Open-Air Pop-Up Hub Roux Carre Slated To Open October 15 in Central City

This week, The Advocate's Ian McNulty takes a look at the highly-anticipated upcoming Central City open-air food hall Roux Carre, slated to open in mid-October on O.C. Haley. If you need a refresher on the six hot pop-ups making their debut at this long-awaited hotspot, they are:

• Estralita's Cafe and Carryout: gumbo, red beans and more
• Johnny's Jamaican Grill: jerk chicken, fried plantains, more
• Miriam Rodriguez, The Papusa Lady: pupusas; ceviche (Rodriguez formerly made ceviches for Adolfo Garcia at RioMar)
• Splendid Pig: gumbo, ribs, more meaty items
• Miss Linda, The Yakamein Lady: Ya-ka-mein; mac and cheese, more
• Youth Empowerment Project: popsicles, juice

Not only will Roux Carre be an incredible lunch spot, but it will also act as a business incubator for these up-and-coming vendors, not too surprising, considering the project's manager is Good Work Network—a non-profit that helps women and minorities develop successful businesses. The vendors' leases will be subsidized during the first year, "calling for about 10 percent of each vendor's sales," and as for aiding these pop-ups' growth:

The intent is to help them outgrow the space, and as each departs their stand will open to a new vendor.

Roux Carre had originally been planned as a food truck lot in early 2014, but switcherooed into a $1.2 million dollar open-air food court to further shift the emphasis onto local small businesses. Construction and fundraising are now in the final throes, so come October, do expect to finally see six gorgeous food booths, a communal kitchen, a live music stage, and a covered courtyard at one of the hottest openings of the year.

McNulty also reports on the highly-anticipated Boulevard American Bistro, which is heading to Metairie from Creole Cuisine Restaurant Concepts. Boulevard is expected to open in three months, after "brighter, fresher" renovations are completed at the former Houston's space at 4241 Vets. A menu of American comfort food is currently being developed.