New Orleans-based hospitality group LeBLANC + SMITH announced The Parlor at Hotel Chloe, a new signature restaurant concept opening within the group's forthcoming hotel in Uptown New Orleans in spring 2020. Under the culinary direction of esteemed Executive Chef Todd Pulsinelli, formerly of Warbucks, Restaurant August, Domenica, and The American Sector in The National World War II Museum, The Parlor will serve breakfast, lunch, and dinner daily, complemented by a curated selection of wine and craft cocktails from Beverage Director Jason Sorbet and daily breakfast pastry service from Molly’s Rise and Shine.
Located in Uptown New Orleans within the historic Queen Anne-style mansion that Hotel Chloe now calls home, The Parlor will offer 21st-century New Orleans cuisine. Its menu will feature contemporary interpretations of classic New Orleans flavors and ingredients, as well as globally-inspired dishes that are informed by the rich cultural, artistic, and historical touchpoints of the neighborhood. The Parlor will open as a 120-seat restaurant, with guest tables in the mansion’s main dining area and alongside the pool and gardens.
“I'm humbly inspired to work alongside such a remarkable team behind The Parlor,” says Hotel Chloe Executive Chef Todd Pulsinelli. “Our goal is to evolve New Orleans cuisine and push the boundaries of Southern food.”
The breakfast menu will feature familiar, crave-able dishes, such as Grilled Sourdough Avocado Toast, topped with a sunny-side-up egg, shaved shallots, and spiced sunflower seeds; Shrimp and Grits, made with heirloom grits, andouille, and topped with a poached egg; and Buttermilk Griddle Cakes, served with mixed berries, cane or maple syrup, and pecan butter. During breakfast, The Parlor will also offer daily breakfast pastry service from Molly’s Rise and Shine, the notable local breakfast spot from the team behind Turkey and the Wolf.
"I am super pumped for Chloe, and I am always blown away by what Liz and Jess are doing with our pastry program at Molly's. I think it's going to be an awesome fit," says Mason Hereford, Chef and Owner of Turkey and the Wolf and Owner of Molly’s Rise and Shine.
The Parlor’s lunch and dinner menus balance homespun flavors with a sophisticated global approach and will feature ever-changing dishes, like Louisiana Rabbit and Dumplings, paired with root vegetables and grilled lemon; Coriander and Juniper-Crusted Hanger Steak, made with celeriac gratin, persillade, and tallow Béarnaise; and Home Place Pastures Pork Cheeks, paired with Coca Cola fish sauce, collard greens, rice porridge, and a cured egg yolk. Guests are also welcome to dine at the bar, where small dishes will be offered, including Muffaletta Egg Rolls, paired with a Vietnamese dipping sauce, and a Chicken Katsu Sandwich, topped with a bacon-ranch-onion marmalade. The menus are rounded out with a fun and well-curated beverage program led by Beverage Director Jason Sorbet. As with all LeBLANC+SMITH concepts, the cocktail program will be rooted in classic cocktails made as they were intended to be, plus Hotel Chloe originals that may one day become classics in their own right. The wine offerings will be expansive yet accessible and will be a primary driver of Hotel Chloe’s daily programming.
“Todd’s belief in our vision for Hotel Chloe to be a lobby in Uptown New Orleans where everyone feels at home while also accenting all of the cultural touchpoints of our neighborhood was a huge validator for us. He’s incredible from a culinary standpoint but, more importantly, his joie de vivre fits in perfectly with Hotel Chloe’s belief that each day should be joyful,” adds LeBLANC + SMITH Founder Robért LeBlanc. “We are fired up that Todd will be leading The Parlor both because his love for food and people will be evident in each dish and because he, too, believes that all people should lead joyful, fulfilling, balanced, and memorable lives.”
Designed by world-renowned New Orleans designer Sara Ruffin Costello, the restaurant’s interiors will deliver an intimate yet convivial atmosphere, feeding off the free-thinking spirit that pervades New Orleans’ past and present. Costello has created a bohemian getaway for the property, featuring antiques, old pictures, and curios amassed over hundreds of years and purposefully blended with the contemporary. Most importantly, though, is that she created spaces in which people are intended to enjoy themselves. Nothing is too delicate, so one would feel completely at ease laughing loudly, doing a shot of whiskey, or even accidentally spilling a glass of wine. Whether it’s a guest of the hotel, a group of locals looking for a social happy hour, or visitors seeking an unforgettable dining experience in a previously unexplored neighborhood, The Parlor will offer customers an authentic expression of 21st-century New Orleans with unparalleled Southern hospitality and memorable flavors.
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