Participating Restaurants

Eating locally for an entire month can be quite a challenge, especially for those who dine out regularly or don’t have the time to cook at home. No longer will participants have to worry about dining out and breaking the rules of the challenge. Check below to see what the top chefs will be creating and go enjoy the variety some some of the freshest meals around the City and at the time when the produce and seafood is most bountiful. If you are affiliated with a restaurant and would like to participate click here.

American Sector
Eat Local Challenge Dish
CHAPPAPEELA DUCK FRIED JAZZMEN RICE
PERFECT PIG PO BOY with Hido Bakery Poboy bread, Chappapeela Pork, and Covey Rise vegetables
The Soda Shop will be featuring the following frozen drinks:
REDHEAD SLUSH with Ponchatoula strawberries
B-17 MELON SLUSH with Covey Rise cantaloupe

August
Eat Local Challenge Dish
TWO RUN FARM’S WHOLE LAMB with grilled caponata and eggplant

Avenue Café
Eat Local Challenge Dish
YOGURT AND BERRIES PARFAIT
Rocking R greek yogurt, J & D Blueberry Farm blueberries, and Fekete Farm Strawberries

Baru
Eat Local Challenge Dish
OYSTER MUSHROOM CEVICHE with:
Screaming Oaks Farm Oyster Mushrooms, Creole tomatoes, and Fletcher Family Farm Candy Apple Red Onions

Basin Seafood & Spirits
Eat Local Challenge Dish
CREOLE TOMATO TARTARE with
Koennan Farm Quail Egg Yolk
Gritsmill Pride La. Grit Cracker

Bayona
Eat Local Challenge Dish
TBA

Besh Steak
Eat Local Challenge Dish
JUMBO FRIED SOFTSHELL CRAB
Covey Rise corn, Grilled Rustin peaches, & Poches Andouille

Bevi Seafood Co.
Eat Local Challenge Dish
TBA

Bhava
Eat Local Challenge Dish
New market inspired specials each week.
Look for updates on our website.

Breads on Oak
Eat Local Challenge Dish
Our priority is organic & local, therefore we use Inglewood Farms (and Hollygrove) for pecans and as much produce as possible. We grow our own herbs and fruits (citrus, blueberries, persimmons).

Borgne
Eat Local Challenge Dish
YELLOW TOMATO GAZPACHO
LOCAL BLUE CRAB

Bourbon House
Eat Local Challenge Dish
GRILLED REDFISH ON THE HALFSHELL With Covey Rise Potatoes, glazed onions, and lemon buerre blanc (the lemon is the only non-local ingredient included)

Café Adelaide
Eat Local Challenge Dish
SMASHED BLUE CRAB & BRIE “FINGER SANDWICH” with cane vinegar marinated shaved summer squash, Creole tomatoes, and sweet corn with a smoky eggplant veloute

café b
Eat Local Challenge Dish
GRILLED GULF FISH WITH AGED BALSAMIC and confit of wild mushrooms, spaghetti squash, charred vidalia onion, balsamic vinegar, and extra virgin olive oil (Lunch & Dinner)

Café Carmo
Eat Local Challenge Dish
Ask waiter for their variety of local seasonal dishes.

Café Degas
Eat Local Challenge Dish
SOFT SHELL CRAB SALAD with flash fried Louisiana crab over baby mizuna with corn, okra and creole tomato, served with a Plaquemine Parish citrus vinaigrette

Café Hope
Eat Local Challenge Dish
TBA

Cake Café & Bakery
Eat Local Challenge Dish
See their facebook page for the daily special.

Chloe’s Corner
Eat Local Challenge Dish
The Chad- Gracious Bakery’s Green Onion Ciabatta with Chisesi’s Boiled Ham, Country Girl’s Creamery’s Raw Milk Cheddar, AJ’s Produce’s Lettuce, Saffron Nola’s Tamarind Chutney, and Blue Plate Mayo
$7.00

Commander’s Palace
Eat Local Challenge Dish
CRISPY LAKE PONTCHARTRAIN SOFT SHELL CRAB with a chilled salad of Louisiana blue crab & spring shoots with local tomatoes, corn pudding, and picked okra ravigote

Coquette
Eat Local Challenge Dish
SQUASH BLOSSOM BEIGNET with Creole Cream Cheese and honey

Crescent Pie and Sausage
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Dickie Brennan’s Steakhouse
Eat Local Challenge Dish
**GRILLED OR GARLIC – CRUSTED GULF FISH**
The freshest fish from the Gulf prepared either grilled or garlic crusted, served over oven roasted Covey Rise potatoes, sautéed greens and touched with a citrus butter.

