Coquette
5-Course Modern Locavore Tasting Event
First opened in 2008, this Irish Channel eatery has kept up its standards. Indeed, it was named to such top Lists as Eater’s “38 Essential NOLA Restaurants", Times-Picayune’s “Top Ten Restaurants” List, and NY Times’ “Best NOLA Restaurants”. Chef/Owner Michael Stoltzfus is a multiple James Beard Nominee, and for our event, he's placing us in the well-chosen hands of Exec Chef Paul Dimaria, who is turning out contemporary southern cuisine with an emphasis on locally sourced produce and international inspiration. Here, diners find small plates like burrata with grilled oyster mushrooms and sesame, boudin & grits with smoked pumpkin and collard greens, and charred okra with tomato, yogurt, and cornbread, as well as large plates like chicken roulade with white bean, spätzle, and cabbage, smoked beef short rib with butternut squash, black-eyed peas, and cranberry, and smothered flounder with stewed okra and smoked trout roe. “Smart and polished…eternally fresh,” says Frommer. We love the 1880s building too, once a grocery store, then an auto parts emporium, but now with glowing chandeliers, tiled floors, and a mahogany wraparound bar. Coquette is truly special, and we hope to see you there!
About the Host:
Paul Dimaria
Executive Chef
Chef Paul DiMaria grew up in Bantam, Connecticut, where he began working in kitchens at a young age, starting as a dishwasher and rising to lead line cook by 16. A New England Culinary Institute graduate, he intertned with Tom Douglas and honed his craft across the country cooking before landing in New Orleans, working for Susan Spicer at Bayona. He previously hung his hat La Petite Grocery, Balise and Paladar 511.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Gluten & Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page. For a list of restrictions/allergies Chef is accommodating, click here.
-
Yellowfin Tuna Carpaccio
crispy veal sweetbread, castelvetrano olive, caper, lemon
-
Baby Iceberg Lettuces
radish, herbes de provence, buttermilk
-
Pompano
orange, chili, pumpkin seed, green harissa
-
Braised Lamb Shoulder
celery root, hazelnut, maitake, pistou
-
Strawberries & Cream
crispy meringue, white chocolate, creole cream cheese, pistachio
Coquette
2800 Magazine St
New Orleans, LA 70115
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Coquette will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Tuna in Course 1, Pompano and Fish Stock in Course 3, and Lamb in Course 4. Substitutions will be provided.
- Pescatarians: There is Lamb in Course 4. Substitutions will be provided.
- Gluten: This menu is gluten-free.
- Dairy:
• Butter: Butter is in Course 1, Course 4. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 2, Course 4, Course 5. Substitutions will not be provided
• Yogurt: Yogurt is in Course 3, Course 5. Substitutions will be provided
• Cow's Milk Cheese: There is cream cheese in Course 5. Substitutions will be provided - Shellfish: This menu is shellfish-free.
- Fish: There is Tuna in Course 1 and Pompano and Fish Stock in Course 3. Substitutions will be provided.
- Eggs: There are Eggs in Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Hazelnut in Course 4 and Pistachio in Course 5. Substitutions will be provided.
- Alliums/ Garlic: There are Onions and Garlic in Course 1, Course, 2, Course 3, and Course 4. Substitutions will not be provided
- Mushrooms: There is Maitake (Hen of the Woods) in Course 4. Substitutions will not be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
