Antoine's is launching a historical dinner series in celebration of its 175th anniversary starting on July 30.
• Wine bar Oak
(8118 Oak St., 504-302-1485) and its sister beer hotspot Ale
(8124 Oak St., 504-324-6558) are celebrating their anniversary with a party Aug. 1 featuring drink specials, barbecue and live music.
Free wine and beer will offered from 4 p.m. to 6 p.m. Ale’s outdoor patio will feature live music and barbecue starting at 4 p.m. and there will be a separate musical act performing inside Oak at 8 p.m.
A specialty Canebrake cask ale from Parish Brewery
will be tapped starting at 6 p.m.
(713 St. Louis St., 504-581-4422) is kicking off a series of historically themed dinners featuring several guest chefs, starting July 30 withchef John Folse of Restaurant R’evolution. Prepared with Antoine’s executive chef Michael Regua, the dinner features passed hors d’oeuvres, five courses and dessert. Dishes include oysters Rockefeller, watermelon salad with goat cheese and strawberries and Creole beef tenderloin with andouille and shrimp stuffing.
The dinner series celebrates the French Quarter landmark’s 175th anniversary. Future dinners will feature chefs Leah Chase (Dooky Chase’s), Billy Oliva (Delmonico’s NYC), Susan Spicer (Bayona) and Neal Swidler (Broussard’s).
Tickets for the dinners are $130. For more information or to purchase tickets to the dinner contact 504-581-4422.
• La Petite Grocery
(4238 Magazine St., 504-891-3377) holds a fundraising dinner for St. Bernard Project to coincide with the 10-year anniversary of Hurricane Katrina on Aug. 24.
Chef Justin Devillier is co-hosting the four-course dinner with chef Justin Girouard of The French Press in Lafayette. The duo worked together at the now-shuttered Stella! when the federal floods hit and in the aftermath returned to help open Stanley, which served relief workers and others.
Tickets for the fundraising dinner are $200. All proceeds go to the New Orleans nonprofit the St. Bernard Project, which was formed in 2006 and has helped rebuild homes for more than 600 families who were displaced following the storm.
“The St. Bernard Project has been working to help our community rebuild since 2006,” Devillier said in a prepared statement. “It’s efforts to get New Orleans back on its feet have not waned.”
For more information or to purchase tickets to the dinner visit the restaurant’s website.
• Compere Lapin
(535 Tchoupitoulas St., 504-599-2119), Nina Compton’s new Warehouse District restaurant, will host a seafood-focused dinner in collaboration with Portland chefs Vitaly Paley
Doug Adams Aug. 9.
Paley, an Iron Chef America
winner and owner of Imperial and Portland Penny Diner, and Adams, a Top Chef
alum and the executive chef at both restaurants, will prepare dishes using seafood from Oregon and Compton will highlight food from the Gulf. Each of the four courses will be paired with an Oregon wine.
There will be seatings at 6 p.m. and 8 p.m. Tickets cost $75. Call the restaurant at (504) 599-2119 for reservations.