Salon By Sucre Will Revolutionize The Pastry Dining Experience in March

The long-awaited, highly-anticipated lounge and restaurant from the Sucre team, Salon By Sucre, is gearing up to hit the French Quarter (622 Conti) in March, Todd Price reports, and details have finally been revealed.  While the bottom floor will operate as a normal Sucre macaron-hub (with the addition of one HOT new item: deep fried pretzels), the upstairs lounge/restaurant is a massive new departure for partners Joel Dondis and pastry chef Tariq Hannah.

Salon by Sucre will serve pastries both sweet and savory in a fine dining setting, complete with an afternoon tea service, a 150+ deep wine list handled by sommelier/former wine director of Danny Meyer's Union Square Cafe Braithe Tidwell, and dishes described by Hanna as "savory food as seen through the eyes of a pastry chef."  The dinner menu will be "half savory and half sweet" and will work like so:

It will list eight proteins, such as shrimp, salmon or filet mignon. Two prices will be provided, one for an appetizer and one for a main course. But the preparation will change each day... And the kitchen at Salon can also adapt to what each person's desire.

As for the sweet side, Hannah and sous Emily Crotty will create riffs on comfort food including deep fried cupcakes, donuts and coffee, and cookies and milk.  On the cocktail side, Braithe Tidwell has also brought along bartender Beth McCaskey, an 18-year Union Square Café alum, to head up the cocktail program. There will also be a selection of sour beers and ciders.

As for that afternoon tea service, it will run $35/person with housemade sodas,  teas and "an assortment of finger sandwiches, gougères, macarons and Madeleines" ($10 more will get you a glass of wine/specialty cocktail).

Salon by Sucre
622 Conti St.
New Orleans, LA 70130
Projected Opening: March 2015