Chef Ben Tabor of upcoming
Sneaky Pickle, which opens at 4017 St. Claude Ave on February 5, on why the restaurant will have both meat and vegan offerings: "I eat meat, but I believe as humans we should be eating a 20 percent meat diet for ethical, sustainable and health reasons. That's what I want the philosophy of the place to be." [Gambit]
Todd A. Price reports that sommelier Sara Kavanaugh has departed The Grill Room to open her own restaurant in the former Rambla space (217 Camp St) inside the International House. Not many details yet, other than Kavanaugh is considering several chefs, and the plan is for the restaurant to be more casual than fine dining.
http://nola.eater.com/archives/2014/...restaurant.php
It's guaranteed to have a touch of swank going on, though, as the hotel is home to craft cocktail hub Loa and owned by entrepreneur Sean Cummings, who brought the hotness to the Rice Mill Lofts via Ian Schnoebelen's Mariza.
ManhattanJack Plans Altamura Italian Fine Dining Uptown
Things are heating up Uptown again, as Jack Petronella, owner of beloved Prytania Street bakery ManhattanJack, tells Eater he is planning to open a new Southern Italian fine dining restaurant, Altamura, this year. "It's always been our plan to do the restaurant and the bakery," Petronella says. "We just didn't know which would come first."
He's currently working with a contractor to revamp a building on Magazine (exact address unknown at this time), and may even be able to open the doors by May 2014. The restaurant will feature Southern Italian cuisine, in honor of Petronella's family— especially his grandmother— who originally hail from the Italian city of Altamura in the Bari region.
http://nola.eater.com/archives/2014/...ing-uptown.php
Toast, from Tartine
Where: 5433 Laurel St
The Sitch: This much-anticipated breakfast joint from Tartine owner Cara Benson will take over the former Laurel Street Bakery locations. Benson tells McNulty that Toast will be "more breakfasty" than Tartine. Think "omelets, crepes, Dutch pancakes (stuffed with lemon curd or jam) and grilled hanger steak with eggs" along with baked goods.
Opening: Mid February