Now open: Wayfare on Freret, Charcoal on Magazine; Noodle & Pie coming soon to former Reginelli’s spot

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Charcoal at Jackson and Magazine, photographed in November. (Robert Morris,

The long-awaited Charcoal’s Gourmet Burger Bar on Magazine Street and the new Wayfare deli on Freret have both opened, and the original Reginelli’s location at Magazine and State is now slated to become a restaurant called Noodle & Pie.

Charcoal distinguishes itself in a crowded burger scene with meats that range from antelope to salmon on a choose-your-own-adventure menu.

Wayfare offers a likewise adventurous version of a deli, with sandwiches and salads that draw inspiration from Cuban, Vietnamese and other cuisines, reports Gambit’s Ian McNulty.

On the horizon, Noodle & Pie hopes to open in mid-May in the space left open when Reginelli’s moved across Magazine Street, reports Susan Langenhennig of The Times-Picayune. The concept began as a pop-up in Dante’s Kitchen and combines a specialty ramen shop with homemade pies, Langenhennig reports.

Finally, neighborhood staple Franky & Johnny’s on Arabella has closed, with the Morreale family that owns it evicting the Cortello family that operated it, and the Morreales vowing to renovate and reopen on Arabella while the Cortellos pledge to reopen elsewhere, in another report by Langenhennig.

4 thoughts on “Now open: Wayfare on Freret, Charcoal on Magazine; Noodle & Pie coming soon to former Reginelli’s spot

  1. went to Charcoal on Sat night, seems like they are having some start up issues. We were told, rather brusquely, that they couldn’t take our order for 15 mins, even though some guests were already eating. This was at 6:30pm on a Saturday. So we went to a rival on Freret St. It seems like a good menu, I hope they get over their opening jitters.

    • Start up issues is right; they have continually run out of food and have had to close early.

      I can’t say I’m surprised after watching how long it took them to even open up. They’ve been dragging their feet since construction started.

    • I haven’t been there yet, but hopefully any problems are temporary. I’ve been to restaurants with major start-up issues that really blossomed after a short time (and others that never really got it right).

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