Shank Charcuterie opens, and We’ve Got Soul pops up at Carrollton Station

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Smoked chicken wings are served at We've Got Soul, a pop-up at Carrollton Station. - COURTESY TRES BARNARD/PHOTO BY ALEC QUIG
  • COURTESY TRES BARNARD/PHOTO BY ALEC QUIG
  • Smoked chicken wings are served at We've Got Soul, a pop-up at Carrollton Station.


Kristopher Doll opens Shank Charcuterie (2352 St. Claude Ave., (504) 218-5281) today. The new butcher shop, breakfast and lunch spot is across from St. Roch Market (2381 St. Claude Ave.), where he also sells cured meats and charcuterie under the same name. 

At the market, Doll offers a pared-down version of what he plans to serve at his new brick and mortar, where daily cuts of pork, beef, chicken and other cured meats will be sold in addition to a full breakfast and lunch menu.

The 11,000-square-foot shop includes a 20-foot “Italian-style lunch counter,” where Doll says customers can sit and drink an espresso while they wait for a meat order or stay for a full meal. The menu will change daily, Doll says, depending on what products he’s currently stocking.

“The idea is to just go through what’s in the case,” Doll said.

That means breakfast items could include omelets made with sausage or boudin, breakfast sandwiches and a steak and egg dish. For lunch, there might be a boudin-stuffed chicken sandwich and guests will be able to order charcuterie plates similar to what Doll serves across the street.

For opening weekend, Doll says he is keeping with the spirit of Oktoberfest and will serve bockwurst sandwiches on po-boy rolls with Creole mustard and sauerkraut.

Custom meat orders will be available.

Shank Charcuterie is open from 9 a.m. to 2 p.m. Monday and Tuesday and from 9 a.m. to 4 p. m. Wednesday through Sunday.

We’ve Got Soul, a soul food-inspired pop-up from chef Tres Barnard, begins its residency at Carrollton Station (8140 Willow St., 504-865-9190) Oct. 2.

Barnard previously ran the pop-up at Marie’s Bar in Marigny and most recently at the now-shuttered Jims in the Bywater. Barnard, who hails from Mississippi, says the Southern-inspired menu is influenced by the meat-and-three dishes he grew up with, but will change on a weekly basis.

The opening menu includes barbecue nachos made with 16-hour smoked pulled pork, cheese sauce, jalapenos and green onions; cold-smoked chicken wings with blue cheese and Buffalo sauce; pan-seared soft-shelled crab with roasted pecan and buttermilk puree, and merguez-roasted leg of lamb with char-grilled peaches and rum-raisin compote.

We’ve Got Soul will be open from 5 p.m. to midnight Thursday through Sunday. 


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