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Monday, July 24, 2017

Public Service restaurant now open in the NOPSI Hotel

Posted By on Mon, Jul 24, 2017 at 12:17 PM

click to enlarge Soft-shelled crab with watermelon, blue crab dip, and tasso hushpuppies are served at Public Service, which is now open inside the NOPSI hotel. - PHOTO BY HELEN FREUND
  • PHOTO BY HELEN FREUND
  • Soft-shelled crab with watermelon, blue crab dip, and tasso hushpuppies are served at Public Service, which is now open inside the NOPSI hotel.

The NOPSI Hotel (317 Baronne St., 504-962-6500) recently opened and with that comes  two new bars and a restaurant.

The luxury 217-room hotel opened July 6 in the CBD. It has a gleaming central lobby with tall vaulted ceilings and chandeliers. The hotel's lobby bar, underCURRENT, serves snacks and drinks to lobby guests and on an outdoor patio.

The building, which dates back to 1927 and is listed on the National Register of Historic Places, was once the headquarters for the city’s utility company and public transit operator. Public Service, the hotel’s restaurant, sits adjacent to the main lobby, with two-story glass windows that overlook Baronne Street. It has an an open kitchen and raw bar.

click to enlarge COURTESY NOPSI HOTEL
  • COURTESY NOPSI HOTEL

Executive chef Dustin Brien formerly was the chef at Salu, the Mediterranean-focused restaurant, which shuttered last year. The focus at the new restaurant is to honor “the Gulf Coast’s hard-working fishermen and farmers,” according to a release. The menu features regional influences, ranging from a daily gumbo preparation to blue crab dip made with Abita Amber, green onions, spinach and cream cheese, and tasso hushpuppies filled with sweet corn, pimiento cheese and honey cane syrup.

Dishes are divided into categories including “littles,” “flats,” “supper” and soups and salads. Chicken-fried soft-shelled crab is served with watermelon, blistered serrano peppers, arugula and watermelon-tinged ranch dressing. Flatbreads include a version topped with pork belly and andouille, a Greek version is topped with spinach, tomatoes, onions, olive, tzatziki and feta cheese, and the Basque is topped with white anchovies, roasted garlic, tarragon, manchego and a fried egg.

Larger plates include steak frites topped with Stilton butter, crab gnocchi and a cheeseburger, among others.

On the hotel’s ninth floor, a rooftop lounge and pool overlook the city's skyline. Daytime use is restricted to hotel guests, Above the Grid opens at 4 p.m. to the public.

For more information, visit the hotel's website.

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