Home FOOD & DINING Tasting Notes April 2013

Tasting Notes April 2013

98
0

Have you ever munched on Chef Lisa Barbato’s three-cheese croissants or inhaled one of her breakfast bagels at the Saturday Crescent City Farmers Market and wished it could be a daily occurrence?TNRivista Well, your dreams will become a reality when Lisa and her husband, Chef Chris Barbato of Cafe Adelaide open Rivista this month! Located on Magazine Street, just a short hop from the corner of General Pershing, Rivista will offer French pastries, bagels, muffins, sandwiches and tartines.

The Maison Dupuy Hotel has found a new executive chef in Jason Schwartz. The native New Yorker started cooking young because his father, a single parent, was a terrible cook. The search for a palatable meal drove him to work hard, quickly growing from a 15-year-old line cook to study at the Florida Culinary Institute. He can boast of employment in locales like Sundy House in Delray, FL to The Four Seasons Hotel in Houston. Although he’s only been in New Orleans for a few years, Schwartz is passionate about the city and is excited to be a part of its resilience and growth.

Yep, they’re doing it again. Craig and Kimmie Giesecke are involved with opening another restaurant, this time called Warehouse Grille. Chef Donald Julien will be at the helm with Jeff Bordelon as the General Manager at this brand new eatery owned by the same folks who own the Rivershack Tavern. The Warehouse Grille is in the building that previously housed McGuire’s, home of the deep-fried stuffed burger, on the corner of Magazine and St. Joseph Street in the Warehouse District. Keep your fingers crossed that Kimmie’s guacamole will still be on the menu.

TNNoodleandPieCafé Reconcile, Central City’s nonprofit lunch restaurant and job skills training program, has reopened after months of renovations and is back to “rebuilding hope and changing lives.” The property has grown from 2,400 square feet to 17,000 and the crew is back making its famous bread pudding. They expect twice the number of graduates to benefit from their unique community kitchen that works together to fight poverty, fear and prejudice through self help and compassion. “Feed your soul” with their Chicken & Andouille Gumbo, Smothered Chicken or Fried Catfish Po-Boy.

The hit pop-up Noodle & Pie is being revived inside the old Reginelli’s location on the corner of State and Magazine. Chefs Emanuel Loubier and Brian Armour are opening the new restaurant, focusing on handmade ramen and other dishes that will reflect a wide range of Asian specialties. Pastry chef Kristyne Bouley joins the team, offering her already famous pies, her Honey and Pine Nut Pie just one of her many treats. The chefs hope to open Noodle & Pie sometime in May 2013.