Eleven Uptown restaurants offering special menus for Restaurant Week

The seven-day celebration of New Orleans food, known as Restaurant Week, begins Monday (June 20) and runs through June 26.

Some of the best restaurants in the city offer special menus so that diners can sample the various cuisines in the abundance of restaurants our city has to offer. There are 11 participants in Uptown neighborhoods, ranging from international cuisine to Creole haute cuisine.

In the decade this event took place (with a hiatus to 2020), it took place in September, after Coolinary month. the sponsors, The Greater New Orleans chapter of the Louisiana Restaurant Association and New Orleans & Co., decided to move Restaurant Week from 2022 to June.

“Instead of waiting until September to give restaurants an ‘arm shot’ in the summer, it was moved to the third week of June,” said Wendy Waren, spokeswoman for the Louisiana Restaurant Association. “It also coincides with lovely seasonal vegetables and the bounty of the seafood industry.”

Chefs are encouraged to create their own dishes as well as present their signature dishes, Waren said.

Mark Romig, director of marketing for New Orleans & Co., formerly known as the New Orleans Convention and Visitors’ Bureau, said he is happy to partner with the Louisiana Restaurant Association.

“We are supporting restaurants early and planting seeds in regional markets for current and future visitation,” he said.

Many of the city’s participating restaurants (64 and growing) will also create special menus. Visit www.neworleans.com/restaurantweek for the current listing or to make reservations.

Customers can make a reservation at the following locally owned and operated Uptown restaurants for Restaurant Week.

butchery8115 Jeannette Street, 504-862-5514

This contemporary Southern restaurant, with indoor and outdoor covered dining, is named after the South Louisiana tradition of reciprocal sharing after pigs are slaughtered. Executive chef and owner of Boucherie, Nathanial Zimet, launched Boucherie Feeds, a program dedicated to providing complete, nutritious and tasty meals to students in low-income areas of New Orleans.

The Boucherie’s Restaurant Week menu has not been released. Check with the restaurant for updates.

Cho Thai, 3218 Magazine St., 504-381 4264

Chef and owner Jimmy Cho, a native of northeast Thailand, presents traditional Thai dishes inspired by his family’s cuisine and with his own contemporary twist.

Cho Thai’s Restaurant Week menu is $42 for a three-course meal. For the appetizer, diners have a choice of fried pork dumpling or fried bok choy. The starter is Night Market Steamed Messels with lemongrass chili and roti beer broth or Chicken Drunken Noodles with pumpkin and eggplant. Dessert is Sweet Toasted Brioche with condensed milk brûlée, maldon salt and nutella.

Commander’s Palace1403 Washington Avenue, 504-899-8221

Founded by the late and legendary Ella Brennan, this highly acclaimed Creole restaurant is still run by her family with star chef power.

The Restaurant Week menu includes plentiful starters, mains, and desserts for $38 to $40, depending on the main course. Appetizers include turtle soup, gumbo, blue crab bisque, Commander’s Salad, heirloom tomato salad, rabbit “carbonara” or smoked red fish croquettes. Entrees include crispy sea bass, roast beef ribs and foie gras crépinette or blue crab lasagna. For dessert, there’s crème brûlée, pecan pie, Lally’s praline parfait, coconut chocolate bar, bread pudding souffle (additional $3), or cherry flambé crepes with limoncello.

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Costera Seafood Paella with Clams, Mussels, Gulf Shrimp and Chorizo

coastal, 4938 Prytania St., 504-302-2332

Costera uses local produce and Gulf seafood to create classic dishes from the coast of Spain. For Restaurant Week, specific dishes and quantities on the four-course tasting menu vary depending on the number of diners. Below is a sample of the Restaurant Week menu for four, at $65 per person.

The first course features olives marinated in citrus and vermouth, grilled sour pasta with boquerones and beef shank and potato bonbons. For the second course, offerings include mixed roasted mushrooms with soft-boiled egg yolk and sour dough; grilled yellowfin tuna; and charred romaine lettuce with spring vegetables. The main course includes seafood paella, boneless sirloin, patatas bravas and wilted broccoli with savoy cabbage. The meal is finished off with a terrine of dark chocolate or a savory honey pie with buttermilk ice cream.

jack rose, 2031 St. Charles Avenue, 504-323-1500

Located in the Pontchartrain Hotel, this restaurant named after the Tennessee Williams play “The Rose Tattoo” is famous for its Mile High Pie.

The Jack Rose’s Restaurant Week menu consists of three courses for $70: roasted tomatoes with asiago, pistou, toasted baguette; a petite filet with vierge sauce, crabmeat, watercress; and Summer Pavlova with lemon butter, berry medley and lavender.

La Petite grocery store4238 Magazine St., 504-891-3377

Chef Justin Devillier, winner of the 2016 James Beard Award for Best Chef: South, and his wife, Mia Devillier, operate the acclaimed restaurant housed in a centuries-old building with a storied history. Restaurant Week three-course dinner prices range from $35 to $50, depending on the entree.

For the first course, it offers a choice of chicken & andouille gumbo; sweet potato and pork cheek croquettes; or soup of the day. Entrees include a fried chicken sandwich with hand-cut fries ($35); grilled Gulf fish ($45); or Roast Ribs with Pomegranate ($50). Dessert options are whipped cream ganache, goat cheese mousse or ricotta ice cream with red fruit syrup and almond sponge cake.

pizza sunday4933 Magazine St., 504-301-4978

Pizza Domenica uses a custom oven imported from Italy to create traditional pizzas as well as those with unique and unexpected toppings, as well as a selection of antipasti, salads, desserts and artisanal drinks.

The $25 Restaurant Week two-course menu is served throughout the day. The first course is jalapeño poppers wrapped in ham with provolone and balsamic peppers. Next up is Pizza Domenica’s BBQ shrimp pizza, a NOLA-style shrimp with green onions and fresh mozzarella.

The Bower, 1320 Magazine St., 504-582-9738

This restaurant, named after a garden arch or trellis, highlights locally sourced ingredients for its American cuisine.

Restaurant Week’s $45 three-course menu starts with raw scallops, whipped feta cheese, or baby ribs. Starters are a choice of pappardelle Bolognese, mussels from Prince Edward Island or quarter chicken confit. For dessert, you can get a Ruston Peach Pie or the gelato of the day.

Paul Costello, courtesy of LeBlanc + Smith

The Chloe, 4125 St. Charles Avenue.

The Chloe Hotel4125 St. Charles Avenue, 504-541-5500

Chef Todd Pulsinelli runs this contemporary Creole restaurant inside a 19th-century mansion turned boutique hotel.

The $45 prix fixe dinner starts with beef tartar, followed by a market fish entree of potato-crusted halibut with house-made pickle and malt aioli, and finished with a seasonal snowball.

the commissioner634 Orange St., 504-274-1850

In addition to a market where people can buy popular items from Dickie Brennan & Co., The Commissary has a kitchen that serves sandwiches, salads and family-style meals.

Restaurant Week’s $20 two-course lunch special features a Bibb lettuce salad and homemade Kielbasa sausage on a bun with potato salad and sauerkraut.

Tito’s Ceviche & Pisco, 5015 Magazine St., 504-267-7612

Tito’s serves a variety of signature Peruvian dishes, with indoor and outdoor seating options. Restaurant Week menu is not yet available. Check with the restaurant for updates.

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