It will be a while yet before steaks start sizzling, but the Steak Knife (8550 Pontchartrain Blvd., 488-8981) has opened the bar at its new West End location. Owner Bobby Roth says he is waiting to recruit more employees before he begins serving the longtime Lakeview restaurantÕs traditional steakhouse menu. In the meantime, Lakeview residents have been visiting the new space, previously a VooDoo BBQ location, for a small dose of normalcy in their neighborhood, from meeting familiar faces around the bar to Steak Knife specialty drinks like the brandy Alexander freeze. Roth opened the new location on Dec. 27 to mark the 35th anniversary of the restaurant his father founded. He plans to rebuild the original location (888 Harrison Ave.) but has no time frame yet. The bar is open Tuesday to Saturday evening and as of yet serves no food.
King Cakes for Shrimpers
Whole Foods Market (www.wholefoods.com) has pledged to donate $1 for every king cake sold at its stores in Louisiana, Texas, Georgia, South Carolina and North Carolina to the White Boot Brigade (www.whitebootbrigade.org), a nonprofit project from the organizers of the Crescent City Farmers Market that supports local shrimpers. The promotion lasts through the Mardi Gras season at local stores. The Texas-based chainÕs outlets in Georgia, South Carolina and North Carolina held a similar fundraiser last Carnival season while the New Orleans stores were being rebuilt. Those stores raised $5,000 through king cake sales, which was donated to the Farmers Market. The White Boot Brigade was conceived last year as a way to promote wild-caught Louisiana shrimp and the families who harvest them by making direct connections with restaurants and retailers around the country. Louisiana leads the nation in shrimp production, but the entire domestic industry is in peril from much cheaper shrimp raised by aquaculture and shipped frozen from other countries. The Whole Foods has two local locations (5600 Magazine St., 899-9119; 3420 Veterans Memorial Blvd., Metairie, 888-8225).
Lobster on the Maine Line
The upscale seafood restaurant GW Fins (808 Bienville St., 581-3467; www.gwfins.com) periodically assembles a limited-time-only tasting menu featuring a particular fish or crustacean. Maine lobster is the latest subject of this grand treatment, with a three-course menu available Sundays through Thursdays each week during February for $48.50. The first course is a choice of fried lobster tail or lobster salad; the second course is a choice of lobster dumplings or a bowl of lobster bisque; the main course is a baked lobster with crabmeat stuffing.