Meaxubar chef Kristen Essig will also run the kitchen at Cavan, with a focus on coastal American cuisine, including raw seafood selections, a daily gumbo, whole grilled fish and fried oysters, and some meatier items. Tableau alum/chef Ben Thibodeaux has joined on as sous as well.
As for booze, there are actually two bars in the restaurant (both upstairs and downstairs), and the emphasis will be on seasonal and large format wines and craft cocktails curated by bar director and somm Isaiah Estell.
The restaurant is located in the former Duke Morgan spa on Magazine Street in the Touro Bouligny neighborhood. Seating will be available downstairs and upstairs—with private rooms available—in the courtyard, and on the porch. Cavan will open with dinner service only and expand with lunch and brunch soon after. Check out the official website here.
Further Coverage: Gambit