Batture (632 S. Carrollton Ave., 504-592-7771), a new seafood restaurant, opens today in Riverbend.
The restaurant moved into the building formerly occupied by O’Henry’s, which closed late last year.
[jump] Chef Anderson West said the concept is casual dining with Creole and Italian influences. West cooked on and off for 15 years at Andrea’s in Metairie, which is part of the inspiration behind some of the Italian-style dishes, and before Hurricane Katrina, he worked with chef Alfred Singleton at Cafe Sbisa on Decatur Street.
Lunch and dinner service will include classic New Orleans and Creole standbys such as fried and boiled seafood platters and po-boys, shrimp remoulade, crawfish etouffee, gumbo, and red beans and rice. Other dishes include calamari with diablo sauce, salmon mousse with French bread toast points and a four-cheese layered crawfish potato gratin.
Entrees include a chicken Cordon Bleu, a seafood-packed Creole cioppino made with tomatoes, Gulf shrimp Alfredo, and “Duck Paris,” which features a seared duck breast with honey and Grand Marnier cream reduction and whipped sweet potatoes.
Batture has a full bar and indoor and outdoor seating.
The restaurant will be begin full regular hours for daily lunch and dinner service next week.
For more information, visit Batture’s Facebook page.