Cavan is completely overhauling its menu tonight, with major changes courtesy of new chef Nathan Richard.
Since Richard took the helm as executive chef at Cavan in early March, he’s been running specials as a way to audition dishes for a sweeping menu change that debuts tonight. There are a few nods to the former menu, but even those items have been tweaked by Richard to ensure they go with the updated dishes. The new menu debuts tonight with promising starters like she-crab soup with crab toast and crab oil. There’s an inspired seared tuna nicoise grilled romaine, egg salad, black olive salt, and pickled green beans, as well as a crawfish bolognese. Sides include pimiento goat cheese with crackers and baba ganoush with grilled bread.
Originally from Thibodaux, Louisiana, Nathan Richard grew up helping his grandfather raise livestock and vegetables, hunting and fishing, and cooking with his dad. Most recently, he worked at Kingfish as executive chef. Before that, he spent over two years at Restaurant R’evolution, as butcher and curator of the charcuterie program for over two years. Additionally, Richard is an adjunct Professor at The Chef John Folse Culinary Institute at Nicholls State University and continues to teach Advanced Garde Manger and whole animal butchering. Also of note, he serves as a volunteer firefighter on the Thibodaux Fire Department.
Trying to get cousin @inside_poodas_brain to come eat at the restaurant. Fresh vegetable #crudite with #pimento #goatcheese #babaganoush ranch flavored, baby #beets #radishs #squash #eatingraw #eatyaveggies #roottoleaf #comingtoamenunearyou #cavannola #researchanddevelopment #eatingnola #uptown #eatonmagazine
Richard came to Cavan after Ben Thibodeaux left to pursue other opportunities. Cavan is part of LeBlanc + Smith, the dream team behind Sylvain, Barrel Proof, and Meauxbar.