COURTESY PALACE CAFE/FACEBOOK
The fruits de mer board at Palace Cafe, which reopened Oct. 12 following a major renovation.
(605 Canal St., 504-523-1661), Dickie Brennan’s elegant Creole bistro, reopened Oct. 12, following a nearly two month-long renovation.
A Canal Street mainstay since opening in 1991, the restaurant closed in mid-August to undergo a complete re-haul of the upstairs space. The reopening menu introduces a host of new items including a small plates selection heavy on charcuterie. The latter includes cheese boards and a wide swath of cured items, such as Niman Ranch prosciutto, venison salami, octopus head cheese, tuna rillettes and smoked redfish.
Small plates include boudin meat pies with a Creole mustard sauce, fried oyster sliders with a Tabasco and Sriracha tartar sauce, and smoked tuna blinis with crème fraiche.
The small plates and shared items are prepared in a newly designed charcuterie kitchen, at the top of the restaurant’s spiraling staircase, adjacent to the second floor bar and lounge. The bar offers a new rum-heavy cocktail list with the Carpe Noctum, a blend of Zaya 12-year rum, cane syrup, Pernod and Bittermens Tiki bitters.
The menu is expanded but iconic Creole dishes remain. Diners will still find shrimp remoulade, oyster pan roast and andouille-crusted Gulf fish, among others.
Palace Cafe is open for breakfast, lunch and dinner Monday through Friday and for brunch and dinner Saturday and Sunday. For more info, visit the restaurant’s website here.
New Orleans celebrity chef, TV personality and cookbook author Emeril Lagasse will open a fourth local restaurant in the Warehouse District next year. Emeril’s Homebase confirmed the news, first reported by NOLA.com
, saying only that a lease on a property in the area had been signed and that the new concept is slated to open in 2016.
In 1990, Lagasse opened his flagship restaurant Emeril’s in the Warehouse District. French Quarter fine dining bistro NOLA followed and Lagasse’s team opened Emeril's Delmonico on St. Charles Avenue in 1998.