The recently renovated Saint Hotel on Canal Street is now open, and with that comes the opening of two of the hotel's food and beverage offerings: Sweet Olive, by the chef and owner of Coquette, Michael Stoltzfus, and Burgundy Bar, a lounge area across the lobby from the restaurant. Above, see photos of the restaurant and the bar, as well as a couple shots of the eclectic lobby separating the two. Below, some notes on the menu.
Executive sous chef Mason Hereford runs the kitchen. Dinner is a set 4 course tasting menu, which won't change daily but will instead change according to the seasonality of ingredients.
Eater got a peak at a sample menu, and the menu items read like mostly like contemporary takes on very traditional dishes. For example, the grilled oysters, that "draws from the traditional New Orleans-style Oyster Rockefeller" but that uses "local Swiss chard, cooked down with finely diced bacon and Jacob's andouille (a famously smokey pork sausage from La Place, LA), and a reduced cream sauce, seasoned with oyster liquor, horseradish, and Herbsaint." Also: Velvet Elvis was the dessert on the example menu, using peanut butter, banana and bacon ice creams, which "are served on a bed of red velvet crumble and are topped with a cream cheese mousse."
Through the next month, Sweet Olive is open for breakfast 7 days a week from 7AM to 11AM, and for dinner from 6PM to 11PM. Starting next week they'll have a small plates/lunch menu available from the end of breakfast through dinner service.
· All Sweet Olive Coverage on Eater NOLA [-ENOLA-]