The recent opening of Antoinette (1910 Magazine St., 671-3990), a traditional French restaurant, has made the Lower Garden District a little more upscale. At the elegant 1820s building, the former home of Sugar Magnolia, chef and co-owner Shaun Holtgreve applies his two years of training at Paris' famed Cordon Bleu culinary academy to create veal sweetbreads meuniere and coq au vin. A large selection of petit plats, French small plates, includes crawfish beignets, homemade foie gras, blue crabcakes and steamed black mussels. Antoinette serves an a la carte brunch Saturday and Sunday with omelettes, crepes, sandwiches and homemade yogurt. Holtgreve previously worked in the kitchen at GW Fins. At press time, the restaurant was still waiting for the city to grant a liquor license. Until Antoinette can begin serving its carefully selected list of French, Californian and Australian wines, the restaurant is BYOB with no corkage fee.
Elizabeth's Restaurant (601 Gallier St., 944-9272; www.elizabeths-restaurant.com) continues to serve up the Green Plate Special at the Tuesday Crescent City Farmers Market (200 Broadway; www.crescentcityfarmersmarket.org). Rebel Seafood, one of the market's vendors, takes on the Green Plate Special at the Wednesday market in the French Quarter (French Market Place at Governor Nicholls Street) with boiled shrimp and crawfish, crawfish and corn soup and carrot cake. If your arms are still aching from tossing throws off floats, this Thursday's farmers market (3700 Orleans Ave.) offers free massage tune-ups from Blue Lotus. Once you're limber and loose, you can bring home a few extra bags of sweet potatoes or Meyer lemons. At the Saturday market (700 Magazine St.), Martinique's Bistro (5908 Magazine St., 891-8495) shows everyone how it's done with a free cooking demonstration at 10 a.m.
Two Wasabi, the popular Japanese restaurant in Faubourg Marigny, has doubled in size with its new location in Mid-City (5243 Canal Blvd., 488-8828; www.wasabirestaurant.com). Noticing a dearth of sushi options in the area, Wasabi decided to bring its full menu of sushi, rolls and Asian grill items to the neighborhood. No doubt the B.B.Q. tuna appetizer, Frenchman roll and sashimi dinner will attract a loyal local following at the restaurant's second outpost. The new Wasabi also features combination dinners and 10 beers on tap. Friday and Saturday nights, the sushi chefs keep slicing and rolling until midnight.
In Saveur's February issue, local writer Pableaux Johnson profiles the oyster po-boy and dispels some myths about its origins. In case you find yourself hankering for an oyster po-boy while traveling outside the Crescent City, the article includes a recipe for Parkway Bakery and Tavern's version of the sandwich and information for mail ordering P&J Gulf oysters.