After briefly closing last week for a facelift, John Besh and Brian Landry's CBD seafood and happy hour stalwart Borgne is now open and ready for you to excuse its beauty, Ian McNulty reports. The renovations bring the restaurant closer to having a homegrown fishing-camp aesthetic—granted, in a casual fine dining type of way. There's a brand new raw bar, reclaimed lumber banquettes, a darker palette and sound-dampening panels to handle an ongoing noise issue.
As for the most exciting new element, the raw bar (peep McNulty's photos here), chef Brian Landry tells The Advocate that Gulf oysters and finfish will be the star of the show, though there will be 'premium oysters too.' Translation: raw oysters, ceviche and boiled seafood just in time for your Saints pre-gaming plans.