Published 10:26 am Thursday, March 16, 2023. Customize this page. At brunch, a shrimp remoulade po-boy is finished with those tiny fried green tomato slices, and the smoked salmon BLT has been amended with a local catch, now smoked drum. Anthony was born in St. Louis, Mo. Instead of lunch, Atchafalaya offers a first-class brunch almost every day of the week. In addition to his passion for cooking, he enjoys spending time with his wife and kids. Lynch is a Philadelphia native who made his name locally as chef de cuisine at Emerils Restaurant after Hurricane Katrina. They also made a rollicking brunch part of the package, with a bloody Mary bar and bands drawn from the city's club circuit. The average hourly pay rate of Atchafalaya is $1,596 in the United States. Caf Atchafalaya's 1980's renaissance mimicked a trend happening in many other New Orleans restaurants at the time: chefs were placing a contemporary spin on traditional New Orleans cuisine. Entertainment: Live music Sat.-Sun. BLATTY - The black drum jubilee at Atchafalaya restaurant offers a bounty of local seafood and its own colorful backstory. AKS Bead and Jewelry Show. The restaurant and seafood market opened recently and is turning out boiled crawfish for dine in or take out. OPENING SOON! BLATTY - Chef Jacob Cureton took the helm at Uptown restaurant Atchafalaya in the spring of 2017. WINE: The 16 Best Brunch Wines in 2023. Chef George Duran's easy-to-make at home chicken wings are sure to be a hit. A recent dinner here brought dishes across a gamut from contemporary high style to rustic roots. When they brought on Chris Lynch in 2013, a former chef de cuisine of Emerils, it put Atchafalaya on the map for worldly, inventive New Orleans cuisine in a convivial, neighborhood setting. These same skills have traveled with him as Ive moved from Phoenix, to Vietnam, and eventually back to New Orleans while he was pursuing a career in the field of his other passion, Sustainability. A purchase to satisfy his professional desires as well as a way to impress his then paramour Rachael Jaffe, soon thereafter, his wife. Upon moving home to New Orleans in 2008 where she met and married Anthony Tocco and they opened Atchafalaya Restaurant. By Stephanie Carter August 16, 2017 Chef Chris Lynch Leaves Atchafalaya Restaurant. Sam Petrossi and his wife, Mary, both Italian immigrants, opened Petrossis Restaurant on Laurel Street in 1924. Initially opened as Caf Atchafalaya in 1991, the restaurant had seen a few owners and changes in format since then. Across the spectrum, an Alabama peach cobbler served in a hot skillet was a picture of simplicity. Upon arriving in New Orleans and an exponentially more evolved craft scene under the guidance of a seasoned team at the Swizzle Stick Bar where he was able to make up for lost time under the tutelage of several seasoned bartenders who would become his cocktail mentors. Server. A lofty ceiling, tile floors, an antique bar, and a short flight up steps to the building next door (an add-on somewhere along the way) create most of the look. The food is great, inspired by the traditional ingredients and flavors but without more than a handful of classic Creole restaurant dishes. It is synced to the flavors of a Southern summer, with corn and okra in the thin, flavorful tomato broth. He remodeled the interior using reclaimed materials left in the wake of Katrinas fury. Chef Christopher Lynch was born in Philadelphia, PA and developed a love for cooking from his grandmother at an early age. Check the list. Calcasieu - Private Dining by Chef Donald Link. By Special to the Item. Read More Anthony acquired Cafe Atchafalaya in 2008. After high school, he continued on his path working under a Master French Chef. Avg. Never ate there though. ADVOCATE PHOTO BY J.T. Atchafalaya may be the ultimate New Orleans restaurant, at least for the younger half of the gourmet world. 