Freret Beer Room (5018 Freret St., 504-298-7468; www.freretbeerroom.com), the beer-focused restaurant from owner Eli Gay, opened Nov. 30, but there was no booze as of press time because it hasn't obtained alcohol permits. The casual eatery's concept is built around beer education and beer pairings.
Chef Charles Vincent formerly worked at Emeril's Delmonico and La Petite Grocery. His menu includes beef carpaccio; a fall vegetable salad with toasted pepitas, shaved pecorino and satsuma vinaigrette; and tomato-braised meatballs with polenta and arugula. Prince Edward Island mussels are served with smoked oyster and tomato aioli. Entrees include pan-roasted Gulf fish, chicken confit served with popcorn rice, a soft-boiled egg, pickles and vegetables, and a grilled Two Run Farm pork chop with lentils, turnips and kale.
The list of beers available on tap includes Weihenstephaner Hefeweizen, NOLA Brewing Company's Irish Channel Stout and Tart of Steel, New Belgium Brewing Company's Accumulation White IPA, Bell's Brewery's Best Brown Ale and others.
Freret Beer Room is open for dinner Monday and Wednesday through Sunday. Brunch is served on Saturday and Sunday.