvera says. A selection of bar snacks and small plates include crawfish sausage topped with sauerkraut and banana peppers, roasted pork tacos, a portobello mushroom sandwich on pressed ciabatta with brie and caramelized onions and a grilled bacon and cheddar panino.
The bar opens at noon weekdays and at 11 a.m. on weekends. Silvera says the bar will stay open most days at least until midnight. —