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$75  + Tip/Tax
Tue, 4/21
7:00 PM
Warehouse District

plates

5-Course Globally Inspired Tasting Event

Opened September of 2023 in a former cotton mill in the Warehouse District, this outstanding eatery jumped right onto Food & Wine’s List of “Favorite Places to Eat in NOLA” and the Advocate’s List of “Where to Eat in NOLA Right Now", and has only further captivated the hearts of NOLA's diners since. Chef/Owner Farrell Harrison, a Louisiana native, works with local farmers and fishermen to create dishes that use fresh, sustainable ingredients. Elements and flavors of Spanish, French, Italian, Vietnamese, Mediterranean, German, Cajun and African cooking can be found throughout the menu, with dishes like baked goat cheese with blueberry agrodolce, blue crab claws with nuoc cham, mint, basil, and carrots, roasted gulf oysters with Viet cajun butter and lemon bread crumbs, grilled lamb skewer with rosemary yogurt, and duroc pork belly with spring bean cassoulet, root beer glaze, and pickled ramps. (Be sure, by the way, to leave room as well for desserts like lavender crème brûlée and Spanish almond cake with hibiscus, marcona almonds, and honey ice cream.) We’re always drawn to an eclectic perspective on food, and so we are really looking forward to visiting plates (note the lower case p). See you there!

About the Host:

Farrell Harrison

Chef/Owner

Born and raised in Chalmette, LA, Chef Farrell Harrison graduated from Nicholls State University. After honing his craft in the kitchens of Josephine Estelle and Cochon, he now helms plates, utilizing local, sustainable ingredients along with flavors of Spanish, French, Italian, Vietnamese, Mediterranean, German, Cajun and African cooking.

The Lineup

Courses #3, #4 & #5 will be individually plated; courses #1 & #2 will be served family-style. This menu will be Fish, Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Louisiana Crawfish Louie

    endive, celery, white balsamic, chili crunch

  2. Grilled Octopus

    crispy potato, harissa aioli, braised shallot, mixed herbs

  3. Paella, Plates Style

    field pea, mussel, clam, gulf shrimp, house chorizo

  4. Roasted Pork Loin

    homeplace pastures pork, mojo rojo, broccolini

  5. Crema Catalana

    custard, citrus, ponchatoula strawberry, marcona almond

plates

1051 Annunciation St

New Orleans, LA 70130

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, plates 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 Crawfish in Course 1, Octopus in Course 2, Pork, Clams, Mussels, and Shrimp in Course 3 and Pork in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 3 and Pork in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 4. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided

  • Shellfish: There is Crawfish in Course 1, Octopus in Course 2, and Shrimp, Mussel and Clam in Course 3. Substitutions will be provided.

  • Fish: This menu is fish-free.

  • Eggs: There are Eggs in Course 1, Course 2, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond in Course 5. Substitutions will be provided.

  • Alliums: There is Chive, Garlic (Raw) and Onion (Raw) in Course 1, Scallion (Raw) and Shallot (Cooked) in Course 2, Scallion (Raw), Garlic (Cooked) and Onion (Cooked) in Course 3 and Chive and Garlic (Raw) in Course 4. Substitutions will not be provided.

  • Mushrooms: This menu is mushroom-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.