Restaurant news for Noodle & Pie, St. Roch Market, Blake’s on Poydras


St. Roch Market is expanding to Miami's Design District. - COURTESY ST. ROCH MARKET/PHOTO BY GABRIELLE GEISELMAN
  • St. Roch Market is expanding to Miami's Design District.

Uptown ramen joint Noodle and Pie (741 State St., 504-252-9431) announced Tuesday it will close. An announcement on its Facebook page said the last day of business will be Mother’s Day.

“The time has come for us to say goodbye. This chapter of noodle & pie has come to a regretful end at State & Magazine. Thank you to our neighbors who supported us and ramen loving customers from across the city,state & elsewhere. Our final day of service will be Mother's day, Sunday May 14th. Thank you."
The restaurant, a Dante’s Kitchen spinoff from chef and co-owner Brian Armour, started out as a pop-up at Coulis before moving into the State Street space in 2013. It serves ramen, Asian small plates and house-baked pies.

St. Roch Market (2381 St. Claude Ave., 504-609-3813), the St. Claude Avenue food hall, is expanding to Miami, owners Barre Tanguis and Will Donaldson announced earlier this week. The spot in Miami's Design District will include a very similar design and concept to the New Orleans location.

According to a press release from the owners, “the market will house a lineup of local chef-driven food and beverage purveyors offering 10 unique food options, the craft cocktail mainstay, Mayhaw bar, a coffee bar, and raw bar.”

Blake’s on Poydras (920 Poydras St., 504-679-0991), a new restaurant specializing in Southern-style comfort food, opens Friday in the Central Business District.

Owner Alex Miller is opening the casual spot inside the former location of long-running sushi spot Horinoya.

Opening menus feature shrimp and smoked Gouda grits, pan-seared salmon served with Cajun-fried rice, and fried green tomato Benedict topped with a poached egg, hollandaise and bacon bits.

A long list of sandwiches and burgers includes the N.Y.M. grilled cheese, featuring fontina and smoked Gouda cheeses, bacon jam, avocado, bacon and tomato on brioche. A braised pork shoulder po-boy is dressed with pineapple salsa. The namesake Blake’s burger is topped with cheddar, bacon, lettuce, tomatoes, onions, pickles, avocado and a Sriracha mayonnaise.

For more information, check the restaurant's website.

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