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Restaurant news for Mariza, Alma and Carmo

Bywater restaurant to close; new pop-ups and more

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Mariza (2900 Chartres St., 504-598-5700; www.marizaneworleans.com), the Bywater restaurant serving chef Ian Schnoebelen's take on contemporary Louisiana cooking will close at the end of the year, co-owner and general manager Laurie Casebonne says. NOLA.com|The Times-Picayune reported that Chef Nina Compton and husband Larry Miller, owners of Compere Lapin (535 Tchoupitoulas St., 504-599-2119; www.comperelapin.com) are purchasing the restaurant and will open their second restaurant in the space in February 2018. — WILL COVIELLO


Melissa Araujo, the chef behind Honduran food pop-up Alma (www.almanola.com), will open Ca. 1718 in the kitchen at the Mid-City watering hole Three Palms Bar & Grill (3813 Tulane Ave., 504-459-4474; www.threepalmsbarandgrill.com) in January 2018. The name refers to the year the city of New Orleans was founded.

  The menu will focus on high-quality bar food, Araujo says, with snacks such as boudin-filled beignets, pimiento cheese sliders and cracklings. A selection of tacos include the Puebla, filled with poblano peppers, mushrooms and a cilantro yogurt sauce.

  Larger dishes include a chicken schnitzel sandwich on sesame challah with harissa mayonnaise and pickles, a Carolina-style barbecued pork sandwich.

  The menu will change seasonally.

  Also in the works, Araujo will begin a temporary residency at Central City's Roux Carre (2000 Oretha Castle Haley Blvd., 504-309-2073; www.rouxcarre.com) in January. As part of the Araujo Restaurant Group, Araujo also runs Saveur Catering. — HELEN FREUND


Carmo (527 Julia St., 504-875-4132; www.cafecarmo.com), the tropical-themed Warehouse District restaurant from chefs and owners Dana and Christina Honn, began serving breakfast Dec.1.

  An eclectic menu includes baked goods, fruit smoothies and breakfast bowls, tortillas and bocadillos (sandwiches served on Bellegarde bakery maize baguettes). A tortilla Espanola has manchego cheese, tomatoes and roasted pepper aioli. Pan con chicharron features pork or tofu, sweet potatoes, aji amarillo sauce and red onions. There are ample options for vegans and vegetarians.

  The restaurant serves breakfast 8 a.m. to 11 a.m. Monday through Saturday and also is open for lunch and dinner. — HELEN FREUND

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