New Orleans’ Most Anticipated Restaurants and Bars, Winter 2017

Looking forward to all but one, especially Piece of Meat:

"It’s the most wonderful time of the year and, if all things go as planned, winter is shaping up to be an stunning season for restaurant openings.

Of course, this fall in New Orleans saw no shortage of scorching hot restaurant openings from post-Katrina comeback Gabrielle to another location of fast-growing mini-chain Poke Loa to Curio and Briquette— but now it's time to turn our attention to what will be another dynamic season concerning the Crescent City's restaurant industry.

Whether they’re passion projects from indie operators or grand affairs from big-name chefs, these restaurants are on the short list of openings to watch from now through the winter."


Longway Tavern

Location: 719 Toulouse Street, French Quarter

Major Players: LeBlanc + Smith (the genius folks behind Meauxbar, Cavan, Sylvain, and Barrel Proof)

The Situation: LeBlanc + Smith restaurant group plans to open this French Quarter spot (that formerly housed Little Vic’s) as a “classic neighborhood tavern,” with the emphasis on neighborhood. John Sinclair, chef at Barrel Proof, is creating a menu of classic pub food with a twist: a steak sandwich, fried calamari served with grilled scallions and tomatoes and bitter greens, and a chicken thigh with cauliflower cream and root vegetable hash. Liam Deegan, beverage director at Barrel Proof, will handle a bar of classics like the Gibson, plus some more creative libations like an Irish Coffee Manhattan.

Projected Opening: Early 2018



Not-Yet-Named Restaurant From Nina Compton

Location: 2900 Chartres Street, Bywater

Major Players: Nina Compton and husband, Larry Miller

The Situation: Critically-acclaimed Compére Lapin chef and owner Nina Compton is getting ready to open her second New Orleans restaurant in the spot that housed the very recently departed Mariza. Compére Lapin was recently named one of the best restaurants in America by Eater, so more Compton can’t be a bad thing. No more details are available at this time.

Projected Opening: February 2018


Max Well New Orleans

Location: 6101 Magazine Street, Uptown

Major Players: Maxwell Eaton

The Situation: An organic, plant-based menu that revolves around fruits, vegetables, whole grains and nuts is coming to the corner spot on Magazine that previously housed Fresh Bar, which closed this past May. Opening hours will span breakfast to early evening seven days a week with counter service and some grab-and-go meals.

Projected Opening: December 11, 2017


El Libre (Uptown)

Location: 3151 Calhoun St, Uptown

Major Players: Blake Lindberg

The Situation: Petite, French Quarter-based, Cuban darling, El Libre, will expand Uptown to the spot that housed Bud’s Broiler for 40 years with an expanded menu and the same accessible price point as the French Quarter El Libre. Expect coffee, rum-based cocktails, pressed sandwiches, maybe a ropa vieja poboy, and even a burger and fries.

Projected Opening: Early 2018


Deanie’s Seafood — Uptown

Location: 2200 Magazine Street, Irish Channel

Major Players: The Chifici family

The Situation: Opening in gargantuan two story brick building on the corner of Magazine and Jackson, the new Deanie’s Seafood will house 6,000 square feet of seafood madness. Expect the regular menu of fried and boiled seafood, plus the addition of chargrilled oysters and a raw oyster bar. Plus, there’s a wrap-round balcony for outdoor seating.

Projected Opening: December 2017


The Auction House Market

Location: 801 Magazine St., Warehouse District

Major Players: Will Donaldson

The Situation: The food hall from the same folks behind St. Roch Market will be housed in 8,846 square feet of space facing Magazine Street. The building also has about 3,200 square feet of retail space along Julia Street. Confirmed vendors include HAPPYJAXX, Coast Roast, Elysian Seafood, and SOLA Deli.

Projected Opening: Early 2018


Piece of Meat

Location: 3301 Bienville, Mid City

Major Players: David and Virginia Demarest, Leighann Smith, Fiona Delargy, and Dean DiSalvo

The Situation: Piece of Meat will swing open as a full sit-down restaurant and retail butcher shop. Most of the seating is outside, but there are ten spots at a bar where guests can watch pigs being broken down and transformed into sausage — all while the guests are dining. The new restaurant and butcher shop is from team behind Bayou Beer Garden and Bayou Wine Garden. Originally, it was to be called Bayou Meat Market. All the team is waiting on is the liquor license. Other than that, it’s pretty much ready to open.

Projected Opening: February 2018

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