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Chef Ryan Andre to be head chef at new City Pork location
Posted on 11/13/14 at 9:56 pm
Posted on 11/13/14 at 9:56 pm
What am I missing here? Why does a charcuterie that serves like 6 sandwiches need someone with his pedigree?
6
Posted on 11/13/14 at 9:59 pm to swamie
Does seem a bit ambitious to me, but I can't wait to see what ensues.
Posted on 11/13/14 at 10:10 pm to swamie
Believe Pork 2 will have an expanded menu.
Posted on 11/14/14 at 1:49 am to swamie
This move has me curious about LeCreole. They just never have gained a fraction of the mass following that say Ruffino's experiences right across the street.
I like LC, and enjoyed Andre's fare, but why so much recent change? They also have brought in Op Mgr Tommy Mansur from LaCC. Brown now Exec Chef after stints with LeMadeline, Sous @ Parrain, and under Andre at LC. Is my Crab Cake still on point?
I like LC, and enjoyed Andre's fare, but why so much recent change? They also have brought in Op Mgr Tommy Mansur from LaCC. Brown now Exec Chef after stints with LeMadeline, Sous @ Parrain, and under Andre at LC. Is my Crab Cake still on point?
Posted on 11/14/14 at 7:39 am to swamie
quote:
What am I missing here? Why does a charcuterie that serves like 6 sandwiches need someone with his pedigree?
I ate at City Pork last night and this subject came up with the workers there. They said the Town Centre location will be more of a restaurant and have a full menu at night. It will also have a more of a wine and cocktail bar there too where you can sit while they assemble smoked meat and cheese platters. It's a completely different animal. The hold-up in opening has been training staff to work the new location. It should be opening by the end of the month.
Posted on 11/14/14 at 7:41 am to Roscoe
quote:
Do they sell boudin?
Sometimes, but not all the time. Basically, they serve whatever their chef decides to make that week, and he has almost complete freedom to make whatever he wants (like duck and blueberry breakfast sausage). Last night, they had some outstanding smoked hogs head cheese.
You're better off getting boudin from Ronnie's on Florida near Sharpe or Poche's Boudin at Capital City Crawfish on Government behind Superior.
Posted on 11/14/14 at 8:10 am to kingbob
quote:
The hold-up in opening has been training staff to work the new location. It should be opening by the end of the month.
First staff mtg was last night, I believe.
Posted on 11/14/14 at 8:30 am to swamie
I passed by there last week. I love what they did. The sign and the building both look great.
Posted on 11/14/14 at 10:21 am to tracytiger
quote:
“We complement each other well,” Andre says. “We’re going to bring Louisiana flair to every dish. We’ll be incorporating German, Asian influences and more, but keeping it local, using fresh, Louisiana ingredients.”
The new location will not have a butcher shop, but will focus on the dine-in experience. Andre and Deano say the feel will be approachable and casual, but they want to impress local diners.
“This is going to be one of those stepping stones for Baton Rouge where we slowly start introducing those foodie type of foods to the general public that’s stuck on chain restaurants,” Andre says. “It’s going to be a home run.”
LINK
Posted on 11/14/14 at 10:33 am to NickyT
I think it will do very well
Posted on 11/14/14 at 12:27 pm to kingbob
Its definitely going to be more of a restaurant with bar. Cristiano was involved with designing the concept also
Posted on 11/14/14 at 5:05 pm to NickyT
What is a "foodie type of food"?
Posted on 11/14/14 at 5:07 pm to Martini
quote:
What is a "foodie type of food"?
New Orleans fare
Posted on 11/14/14 at 5:13 pm to fightin tigers
I dunno, I could be wrong, but going from LaCreole to a upscale sandwich restaurant seams like a step down to me. However, I will wait, and give it a try. I hope it is great.
Posted on 11/14/14 at 5:14 pm to fightin tigers
Probably a sous vide ribeye made into ice cream with liquid nitrogen served with fried kale chips.
Posted on 11/14/14 at 5:17 pm to tigerman191
quote:
dunno, I could be wrong, but going from LaCreole to a upscale sandwich restaurant seams like a step down to me.
Depends what he makes of it.
Posted on 11/14/14 at 5:18 pm to Martini
quote:
Probably a sous vide ribeye made into ice cream with liquid nitrogen served with fried kale chips.
Not even open and worse than half the New Orleans restaurants.
Posted on 11/14/14 at 5:20 pm to Martini
quote:
Probably a sous vide ribeye made into ice cream with liquid nitrogen served with fried kale chips.
Don't forget, topped with powdered bacon, and something made to resemble caviar.
This post was edited on 11/14/14 at 5:21 pm
Posted on 11/14/14 at 5:42 pm to tigerman191
I wish someone would do a true charcuterie with all of the meats as well as pâté' , terrines, galantines, a complete cheese selection, all accoutrements as well as a few good beers and a few good wines. This done well would be just about all you would need to succeed.
I was under the impression City Pork was originally trying to do this but I've been a few times and it's really a BBQ joint with a few sandwiches. Not that it's not good but it's not what I was expecting and really nothing special. I don't see City Pork 2 as being anything special either but what do I know.
I was under the impression City Pork was originally trying to do this but I've been a few times and it's really a BBQ joint with a few sandwiches. Not that it's not good but it's not what I was expecting and really nothing special. I don't see City Pork 2 as being anything special either but what do I know.
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