Borgne (601 Loyola Ave., 613-3860; www.borgnerestaurant.com), the latest venture by the Besh Restaurant Group, is slated to open Wednesday inside the Hyatt Regency New Orleans. The restaurant specializes in Louisiana seafood, and the chef is Brian Landry, formerly of Galatoire's Restaurant.
The menu at Borgne reads like a mix of traditional dishes and others with contemporary twists. For instance, diners can start with appetizers like broiled oysters and a crabmeat-stuffed artichoke or shrimp toast and fried calamari with harissa mayo. Entrees like pompano on the half-shell, stuffed flounder and Des Allemands catfish share the page with fried oysters amandine, deviled crabs and shrimp cavatelli with broccoli rabe. There's meat on the menu too, with dishes like a Harris Ranch rib-eye, pork grillades and a rabbit po-boy with jalapeno relish. For dessert, try hummingbird cake, cinnamon churros (elongated, Latin-style donuts) or fried pies. Borgne will serve lunch and dinner daily.