Garden District restaurant Cavan (3607 Magazine St.) opens the week of Feb. 15.
Meauxbar’s Kristen Essig is the executive chef at the restaurant, the latest project from the LeBlanc + Smith restaurant group, which also runs Meauxbar, French Quarter gastropub Sylvain and the Lower Garden District whiskey bar Barrel Proof.
At Cavan, Essig and sous chef Ben Thibodeaux are focusing on the foods and ingredients found across American coastal areas, including Old Bay fries served with a malt aioli and crab deviled eggs, as well as a host of raw dishes such as oysters on the half shell, scallop tartare and tuna crudo. Entrees include a whole grilled fish and fried oysters, a grilled pork chop, a half chicken and bone-in rib-eye steak. According to a statement from the restaurant, seasonal ingredients will be sourced from local producers.
[jump] The cuisine at Cavan will celebrate the flavors of the nation’s coasts,” Essig said in the reslease. “We want our guests to feel always at home here at Cavan, so there will be a familiarity with our food, but we’ll add a few surprises that elevate the ingredients and flavors.”
Bar director and sommelier Isaiah Estell offers a menu of seasonal cocktails and wine, including several large-format bottles.
The restaurant’s opening comes after months of renovations to the Victorian home known as the Cockerton House, which dates to 1881. Amenities include two dining rooms, including several private rooms - upstairs and downstairs - two bars and dining in the courtyard and on the home's porch.
Cavan will open daily for drinks at 4 p.m. and dinner at 5 p.m. and eventually open for brunch.
For more information, visit www.cavannola.com.