VGF
Starter
Heirloom tomato salad
$16Burrata, basil oil, twelve-year aged balsamic, sea-salt focaccia.
Seasonal kitchen
Honest food, served with care.
Restaurant & Café demo — a neighbourhood kitchen built around seasonal produce, an open hearth, and the people who make it taste like something.
Dinner served Tue–Sun
From the kitchen
Signature plates
Refreshed every six weeks as the seasons turn. The menu changes; the standards don't.
Chef’s Pick
GF
Main
Pan-seared sea bass
$32Pea purée, brown butter, lemon, charred spring onion.
Main
Slow-braised short rib
$36Red wine jus, soft polenta, bone marrow gremolata.
V
Main
Wild mushroom risotto
$26Aged parmesan, summer truffle shavings, garden herbs.
V
Dessert
Chocolate fondant
$11Vanilla bean ice cream, raspberry coulis, sea salt.
Chef’s Pick
V
Dessert
Lemon tart
$10Italian meringue, candied zest, raspberry sorbet.
Our story
Built around the seasons.
Restaurant & Café demo opened in 2018 with one rule: cook what's in season, source within a hundred miles, and let the produce do the talking. Six years and three menu rewrites later, the rule still holds.
What guests are saying
The short rib alone is worth the trip. The wine pairing made it a memory.
T
Times-Picayune review
★★★★★
We've made it our anniversary spot for three years running. The kitchen never misses.
M
M. + S., regulars
Verified guests
Best service in the city, full stop. They remembered our daughter's allergy from the first visit.
Y
Yelp Elite
★★★★★
Reserve a table
Book your visit
We hold space for walk-ins, but a reservation is the surest way to get the table you want — especially on weekends.