901 Louisiana Avenue, New Orleans, LA 70115, The Ultimate Visitors Guide to Eating in New Orleans, 18 Essential Boozy Brunches in New Orleans, A Jeep Vaulted Into Atchafalaya Restaurant This Afternoon, Lahpet Burmese Pop-up Takes Up Residence at Hollygrove, Chef Chris Lynch Leaves Atchafalaya Restaurant, OpenTable's Top Brunches in the U.S.; Saigon Supper at Magasin Kitchen, Diners & Staff Robbed at Gunpoint During Dinner at Restaurant Atchafalaya, The Backyard is Summertime Magic; Atchafalaya Still a Brunch Powerhouse, Chris Lynch Takes Over at Cafe Atchafalaya, Baruch Rabasa Leaves Meson 923 for Atchafalaya, Reviews for Santa Fe, Cafe Atchafalaya, and More. ADVOCATE PHOTO BY J.T. BLATTY - Chef Jacob Cureton (center) at Atchafalaya restaurant is flanked by proprietors Tony Tocco and Rachael Jaffe-Tocco. Meatery Hours Lunch: Mon-Fri: 11-3:00 Dinner: Sun-Thurs 5-10, Fri-Sat 5-11 Brunch: Sat 11-3, Sun 10-3 Happy Hour: 3-5pm Scallop Tostada. Locals and tourists alike, return often for our, contemporary creole cuisine, attentive service, warm hospitality, and expertly crafted cocktails. It was long the home of Petrossis, a seafood joint for raw oysters, boiled crawfish and a crab gumbo that was acclaimed by the early New Orleans restaurant critic Richard Collin. New Orleans only five A restaurant. Closed Thanksgiving Day, Christmas Day, and 2 days for Mardi Gras.. Zees Will Trade You a Year of Free Pizza, After 40 Years Helping Launch New Orleans Musicians, the Neutral Ground Coffee House Is Closing. Galleries include exhibits on 13 Southern states, Popeye's Restaurant, Absinthe and Louisiana's connection to Europe, and the Museum of the American Cocktail. eservations encouraged. Chef at Atchafalaya Restaurant . Red Snapper Ala Creole. brunch. "A recent meal at Atchafalaya reminded me of when I first reviewed Chef Susan Spicer at her new 40-seat Le Bistro in the Maison de Ville, where she began garnering acclaim over 20 years ago.. Atchafalaya Restaurant Review: About the restaurant: Since the 1920s, one restaurant or another has occupied this building. Todays proprietors, Tony Tocco and Rachael Jaffe-Tocco, bought it in 2009 and began gradually remaking the place, and changing the name simply to Atchafalaya. Take advantage of the drink-making abilities of the bartender, who is as original as the chef. The all-hands-on-deck approach references the periodic and unpredictable occurrence in Mobile Bay known as the jubilee. The jubilee part riffs on everything else that goes in, and its a lot: shell-on shrimp, oysters and clams, lumps of crab meat and even some crab roe butter on the bread over the top. Mr Ed's Oyster Bar - Bienville. "Chris really put us on the map and for that we're forever grateful," said Tocco. Karl Barrett is a Chef at Atchafalaya based in New Orleans, Louisiana. 70115, Atchafalaya may be the ultimate New Orleans restaurant, at least for the younger half of the gourmet world. Basin - As the sister restaurant to Baru Bistro on Magazine Street, Basin is chef Edgar Caro's modern approach to Louisiana-style seafood dishes. To inspire new dishes, chef might turn to the classics, dig into family history or stretch their imagination. But thats to be expected. Please refer to restaurant's website for up-to-date hours and COVID-19 protocols. Log In. APPETIZERS SPECIALTIES ENTREES BARROW'S SIDES LUNCH DESSERTS . That's because executive. Galleries include exhibits on 13 Southern states, Popeye's Restaurant, Absinthe and Louisiana's connection to Europe, and the Museum of the American Cocktail. BLATTY - The "'Bama beet salad" is a contemporary dish from chef Jacob Cureton at Atchafalaya. By Stephanie . Atchafalaya Seafood Co., is at 232 Frontage Road, Picayune. I have more to learn and it made sense at this stage in my career. Incorporating the freshest local ingredients, we offer exceptional dining, including many original creations among our award-winning cuisine. ADVOCATE PHOTO BY J.T. Theres been a restaurant under the oaks at this address on the corner of Louisiana Avenue and Laurel Street going back to the 1920s. His love of hospitality sufficiently stoked, Anthony opened Snake and Jakes Christmas Club Lounge in 1992 with his partner Dave Clements in the Carrollton area of Uptown New Orleans and subsequently a music venue, The Circle Bar further downtown several years later. The dishes sound vaguely familiar, but in most instances you have not had them before. I want to pull us into the South more, said Cureton, who grew up "south of I-10" in coastal Alabama. As a dish, its a swarm of seafood in one bowl, and Curetons rendition is delicious, distinctive and indicative of the new, modern Southern style hes working across Atchafalayas menus. After working for several years in the top position at Emeril's, Lynch moved on to the ill-fated Meson 923 and then to Jimmy Js Cafe. Eat dessert with every meal or just as a meal. ADVOCATE PHOTO BY J.T. It netted Atchafalaya a gold medal in the food competition at this years New Orleans Wine & Food Experience, though you have to assume LSU fans will have some fun with the name (beat Bama being something of an aspirational football mantra around here). A string of owners, none of whom kept the style of his predecessor, handed the place off one after another. He began his career in hospitality while earning his BA in Philosophy from the University of Virginia. Atchafalaya chef Christopher Lynch headed to Commanders Palace. By submitting your email, you agree to our, The freshest news from the local food world, Chef Chris Lynch Leaves AtchafalayaRestaurant, 901 Louisiana Avenue, New Orleans, LA 70115, Sign up for the The United Nations says food prices have fallen for 12 straight months, helped by decent harvests in places like Brazil and Russia and a fragile wartime agreement to allow grain shipments out of . Cureton was most recently chef at the Warehouse District restaurant Annunciation, and his career wends through many familiar stops in New Orleans fine dining, starting with La Cote Brasserie under chefs Chuck Subra and Rene Bajeux. "and got the fried seafood combo platter and the all,shrimp platter. Chris Lynch is leaving Atchafalaya to work directly under Tory McPhail as chef de cuisine at Commanders Palace, reports Todd Price. ADVOCATE PHOTO BY J.T. The Uptown restaurant Atchafalaya sees a steady flow of regulars, though lately the familiar faces have been a little more prevalent around its dining room and bar. Atchafalaya has made a plausible enough transition from Mexican to Cajun in terms of decor. . In an early example of farm-to-table sourcing, James said they turned to their family's crawfish and rice farm in Prairie Ronde, near Ville Platte, as a supplier (today that farm produces the Prairie Ronde rice brand sold at local markets). After leaving Emerils he found a home at Atchafalaya as Executive Chef in 2013. Menu | Atchafalaya Restaurant Bagel Sandwich $14.00 sausage or bacon, eggsyerway, cheddar cheese, housemade pepper jelly, brunch potoatoes Brunch Burger $15.00 bacon-onion relish, cheddar cheese, housemade pickles, brunch potatoes Chicken Confit Salad $15.00 Louisiana strawberries, arugula, roasted shallot, vinaigrette, cracklin', pecans In mid-April he plans to start at the Garden District landmark, where hell work with executive chef Tory McPhail and the rest of the restaurants culinary staff. The guided tour is followed by a pop-up lunch, often hosted by