This week, the owners of Maple Street Patisserie (7638 Maple St., 504-304-1526) celebrated the grand opening of their latest venture, called Maple Street Patisserie et Bistro (8300 Earhart Blvd., 504-265-8905). It represents a big expansion for what started as an Uptown bakery, but that’s not all they’ve been up to.

As soon as next week, they expect to open Maple Street Patisserie et Deli (3138 Magazine St., phone n.a.), a new sandwich shop inside the location vacated earlier this year by Artz Bagels. Maple Street Patisserie also took over Artz Bagels’ former commissary kitchen in Broadmoor in order to boost production of bagels, breads and other baked goods for its growing network of locations.

“We found our niche in New Orleans with the bakery, and now we’re building on what comes from that, a nice, sit-down restaurant, a deli we think New Orleans needs,” said co-owner Patricia-Ann Donohue. “It all goes back to the bread. When you’re making bread like this, you want to use it.”

Donohue, who hails from New Jersey, and the Polish-born, European-trained baker Ziggy Cichowski opened their original Maple Street Patisserie in 2010, serving a wide array of traditional baked goods and sandwiches. It remains open for business as usual.

Their new Maple Street Patisserie et Bistro has a walk-up counter for pastry, coffee, loaves of bread for home and ready-made sandwiches and a full-service dining room for breakfast and lunch (dinner may be coming later, Donohue said). Scott Maki, previously sous chef at Bayona and executive chef at Rambla (a now-closed CBD Spanish restaurant), is in charge of the bistro menu. Maki’s kitchen makes many staples in-house, from smoked salmon and pastrami to pickles, and it will also supply these to the forthcoming Maple Street Patisserie et Deli.

Donohue said this second concept will be centered on “big, meaty deli sandwiches, what you think of when you think of a deli sandwich in the Northeast. No sprouts, no avocado, but stacks of meat on our bread.”

The deli will be open daily from 7 a.m. to 9 p.m., and Donohue said they want to draw an after-dinner crowd there for desserts and coffee. Meanwhile, the new bistro is open Monday through Saturday from 7:30 a.m. to 3:30 p.m., while its pastry counter is open from 6 a.m. to 5 p.m.

Bowling for Barbecue

Since opening last year in the Warehouse District with bars that look like craft cocktail lounges, a menu worthy of a gastropub and 12 lanes of bowling, Fulton Alley (600 Fulton St., 504-208-5569; has pitched itself as a spot for “boutique bowling.” Now it’s also adding barbecue to the equation.

On Friday afternoons, Fulton Alley chef Mike Nirenburg changes up his menu for a barbecue concept called the Pit. A recent menu offered brisket, pulled pork and chicken brined in sweet tea as platters or made into sandwiches on pretzel bread, along with a few salads and sliders from Fulton Alley’s normal menu.

Lunch starts at 11:30 a.m. and ends when the meats run out, and the Pit is slated to continue throughout the summer.

Follow Ian McNulty on Twitter @IanMcNultyNOLA.