participating restaurants
Full list of participating restaurants: Dolfy’s, Café Conmigo, Đặc Biệt Supper Club, Flour Moon Bagels, Francolini's, Lagniappe Bakehouse, Fritai, La Boca Steakhouse, Levee Baking Co., Mawi Tortillas & Shorelines Coastal Kitchen, Mister Mao, Palm&Pine, Pizza Delicious, Sukeban, Tito's Ceviche & Pisco, Turkey and the Wolf, Two Bites Events and Catering, Vyoone's Restaurant, Brigtsen's Restaurant, Avegno, Gautreaus, Lilette, Barracuda Restaurants
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cafe conmigo
2511 Jena Street, New Orleans, LA
Promotion: TBA
Café Conmigo brings the flavors of our Cuban roots to a warm, modern neighborhood café.
Inspired by the coffee, pastries, cocktails, and sandwiches we grew up with, we set out to create a space that feels both familiar and fresh.
We specialize in Cuban coffees, house-made pastries, handcrafted cocktails, and classic pressed sandwiches — all served with the hospitality and energy that define our culture. Café Conmigo is our invitation to share a taste of home with our community.
la boca steakhouse
870 Tchoupitoulas St.
New Orleans, LA
Promotion: Asado Argentino event, September 14 at La Boca.
Rooted in the traditions of Argentina and infused with the soulful energy of New Orleans, La Boca specializes in expertly butchered, wood-fired steaks—from rich ribeyes to lean, flavorful cuts like entraña and vacío. Our menu pays homage to the parrilla, the Argentine grill, and is elevated by housemade chimichurri, classic sides, and thoughtfully selected seasonal dishes.
flour moon bagels
457 N Dorgenois St. New Orleans, LA
Promotion: $1 donated to ACLU of Louisiana for every classic breakfast sandwich sold, September 3-4
Flour Moon Bagels started as a small pop-up out of a home kitchen. Owner Breanne Kostyk had found her passion for making bagels while working as head pastry chef for a New Orleans hotel, but her love for them stems from growing up in Connecticut and attending college in Brooklyn.
Flour Moon manifested in May 2020 under the full “Flower Moon”, as Breanne began a small 'friends & neighbors' pop-up, that quickly outgrew her home kitchen. She started selling her bagels on Sunday mornings at the Coffee Science market, as well as to a handful of bagel-loving local chefs and restaurants.
In Spring 2022, Breanne and partner Jeff Hinson opened Flour Moon’s brick and mortar location just off the Lafitte Greenway in the Mid-City neighborhood of New Orleans. They are thrilled to be able to share not only their beloved bagels and schmears, but with an expanded menu of sandwiches, tartines, sweet treats, and beverages.
levee baking co.
3138 magazine street, suite d
new orleans, LA
Promotion: all proceeds from cookie sales will be donated to the ACLU of Louisiana, first and last weeks of September
We make naturally leavened bread and handmade pastries using quality ingredients. As a community driven neighborhood bakery, we are devoted to providing comforting, creative treats, and good, nutritional bread.
The best tasting food is local and seasonal, which we strive for first and foremost. Supporting the local heart of the economy and environment, we source most of our ingredients from local farms and small businesses.
The name Levee has a threefold meaning: Levees surround the city, it comes from a French word that means “to rise,” (like baked goods!), and it is the street that Margaret Haughery, the bread woman of New Orleans, had her bakery in the French Quarter.
Levee was founded with the belief that a better system and quality of life inside of the hospitality world is possible. We take the mental and physical health of our team very seriously. This includes reducing the harm that careers in the kitchen and front of house space generally impose. We have mandatory lunch breaks, promote supportive communication, offer paid vacation or sick leave, and most of all, this is a space where we are allowed to express ourselves through creativity, with permission to make mistakes.