the Museum's Chef in Residency Program, with open bar. Caf Atchafalayas 1980s renaissance mimicked a trend happening in many other New Orleans restaurants at the time: chefs were placing a contemporary spin on traditional New Orleans cuisine. Gift Cards. Cafe Atchafalaya (504) 891-9626 We make ordering easy. BLATTY - On chef Jacob Cureton's new menu for Atchafalaya, the tuna crudo takes a contemporary, multi-layered form. Pull up a seat at the table. Brennan's seeks passionate servers to join our award-winning team. Rustic and elegant, folksy yet refined Atchafalaya Restaurant is set in a little creole cottage in the Irish Channel, a mostly residential neighborhood of New Orleans. Atchafalaya restaurant is the perfect choice for those wanting a memorable meal in a historic and enchanting setting. Check out these top cookbooks of all time. Find latest deals, prices, kid's meals and more. fried flourtortilla, smoked pineapple salsa, cumin-roasted pepitas, cilantro-lime crema, marinated elotes. Click button below for online reservations. But don't eat just one dessert. In a new twist, there are now competing outposts here for a type of Middle Eastern, Other questions:subscriberservices@theadvocate.com. Petrossis Restaurant gradually wove itself into the culinary fabric of New Orleans as a neighborhood restaurant serving marinated crab claws, poboys, and traditional New Orleans staples. The restaurant is now known as an establishment that embraces New Orleans culinary traditions while pushing boundaries. You have permission to edit this article. Atchafalaya Seafood Co. is a family owned and operated business serving. . The first course we had hand-selected was the Peche Seafood Gumbo" more. BEVERAGE. Eventually they just consolidated the names. The Uptown restaurant Atchafalaya sees a steady flow of regulars, though lately the familiar faces have been a little more prevalent around its dining room and bar. A Jeep 'Vaulted' Into Atchafalaya Restaurant This Afternoon. Atchafalaya Restaurant at Idlewild Unclaimed Review Save Share 33reviews#1of 7 Restaurants in Patterson$$ - $$$AmericanSeafood 400 Cotten Rd., Patterson, LA 70392+1 985-399-3688Website Closed now: See all hours See all (4) See all (4) Enhance this page - Upload photos! [/caption], Near the foot of Louisiana Avenue--neither in the Garden District nor what most people think of as Uptown--Atchafalaya cooks so much better than it looks that most first-timers leave raving about the place. There is/was one on 59 at SugarCreek/90. Rambunctious Atchafalaya | New Orleans LA Other questions:subscriberservices@theadvocate.com. Galleries include exhibits on 13 Southern states, Popeye's Restaurant, Absinthe and Louisiana's connection to Europe, and the Museum of the American Cocktail. Start here! PAT'S ATCHAFALAYA CLUB SCHEDULE 2022 ATCHAFALAYA CLUB 2023 SATURDAY, MARCH 18 DARYL GROS 8:30pm SUNDAY, MARCH 19 TJ GAUTREAUX 5:30pm SATURDAY, MARCH 25 LA 99 SOUTH 8:30pm SUNDAY, MARCH 26 JR LACROSSE 5:30pm SATURDAY, APRIL 1 DO RICH 8:30pm SUNDAY, APRIL 2 FORET TRADITION 5:30pm SATURDAY, APRIL 15 DARYL GROS 8:30pm Come join us at The Pontchartrain Center for The AKS Bead & Jewelry Show where you will find the latest in style, design, and quality at fantastic prices.. We've got a great line-up of exhibitors including: Baby Boomers, Beading House, Big Easy Jewelry, Charming Creations, Healing Talk (formerly Beadiful), Interdiamond Inc., Lisa Hammerlee, Mat . In the 1990s, the restaurant was run by Mississippi native Iler Pope, who turned it into a rare local find for Deep South comfort food, to the tune of fried chicken livers, grits, greens and cornbread. The introduction of live music, innovative food, and a smart cocktail menu begin yet another chapter for a building operated originally