We tend to call them all pop-ups these days, but the New Orleans dining world has long offered chef collaborations, reoccurring and one-off special menus and meals served in unconventional settings. A few upcoming events, very different in scope and aim, show the diversity of ideas in action behind the buzzword.
For instance, we’re accustomed to finding chef Dan Esses in close quarters — his bustling restaurant and music spot Three Muses, and more recently Seoul Shack, has a walk-up window for Korean flavors inside the Dragon’s Den nightclub.
On Jan. 22, however, he’ll be cooking in one of the grander venues in New Orleans — Longue Vue House & Gardens (7 Bamboo Road, 504-488-5488; longuevue.com), the 1940s-era estate — for the first of its new Taste+Pair events.
Esses will serve and discuss Italian Carnival themed dishes, while Beth Ribblett, of Swirl Wine Bar & Market, will pour and discuss Italian wines. It begins at 6 p.m. and tickets are $45 through Longue Vue.
Taste+Pair continues quarterly with different chefs. The next is tentatively scheduled for April, when it will be held outdoors around the grounds.
A different sort of dining series gets underway next week with Walkabout Presents at Booty’s Street Food (800 Louisa St., 504-266-2887; bootysnola.com). An afterhours event, beginning at 10 p.m., Walkabout puts Booty’s kitchen in the hands of guest chefs to work outside their normal restaurants’ formats.
For the first edition, on Jan. 19, chef Miles Prescott, of Little Gem Saloon and Tacos & Tequila (and previously of RioMar), will serve a five-course menu recasting dishes from Japanese, Korean, Vietnamese and Chinese dishes with an emphasis on spicy heat.
Tickets are $43, which includes cocktail pairings (with a cash bar for additional drinks) and seating is limited to 30. To request an invitation or inquire about cooking with Walkabout in the future, contact Booty’s co-owner Nick Vivion at firstname.lastname@example.org.
Sunday, Jan. 25, the Franklin (2600 Dauphine St., 504-267-0640; thefranklinnola.com) begins a brunch menu inspired by the cuisine of Mexico City and prepared by guest chef Baruch Rabasa, previously of Atchafalaya and Meson 923. He’ll run brunch here on an ongoing basis, with initial hours pegged for 11 a.m. - 2 p.m.
Follow Ian McNulty on Twitter @IanMcNultyNOLA.