New Orleans' Alex Patout, who lost everything in Hurricane Katrina, including his namesake Alex Patout's Louisiana Restaurant, has landed on his feet in Coconut Grove with the June debut of the 300 seat Christabelle's Quarter at 3157 Commodore Plaza. John El-Masry and Kim Koch, the duo behind Mr. Moe's Restaurant & Bar just down the street, are owners. Live jazz works in tandem with ornate wrought iron railings, a stained glass ceiling dome, and 40 chandeliers to re-create the sights and sounds of the Big Easy, while Patout's extensive menu honors both Creole and Cajun classics. Apps ($8 to $18): cabbage rolls of slow cooked turtle and rice; chicken/andouille jambalaya. Mains ($19 to $32): blue crabmeat dressing stuffed Louisiana flounder with dill beurre blanc; slow cooked rabbit with traditional piquant sauce. Desserts ($6): crustless cheesecake with sweet potato topping and sweet potato crunch; bread pudding with chantilly cream and Southern Comfort sauce.
Michael Wagner, who was groomed by some of Florida's top chefs (Allen Susser, Mark Militello, and Johnny Vinczencz, among others) and recently ran the kitchens at Tuscan Steak (South Beach) and Abe & Louie's (Boca Raton), opened an 80 seat place of his own, Lola's on Harrison, at 2032 Harrison Street in Hollywood in July. With deep purple walls, charcoal tiled floors, and white quartz tabletops, the restrained dining room inches toward elegance. Wagner's menu is a colorful collection of approachable and current American fare. Apps ($5 to $12): slow roasted scallops "Rockefeller" with creamed spinach, pancetta rings, ancho chile/tomato hollandaise, and rock salt; purple potato skins with sun-dried tomato crème fraîche, roasted garlic cloves, smoked bacon bits, chives, and American sturgeon caviar. Mains ($18 to $32): slow roasted beef ribs basted with Coca-Cola barbecue sauce, buttermilk onion rings, and creamed yellow corn; pan-roasted turkey tenderloin with caramelized Brussels sprouts, creamy rosemary polenta, and pomegranate/sun-dried cherry gravy. Desserts ($3 to $6): homemade Key lime pie; marshmallow ice cream/double chocolate chip cookie sandwiches rolled in toasted hazelnuts with Nutella sauce.
After a decade of running The Global Dish Caterers, husband and wife Mitch Prensky and Jennifer London Prensky opened their first restaurant, Supper, at 926 South Street in September. The 81 seat bi-level space teams natural woods and sturdy exposed beams with whitewashed brick and seeded glass windows for an urban farmhouse look. Mitch Prensky's sharing menu, informed by his globe-trotting palate, is served at a single seating family-style supper on Sundays. The kitchen team includes chef de cuisine Brinn Sinnott, late of Lacroix at the Rittenhouse, and pastry chefs Robert Rivers, an alum of Le Bec-Fin, and Justin Relkin, who decamped from The Ryland Inn (Whitehouse, NJ). Apps ($7 to $18): boneless Moroccan chicken wings with tomato jam; tartine of lump crab and sweet peas. Mains ($9 to $43): Chinese sausage–wrapped wild rock bass with kimchi and shellfish stew; slow cooked Berkshire pork shoulder with lentil cassoulet and miso poached quince. Desserts ($9): dark chocolate/olive oil mousse with almond cookies, candied oranges, and sea salt; crisp mango turnovers with spiced caramel and fresh passion fruit.
Longtime restaurateur and research chef (past president of Research Chefs of America) Steve Schimoler, recently the director of innovation and development for Nestlé North America, launched Crop Bistro and Bar (1400 West Sixth Street) in June, a testing ground for his culinary inventions by day and an 80 seat open-kitchen bistro by night. His partner and general manager is fiancée Jackie Shultz, also a Nestlé alum. The easy-on-the-eyes design compiles pressed tin ceilings, wood floors, and giant botanical blowups. The sturdy cement pillars will be repainted regularly to reflect the shifting seasons. Apps ($5 to $12): deviled eggs and ham; "Cherry Bomb" (a wonton wrapped tomato stuffed with chorizo and Jack cheese served over corn sauce). Mains ($15 to $28): plum stuffed quail with berry demi-glace and matchstick fries; grilled pork with soft grits and fennel slaw. Desserts ($4 to $9): pear/ginger tart Tatin with Bourbon whipped cream; chocolate mole cake with cinnamon ice cream.
