New restaurant Dijon opens this week



  • Courtesy of Dijon

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:

Anticipation (Anticipation)

Crab en Phyllo

LA crab in phyllo purse with red onion vinaigrette

Smoked Pork Raviolis

Tossed with poblanos and goat cheese cream

Charcuterie Plate

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

Oysters Duet

Baked duck “Rockefeller” with hint of anise & cornmeal fried oysters with a saffron aioli and cucumber salad

Soupes et Salades (In the Middle)

Duck Gumbo

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

pistachio vinaigrette

Warmed Spinach Salad

Warm sun dried tomato-balsamic dressing tossed over spinach, red onions, apples, mountain gorgonzola, and

candied pecans

Farmhouse Salad

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

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