Downtown Living: July 2017

Accommodations: NOPSI Hotel

 

Located in the former headquarters of New Orleans Public Service, Inc., an organization that operated the city’s gas and electric utilities before Entergy, the NOPSI Hotel is one of the latest additions to the Central Business District. Scheduled to debut this July 6, the 1920s-era structure, managed by Salamander Hotels & Resorts, has 217 rooms with 76 suites featuring classic design and furnishings inspired by the building’s history.

The focus of the new hotel’s food and beverage program is centered on Public Service, a contemporary regional restaurant touting farm-to-table cuisine sourcing local produce, meat and seafood. Chef Dustin Brien, previously from the Uptown spot SalĂș, has been tapped as chef de cuisine, and he plans to introduce a modernized menu of Southern comfort food. Public Service will also offer a raw bar and rotisserie. Like many of the latest hotels to launch in Downtown New Orleans, NOPSI will feature a rooftop bar and pool dubbed Above the Grid that will be open daily after 4 p.m. The hotel also offers the underCurrent Bar & Patio on the corner of Baronne and Union streets. 317 Baronne St., (844) 439-1463, nopsihotel.com

Bakeries: Willa Jean
Part of the Besh Restaurant Group, Willa Jean was one of the first restaurants to open in The Paramount at South Market District in Aug. 2015. Named after chef/partner Kelly Fields’ grandmother, Willa Jean is a refined restaurant and bakery offering breakfast, lunch and dinner daily. In addition to regular bakery fare like pastries and breads, Willa Jean also features dishes like smoked salmon tartine; crawfish and grits; a griddled meatloaf sandwich; beer can chicken; and spicy, Creole tomato soup. 611 O’Keefe Ave., (504) 509-7334, willajean.com

Cafes: Pulp & Grind
Peter and Cassi Dymond, owners of the ever-popular Satsuma Cafe (located in Bywater on Dauphine St. and Uptown on Maple St.), opened Pulp & Grind on the corner of Camp and Girod streets in the CBD two years ago. The cafe has been so successful that they just opened another location Uptown, offering organic cold-pressed juices, craft coffee drinks and freshly baked pastries. Pulp & Grind is open daily. 644 Camp St., (504) 510-4037, pulpandgrind.com

Cocktails: Monkey Board at The Troubadour Hotel
An excellent outdoor space with incredible views of the city, decked out with comfy couches and graffiti art by local Gabe Flores, Monkey Board is the place to be on the rooftop of The Troubadour Hotel. Sip cocktails like Nana’s Rouge with M. Chapoutier Grenache and peach schnapps or an Alpine Slush created with Beefeater Gin and Genepy des Alpes. Monkey Board also offers a menu featuring food truck fare from esteemed local chef Phillip Lopez, creator of Root, Square Root and Part & Parcel, with items like a Big Ass Pretzel with beer cheese fondue; shrimp salad roll; grilled pork sandwich with rapini slaw; and, for dessert, Not Your Father’s Root Beer Float with cream cheese and chocolate chip ice cream. DJs are spinning Tuesday through Saturday nights, featuring local artists like Matt Scott, Lil Jodeci, Kazu, Otto and G-Cue. 1111 Gravier St., (504) 518-5600, monkeyboardnola.com

Sips & Snacks: NOSH
NOSH (or the New Orleans Social House), managed by Creole Cuisine Restaurant Concepts, recently opened in the building that long housed Tommy’s Wine Bar on Tchoupitoulas Street. Chef Michael Farrell, who formerly ran the popular Meritage Restaurant inside the Maison Dupuy Hotel, has been tapped to helm the kitchen. Introduced as a new concept, NOSH is not so much a restaurant as it is a spot to network, meet and greet, listen to local music, sip crafted cocktails and nosh on small, tapas-like dishes. Snack on fingerling potato chips with shallot cream dip, Gulf fish spring rolls, bison sliders, lobster tacos or seared scallops in brown butter. NOSH regularly features performances by local musicians like David Torkanowsky, Anais St. John and Joe Krown. Drop in after work with colleagues for an American Mule made with Effen Cucumber Vodka or a Lis’ Circle with Bulleit Bourbon and rosemary syrup. NOSH is open daily after 4 p.m. 752 Tchoupitoulas St., (504) 581-7101, noshneworleans.com

Latest News

Downtown Living: July 2017

By

Accommodations: NOPSI Hotel

 

Located in the former headquarters of New Orleans Public Service, Inc., an organization that operated the city’s gas and electric utilities before Entergy, the NOPSI Hotel is one of the latest additions to the Central Business District. Scheduled to debut this July 6, the 1920s-era structure, managed by Salamander Hotels & Resorts, has 217 rooms with 76 suites featuring classic design and furnishings inspired by the building’s history.

