Warehouse District

ACTIVE DISCUSSIONS / NEWEST POSTS
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Monday, February 4, 2013
EaterWire

The Krewe of Muses Loves Cochon; Goodell Trending

spacer UPTOWN— Tapas lovers take note, Salu now has new hours... Monday- Thursday, 4 p.m. to 10 p.m. Friday and Saturday, 11:30 a.m. to 11 p.m. Sunday 11:30 a.m. to 10 p.m. [Eaterwire]

WAREHOUSE DISTRICT— "One of my favorite dishes is the oyster and bacon sandwich at Cochon. The day before the Muses parade, I eat lunch at Cochon with others handling logistics for the parade. At that point, we're all so stressed out from putting the parade together that we need comfort food." Muses captain Attorney Staci A. Rosenberg tells the Times-Pic this week. [NOLA.com]

EVERYWHERE— From the Gambit's Y@t Speak:
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[Photo: Facebook]

Everywhere
Uptown
Warehouse District
  Comments
4:30 PM, Feb. 4 2013
Thursday, January 31, 2013
Eater Tracking

Name of Upcoming Link Project is Peche Seafood Grill

spacer Peche Seafood Grill, 800 Magazine
Projected Opening: Spring

Put your santa hat back on because it's time to sing about whole-fish-roasting-on-an-open-fire: Yes, the upcoming Donald Link restaurant in the Warehouse District finally got a name, Todd A. Price reports, and that name is Peche Seafood Grill. In French, Peche means "catch."

Peche— which will be headed up by longtime Link chef Ryan Prewitt in the kitchen— will be located at Julia and Magazine in a restored 19th-century building, where Jefferson Davis was embalmed. The vibe will be very much like Cochon, including a cypress bar, big windows, high, wood ceilings, and there will also be a marble top oyster bar.

· Peche Seafood Grill Will Be New Link Restaurant [NOLA.com]
· All Eater Tracking [-ENOLA-]
[Photo: Google Maps]

Peche Seafood Grille
800 Magazine Street, New Orleans, LA 70130
Warehouse District
  Comments
12:17 PM, Jan. 31 2013
Monday, January 28, 2013
Chef Shuffles

Miles Prescott is Now Executive Chef at Rio Mar

spacer Rio Mar announces that Miles Prescott is their new Executive Chef. Back in July, Brett Anderson revealed that Chef Adolfo Garcia was peacing out of his flagship Latin/seafood restaurant in the Warehouse District by selling his shares to business partner Nick Bazan III. Around that same time Miles Prescott was announced as chef du Cuisine, a position he'd held several years back under Garcia, and has been holding down again since July. In fact, he's basically been running the kitchen over there, so it's no surprise he's finally Executive Chef.

Prescott attended The New England Culinary Institute in Vermont and has worked in professional kitchens since 1993. He's also worked under Susan Spicer and Chris DeBarr, and had a successful run in the kitchen at The Country Club in the Bywater a few years back.

· All Chef Shuffles [-ENOLA-]
[Photo courtesy of Rio Mar]

Warehouse District
  Comments
3:30 PM, Jan. 28 2013
Tuesday, January 22, 2013
EaterWire

Sample King Cake at the Ogden; Magic Mike and Ikes

spacer WAREHOUSE DISTRICT— From NoDef's Twitter feed: "Sample king cakes from 18 bakeries at the Ogden Museum Thurs. Vote for your fave. You bite, we write." It's part of Ogden's After Hours series, January 24, 6 to 8 p.m. with music from the 101 Drummers and more. Cost is $10, more details here. [Twitter/NoDef]

CBD— Capdeville is currently making King Cake Bread Pudding using Rouse's king cake. That is all. [Eaterwire]

TATUM MANIA— Would you look at that? Artist Jason Mecier, has made a C-Tates portrait out of Mike and Ikes. Eat it up, you filthy animals. [AnimalNY]

FOOD TRUCKS An Eater Commenter responds to news about Stacy Head's proposed food truck laws with an interesting take on things: "How about realizing that food trucks can make up an important part of a city's emergency response plan? Look what food trucks did up in NYC after Sandy." [-ENOLA-]

[Photo: Animal New York]

CBD
Warehouse District
  Comments
4:30 PM, Jan. 22 2013
Friday, January 11, 2013
EaterWire

RioMar 'Flesh' Dinner, Appoline's Anniversary, Bywaterloo

spacer WAREHOUSE DISTRICT— RioMar (800 S. Peters) has created a special menu in honor of the beginning of Carnival Season. Chef Miles Prescott's "Pleasures of the Flesh" dinner on Thursday, January 31, is inspired by the Latin expression Carne Vale, which means farewell to meat. The menu includes short rib stew and a rabbit cassoulet. $55/person, plus extra $25 for wine pairings. Call (504) 525-3474 for reservations. [Eaterwire]

UPTOWN— Susan Langenhennig reports that January 15-20, Apolline (4729 Magazine) will celebrate its first anniversary with a three-course, $35 menu by Chef Matt Farmer. Ten percent of proceeds from the menu will benefit the Louisiana Chapter of the National MS Society. Details, reservations at (504) 894-8881. [NOLA.com]

BYWATER— Booty's Street Food is getting all artsy fartsy with their bathrooms. Their new art installation program, Bywaterloo, features rotating artists, who are given stipends and can show their work during St. Claude Art District's Second Saturdays. Interested artists can contact kevin@bootysnola.com to be considered. [Eaterwire]

Apolline [Photo: Nikki Mayeux]

Bywater
Uptown
Warehouse District
  Comments
4:30 PM, Jan. 11 2013
Wednesday, January 9, 2013
EaterWire

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