Erster liquor . . . Brian Weisnicht and Chef Farrell Harrison, the dream team behind Plates on Annunciation Street, have launched another Warehouse District restaurant on Tchoupitoulas Street dubbed Maria’s Oyster & Wine Bar. Located in the space that held N.O.S.H, or New Orleans Social House, adjacent to Tommy’s Wine Bar that shuttered just this past fall, Maria’s menu celebrates all things (Gulf) seafood from raw and roasted, sustainably-sourced oysters to a rotating ceviche special (whatever’s fresh!), shrimp escabeche, a spicy fish sandwich on fried bread, and a tuna steak au poivre with brandy cream.
(504) 350-4075, 752 Tchoupitoulas St., mariasoysterbar.com
Duke Newk-em . . . Oxford, Mississippi-born Newk’s Eatery opened its 96th location in Mandeville recently, taking over the space that once housed N’tini’s which closed permanently over six years ago. Featuring a value-centric, fast-casual menu of American-style cuisine, Newk’s offerings range from sandwiches, soups and salads to pizzas and desserts. Some of the more notable dishes include a six-cheese mac and cheese with pimento and bacon, a huge peanut butter rice crispy treat (aka the Big Crispy) topped with chocolate, and full-sized cakes.
2891 US Highway 190, Mandeville, newks.com
So many slippers . . . New Orleans’ very own breakfast brand Ruby Slipper just opened in Lafayette, its 10th location in Louisiana. Since the first Ruby Slipper opened its doors in Mid-City back in 2008, just after Katrina, the brunch-focused concept has spread its Mimosa-laced merriment across the Gulf South. The brand new Lafayette location on Ambassador Caffery Parkway offers a menu featuring all the dishes fans have grown to love from brioche French toast bites and fried green tomatoes eggs benedict to their berry chantilly pancakes and Gulf shrimp omelet.
(337) 270-7002, 4701 Ambassador Caffery Pkwy., Lafayette, rubybrunch.com
Burb bound … Chef Julio Machado’s Venezuelan eatery that used to be on Maple Street Uptown, recently moved into the old Ted’s BBQ location on Williams Boulevard in Kenner-brah. Comos Arepas is (obviously) all about arepas stuffed with everything from shredded beef and black beans and roasted pork leg, to brunch options featuring scrambled eggs and chorizo, or deviled ham with cheddar and mayo.
(504) 470-2584, 3809 Williams Blvd., comaarepas.com
Happy Birthday! . . . Originally opened on May 1, 1875, the historic St. Roch Market is about to celebrate 150 years. Formerly known as Washington Market, the open air, WPA-built spot has lived through many iterations from a multi-vendor market offering butchered meats, fresh produce and prepared foods to Lama’s Supermarket and a Chinese food restaurant. Like so many buildings in New Orleans, St. Roch lay empty after the destruction wreaked by Hurricane Katrina, until its renovation and upscale reimagining in 2015. Today, owned and operated by local coffee man Kevin Pedeaux (owner of CR Coffee Shop), St. Roch is a food hall and incubator for restaurant concepts getting their start in the industry. Congratulations St. Roch! Here’s to another 150 years!
2381 St. Claude Ave., strochmarket.com
You call him Dr. Jones! . . . Link Restaurant Group veterans David Rouse and Billy Jones (who also led the kitchen at the now defunct Blue Giant Restaurant) have joined forces to open Dr. Jones Restaurant on Veterans Boulevard in Metairie. Serving “New Orleans inspired cuisine,” menu items include BBQ shrimp with Ethiopian berbere and griddled bread, onion ring fritters with horseradish sauce, and Natchitoches meat pies with chipotle and lime crema. “I keep telling you, you listen to me more, you live longer!”
1325 Veterans Memorial Blvd., drjonesrestaurant.com
Yes, chef! . . . Gianna, the Italian branch of Link Restaurant Group, has tapped Justin Koslowksy as the new Chef de Cuisine. Formerly the executive chef at Chemin à la Mer, Donald Link’s Louisiana born but French-inspired restaurant at the Four Seasons Hotel, Koslowsky is diving back into crudos, conservas and sputinos at Gianna. “I am honored to take on this position at Gianna,” said Koslowsky. “I have enjoyed working with Chef Donald and look forward to this opportunity to share my love of Italian cooking.”
A graduate of Le Cordon Bleu, Koslowsky began his career working in vibrant culinary cities such as Phoenix, Yountville and New York, honing his skills in award-winning kitchens across the country, including Binkley’s, Etoile, Contra, Atera, Corton, and Eleven Madison Park. During that time, Koslowsky learned a great deal about pasta making and the nuances of Italian cuisine. “Chef Justin has exceptional talent, a commitment to authenticity, and a deep understanding of Italian cuisine that make him an ideal fit for Gianna,” said Donald Link, Executive Chef and President, Link Restaurant Group.
(504) 399-0816, 700 Magazine St. giannarestaurant.com
So sad to see you go …
Edgy, Tchoupitoulas Street taco joint El Cucuy shuttered early this year. Opened by Austin Lane in 2020 amid a nationwide pandemic, the bogeyman-themed eatery began in his home and he didn’t think it would last as long as it did. In an Instagram post, Lane announced the planned closing, saying “the road goes on forever but party’s gotta end for now.” So long El Cucuy, it’s been a howl.
Open less than a year, Chef Michael Stolzfus’ ambitious Lower Garden District restaurant Wild South closed its doors early this year. A high end spot featuring an expensive, 5-course menu turned out to be a bad fit for the area. The old corner store building was first renewed as Thalia, a concept Stolzfus launched with Chef Kristen Essig back in 2019. Following Thalia’s closure in 2020 during the pandemic, the space reopened as Lengua Madre, launching the career of young chef Ana Castro, a James Beard-award finalist and 2025 nominee for her recently launched Acamaya in Bywater. Stolzfus is not giving up on his LGD gem, though and has plans for a more casual concept coming soon.
*Article originally published in the April 2025 issue of Where Y’at Magazine
**Lead image courtesy of Randy Krause Schmidt
