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Every New Orleans Restaurant Announced This Summer

Okay Bar, MCP Uptown, Drip & More new spots on the way

Drip Affogato Bar’s signage is up
Paul Broussard

This is a round up of every restaurant announced in Summer 2016. Expect these openings to hit New Orleans in late 2016 and on into the new year.

September 9

FRERET— By the end of the year, a new mixed-use development on 4500 block of Freret Street will be getting a new gelato/sweets shop Piccola Gelateria along with a new location of Magazine Street juicery Sprout & Press. The 5000 block will also get a new location of California-based Blaze Pizzeria. [UptownMessenger]

CBD— New downtown hotel and entertainment hub The Troubadour will debut Phillip Lopez’s modern French bistro Petit Lion in November, along with a rooftop food truck bar Monkey Board and a second-floor cocktail lounge with beverage program from T. Cole Newtown and food by Lopez as well. []

August 26

UPTOWN— Mid City Pizza is taking over the recently-shuttered Naked Pizza, Todd Price reports. MCP Uptown will open with delivery and a small space for dine-in (no booze, sorry) at 6307 S. Miro in October or November. []

NINTH WARD— Price also reports that a casual neighborhood spot Okay Bar is heading to 1700 Port Street in September. Co-owners David Teller and Brian Simonson (he ran the kitchen at Hi-Ho until 2014ish) will serve cheap drinks, tacos, and sandwiches. []

WAREHOUSE DISTRICT— A chic new ice cream and coffee shop Drip Affogato Bar heads to the former Haro space (703 Carondelet) in September, with a menu of affogatos (ice cream with a shot espresso poured on top) with ice cream sourced from Creole Creamery and coffee from French Truck. Expect some wild flavors. [Eaterwire]

August 12

CENTRAL CITY— Certain to be one of the hottest openings of the year, chef Isaac Toups and crew expand with Toups South in the former Purloo space at Southern Food & Beverage Museum (1504 O.C. Haley). Expect some Cajun hits but also a broader emphasis on meaty Southern cooking, from Texas barbecue to fried pork chops. Projected Opening: October 2016. []

August 2

CBD— A 185-seat modern French bistro with patio dining, a rotisserie, and oyster bar Aux 3 Garçons Bistro heads to 1200 Poydras (yes, the building that will have a top floor Dave & Busters) from Provence-native and Hyatt Regency chef Eric Dadimot. Expect a seasonal menu with the likes of chilled poached lobster, frog legs, and more. [Eaterwire via Advocate]

July 20

FRERET— Freret Beer Room heads to 5018 Freret from Eli Gay, a Nola native and alum of St. James Cheese Co. and NYC-based Alphabet City Beer Co., with plans for 16+ beers on tap, bottles, local brews, cheese and food that's not all burgers but not snooty either. Projected Opening: October 2016. [Eaterwire]

BYWATER— A new brewery Parleaux Beer Lab heads to the Bywater at the corner of Lesseps and Royal by the end of this year, complete with a beer garden. [Gambit]

BYWATER— Creole Cuisine Restaurant Concepts has purchased the former Maurepas Foods space, but details remain unknown about the potential eatery and opening date, other than the owners/the brothers Ammari are looking for a hot, young chef. []

July 12

MID CITY— A new bike friendly beer garden is planned for the Toulouse end of Lafitte Greenway (near Bayou Bicycles) from a partner in The Bulldog and Velvet Cactus, potentially with an outdoor patio, small outside bar, and room for food trucks. 2017 opening is expected. [UptownMessenger]

June 20

WAREHOUSE DISTRICT— Atlanta-based deli Goldberg’s Bagel Company heads to 925 Common, a new luxury apartment building next to The Roosevelt Hotel, this winter with casual breakfast lunch and dinner daily, along with a cocktail and coffee bar and seating for 160. [Eaterwire]

MID CITY— Mr. Ed's Oyster Bar & Fish House will open a fourth location in the current Pei Wei space (N. Carrollton and Bienville) with fried catfish, charbroiled oysters and shrimp remoulade on the menu. Projected opening: August 2016. []

Don’t see a restaurant that’s planning to open in New Orleans? Leave a comment or hit the tip line and tell Eater all about it.