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Executive Chef Kristen Essig of Meauxbar will open Garden District restaurant Cavan this month



Garden District restaurant Cavan (3607 Magazine St.; opens the week of Feb. 15. Meauxbar's Kristen Essig is the executive chef at the restaurant, the latest project from the LeBlanc + Smith (www.leblanc- restaurant group, which also runs Meauxbar (942 N. Rampart St., 504-569-9979;, French Quarter gastropub Sylvain (625 Chartres St., 504-265-8123; and the Lower Garden District whiskey bar Barrel Proof (1201 Magazine St., 504-299-1888;

  At Cavan, Essig and sous chef Ben Thibodeaux focus on foods and ingredients from American coastal areas, including Old Bay fries served with malt aioli and crab deviled eggs, as well as a host of raw dishes such as oysters on the half-shell, scallop tartare and tuna crudo. Entrees include a whole grilled fish and fried oysters, a grilled pork chop, a half chicken and bone-in rib-eye steak. Seasonal ingredients will be sourced from local producers.

  "The cuisine at Cavan will celebrate the flavors of the nation's coasts," Essig said in a news release. "We want our guests to feel always at home here at Cavan, so there will be a familiarity with our food, but we'll add a few surprises that elevate the ingredients and flavors."

  Bar director and sommelier Isaiah Estell offers a menu of seasonal cocktails and wine.

  The restaurant's opening comes after months of renovations to the Victorian home known as the Cockerton House, which dates to 1881. The space features two dining rooms, several private rooms — upstairs and downstairs — two bars and dining in the courtyard and on the front porch.

  Cavan will open at 4 p.m. daily for drinks and 5 p.m. for dinner. The owners said they expect to add brunch service.

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