Angeline will serve butter bean tortellini with red-eye gravy and shaved Parmesan.
After four years at the French Quarter gastropub Sylvain
, chef Alex Harrell left in mid-fall 2014 to open his own restaurant. Named for his mother, Angeline
(1032 Chartres St.) will open in the Hotel Provincial Tuesday, filling the space formerly occupied by chef Scott Boswell's Stella!.
Harrell's menu focuses on Gulf seafood and modern takes on Southern cuisine, and there are some Italian and Mediterranean accents. Harrell says Southern food has been stereotyped as, "heavy, fried everything, over-cooked vegetables and pork everywhere." His vision is a cleaner, brighter, fresher one, and he finds some common ground with some Italian cooking. He explains the concept through his butter bean tortellini.
"The butter bean tortellini personifies our philosophy," he says. "It's a take on a traditional Italian dish from Bologna, tortellini en brodo
. We view it through a Southern lens. The tortellini are filled with butter beans and ricotta and lemon zest and herbs brighten it. Red eye gravy is something you see in the South, but typically on biscuits in the morning. We make a broth so there's the flavors of ham, coffee and a touch of bourbon."
The opening menu also features Southen-fried quail over hoe cake with local honey and house-made hot sauce, confit duck leg with sausage, farro verde, currants, pecans and sprouts and Mississippi rabbit Milanese with smoked carrot puree, spoon bread, bacon, braised collard greens and tomato gravy. There also is a charcuterie board with cured meats, pickles, cheese, cherry confiture and grain mustard. The menu will focus on local, seasonal produce and be updated often, Harrell says.
Harrell grew up in Alabama and got his first taste of restaurant work one summer at a Florida beach seafood restaurant. Professionally, he worked locally with chef Susan Spicer at Bayona
, with chef Gerard Maras at Gerard's Downtown and at Ralph's on the Park
Angeline will serve dinner daily. It will add breakfast service and weekend brunch in coming months.
Chef Nina Compton moved to New Orleans to open her restaurant.
Earlier this week, chef Nina Compton
, a finalist on Top Chef
season 11, which was filmed in New Orleans, announced she will open a restaurant in the Warehouse District in summer. The as-yet unnamed restaurant will be located in the soon-to-open Old No. 77 Hotel & Chandlery
(535 Tchoupitoulas St.).
Compton is a native of St. Lucia and trained at the Culinary Institute of America at Hyde Park
, New York. She served as chef de cuisine at the Miami Beach Italian restaurant Scarpetta
In spring, chef Nick Lama, formerly of Gautreau's, will open his first restaurant, Avo
(5908 Magazine St.), in the space formerly occupied by Martinique Bistro. Lama is focusing on his family's heritage. His great-grandfather immigrated to Louisiana from Sicily in 1912. Lama will combine Sicilian and Southern dishes at Avo. A press release included sample dishes of whipped burrata with grilled peaches, prosciutto and aged balsamic, short rib lasagna, pork Milanese with chianti-braised turnips and grilled grouper with chick pea ragu and farro pilaf. Lama posted some sneak peaks of its development on a Facebook page
Lama was chef de cuisine at Gautreau's
, and has worked at Jean Georges' The Mark
and Marcus Samuelsson's Red Rooster
in New York City.