In a flurry of recent restaurant news around Uptown, the Rouses store on Tchoupitoulas has opened a sit-down restaurant, a new barbecue restaurant is going in next to Le Bon Temps Roule on Magazine, Velvet Espresso is opening a location on O.C. Haley Boulevard, and Dunbar’s is moving again.
The Cellar restaurant behind the wine section in the Rouses on Tchoupitoulas offers selections that “range from shrimp and grits with Abita-braised greens, to beet frites, bacon- and pine nut-crusted pork loin, ginger pickled peach salad with Tabasco sugar cane vinaigrette, and cannoli for dessert,” with prices from $7 to $12 and a kids menu, reports Susan Langenhennig of The Times-Picayune.
McClure’s Barbecue, the well-known pop-up restaurant, has begun demolition on the interior of a building at Magazine and Bordeaux, and may be open by New Year’s, reports Gwendolyn Knapp of Eater.com.
Velvet Central, an expansion of Velvet Espresso Bar across from Whole Foods on Magazine, will open by Christmas at 1409 O.C. Haley Boulevard, the New Orleans Redevelopment Agency building, using the additional space to prepare more specialty coffees, according to an interview by Knapp following up on an earlier article by Langenhennig.
Finally, former Freret Street institution Dunbar’s Creole Cooking has not reopened in its post-Katrina space at Loyola University this semester, but its owners will open Dunbar’s Soul Food in Gentilly this spring, reports Ian McNulty of Gambit. The Loyola space is now being run by Jazzman Café, “a coffee shop with grab-and-go wraps and boxed sushi,” McNulty reports.