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Saveur restaurant changes concept after chef’s exit, becomes Tryst



Uptown restaurant Saveur (4128 Magazine St., 504-304-3667) is now Tryst ( Following the departure last month of chef Dominique Macquet, owner Kimble Donington-Smith changed the restaurant's concept to a more casual and international menu, though some of Macquet's dishes remain. Tryst is focused on small plates and bar food, with lower prices and a new cocktail program.

  "I wanted to do something more casual and in line with the neigh- borhood," Donington-Smith says.

  The previous restaurant's sous chef, Son Tran, is now the executive chef. Tran was a longtime chef at La Crepe Nanou. Guests can ex- pect a French influence on the menu, which features several crepes, including a duck confit version filled with sauteed mushrooms, carrots and red wine reduction. Bar snacks include Buffalo wings, flatbreads and pork potstickers with Thai chili-orange sauce.

  Macquet and Donington-Smith say the split was amicable but that they had "different visions" for the restaurant.

  Macquet was the longtime chef at The Maison Dupuy hotel in the French Quarter before opening two namesake Dominique's on Magazine restaurants, both of which have closed.

  Prior to Saveur, the space was occupied by Baie Rouge, which Donington-Smith shuttered in 2015 and reopened in three days when Macquet came aboard. Fans of the casual, colorful bistro can expect a few popular items to appear on the Tryst menu, including bacon beignets and the vegetarian Lundi burger made with red beans, rice, zucchini, squash and Parmesan cheese.

  Tryst serves dinner Tuesday through Sunday, and there is a daily 4 p.m. to 7 p.m. happy hour with drink and food specials. The restaurant will add lunch and a late-night happy hour on weekends.

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