The focus of the new hotel’s food and beverage program is centered on Public Service, a contemporary regional restaurant touting farm-to-table cuisine sourcing local produce, meat and seafood. Chef Dustin Brien, previously from the Uptown spot SalĂș, has been tapped as chef de cuisine, and he plans to introduce a modernized menu of Southern comfort food. Public Service will also offer a raw bar and rotisserie. Like many of the latest hotels to launch in Downtown New Orleans, NOPSI will feature a rooftop bar and pool dubbed Above the Grid that will be open daily after 4 p.m. The hotel also offers the underCurrent Bar & Patio on the corner of Baronne and Union streets. 317 Baronne St., (844) 439-1463, nopsihotel.com

Bakeries: Willa Jean
Part of the Besh Restaurant Group, Willa Jean was one of the first restaurants to open in The Paramount at South Market District in Aug. 2015. Named after chef/partner Kelly Fields’ grandmother, Willa Jean is a refined restaurant and bakery offering breakfast, lunch and dinner daily. In addition to regular bakery fare like pastries and breads, Willa Jean also features dishes like smoked salmon tartine; crawfish and grits; a griddled meatloaf sandwich; beer can chicken; and spicy, Creole tomato soup. 611 O’Keefe Ave., (504) 509-7334, willajean.com

Cafes: Pulp & Grind
Peter and Cassi Dymond, owners of the ever-popular Satsuma Cafe (located in Bywater on Dauphine St. and Uptown on Maple St.), opened Pulp & Grind on the corner of Camp and Girod streets in the CBD two years ago. The cafe has been so successful that they just opened another location Uptown, offering organic cold-pressed juices, craft coffee drinks and freshly baked pastries. Pulp & Grind is open daily. 644 Camp St., (504) 510-4037, pulpandgrind.com

Cocktails: Monkey Board at The Troubadour Hotel
An excellent outdoor space with incredible views of the city, decked out with comfy couches and graffiti art by local Gabe Flores, Monkey Board is the place to be on the rooftop of The Troubadour Hotel. Sip cocktails like Nana’s Rouge with M. Chapoutier Grenache and peach schnapps or an Alpine Slush created with Beefeater Gin and Genepy des Alpes. Monkey Board also offers a menu featuring food truck fare from esteemed local chef Phillip Lopez, creator of Root, Square Root and Part & Parcel, with items like a Big Ass Pretzel with beer cheese fondue; shrimp salad roll; grilled pork sandwich with rapini slaw; and, for dessert, Not Your Father’s Root Beer Float with cream cheese and chocolate chip ice cream. DJs are spinning Tuesday through Saturday nights, featuring local artists like Matt Scott, Lil Jodeci, Kazu, Otto and G-Cue. 1111 Gravier St., (504) 518-5600, monkeyboardnola.com

Sips & Snacks: NOSH
NOSH (or the New Orleans Social House), managed by Creole Cuisine Restaurant Concepts, recently opened in the building that long housed Tommy’s Wine Bar on Tchoupitoulas Street. Chef Michael Farrell, who formerly ran the popular Meritage Restaurant inside the Maison Dupuy Hotel, has been tapped to helm the kitchen. Introduced as a new concept, NOSH is not so much a restaurant as it is a spot to network, meet and greet, listen to local music, sip crafted cocktails and nosh on small, tapas-like dishes. Snack on fingerling potato chips with shallot cream dip, Gulf fish spring rolls, bison sliders, lobster tacos or seared scallops in brown butter. NOSH regularly features performances by local musicians like David Torkanowsky, Anais St. John and Joe Krown. Drop in after work with colleagues for an American Mule made with Effen Cucumber Vodka or a Lis’ Circle with Bulleit Bourbon and rosemary syrup. NOSH is open daily after 4 p.m. 752 Tchoupitoulas St., (504) 581-7101, noshneworleans.com