PHOTOS BY HELEN FREUND
Paloma Cafe, a new restaurant at 800 Louisa Street, is now open in the Bywater.
In the wake of the year's Bywater restaurant shutters, two new spots are taking shape.
Paloma Cafe (800 Louisia St., 504-303-3062) opened in mid-December in the spot formerly occupied by Cafe Henri
(and Booty’s Street Food before that).
The casual cafe is from the folks behind Birmingham, Alabama-based third-wave coffee chain Revelator. It serves a creative list of Latin and Caribbean-inspired snacks and dishes from chefs Danny Alas and Justin Rodriguez.
The cafe serves breakfast, lunch, happy hour dishes and dinner. A few changes were made to the restaurant’s decor, but the cozy setting feels similar to its predecessors.
Breakfast includes chorizo, egg and cheese biscuits, breakfast tacos and an avocado toast topped with cumin-roasted chickpeas. Lunch features pollo frito
, a boneless citrus-marinated fried chicken thigh with a beet and potato salad, and a roasted pork torta with avocado and pickled onions, served with green plantain chips. For dinner, there is roasted winter squash salad with mixed greens and romesco. Patacones
is mojo-roasted pork with fried green plantains. Salt cod fritters are served with lemon aioli, and a confit chicken leg fricassee is served with a sofrito potato stew.
The happy hour menu has yuca fries with a garlic-cilantro aioli ($5) and carnitas tacos with avocado crema and salsa verde. The latter, playfully named the “happy hour,” comes with a beer and a shot for $10.
Paloma also serves pastries, coffees and teas.
Polly’s Bywater Cafe
(3325 St. Claude Ave., 504-509-7318) opened in mid-October in the spot formerly home to the Cheezy Cajun.
The casual spot serves breakfast, brunch, lunch and dinner.
The eclectic menu includes daily quiches, French toast, cheese, onion and mushroom-topped "tumbled" fries or tots, breakfast sandwiches, Polly melts and a chicken-fried steak sandwich. Dinner items include fish and chips and chicken Cordon Bleu.
Polly’s is open for lunch Wednesday through Friday, dinner Wednesday through Sunday, and brunch on Saturdays and Sundays.