Picayune Social House (326 Camp St) has opened very quietly in the CBD in an area formerly known as Newspaper Row, serving an eclectic menu that incorporates flavors from around the world.
A tandoor oven means that naan figures prominently on the menu, becoming the vehicle for hummus, whiskey chicken, beef tenderloin, and falafel. There is also an entire menu section for flatbreads, all served on naan. The tandoor oven is also used for rosemary and thyme chicken breast, lemon grass char siu pork, beef tenderloin, tamarind and chipotle lamb, and kho khe shrimp. Other items on the menu include boudin balls, salads, and ceviche.
Opening hours are 11 am - 11 pm every day of the week, with the kitchen closing at 9 pm. A happy hour runs from 3 pm - 7 pm with “all breads and spreads, and all flatbreads,” and drink specials.
The location of the restaurant was once known as Newspaper Row and housed the Daily Picayune and eventually the Times Picayune, thus the bar’s name. The developer behind the project is Chris Demers, a New Orleans native who consults and runs restaurants in Dallas, has incorporated nods to the newspaper business in the aesthetic.