One of New Orleans' biggest and totally unexpected trends emerging this fall appears to be crudités, or an update on the classic cold veggies and dip of yore anyways. Just a week ago, chef Justin Devillier disclosed that the garde manger (cold station) would be a major part of the identity at upcoming CBD restaurant Balise, with a focus on doing "very cool, new, different versions of crudite." Well, looks like he'll have some company.
Sarah Baird reports that Red's Chinese, the Mission Chinese influenced brick and mortar scheduled to open in late October on St. Claude, will also be focusing on crudite for delivery's sake. Owner Tobias Womack says, "We're going to be playing with a lot more cold dishes, things that couldn't survive 10 or 15 minutes in a carry out box and still taste good. So, you'll see some colder options, some interesting crudite."
Meanwhile, Bourée from the Boucherie team has already announced they too will offer something along the lines of a sushi bar/pincho counter turning out street food both hot and cold, including an array of salads.
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