Frankie Marcello’s, 7520 Perkins Road, Suite 100, Baton Rouge, is now open.

“We are serving Italian/Creole/seafood cuisine made from scratch using family recipes and the freshest ingredients,” Frank Marcello said. “We have an every guest, every day philosophy — committed to ensuring everyone feels welcomed, appreciated and elated with their visit.”

Frankie Marcello’s dine-in menu includes appetizers like calamari and fried ravioli, turtle soup and gumbo, shrimp remoulade and fried oyster salads, steak, chops, seafood and seafood platters, and specialty dishes such as trout Marcello, prepared as a piccata with sautéed shrimp, white wine, lemon, butter, capers, artichoke hearts and tomatoes. Pasta, po-boys and sandwiches are also available, along with a variety of desserts.

Call (225) 767-7979.

Windsor Court mixologist

Ryan Asay has been named head mixologist at the Windsor Court Hotel, 300 Gravier St., New Orleans.

Asay will oversee all of the hotel’s bars, including the Cocktail Bar and Polo Club Lounge, and work with chef Kristin Butterworth to create creative cocktails using fresh, local produce and seasonal ingredients, a news release says.

Asay prefers to mix liquors with cordial and amaros versus sugary syrup and incorporating rich porters and spicy drinking vinegars called shrubs. His signature cocktail includes a cognac dessert wine, an aperol, natural lime juice, joie-de-vivre and luscious plum.

“We’re excited for all the innovative techniques Ryan brings to the Windsor Court Hotel,” said General Manager David Teich. “With beer cocktails on the rise, Ryan is sure to stay ahead of the curve with his West Coast-inspired craft cocktails and introduce New Orleanians to an approach they may not see often, and hopefully, keep regulars returning to Windsor Court as their favorite spot for creative libations.”

Asay previously worked in Andy Ricker’s Pok Pok and Ping Restaurants in Portland, Ore., as well as Borgne in New Orleans. He joined the Windsor Court Hotel team as a bartender in early 2012.