Hippie Kitchen has debuted a new love-inspired, lifestyle dining experience in New Orleans. The experienced chefs have created a restaurant that integrates seasonal, farm-to-table dishes with community engagement to offer a local gathering space.
Guests are treated to a delicious menu that features breakfast, lunch, and dinner Tuesday through Saturday. Hippie Kitchen has an uplifting coffee and tea selection, which pairs nicely with their quick bites—Chocolate Croissants, Smashed Avocado Toast, and a daily selection of freshly baked goods. Cold Pressed Juices and Turmeric Tonic will kick your day off to a refreshing start.
"Our commitment comes from a desire to feed the community good, healthy food that will lift you up," saysHarveen Khera, Hippie Kitchen's founder. "As chefs, we have created an environment of excellence where our guests enjoy seasonal, organic ingredients, made from scratch in an incredible space."
Khera is a 30-year service industry pioneer specializing in the creation and growth of innovative food and beverage service businesses with successes including the launches of the Tunnel Top at Union Square, Tallula in San Francisco's Castro district, John Lee Hooker's Boom Boom Room in the Fillmore, Delfina and Foreign Cinema in the Mission, and Salt House among others. Most recently, Khera developed the first successful farm-to-table food and beverage model utilized by Tulane University.
Co-founder Wayne Greiner, native New Orleanian, began his culinary career under Emeril Lagasse at Commander's Palace. His passion brought him to San Francisco where he worked with chefs Wolfgang Puck at Postrio, Joyce Goldstein at Square One, Nancy Oakes at Boulevard, and Michel Richard. Next came New York City at Le Bernardin with Gilbert Le Coze, followed by Lucas Carton in Paris. His love for New Orleans and the flavors it holds brought him back home.
Chef Charlotte Morton leads the kitchen team supported by Breakfast Chef Beth Earley and Lunch Chef CJ Duffourc. A New Orleans native, Morton has worked in many notable New York City restaurants including Jeremy Marshall's Aquagrill, Julian Alonzon's Brasserie 8 1⁄2, Daniel Boulud's DB Bistro, Shaun Hergatt's Michelin-starred Juni, and Top Chef Masters Winner Floyd Cardoz's Tabla. She served as sous chef at New York City's Rouge Tomate under chef Jeremy Bearman, where the emphasis on healthy yet flavorsome and satisfying food brought the restaurant a rare Michelin star. Charlotte's diverse culinary experiences with Caribbean, French, Indian, and Louisiana techniques, ingredients, flavors, and spices, influences her cooking and outlook.
Hippie Kitchen's chief mentor, James "Jimmy" Coleman, Jr. has been instrumental in building an outstanding team. A true believer in hospitality, Jimmy is the visionary behind the Windsor Court Hotel and proud to now be a part of the reshaping of his childhood neighborhood. Minnie Coleman brings her love for seasonal produce fresh from her farm, inspired by her New England roots. Rumor has it, she can even hypnotize a lobster.
Dinner offerings feature a hearty selection of game, fish, and poultry from our local parishes. Veggies boast the season's peak in our heart-warming Lasagna. Local beers on tap, wine, and house-made sangria will pair well with the selection of dinner entrées. Cocktails are prepared with garden fresh ingredients—the Hibiscus Cosmo is out of this world.
The dining room is seamlessly run by seasoned managers Markus Richters, Terry Raymer, Susan Black, and Sara Bandurian. This quartet brings their passion for serving the community delicious food balanced with friendly hospitality. Zach "Farm" Jaffe, the restaurant's garden guru, has already kicked off a local citrus drive, turning collected produce into Marmalade, Limoncello, and Satsuma Cardamom Bread.
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