Besh’s Borgne to open next week in Hyatt Regency

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Borgne, the latest venture from the Besh Restaurant Group, is slated to open next week inside the Hyatt Regency hotel.

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.

Borgne
601 Loyola Ave., 613-3860

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