1000 pies? … Proud owners of the Fat Falafel food truck and Bayou St. John Mediterranean hit 1000 Figs, Gavin Cady and Theresa Galli have joined forces with bakester Kate Heller (a.k.a. Leo's Bread) to create, at long last, the pizza joint we've all been waiting for. Echo's, now open on the corner of Banks and South Lopez Streets in Mid-City, offers single-serving pies cooked in a wood-burning oven, like the ever-simple and -delicious Margherita or lamb sausage with kefir feta and roasted onions. They also have a changing menu of “little things,” like olives, dandelion greens and yogurt, seared squid, and anchovies with bread and butter.
3200 Banks St., (504) 267-3231, echospizza.com
Morning chemistry … Coffee Science, the latest business to open in the Tulane Avenue renaissance, is the creation of local coffee guru Tom Oliver. According to Daily Coffee News, Oliver uses his own specialized brewing methods in order to brew what he believes is a better cup, with beans from local roasters like French Truck, Mojo Coffee Roasters, Hey! Cafe, Orleans Coffee, and Cherry Espresso Bar. Coffee Science is open daily from 6 a.m. to 4 p.m.
410 S. Broad St., (504) 814-0878, facebook.com/coffeesciencenola
CBD noodling … The space between Herbsaint and Marcello's has morphed once again, this time into CBD Social, a bar and pop-up venue from the folks who brought us Fat Boy Pantry on Magazine Street. The venue has become a fixed home for Ramen Y'all on Thursday, Friday, and Saturday nights, featuring dishes like tonkatsu po-boys, deep-fried cheesecake, and jambalaya fried rice. The rest of the week leaves the kitchen space open to feature other pop-ups. The bar also offers rotating art installations and seasonal events.
709 St. Charles Ave., (504) 679-1635, facebook.com/CBDSocial
Take a leaf from … Health-focused eatery Leaf & Co. opened up in Kenner on Williams Boulevard next to The Big Cheezy. Tossing it up with a salad-centric menu, diners can choose from their “signature salads,” like The Greek with chopped romaine and kalamata olives or My Cobb, featuring crumbled blue cheese and applewood smoked bacon. You can also build your own salad with a large variety of proteins, veggies, cheeses, and other “essentials.” Leaf & Co. is open daily and offers both takeout and delivery.
3232 Williams Blvd., (504) 353-2421, leafcorestaurantkennerla.com
Bringing home the bread! … The James Beard Foundation has honored Dong Phuong with an America's Classic Awards. This singular appreciation is given to restaurants that have “timeless appeal and are cherished for quality food that reflects the character of their community." All of us here at Where Y'at Magazine offer our heartfelt kudos to De and Huong Tran and their fantastic local bakery. Congratulations!
14207 Chef Menteur Hwy., (504) 254-0214, dpbakeshop.com
So sad to see you go…
Along with Amici Ristorante & Bar, Bayou Burger & Sports Co. has shuttered its doors. An expansion of the original Bayou Burger on Bourbon Street by Creole Restaurant Concepts, the Magazine location only lasted a year. The word is that there's another restaurant in the works for that location, but nothing has yet been revealed.
After an extremely stunted showing, the Flying Pig Café that just opened this past September has announced its closure. Opened by chef Rob Vance and his wife Kat Vance, the well-known radio personality at Bayou 95.7 FM, the restaurant offered a varied menu featuring dishes like Chocolate Ganache Pancakes, fried chicken and waffles, and a Cuban-style pork wrap. Fly on, little piggy!
Considering the debacles in the Besh empire, perhaps it's no surprise that the historic Caribbean Room at the Pontchartrain Hotel is closing this month. Nola.com reports the space will be converted into a casual Creole restaurant called Jack Rose, led by chef David Whitmore, formerly the chef de cuisine at Borgne. Dessert lovers needn't fret, the Mile High Pie will remain on the menu.
Talented chef Martha Wiggins has left Sylvain, the popular French Quarter restaurant by LeBlanc + Smith. Nola.com reports that Wiggins feels it's time to leave the nest and “step out of her comfort zone.” Ben McCauley, who has worked in the kitchens of restaurants like Domenica and Petit Lion, will be taking the helm at Sylvain.
Finally, Bywater eatery Press Street Station has shuttered its doors. The New Orleans Center for Creative Arts (NOCCA) plans to use the space as another classroom for their culinary students, as well as offering an area for learning experiences for new audiences, including adults.
