The year we just toasted into the history books brought a multitude of new restaurants to New Orleans, and many more are on deck.

While they cover the gamut of styles and concepts, a few promising patterns show how, and where, we’ll be dining this year. Here’s a representative sampling of what to expect in the next few months alone.

Familiar names, new restaurants

Restaurateurs and chefs continue to expand with new partnerships and concepts.


3521 18th St.,

Anticipated opening: early January.

A spin-off from Drago’s Seafood Restaurant in its former Empire Room events space, the Firehouse Grill will combine burgers with a sampling of Drago’s dishes — including its trademark charbroiled oysters — and sidelines in grilled cheese sandwiches and loaded mac-and-cheese, po-boys and salads.


8115 Jeannette St.

Anticipated opening: late January/early February

In a multipart project, chef Nathaniel Zimet will relocate his Boucherie to a larger space just around the corner (the former home of Cafe Granada), and in its current Jeannette Street address, he’ll open this new food bar. The concept is akin to the elevated street food and creatively wrought snacks the chef serves from his food truck Que Crawl, with wings, tapas and fresh-fruit daiquiris all sharing the billing.


622 Conti St.,

Anticipated opening: early February

The first floor for the French Quarter location of this well-known sweets emporium will be a pastry shop and gelato parlor, while upstairs will be a different concept called Salon by Sucre. It will offer afternoon tea service, followed by dinner with a menu that executive chef Tariq Hanna describes as melding a pastry chef’s techniques and presentations with savory flavors. Caviar suspended in foamed vinaigrette is one example. Crab salads, steak tartars and lobster tempura burgers will get similar treatment. There will be a full bar, including cocktails designed for tea time.


1032 Chartres St.

Anticipated opening: March

Chef Alex Harrell made his name at Sylvain, where his fresh take on gastropub fare lured plenty of locals to its address just off Jackson Square. For this first venture of his own, he hopes to create a neighborhood restaurant just a few blocks away, in the former home of Stella!, with a mid-range menu focused on contemporary Southern flavors. Angeline will serve dinner to begin, with weekday breakfast and weekend brunch joining the schedule after about a month.


309 Decatur St.

Anticipated opening: March or April

Ted Brennan and family, who previously ran Brennan’s Restaurant before Ralph Brennan and Terry White took over that historic Royal Street property, are now developing this new restaurant two blocks away. Lazone Randolph, the longtime Brennan’s chef, will direct a traditional French Creole menu, and the 6,000-sqaure-foot space will have a series of private dining rooms on its second floor.


5119 Magazine St.

Anticipated opening: first quarter of 2015

This next project from the proprietors of the bakery/café ManhattanJack, now taking shape in an Uptown cottage, will be an upscale/casual restaurant based on a school of Italian cooking common to the Northeast (and, for that matter, Italy) and distinct from the local Creole-Italian niche. Clams casino (or perhaps oysters casino) and puttanesca, carbonara and saltimbocca-style dishes will be on the table.


1800 Oretha Castle Haley Blvd.

Anticipated opening: spring

Chef/restaurateur Adolfo Garcia got into the now-booming Freret Street commercial stretch early with High Hat Café and Ancora, and he’s said he sees similar potential along Central City’s historic commercial corridor. Though details are still scant, he’s partnered with Jared Ralls, his longtime chef at the steakhouse La Boca, for what he described as a casual neighborhood restaurant based around open-flame cooking.


4213 Magazine St.

Anticipated opening: first quarter of 2015

The Besh Restaurant Group is redeveloping the former Dominique’s on Magazine as a one-of-a-kind showcase for contemporary Israeli cuisine, as interpreted by Israeli-born chef/partner Alon Shaya. A wood-burning pizza oven, like those in the kitchens Shaya runs at Domenica and Pizza Domenica, will turn out pita bread and roasted meats. Much of the menu will be “vegetable-driven” and configured for shared platters.

Downtown upswing

The CBD and Warehouse District are primed for a new tide of eateries, many from well-known operators.


640 Carondelet St.

Anticipated opening: late January

A more casual read on the flavors that inspire La Petite Grocery chef Justin Devillier will drive the menu at Balise, found in the 1830s-era CBD building that previously was home to Ditcharo’s bar. Instead of an oyster bar, per se, a section of the bar in front will double as a prep area for raw seafood, charcuterie plates and other cold items. Upstairs will have a private room for functions and balcony seating for outdoor dining.


637 Tchoupitoulas St.;

Anticipated opening: March

This second location of the Uptown cheese and sandwich shop will serve more hot dishes and will offer a “cheese bar,” designed in the spirit of a sushi bar, for customers to snack on and experiment with different combinations of artisan cheeses, meats and other ingredients.


1051 Annunciation St.

Anticipated opening: first quarter of 2015

Known for their restaurant Hot Tails in New Roads, the husband-and-wife team Cody and Sam Carroll are now building out a sportsman’s paradise of a Louisiana restaurant in the former Sun Ray Grill address at the Cotton Mill apartments. Game (quail, venison, pheasant) will join an array of Gulf seafood on the menu, and an oyster bar will serve local and imported product.


611 O’Keefe Ave.;

Anticipated opening: first quarter of 2015

Restaurants are a big component in plans for the South Market District, the multi-block residential and retail development. Plans announced so far include Magasin Kitchen, a spin-off from the Uptown Vietnamese restaurant Magasin; Ursa Major, a spot for global flavors worked into small plates from the owners of Booty’s Street Food in the Bywater; the first Louisiana location of the national chain Blaze Pizza; and Willa Jean Bakery, a café and bakery from the Besh Restaurant Group, led by executive pastry chef Kelly Fields and her colleague Lisa White. Developers expect to announce two more restaurants for the site soon.

Food finds everywhere

The new dining options won’t be limited to conventional restaurant formats.


1504 Oretha Castle Haley Blvd.,

Anticipated opening: early January

Purloo was conceived as both a stand-alone dining destination and an integral part of a visit to the new Southern Food & Beverage Museum. From an open kitchen surrounded by a 30-seat dining bar (and room for 30 more customers at tables) chef Ryan Hughes will serve Southern flavors as well as a museum menu of small tastes that relate to exhibits.


2381 Saint Claude Ave.;

Anticipated opening: spring 2015

A redeveloped remnant of the city’s once-extensive public market system, this historic venue is set to host a selection of walk-up food vendors alongside others selling fresh foods and grocery items.


2000 Oretha Castle Haley Blvd.

Anticipated opening: spring 2015

This outdoor food court and event space, now being developed by the nonprofit Good Work Network, will offer a half-dozen permanent stands for vendors serving street food from Creole, Caribbean, Honduran and other traditions.

Follow Ian McNulty on Twitter, @IanMcNultyNOLA.