This week Ian McNulty notes the progress on a slew of upcoming downtown restaurants. First up, chef Jim Richard of Stinky's Fish Camp fame will open Trenasse, the sportman's paradise of restaurants, in the InterContinental (444 St. Charles Ave) this Friday. Richard will serve all things Gulf seafood and "hunting camp flavors." The restaurant also features a "large outdoor seating area under a retractable awning."
The upcoming pizzeria and taproom opening at 404 Andrew Higgins Drive now has a name: Wood. And a projected opening: After Thanksgiving. And what's more:
A wood-fired pizza oven fronted by a dining counter and a long bar with 40 brews on draft will occupy the small interior, while most of the seating will be arrayed across a patio trimmed with festival lights.
Meanwhile, on Poydras, Le Méridien (formerly The W) will open new modern American restaurant with a Cajun/Creole twist LMNO on December 15 in the former Whiskey Blue space.
Also on tap for 2015: St. James Cheese Co.'s second location in the Warehouse District will likely open in March and will feature a CHEESE BAR described by owner Richard Sutton as so: "It will be like a sushi counter, where people can experiment with these specific combinations of cheese and other ingredients, these perfect little bites, to hopefully learn more about the artisanal cheeses." Justin Devillier's upcoming crudo powerhouse Balise will likely touch down in Saints pre-game country a little after the New Year.