Cane and Table’s
COURTESY ST. JAMES CHEESE CO./FACEBOOK
St. James Cheese Company in the Warehouse District now serves breakfast and brunch on Saturdays.
(1113 Decatur St., (504) 581-1112) managing partner Nick Detrich is leaving his spot behind the Decatur Street bar, but will remain a partner.
The longtime Cure and Co. employee and brain behind the French Quarter proto-tiki bar made the announcement on his Facebook page Monday. His last shift behind the bar will be this Sunday.
Detrich started working on the theme for Cane and Table five years ago. He remains a managing partner, and fellow Cure and Co. staff member Matt Ray will step in as general manager of the bar, according to Eater NOLA.
Detrich says he plans on traveling to Mexico and London before returning this summer to “engage in other pursuits.”
There are menu changes at Little Korea BBQ
(2240 Magazine St., 504-821-5006), which opened last year in the Garden District. The restaurant has slimmed down its menu, added more appetizers and lowered the cost of tableside barbecue options.
Owner Joyce Park said the changes are in response to some diners’ comments on websites like Yelp that complained prices were too steep.
COURTESY LITTLE KOREA BBQ
Korean-style chicken wings are now offered at Little Korea BBQ's new menu.
Everything on the menu is now $20 or under, Park says, with the exception of three items, including the restaurant’s signature oxtail stew ($22). Grilled meats are now available by the half-pound and guests can order just one type. Previously, there was a two meat minimum at tables with grills.
Smaller plates, which cost $6 to $10, are called “bibim bites” and include rice cake skewers, Korean-style chicken wings, ramen, crispy fish poppers, baked corn cheese and Korean-style nachos, among others.
For more information, visit the restaurant’s website, here.
Warehouse District cheese shop St. James Cheese Company
(641 Tchoupitoulas St., 504-304-1485) now serves breakfast on Saturdays beginning at 9 a.m.
The new Saturday-only menu features a breakfast raclette topped with eggs and bacon, a croque madame and the “croque monster” topped with an egg. Several sandwiches on the restaurant’s regular menu also will be available, including the Spanish-leaning Lomo Bocadillo, an open-faced sandwich topped with La Quercia lomo, manchego, arugula and pimiento aioli, as well as rotating quiche specials.
Each week the restaurant will run seasonal breakfast specials, according to an announcement from the company.
Boozy breakfast drinks and coffee will be served, including bloody marys, white sangria mimosas made with fresh-squeezed orange juice.
For updates on the weekly menus, check the shop’s website here.