Domenica
Eat Local Challenge Dish
MINESTRONE SOUP made with Chappapeela farms duck broth, farmers market and covey rise farms vegetables including spring peas, green beans, baby carrots, and summer squash

Dominique’s on Magazine
Eat Local Challenge Dish
PERILLOUX FARM BEET SALAD
with goat cheese, local baby arugula, and Baudoin cane syrup vinaigrette

SEARED LOCAL SOFT SHELL CRAB
over Perilloux Farm tri-colored cauliflower and summer squash

Eight Block Kitchen & Bar
Eat Local Challenge Dish
PECAN WOOD SMOKED PETITE CHICKEN
with a fricassee of salsify green peas and pearl carrots

PASTA FARFALLE
Whole wheat farfalle pasta with grilled Portobello mushrooms

As an added bonus, we are also featuring our Perfectly Portioned Entrée station. Here, diners can have our chefs create a dish to their liking using all locally-sourced ingredients.

Emeril’s
Eat Local Challenge Dish
Appetizer:
House Made Louisiana Grit Bread Bruschetta,
Chopped Chappapeela Duck Liver, Collard Greens, Smoked Redfish, Mayhaw Mustard
$16

Emeril’s Delmonico
Eat Local Challenge Dish
Entrée:
Pan Roasted Gulf Fish, Louisiana Shrimp, Grilled Covey Rise Farms Vegetables, Mirliton Chow Chow, Bouillabaisse Broth

Fare Food for Health
Eat Local Challenge Dish
Gluten free Paleo cupcake with local honey meringue.

The Franklin Restaurant
Eat Local Challenge Dish
Jim Bremer’s farm to table menu features seasonal options that change weekly.

Fulton Alley
Eat Local Challenge Dish
GRIDDLED TWO RUN FARM BEEF SLIDERS with Convey Rise Farm sweet pickle-onion relish and American cheese

GG’s Dine-O-Rama
Eat Local Challenge Dish
Louisiana Shrimp & Crawfish Enchiladas:
Louisiana Crawfish and Gulf Shrimp with Pepperjack Cheese, Chipotle Cream Cheese and Roasted Red Peppers. Served over Verde Rice and topped with House Made Enchilada Sauce. Finished with an Arugula Salad with Roasted Corn, Fresh Pico De Gallo, Black Beans, and Chili Lime Sour Cream

G and O Food Company
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Gracious Bakery
Eat Local Challenge Dish
Hollygrove Salad — all components are from Hollygrove Market and Farm (except the dressing).

The Green Fork
Eat Local Challenge Dish
Variety of seasonal and organic menu options.

GW Fins
Eat Local Challenge Dish
Parmesan crusted Sheepshead, jumbo lump Crab, brown butter and fried capers.

Heritage Grill
Eat Local Challenge Dish
Bronzed Gulf Fish – Roasted shrimp corn macque choux, smoked tomato butter sauce.(lunch)

High Hat Café
Eat Local Challenge Dish
SPICY SEARED GULF FISH on Pride, LA stone ground grits, with a locally sourced tomato and cucumber salad.

Hillel’s Kitchen
Eat Local Challenge Dish
CHEF’S GARDEN SPINACH SALAD with candied walnuts, local berries, shaved red onion, and balsamic vinaigrette
FRESH FRUIT TARTLET
STRAWBERRIES AND CREAM POPSICLE

The Irish House
Eat Local Challenge Dish
Boudin Rouge Salad
Pickled red onions and Daikin radish with house made Thousand Island $8
Louisiana Bouillabaisse
Green summer garlic rouille and grilled French Bread with oysters, shrimp, black drum from the Gulf of Mexico $19
The Irish Oreo
New Orleans spiced rum chocolate cake with Brown’s Dairy cream Baileys filling and Ponchatoula strawberry $7.75

Juan’s Flying Burrito
Eat Local Challenge Dish
Tofu Tacos:
Tien Dat Fried Tofu, marinated and grilled with Mushrooms and fresh Corn, served on Hola Nola Corn Tortillas with black beans and garnished with Lettuce, Salsa, and Guacamole. $8.95

La Divina Gelateria
Eat Local Challenge Dish
GRILLED HOUSEMADE CHEESE with marinated field tomatoes and green beans in an herb and cane vinaigrette
La Divina will also be having an “Happy Hour for Locavores” each Friday in June from 4 to 7 pm.

Le Foret
Eat Local Challenge Dish
Pan Roasted Gulf Fish with Seared Gulf Shrimp
Louisiana skin on Snapper, covey rise summer squash, eggplant, cherry tomatoes, purple onions, red and green bell pepper, and a lemon Beurre Blanc. All except the beurre blanc are Louisiana ingredients.

Lucky Rooster
Eat Local Challenge Dish
Red Chile Tofu Tempura Bahn Mi with Cucmber Sambal Slaw, Vietnamese Pickled Daikon, Mint, and Cilantro.

