Batture (632 S. Carrollton Ave., 504-592-7771; www.facebook.com/thebatture) opened July 27 in the building formerly occupied by O'Henry's in Riverbend.
Chef Anderson West said Batture's concept is casual dining with Creole and Italian influences. West cooked on and off for 15 years at Andrea's in Metairie, which provided the inspiration for some of the Italian-style dishes. Before Hurricane Katrina, he also worked with chef Alfred Singleton at Cafe Sbisa.
Lunch and dinner service will include classic New Orleans and Creole standbys such as fried and boiled seafood platters and po-boys, shrimp remoulade, crawfish etouffee, gumbo, and red beans and rice. Other dishes include calamari with diablo sauce, salmon mousse with toasted French bread, a Creole cioppino made with tomatoes, Gulf shrimp Alfredo, and seared duck breast with honey and Grand Marnier cream reduction and whipped sweet potatoes.
Batture has a full bar and indoor and outdoor seating.