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COMING ATTRACTIONS —Burmese pop-up Lahpet takes up residence at Hollygrove Market with a monthly Sunday brunch in the garden featuring gluten-free and vegan-friendly “Myanmar tea-shop fare,” such as mohinga (Burmese breakfast noodles), fermented tea leaf salad, potato ginger samosas, chickpea tofu and more. Brunch-goers can wash it down with Burmese-style milk tea or ginger iced coffee. With the move to Hollygrove, Lahpet has ended its tenure at the Rook Café. Lahpet brunches at Hollygrove will take place the first Sunday of every month from 9 a.m. to 1 p.m., beginning Sunday, September 3. [via press release]
NEWS — There’s a new chef at Atchafalaya. Alabama-born chef, Jacob Cureton, is “adding his own flair to the menu at Atchafalaya, offering dishes like Black Drum Jubilee with lots of Gulf seafood, Two Run Farms wild boar and crawfish meatballs, and short rib crépinette with a miso-dashi broth, rutabaga brabants, and shaved bonito.” [Where Y’at]
SWITCHEROOS — Same owner, new name. Bud’s Broiler on Clearview just became Ben’s Burgers. Owner Ben Collier, who started working at Bud’s Broiler when he was a 15 year old student at Brother Martin High School, decided to break off from the company after corporate ownership changed at Bud’s Broiler. [NOLA.COM]
TAKE-OVERS — Chef Ysaac Ramirez of Josephine Estelle takes over at Liberty Kitchen for the Guest Chef Night this Thursday. The BYOB dinner will include three southern-inspired courses. [MID CITY MESSENGER]
AWARDS — The Starbucks Foundation has awarded Liberty’s Kitchen a $50,000 grant. Liberty's Kitchen, which was founded in 2009, has trained more than 600 young people, ages 16 to 24, who are out of school and/or out of work. The program provides on-the-job training, as well as life-skills coaching. Starbucks is a long-time supporter of the program. [NOLA.COM]
Also, Bon Appetit named sandwich stunner Turkey and the Wolf America’s Best New Restaurant. [BON APPETIT]
UPDATE: This story was updated to correct the first name of the new chef at Atchafalaya, Jacob Cureton.