Restaurant news for Seaworthy, Barrel Proof

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Barrel Proof Kitchen is now serving food at Barrel Proof Wednesdays through Saturdays. - COURTESY BARREL PROOF/FACEBOOK
  • COURTESY BARREL PROOF/FACEBOOK
  • Barrel Proof Kitchen is now serving food at Barrel Proof Wednesdays through Saturdays.

Ace Hotel
oyster and cocktail hub Seaworthy  (630 Carondelet St.) has a soft-opening period starting next week. The new spot, next to the Carondelet Street boutique hotel, will serve a limited menu during limited hours for a 10-day soft-opening stretch beginning July 21. Representatives for the hotel say the restaurant and bar will open full swing August 1.

The renovated historic Creole townhouse is connected to the hotel property and includes an upstairs and downstairs bar, as well as several dining areas, including a spacious patio.

Locals Alex and Miles Pincus and partner Adrien Gallo are behind the project — the group also oversees New York’s floating oyster bar Grand Banks along with Executive Chef Kerry Heffernan. Heffernan and chef Daniel Causgrove (formerly of the Windsor Court Hotel’s Grill Room) are overseeing Seaworthy's menu, which will feature sustainably-harvested oysters from all over the country along with other seafood-centric dishes, including an East Coast-style lobster roll.

Grand Banks’ Lauren Schell is overseeing the drinks program  — a session, or low-alcohol, cocktail-focused menu — as Steve Yamada, formerly of Beachbum Berry's Lattitude 29, is overseeing the restaurant as general manager.

For more information, visit the restaurant’s website here. 

Barrel Proof (1201 Magazine St., 504-299-1888), the Lower Garden District whiskey haunt from the LeBlanc + Smith restaurant group, has new bar food.

Barrel Proof Kitchen, from chef John Sinclair, replaces Little Bird, the pop-up from chefs Kristen Essig and Michael Stoltzfus, which Sinclair also oversaw.

The new menu will be offered 4 p.m. to midnight Wednesdays through Saturdays and feature rotating bar food and small plate specials, including fries served with a choice of aioli, sausage, piperade and gouda, or mushrooms with gravy and chevre.

There also is flank steak with bibb lettuce, peanuts, shallots and tamarind, and a dish featuring roasted eggplant, harissa pancakes, fennel, radishes and green tomatoes. 

For more information, visit Barrel Proof's website here.


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