as a grocery, then a bar, and finally found its stride in New Orleans rich culinary landscape. Curetons Bama beet salad is another highly contemporary presentation of regional flavors, finished with candied pecans and fried goat cheese. General Manager, Jim Shalkoski Assistant General Manager, Tyler Schnell Guest Services Team: Private Group Dining Coordinator, Nicole Restaurant Managers, Lori Koppenhaver + Nick Marino . Opening at 10:30 AM. 40,397 were here. SPECIALS. Kale & Goat Cheese Salad. Bubba's Burgers and Seafood menu #26 of 79 places to eat in Luling. COOLinary Lunch offered Monday, Thursday, & Friday, choice ofSoup Du Jourchef's daily creationGumbo Du Jourchef's seasonal creation, trinity, dark roux, Louisiana popcorn riceHeirloom Tomato & Burrata Saladmixed greens, saba vinaigrette, choice ofCrispy Joyce Farm Fried Chickenchilled 'elote' salad, cotija, cilantro, spicy chipolte aioliCovey Rise RatatouiileCovey Rise zephyr squash, eggplant puree, broccoli rabe, pecan romesco, shaved Parmesan$25. lemon, Tonights specials: Blue Fin Tuna // roasted sp, ICYMI: Last weekend's special Directions. The Greater Picayune Area Chamber of Commerce welcomes Atchafalaya Seafood Co. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to email a link to a friend (Opens in new window). OPENING SOON! Theres a well-peppered fillet of black drum in the center. View the Menu of Atchafalaya Seafood Co. in 232 Frontage Road, Picayune, MS. Share it with friends or find your next meal. newsletter, Mandinas Reopens, Releases Statement Following Fatal Shooting of Server Outside Restaurant, Queer Eye Drops New Orleans Season Trailer Featuring Local Sandwich Hero Dan Stein, Two Prominent New Orleans Restaurant Names Nominated for James Beard Book Awards, The Latest New Orleans Restaurant and Bar Closings of 2023, Willing to Part With Taylor Swift Tickets? Grilled fillets smothered with crawfish touffe. [caption id="attachment_37569" align="alignnone" width="400"] Fried green tomato and crabmeat.[/caption]. Chef's seasonal creation, trinity, dark roux, Louisiana popcorn rice, panko-crusted goat cheese, Louisiana strawberries, red onion, sultanas, cane-poppy seed vinaigrette, shellfish butter, pickled peppers, fine herbs, butter poached Florida rock shrimp, mixed greens, crispy shallots, remoulade, 'Crystal Hot Sauce' pulp, shiitake mushrooms, spinach, mascarpone, citrus beurre blanc, roasted cauliflower, spicy tomato-garlic confit, lemon-caper vinaigrette, butter poached crab, andouille, trinity, smoked cherry tomatoes, Creole-spiced shrimp broth, roasted cippolini onion, English peas, Huckleberry goat feta, local assorted mushrooms, brown butter potato puree, braised cremini mushroom, hericot verts, spiced truffle honey, parmesan gremolata, hominy, pozole broth, pickled red onion, pepitas, cotija, brown butter potato puree, garlic roasted asparagus, cippolini onion, shrimp-veal nantua sauce, ask your server about the chef's daily creation, panko crusted goat cheese, Louisiana strawberries, red onion, sultanas, cane-poppy seed vinaigrette, kimchi, furikaki, chicharron - contains shellfish, Mascarpone polenta, Covey Rise zephyer squash "ratatouille", poached eggs, brown butter hollandaise, shaved parmesan, confit garlic oil, poached eggs, duck confit, blackberries, mangoes, brown butter hollandaise, bacon vinaigrette, Two eggs, chorizo sausage, black beans, crispy corn tortilla, avocado crema, salsa verde & roja, cilantro, fried chicken thigh, chipotle-lime butter, elote salsa, smoked paprika honey syrup, chopped iceberg lettuce, cherry tomato, shaved onion, cucumber, bacon, crispy onion, blue cheese dressing add grilled chicken +9 | add grilled shrimp +9, roasted cauliflower & romesco, tomato-garlic confit, lemon-caper vin, andouille, trinity, smoked