Uptown Mediterranean restaurant Salu (3226 Magazine St., 504-371-5809) is launching a barbecue-themed menu starting July 1.
The menu will be available during July and features a barbecue mussel boil with grilled corn, smoked sausage and garlic; 14-hour smoked beef brisket with four-cheese macaroni and Southern fried greens; and buttermilk-fried chicken served with watermelon salad, crumbled feta and pickled onion ranch dressing.
Executive chef Dustin Brien helped develop the menu.
“It’s the slow time here on Magazine Street, which is part of the reason, Brien says. "When you think of summer, you think of barbecue. It’s not really our style, but hey, it’s summer.”
[jump] The company’s corporate chef Mike Ruoss, who has competed in several local barbecue cook-offs, is acting as grill master, smoking brisket and ribs offsite.
Southern-inspired sides include creamed chipotle corn, baked beans and buttermilk biscuits with gravy. For desert there's candied pecan pie. Diners can order a la carte and there's a four-course prix-fixe menu for $40.
Salu’s regular menu of mussels, flatbreads and Mediterranean-inspired shared plates also is available.
For more information visit the restaurant’s website.