Luke
Eat Local Challenge Dish
CRAWFISH BOUDIN with pork cracklins and sauce bourride

Marti’s
Eat Local Challenge Dish
TBA

Mat and Naddie’s
Eat Local Challenge Dish
Two Run Farm Lamb Meatball “Manti: housemade local yard egg pappardelle, oven dried tomatoes, yogurt paprika sauce.

Montreal Smoked Meat: House smoked dry aged Two-Run Farm grass-fed beef brisket cured Montreal style with rye-berry salad and Creole mustard rémoulade.

Mariza
Eat Local Challenge Dish
LAMB BELLY from Two Run Farms with polenta and local tomatoes

Meauxbar
Eat Local Challenge Dish
Market Salad

Midway Pizza
Eat Local Challenge Dish
Margherita Pizza with fresh basil and local tomatoes

Mopho
Eat Local Challenge Dish
Grilled Two Run Farms Beef Ribs,
Cast Iron roast Covey Rise mustards,
Bourbon Smoked Paprika Crispy Rice

NOLA Restaurant
Eat Local Challenge Dish
Local Melon Salad: Cantaloupe, yellow watermelon, red watermelon, ricotta, crystal pecans with plum vinaigrette….. $12

Oak Wine Bar
Eat Local Challenge Dish
Ask waiter for their seasonal specialties

Palace Café
Eat Local Challenge Dish
ANDOUILLE CRUSTED FISH pan-roasted and served with Crystal buerre blanc, chive aioli, rissole potatoes, and vegetable du jour from Covey Rise Farm
Lunch $18, Dinner $22

Patois
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Pizzacare
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Pizza Domenica
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Ralph’s on the Park
Eat Local Challenge Dish
GRILLED CAP STEAK asparagus, blue cheese tots, chipotle veal sauce with cilantro (lunch)
GRILLED LOUISIANA LEGACY PRIME STRIP garlic steak fries, bacon bearnaise (dinner)

Redfish Grill
Eat Local Challenge Dish
WOOD GRILLED REDFISH tasso and wild mushroom Pontalba potatoes, Louisiana jumbo lump crabmeat, lemon butter sauce. (Lunch and Dinner)

Root
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Seed
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Slice Pizza
Eat Local Challenge Dish
BBQ SHRIMP PO BOY made with John Gendusa french bread, gulf shrimp, and fresh local herbs and spices

SoBou
Eat Local Challenge Dish
CRACKLIN’ CRUSTED YELLOWFIN TUNA with blue crab and mango salsa

Splendid Pig
Eat Local Challenge Dish
SEARED LOUISIANA GULF FISH with roasted squash polenta, charred tomato vinaigrette, toasted pecans, and fresh mint

Square Root
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Suis Generis
Eat Local Challenge Dish
LA Hydroponics baby bibb lettuce and arugula salad, with herb & black sesame cheese curd and jalapeno vidalia watermelon dressing
Tomb Thumb Shrimp – Pan sautéed jumbo Gulf shrimp, Louisiana plumb BBQ sauce & savory mirlition casserole

Surrey’s Café
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Sylvain
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Dickie Brennan’s Tableau
Eat Local Challenge Dish
BBQ RACK OF LAMB topped with New Orleans style BBQ sauce spiked with Abita beer – $40
BBQ SHRIMP AND GRITS in a New Orleans style BBQ sauce spiked with Abita beer and served over stone ground chevre grits – $22

Tasseology
Eat Local Challenge Dish
Seasonal garden salads with many ingredients sourced from own garden.

Theo’s Pizza
Eat Local Challenge Dish
THE LOCAL PRO PIZZA – An olive oil based pizza with mozzarella, local creole tomato, heirloom zucchini, feta, black pepper, topped with olive oil and basil

Three Muses
Eat Local Challenge Dish
SEARED SMOKED SPECKLED TROUT with Mr. Billy’s potato salad and a tarragon creme fraiche

Tivoli & Lee
Eat Local Challenge Dish
Beet Salad: Herbed Ricotta, duck tasso, bitter greens, pecan brittle, and roasted shallot vin

Beets from Monica’s farms
Greens from good foods
Duck from Chappapeela farms

Truburger
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Tujagues
Eat Local Challenge Dish
Ask waiter for their seasonal specialties.

Winos and Tacos
Eat Local Challenge Dish
Shrimp tacos or quesadilla- our shrimp are Louisiana Gulf Shrimp, caught 55 miles south of Reserve and brought to our door by the fisherman himself!

Ye Olde College Inn
Eat Local Challenge Dish
Ye Olde Strawberry Salad: Garden pepper greens, Carrollton Ave Strawberries, local goat cheese, candied Louisiana pecans, home grown cane vinaigrette.

Comments are closed.