by Ian McNulty
After a quiet trial run last week, the new Lower Garden District restaurant Dijon (1377 Annunciation St., 522-4712) is slated to officially open for dinner on Tuesday, Feb. 7.
Housed in a historic former firehouse, Dijon is the first restaurant project from New Orleans native Kurt Brodtmann. The chef is Chris Cody, who had a short but promising run at the now-shuttered Kenner restaurant Pellicano.
Cody’s menu for Dijon looks eclectic, mixing French, Italian and contemporary Creole flavors. Some dishes from his dinner menu include smoked pork and poblano ravioli with goat cheese béchamel, sesame-crusted tuna with a wasabi remoulade, and roasted duck with corn andouille relish and bourbon fig glaze (see the rest of it below).
One special feature of Dijon is a chef’s table complete with its own small kitchen so guests can watch and interact with the chef as their meals come together.
“At a lot of chef’s tables, you don’t see the food being cooked and the chef sometimes just comes around to say hi, but this is going to be a different experience,” Cody said in an earlier interview.
Dijon’s building dates back to 1914 and was originally used by the early New Orleans Fire Department, which originally kept horse-drawn wagons there. It sat empty from 1991 until 2003, when renovations began to the property into a restaurant space. It’s seen a succession of ventures, including the California-inspired Fire! A Restaurant and later an expansion of the Houma-based Big Al’s Seafood.
Dijon will serve dinner Tuesday through Saturday, lunch on Friday and Sunday brunch.
Here is Dijon's opening menu:
Crab en Phyllo
LA crab in phyllo purse with red onion vinaigrette
Smoked Pork Raviolis
Tossed with poblanos and goat cheese cream
A selection of house cured meats, pickles, and pates with fresh fruit
Duck Confit Pissaladière
Fresh baked onion flatbread with ricotta, pear, arugula, and duck confit
Baked duck “Rockefeller” with hint of anise & cornmeal fried oysters with a saffron aioli and cucumber salad
Soupes et Salades (In the Middle)
Intense duck, pepper, and sausage flavor with rice
Seasonal Soup — Chef’s Choice
A selection of the freshest available ingredients prepared to Chef’s Choice
Rising Sun Salad
Mizuna tossed with radish, pear, blood orange supremes, aged goat cheese, honey filo crisp, and toasted
Warmed Spinach Salad
Warm sun dried tomato-balsamic dressing tossed over spinach, red onions, apples, mountain gorgonzola, and
Bitter greens w/ spiced pecans, candied bacon, balsamic vinaigrette, & cracked pepper cracker
Mélange de Dijon (Our Mix!)
Seasonal Gulf Catch
Wrapped in potato with asparagus and a roasted tomato-thyme vinaigrette
Duck a L’Ouisiana
Pan roasted duck breast and corn andouille relish, matchstick sweet potatoes, and bourbon fig glaze
Yellow Fin Tuna
Sesame crusted and pan seared with ginger tempura beans, potato frites, and wasabi remoulade
Lapin a La Cocotte (Rabbit Stew)
Black iron skillet braised rabbit with heirloom carrots and crimini mushrooms over fettuccini
Grilled Sirloin “Flap” Steak
Marinated chimichurri style with manchego croquettes and haricot verts
Lemon & Herb Roasted Chicken Breast
Brined & slow cooked chicken w/ bacon au gratin, vegetable ragout and chicken demi-glace
Pan roasted Mullard Duck breast with Aundouille-corn relish, sweet pomme frites, and fig-bourbon glaze
Hickory Smoked Ravioli with Goat Cheese Bechemel.
1377 Annunciation St., 522-4712