BouillaBabes will serve its sandwiches and small plates in a new location, starting this week.
In addition to sandwiches and a seasonal daily special (Friday's special is grits and grillades), the menu will feature three small plates (red bean hummus, smoked salmon dip and Tunisian deviled eggs) available daily at the whiskey and craft cocktail bar.
A new sandwich, The Violette (with black forest ham, provolone and cranberry Creole mustard on a croissant), also has been added to the menu. Dishes range from $7-$12.
After this week, BouillaBabes will set up at Hayride Scandal on Thursdays and Fridays, starting at 6 p.m. However, nights could be added, and hours could expand in the future, depending on clientele.
The opportunity to move to Hayride Scandal came after the chefs catered the bar's End of Prohibition party in December.
"Our style of food fit what they're doing," Brown said. "It seemed like a good fit, and we took the chance."
From August to December, BouillaBabes had sold food from Corporate Brew & Draft, a beer bar on Citiplace Court.
The long-term goal is for Brown and Harkins to do a pop-up concept for special events at Hayride Scandal. Think ticketed events with five courses and cocktail pairings.
The move to Hayride Scandal isn't the only thing keeping BouillaBabes busy. This week, Brown and Harkins hosted a date-night cooking class at Red Stick Spice Co. From 11 a.m. to 3 p.m. Sunday, they'll also serve food during Boozie Brunch at Cane Land Distilling Co., 760 St. Philip St. That's on top of the catering and party gigs they also are booking.
Still, Brown doesn't mind all that business.
"With this move," Brown said, "we have more opportunities to showcase what we can with our food."
For more information on BouillaBabes, visit facebook.com/bouillababes.