Participating Restaurants

Eating 100% locally sourced food 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. During June, the participating restaurants of the Eat Local Challenge are offering at a minimum one menu item that is comprised of at the least 90% locally sourced ingredients. 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.

 

Emeril's

 

 

Ancora
Eat Local Challenge Dishes

Local shrimp | Shrimp roasted in a wood fired oven with garlic, chili oil, parsley, and breadcrumbs

Market Salad (always local, changes based on available ingredients) |

Arnaud’s
Gulf Fish Mitchell | Pan seared fillet served with a Bouillabaisse Reduction and Mirliton-Pickled Okra Slaw

Restaurant August

Bayou Pigeon Crawfish and Tete de Cochon

Avenue Café

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Bar Francis

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Blue Line Sandwich Co

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Borgne

Louisiana Seafood Platter, jumbo white louisiana shrimp, des allemandes catfish, P&J oysters

Bourbon House

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Breads on Oak
Organic, locally sprouted tofu & veggie quiche

Brennan’s
Lunch- EGGS OWEN (red wine braised short rib debris, crispy fingerling potatoes, poached eggs, hollandaise, marchand de vin sauce)

Dinner- POISSON BLANGE (slow baked Gulf fish, butter poached crab, oysters and shrimp, fennel-potato puree, herbsaint nage)

Cocktail- “NOLA-groni” (Atelier Vie “Euphrosine #9” Gin, Hans Reisetbauer Sloe Gin, Peychaud’s Apertivo, served on rocks w/ orange peel)

Café Adelaide
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

café b
GRILLED GULF FISH WITH AGED BALSAMIC (our signature – roasted spaghetti squash, smoked wild mushrooms, charred Vidalia onion, balsamic vinegar, extra virgin olive oil)

Café Carmo

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Café Degas
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Cafe Henri

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Cafe Reconcile

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Cake Cafe & Bakery
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Carribbean Room

Chappapeela pork chop, turnip, brussels sprouts

Commander’s Palace

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Coquette

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Del Fuego Taqueria
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Dick and Jenny’s

Appetizer- Fried Creole Green Tomatoes South Louisiana local farmers, Gulf Shrimp/ 16-20 and Garden fresh picked parsley, dill and green onion Sauce

Salad-Watermelon Salad- North Shore Louisiana, Pecans-Bergeron’s, New Rhodes and Pea Shoots -locally grown in Elmwood, Jefferson Parish, Louisiana citrus vinaigrette

Entree Creole Blackened Gulf Drum over Crawfish Risotto, fresh arugula salad


Dessert Louisiana Blueberry Bread Pudding – Franklinton blueberries Westbank Dong Phuong Bakery

Dickie Brennan’s Steakhouse
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Domenica

Bucatini with gulf shrimp, fried oysters, chilies, and lemon

Emeril’s New Orleans

Local Melon & Grilled Pancetta, Ricotta, heirloom Radish, Pea Shoots, Lunchbox Pepper Vinaigrette

Emeril’s Delmonico

Louisiana crawfish beignets, Pickled local jalapeno, tartar sauce 

Southern Hospitality  cocktail (June 1st – 11th)
1oz Delmonico Comfort
1oz Campari
1oz Carpano Antiqua
Brûléed peach wedge

Summer Breeze cocktail (June 12th – 30th)
Cathead Honeysuckle Vodka

Cassoni 1814 Apertivo
House-made Covey Farms Watermelon Agua Fresca -Lemon juice -fennel  frond

Galatoire’s
Galatoire Grand Goute with Oysters en Brochette: Crabmeat Maison and Shrimp Remoulade

Galatoire’s “33” Bar and Steak
“33” Crabcake

 

GW Fins
Eat Local Challenge Dish

Menu changes every day based on the freshest fish available. Ask your waiter for the day’s locally sourced menu items.

High Hat

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

The Irish House

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Johnny Sanchez

Mollette- willa jean sourdough bread toasted with extra virgin olive oil, guacamole, burrata cheese, marinated heirloom tomatoes, pickled onions, crispy onions, toasted garlic & chile oil, radish, cilantro, and lime juice

Juan’s Flying Burrito

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Liberty’s Kitchen

Pesto “pasta”-spiralized local zucchini noodles, house made pesto, shaved asparagus and grilled blackened shrimp

Creole Tomato Basil Soup- Slow cooked local creole tomatoes and basil garnish with parmesan cheese crisp and fresh basil

Creole Caprese Sandwich- Sliced creole tomatoes, fresh basil and melted burrata drizzled with balsamic reduction on sliced baguette

Local Vegan Tacos- grilled local vegetables, black beans, avocado mash with toasted pumpkin seeds and fresh cilantro served on local Hola Nola tortillas.

Luke New Orleans

Crawfish Beignets with green garlic aoili

Marjie’s Grill

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

McClure’s BBQ

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Meauxbar
Appetizer:
Crispy Oysters — radish, celery root and buttermilk dressing (Higgins Seafood, Lafitte, LA and Covey Rise Farms, Husser, LA)

Entree: Porterhouse Pork Chop for Two — Provençal vegetables, tapenade, and smoked tomato (Chappapeela Farm, Amite, LA and Covey Rise Farms, Husser, LA)

Meril

Peach summer pudding
Peychaud’s amaro syrup, whipped cream, mint

Mondo
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

NOLA Restaurant

covey rise farms succotash, house of greens micro radish, citrus butter sauce

Orleans Coffee Bar

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Palace Café

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Part and Parcel

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Patois

Menu changes regularly based on seasonal availability but local items peppered throughout menu! 

Pizza Domenica

Meatballs with creamy polenta and arrabbiata

Ralph’s on the Park

Lunch- PORK MEATBALLS & TAGLIATELLE (Home Place Pastures pork, Marsala & shiitake mushroom sauce, sage, housemade ricotta, tagliatelle)

Dinner- GRILLED SHRIMP CURRY (jumbo Gulf shrimp, red curry, butternut squash, mustard greens, mirliton slaw)

Redfish Grill

Lunch- CREOLE JAMBALAYA RISOTTO (Gulf shrimp, andouille sausage, grilled chicken, “holy trinity”, roasted tomatoes)

Dinner- CRISPY CATFISH & CRAWFISH ETOUFFEE (Des Allemands catfish over Louisiana crawfish étouffée, green onion rice, Creole tartar sauce)

Rosedale
Shrimp Creole with Fried Eggplant and Rice

Gulf Fish with Green Garlic Rice and Mirliton Chow Chow

Old NO Rum Blueberry Mojito

Shaya

Field Peas with Bulgarian feta, harissa, walnut vinaigrette

Slice Pizza
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

SoBou
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Surrey’s

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Dickie Brennan’s Tableau
Cocktail: Sweet Rind
Covey Rise watermelon, Cathead Honeysuckle, lime, basil
Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Theo’s Pizza

The “Smokey Creole” Pizza with olive oil, onion, pepper jack, mozzerella, topped with Creole tomatoes and andouille from LaPlace, LA

Turkey and The Wolf

Menu changes regularly based on seasonal availability but local items peppered throughout menu!

Willa Jean

Mr. Malcoms Tomatoes + Avocado + Garlic + pickled onion + evoo

 

 

 

 

Comments are closed.