You’d never know were a part of the national economic downturn here in New Orleans where new restaurants are popping up like mushrooms after a heavy rainfall. First, there’s two new additions that are doing their part for the Freret neighborhood rehabilitation, High Hat and Ancora. While that enthusiastic entrepreneur Chef Adolfo Garcia is part owner of both restaurants, High Hat is also Chip Apperson’s baby featuring “casual Southern cuisine” like fried catfish, hush puppies and BBQ shrimp masterfully prepared with Chef Jeremy Wolganott at the helm.
Partially owned by Jeff Talbot, a most passionate pizza man from California, Ancora Pizzeria & Salumeria also opened on Freret Street under the same roof as High Hat. Ancora is serving Neapolitan-style pizzas fired in a wood-burning oven, house made salumi (hooray for more charcuterie!) and imported Italian wines. It seems the new Freret neighborhood will be giving Magazine Street a run for it’s money!
In early July, the South Caroline agency CentraArchy Restaurant Group is opening Chophouse New Orleans in the old Cuvee spot on Magazine Street downtown. Chophouse will be a steakhouse where every cut will be a USDA prime cut like New York Strip, Filet Mignon and a Porterhouse for two. The couple who own CentraArchy Restaurant Group are alums from Tulane University and are returning after fifty years to see their 23rd restaurant open in the Crescent City.
In other news, beginning on July 1, we’ll all be able to enjoy the culinary mastery of Chef Micheal Farrell when Le Meritage “starts dinner at noon.” Every Friday, lunch will be served at the famed, Maison Dupuy restaurant much to the delight of diners everywhere. Though a la carte items will also be available, Le Meritage will be offering a $27 prix fixe menu that includes two small plates of your choice, plus dessert! You can find a sample of the new menu online at lemeritagerestaurant.com. The restaurant also features complimentary valet parking for diners, so there’s no excuse not to indulge in Chef Farrell’s dishes during the lunch hour like Creole Jumbo Lump Crab Cakes and Coffeee Crème Brulee.
Another menu change of note is the introduction of new dishes at Capdeville Restaurant from Chef Zack Tippin. Though the new lunch and dinner menus will still include their classic favorites, the chef is also excited to herald some additional items like Turkish Marmara Chicken, Garlic & Pimentón Fries, Braised Lamb Shoulder and Chicken & Dumplings.
Last, but certainly not least, Gordon Biersch is offering a delicious new summertime menu featuring dishes like Coconut Shrimp, Blackened Mahi Mahi, Churrasco Steak and a Montego Bay Banana Split. Also, their refreshing “SommerBrau” brew is now available and for every beer sold, Gordon Biersch will donate $1 to The Leukemia & Lymphoma Society, so get over there and grab a pint!