Restaurant news for Tujague’s, Carrollton Market, Josephine Estelle_lowres

Tujague's is celebrating the 160th anniversary of its founding.

Chef Phillip Mariano has left Josephine Estelle (600 Carondelet St., 504-930-3070;, the Southern-leaning Italian restaurant inside the Ace Hotel.

Mariano, who previously worked as chef de cuisine at Domenica, was tapped by James Beard award-nominated chefs Andy Ticer and Michael Hudman to helm the restaurant when the hotel opened earlier this year.

As of last week, a representative for the hotel confirmed Mariano's departure “to pursue other opportunities.” In the interim, the sous chef Ysaac Ramirez has stepped up to executive chef. Ramirez is a longtime employee of Ticer and Hudman’s and moved to New Orleans from Memphis to help open the restaurant.


 Tujague’s (823 Decatur St., 504-525-8676; is hosting the second in a series of guest chef dinners on July 14 in celebration of the restaurant’s 160th anniversary

The event features a five-course meal prepared by chef Isaac Toups of Toups Meatery, Angeline’s Alex Harrell and Marcus Woodham of Tujague’s. Tickets for the dinner are $110 and include cocktail pairings from Jefferson Bourbon. The Louisville distillery created a small batch specifically for the Tujague's anniversary. A portion of proceeds will go to the Southern Food & Beverage Museum. For more information, or to reserve a spot for the dinner, call 504-525-8676.

 Carrollton Market’s (8132 Hampson St., 504-252-9928) chef and owner Jason Goodenough is taking a stance against the gluten haters on July 20, For one night, the Riverbend restaurant  is serving an eight-course gluten-centric dinner, whimsically subtitled: (It’s) A Celebration of Gluten (Bitches).

The tongue-in-cheek backlash at gluten-free requests features a tasting menu “centered around the current villain of proteins, gluten,” according to release from the restaurant.

"Gluten is a very misunderstood protein," Goodenough said in the statement. "It's what makes my pasta dough elastic, what gives my bread texture and what makes

my pie dough crunchy. Instead of scorning gluten, we are celebrating it."

The menu items include the restaurant’s signature oysters Goodenough, Buffalo-style fried gluten and paneed foie gras with peach bread pudding.

The menu is $80 per person, or $125 with drink pairings. A portion of proceeds will go to the Celiac Disease Foundation. To reserve a seat (there’s only 40 available) call the restaurant at (504) 252-­9928.