Restaurant Rebirth

The Warehouse District’s only destination for farm-to-table Cajun Creole cuisine–southern Louisiana native Chef Ricky Cheramie creates food for the soul such as Mississippi Style Barbeque Pork Belly, Blackened Scallops with a lobster tasso maque choux, and Cafe Au Lait Creme Brulee with Calais Amaretto Espresso Beans. They also squeeze their own sugar cane juice for their simple syrup, sugar cane vinaigrette, and creole mustard sugarcane glaze. Open for dinner Monday through Saturday (5:30-10), and late nights Thursday through Saturday 10pm til the free-range Chappapeela Farms rooster crows.