tomatoes, Creole-spiced shrimp broth, double-stacked Linz Meats beef patties, Hook's aged cheddar, roasted poblanos, chipotle, shrettuce, pickled red onion, slow cooked risotto, creole trinity, ground pork, poached egg, hollandaise, bacon-cracklin gremolata, chives, dried fruits, pepitas, toasted pecans, almonds, rolled oats, Greek yogurt, fresh fruit, Louisiana strawberry jam, whipped cream cheese, Mardi Gras sugars, classic & contemporary selections balanced to perfection; see reverse side, classic & contemporary selections balanced to perfection, Creole cream cheese, chocolate-cocoa nib crunch, King Cake ice cream, smoked coconut, chocolate, candied hazelnuts burnt waffle crisp, Mardi Gras sugar, vodka, French Truck cold brew coffee, coffee liqueur, espresso sugar rim, spiced rum, hoodoo chicory liqueur, allspice dram, cream, coconut cream, lime, egg white, cinnamon (non-alcoholic), Cathead honeysuckle vodka, apple brandy, homemade cider, lemon, cava; shaken and served in a flute with Cava to top, Cheramie white rum, Three Roll "Red Stick" cinnamon rum, lime, sugar, Angostura bitters, Herbsaint rinse; shaken & served up, Barrel aged gin, sweet vermouth, Campari; stirred & served up, Plantation Stiggins Fancy Pineapple rum, Alex Wasily's Gold Fashioned syrup; stirred & served on the rocks, reposado tequila, pineapple, cinnamon, allspice, lime; shaken & served on the rocks, Still Austin "The Naturalist" gin, grapefruit, lemon, white port, Fever Tree indian tonic water; built & stirred to combine, duck fat infused Sazerac rye, Peychaud's bitters, Herbsaint, lemon essence; stirred & served neat, jaen, touriga nacional, tinta roriz, alfrocheiro, produced close by, with love & in small batches, vodka, house bloody mary mix, assorted pickled stuff, st. george green chili vodka, house green mix - tomatillo, cucumber, green apple, lemon, ginger, garlic, jalapeos, st. roch vodka, southeast asian inspired bloody mary mix, cilantro, poached shrimp, torre oria cava, fresh squeezed juice, orange, grapefruit, cucumber, passion fruit, peach, raspberry, grapefruit, apricot, black currant, elderflower, pineapple, gin, grapefruit, lemon, white port, fever tree indian tonic water, brown butter Buffalo Trace bourbon, cardamaro, lemon, topped with cava, tequila blanco, mezcal, Campari, pamplemousse, lime, pimm's no. Family-owned & operated, Atchafalaya Seafood Co. is committed to serving the best Cajun cuisine in Picayune, MS They strive to provide every customer with an unforgettable culinary experience that is rooted in authentic Cajun flavor. Chef Lynch went on to attend CIA Culinary Institute where he applied his passion for cooking and begin to master his craft. New Orleans' only five "A" restaurant. Iler Pope, one of New Orleans venerable restaurateur-matriarchs of the 1980s, adopted the space, bringing with her a new and eclectic menu every bit as eccentric as the woman herself. The result was an interior that remained reverent to the buildings pre-storm roots, while also looking forward to the buildings new place in New Orleans rapidly changing restaurant scene. BLATTY - Fresh cut flowers line a window at Atchafalaya restaurant. BY IAN MCNULTY | imcnulty@theadvocate.com. Check the list. Even the restaurant's motto--"New Orleans's Only Five-A Restaurant"--is clever. Something went wrong. Hes assembled and continues to mentor a team of talent that has made Atchafalaya what it is today. and came to New Orleans via Tulane University. Having worked in several restaurants in high school before college, New Orleans culinary scene called and as an undergrad started waiting tables at some of our citys finest small bistros. The black drum jubilee at Atchafalaya restaurant offers a bounty of local seafood and its own colorful backstory.