Mexican mash-up … The anxiously awaited new Mexican restaurant Johnny Sánchez opened last month. Chefs John Besh and Aarón Sánchez collaborated to bring the CBD eatery to life at a time when New Orleans seems ripe to entertain the flavors of Mexico. “We are both so excited about bringing Aarón’s culture and culinary background into play with the best ingredients in New Orleans,” said Besh. “Aarón and I love to cook together and we can’t wait to share this with the community.” With Executive Chef Miles Landrem (formerly of Restaurant August) in the kitchen, Johnny Sánchez is serving up “South of the Border” dishes like Squash Blossom Quesadillas with roasted jalapeno, Lamb Enchiladas with mole poblano and Mangalista Pork Belly Carnitas. 304.6615 ~ 930 Poydras Street ~ johnnysanchezrestaurant.com
Uno mas restaurante Mexicano, por favor ... Because it seems our city can never have enough Mexican joints (or Vietnamese), co-owners Nick Bazan and chef Miles Prescott have revamped the Rio Mar space in the Warehouse District into a brand new restaurant called Tacos & Tequila. Along with a ton of different kinds of tequila, the menu includes an array of tacos, burritos, quesadillas, chilaquiles, nachos and “Panuchos”—a double-decker taco with an inner layer of black beans and queso. 525.3474 ~ 800 South Peters Street ~ tntnola.com
Just around the bend … Chef Nathaniel Zimmet and manager James Denio have announced plans to move their beloved Boucherie around the corner into the former Cafe Granada space on Carrollton Avenue, offering diners (and themselves) more space to spread out. But have no fear: the adorable cottage on Jeannette Street will be transformed into a daiquiri and wing shop. We’ll be holding our breath to see how it all pans out, but knowing Chef Zimmet, it’s likely to be spectacular. 862.5514 ~ 8115 Jeannette Street ~ boucherie-nola.com
Moving on … Chef Brad McGeehee has recently left the local favorite Ye Olde College Inn, located near the corner of Claiborne and South Carrollton. McGeehee was known for bringing fresh, locally grown produce to the classic New Orleans restaurant that has been open for more than 80 years. We look forward both to meeting McGeehee’s replacement at the venerable eatery and to seeing what the seasoned chef has in mind for his future. 866.3683 ~ S. Carrollton Avenue ~ collegeinn1933.com
Coming home … Chef Erik Veney has returned as Executive Chef at Muriel’s Jackson Square, a position he held more than seven years ago. While he was away, Veney explored opportunities at Scott Boswell’s Stella (now closed) and Stanley, plus he did a stint at Restaurant R’evolution under John Folse and Rick Tramanto. Veney plans to update Muriel’s menu to reflect what he’s learned since his departure in 2007. 568.1885 ~ 801 Chartres Street ~ muriels.com
I scream, you scream … As if the Freret corridor wasn’t already bulging at the seams, a new ice cream parlor recently opened up behind the lot where the Freret Market takes place on Jena Street. Touting homemade, small-batch ice cream, Ice Cream 504 is the brainchild of Michael Southall, who began selling his delicious, homemade ice cream in the French Market. Flavors include vanilla, strawberry, chocolate, coffee, butter pecan, peppermint, peach almond, blueberry basil and more! Plus, Ice Cream 504 takes pride in the fact that its ice cream has no added preservatives, fillers or wheat … so it’s also gluten-free! 914.5138 ~ 2511 Jena Street ~ facebook.com/pages/Ice-Cream-504
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