Menu makeovers



Roasted beet salad at La Petit Grocery.

A few local restaurants of note have made significant menu changes recently.

At La Petit Grocery, chef Justin Devillier is keeping long-time mainstays like the steak tartar and crab beignets firmly in place, but now they’re joined by dishes like fried sheep’s milk cheese with braised lamb, paneed rabbit with spinach, spaetzle and lemon caper brown butter and yellowfin tuna with chickpea sofrito, pepper vinegar and celery salad. The restaurant also recently hired a new pastry chef, Bronwen Wyatt, who has revamped the dessert menu.

Catfish courtbouillon at Crescent Pie & Sausage Co.
  • Ian McNulty
  • Catfish courtbouillon at Crescent Pie & Sausage Co.

In Mid-City, Crescent Pie & Sausage Co. has added a new selection of entrees that channel co-owner Bart Bell’s Cajun roots. A native of the Bayou Teche town of Franklin, Bell has always had a great jambalaya and gumbo on the menu of he and partner Jeff Baron’s restaurant, but now there are also entrees like catfish courtbouillon and a fricassee of hen with potatoes and chicken sausage.

Meanwhile, chef Dominique Maquet’s new restaurant Tamarind is gearing up to add lunch service, which will begin next week on March 1. The restaurant, which opened last month inside the new Hotel Modern, melds Vietnamese and French flavors, and its new lunch menu follows suit. There will be duck confit on rice noodle salad, for instance, and pork and shrimp crepes with mustard greens. The menu will also feature soup-and-sandwich-style combinations of banh mi and pho. Braised short ribs and sautéed shrimp with garlic and kaffir lime are among the banh mi fillings. Tamarind will serve lunch Monday through Saturday.

Crescent Pie & Sausage Co.
4400 Banks St., 482-2426

La Petit Grocery
4238 Magazine St., 891-3377

936 St. Charles Ave., 962-0909

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