Participating Restaurants from 2013

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.

a Mano
Eat Local Challenge Dish
RABBIT AND CHAPPAPEELA PORK MEATBALLS with Covey Rise spring onion brodo
CRISPY CHAPPAPEELA FARMS DUCK LEG with Mississippi natural farms shiitake cacciatore

Ancora
Eat Local Challenge Dish
TBA

Atchafalaya
Eat Local Challenge Dish
FRIED JUMBO GULF SHRIMP with Covey Rise Farm green tomato chutney and micro green salad with golden raisins

August
Eat Local Challenge Dish
GUMBO z’herbes of Covey Rise greens with slow poached yard egg and roasted garlic creole cream cheese

Avenue Café
Eat Local Challenge Dish
YOGURT PARFAIT with Star Nursery blueberries, New Orleans raw honey, and Rocking R greek yogurt

Besh Steak
Eat Local Challenge Dish
TBA

Borgne
Eat Local Challenge Dish
YELLOW TOMATO GAZPACHO
LOCAL BLUE CRAB

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 Amelie
Eat Local Challenge Dish
TWO RUN FARMS LAMB BURGER with baby arugula and tomato (Hollygrove Market & Farm), tzatziki sauce, and naan

LOUISIANA STRAWBERRY SALAD with goat cheese, Louisiana pecans, and a strawberry balsamic dressing

Café b
Eat Local Challenge Dish
GARLIC SHRIMP (lunch only) with Louisiana rice, Plaquemine Parish Creole tomatoes and local herbs

GRILLED GULF FISH WITH AGED BALSAMIC and confit of wild mushrooms, spaghetti squash, charred vidalia onion, balsamic vinegar, and extra virgin olive oil

Café Carmo
Eat Local Challenge Dish
SHIO-KOJI VEGETABLES & TOFU with daily selection of local organic vegetables and tofu fermented with shio-koji

CARIBBEAN CASSOULET with white beans, yellow and zucchini squash, peppers and potatoes with smoked sausage, served with purple rice (vegan version available with vegan sausage)

*Cafe Carmo is also offering a 15% discount to all participants of the challenge on this dish!

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

Café Reconcile
Eat Local Challenge Dish
TBA

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

Church Alley
Eat Local Challenge Dish
TBA

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
COQUETTE BURGER with Two Run Farms ground sirloin, Covey Rise Farms greens, tomatoes, and pickles, house made bacon using Chappapeela Farms pork belly, and a house made bun

Crescent Pie & Sausage
Eat Local Challenge Dish
TBA

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
TBA

Fat Hen Grocery
Eat Local Challenge Dish
FRITTATA with Gulf shrimp, local goat cheese, and a creole tomato sauce

Gracious Bakery
Eat Local Challenge Dish
DR. WINSTEAD LOAF with local stout and pecans

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

Iris
Eat Local Challenge Dish
TBA
Iris will also be serving a fixed price 3 course meal.
TBA

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.

La Provence
Eat Local Challenge Dish
TBA

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

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

Martinique Bistro
Eat Local Challenge Dish
Pre Fixe Menu
Appetizer-BLUE CRAB & ZUCCHINI FRITTER with pecan romesco & green garlic aioli
Salad-DUMAINE STREET FARMS SPROUT with peaches, goat cheese, honeyed pecan vinaigrette
Entree-CORNMEAL DUSTED GULF FISH “clemenceau” with sweet peppers, red hill mushrooms, field peas, Tabasco, and cajun popcorn rice
Dessert-SWEET CORN CREPE with cane syrup ice cream, blueberries

Mat & Naddie’s
Eat Local Challenge Dish
STEEN’S CANE SYRUP LACQUERED DUCK with gizzard and heart dirty rice, market vegetable and sauce Rouennaise – Leg $20 Breast $24
SEARED GULF FISH AND SHRIMP with charred tomato coulis and Gristmill Pride stone-ground grit cake – $26
FLOATING ISLAND Creme Anglaise, Old New Orleans Rum sauce, toasted pecans – $10

New Orleans Food Co-op
Eat Local Challenge Dish
TBA

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

Pizza Delicious
Eat Local Challenge Dish
INGLEWOOD FARMS SALAD

Pizzicare 
Eat Local Challenge Dish
NOLA GREEN ROOTS PIZZA with local vegetables (may change depending on what is in season)

Ralph’s on the Park
Eat Local Challenge Dish
BBQ GULF SHRIMP with New Orleans BBQ broth, NOLA Blonde Ale, assorted wild mushrooms and brown buttered baguette

SEARED CHAPPAPEELA FARMS DUCK BREAST with crispy skin, confit dirty rice, baby green beans, and a warm blueberry and tarragon vinagrette

Redfish Grill
Eat Local Challenge Dish
BBQ OYSTER PO-BOY (lunch only) with freshly shucked P&J oysters flash fried and tossed in a crystal BBQ sauce, lettuce, tomato, red onion, housemade blue cheese dressing on Leidenheimer French bread; served with Creole potato salad
BBQ GULF SHRIMP AND GRITS (dinner only) New Orleans BBQ shrimp and Creole cream cheese grits with fried green tomatoes

ROOT
Eat Local Challenge Dish
TBA

Saint Lawrence
Eat Local Challenge Dish
TBA

Sainte Marie
Eat Local Challenge Dish
RICOTTA & CHARD AGNOLOTTI with caramelized onions and tomato mint broth

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

Squeal Bar-B-Q
Eat Local Challenge Dish
SLOW COOKED PORK SHANK from Chappapeela farms with local collard greens and roasted corn and cheese grits

Suis Generis
Eat Local Challenge Dish
ROB RYAN OYSTER BAKE with Crystal hot sauce, local oysters, Ryal’s Dairy asiago and creole cream cheese -$9
SHRIMP CHOUCROUTE with stir fried fennel seed cabage, carrots, potato, and an evocative garam masala -$16

Surrey’s Café
Eat Local Challenge Dish
TBA

Sylvain
Eat Local Challenge Dish
PICKLED GULF SHRIMP with local tomatoes, shaved squash, sprouts and a house-made green goddess dressing
GULF SHRIMP PIRLOU with Louisiana popcorn rice stewed with confit of local tomato, local butter beans, and house cured Chappapeela pork belly finished with an herb sauce

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
MODERN MIREPOIX COCKTAIL with New Orleans Amber Rum, Covey Rise carrots, pineapple, Gingeroo, and Bittermens Celery Bitters – $9

The 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

The Irish House
Eat Local Challenge Dish
FRIED CATFISH SALAD with crispy catfish from Des Allemands over an arugula salad with Creole tomatoes, cucumber and sweet onion dressing – served with soda bread brochette of Ryals goat cheese, pesto and tomato – $11/$18
PAPA TOM’S CORNMEAL CRUSTED CRAB CAKE over horseradish and sour cream mashed potatoes with fresh herb remoulade and eggplant tomatillo chutney sweetened with local bee honey – $17
LOUISIANA BLUEBERRY CREME BRULEE – $7

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

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