by Ian McNulty
The restaurant specializes in Louisiana seafood and the chef is Brian Landry, formerly of Galatoire’s Restaurant and most recently a traveling chef for the Louisiana Seafood Promotion & Marketing Board. Borgne will begin taking reservations on Jan. 11.
The menu at Borgne reads like a mix of traditional dishes and others with contemporary twists.
For instance, you can start with appetizers like broiled oysters and crabmeat-stuffed artichokes 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 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? Hummingbird cake, cinnamon churros (those long, Latin-style donuts) or fried pies, among others.
Borgne will also serve $10 daily specials, ranging from red beans and rice on Mondays, a roasted pork version of the Cuban classic ropa vieja on Thursdays and alligator sauce picante on Saturdays. Borgne will serve lunch and dinner daily.
Borgne joins a slate of other eateries inside the 1,193-room Hyatt Regency, which reopened in October for the first time since Hurricane Katrina. The hotel’s flagship restaurant is 8 Block Kitchen & Bar, with a menu mixing regional and French flavors, while the Hyatt’s new sports bar, Vitascope Hall, serves sandwiches, cheese and meat plates, raw oysters and upscale bar snacks. There’s a take-out-only Neapolitan-style pizza maker called Pizza Consegna inside the hotel and also a barbecue catering operation, the Whole Hog Café, that supplies smoked meats to 8 Block and the hotel’s grab-and-go café, Lagniappe Exchange.
601 Loyola Ave., 613-3860