Restaurant Rebirth's Executive Chef Ricky Cheramie is bringing his experience in the kitchens of Emeril's K-Paul's Louisiana Kitchen, Commander's Palace, and the Bombay Club to bring Cajun-Creole food with a fresh, locally sourced note.
The Gambit reported that Restaurant Rebirth opened on December 16, and that many of the menu items include products from nearby farms like Covey Rise Farms and others use freshly squeezed sugarcane juice. The menu also draws inspiration from other parts of the Gulf South, such as for its Mississippi-style barbecued Kurobuta pork belly and blackened scallops served with lobster and tasso maque choux.
Restaurant Rebirth shifts into a less formal, more international vibe for its late night menu on Thursday-Saturday until 2 a.m. with "yuca frites with chimichurri and Vietnamese five-spice fish served with papaya-cashew salad, rice paper chips, pickled Asian vegetables, lemon jam and Sriracha."
Hours: 5:30 p.m. to 10 p.m. Monday-Wednesday and 5:30 p.m. to 2 a.m. Thursday-Saturday.