At Broussard's (819 Conti St., 504-581-3866; www.broussards.com) reopening reception Sept. 19, guests drifted through the dining rooms and courtyard, and some lifted glasses of Champagne from the skirts of women costumed like Marie Antoinette (pictured). A Napoleon Bonaparte impersonator and an eight-foot-tall stiltwalker in faux shrubbery added to the festive atmosphere. The event also introduced chef Guy Reinbolt and General Manager Chris Ycaza, formerly of Galatoire's and recently Little Gem Saloon. Reinbolt hails from just outside of Alsace, France, and he was previously executive chef at the Sheraton New Orleans.
The restaurant opened for regular service on Sept. 20, and it offers dinner daily. The menu includes Black Angus beef carpaccio and Yukon Gold potato Napoleon with shaved Parmesan, pecan-crusted Gulf shrimp served with scallop mousseline, goat cheese polenta and sabayon, and rack of lamb stuffed with Louisiana crabmeat and served with blue cheese potatoes and bordelaise.
The restaurant originally opened in 1920, and most recently was run by Evelyn and Gunter Preuss, who kept some Continental dishes on its Creole menu. Broussard's closed in March when Zeid Ammari and Creole Cuisine Restaurant Concepts bought the restaurant and began a $1 million interior renovation. — JEANIE RIESS