Vyoone’s
412 Girod Street, New Orleans, LA
Promotion: "Liberte' Flight- 3 light French inspired cocktails paired with Gruyere Gougeres, all proceeds donated to the ACLU of Louisiana, entire month of September
Vyoone’s is an upscale French-Creole fine-dining restaurant located in New Orleans’ historic Warehouse District, offering an intimate luxury dining experience defined by elegance, cultural depth, and warm hospitality. Rooted in Afro-Creole heritage and classical French technique, the restaurant blends refined European tradition with the vibrant soul of New Orleans.
Founded by Vyoone Therese Segué, Vyoone’s was born from a vision to bring expressive, thoughtful French cuisine to the city’s dining scene. A Black woman–owned restaurant, Vyoone’s reflects its founder’s rare interdisciplinary background as a pediatric geneticist, classical clarinetist, and chef — a perspective that informs the precision, creativity, and artistry found in every dish.
Guests enjoy a romantic courtyard setting, handcrafted cocktails, and an extensive French wine selection alongside celebrated classics such as French onion soup, traditional French desserts, and refined French-Creole specialties. Whether for an intimate date night, private event, or special celebration, Vyoone’s offers a dining experience designed to linger.
Recognized by New Orleans CityBusiness in Power 25: Tourism & Hospitality, Vyoone’s continues to stand among New Orleans’ most distinguished fine-dining destinations, offering impeccable service, cultural authenticity, and cuisine that feels both timeless and deeply personal.
francolini’s
3987 Tchoupitoulas St, new orleans, LA
Promotion: 10% of sales of the Melting Pot Sandwich donated to the ACLU of Louisiana, entire month of September
Francolini's is an homage to the Italian delis all over New Jersey where owner Tara grew up (mainly Nicolo’s pictured below). She grew up in a big, Italian family, where prosciutto and lasagna graced the Thanksgiving table instead of turkey. After moving to New Orleans in 2018, she quickly realized that while there were a ton of great food options across the city, there was a lack of her childhood food.
The goal is to have a local neighborhood spot where unpretentious vibes are paired with high quality food, to simply make people happy.
Our sandwiches are built with lots of care and effort. We use a combination of Boar's Head, imported meats, and house roasted meats for our food. We keep a NUT FREE kitchen. Our focaccia is baked in house, and our sub rolls are our recipe baked for us by Ralph Brennan's Bakery.
mister mao
4501 Tchoupitoulas Street, New Orleans, LA
Promotion: $5 from every Lychee Mekong Mule cocktail will be donated to the ACLU of Louisiana, entire month of September
Miles away from the French Quarter in Uptown, find a lively dining room painted top to bottom in bubblegum pink and emerald green. The colorful setting is as vibrant and upbeat as the cooking. This is not food that fits into a tidy box, as inspiration leans Asian and Indian with detours all over. Fried chicken dumplings with date and poblano chile chutney are as satisfying as garlicky egg noodles glossed in butter, oyster and fish sauce, and Parmesan. Kale and collards cooked down with cumin, turmeric and coconut milk is a cross-cultural sensation. Clever and flavorful, the food here is both fun and accomplished. Weekend brunch is the perfect time for large groups to order with abandon.
Fritai
1535 Basin St, New orleans, la
Promotion: sales from Shrimp Pikliz donated to the ACLU of Louisiana, entire month of September
Charly Pierre has aspired to be a chef for as long as he can remember. Growing up in Cambridge, Massachusetts helped him adapt a broad palette of different cultures and flavors. This was reflected in Chef Charly’s household where his father was a skilled chef who trained and worked for the Marriott Hotel Group and his mother cooked Haitian dishes deeply rooted in the family’s past. As a result of this combination, Charly has long been interested in diving deeper into both these paths.
Before moving to New Orleans in the Fall of 2015, Charly worked at a variety of noteworthy dining establishments in and around Boston such as L’Espalier, The Aquitaine, and Journeyman. Upon arriving in New Orleans, Charly acquired his first job at Sucre in the French Quarter. He left Sucre and went on to work at Angeline and Bayona. He ultimately left those gigs upon deciding to start his own venture with co-founder Minerva Chereches.
The Fritai stall at the St. Roch Market was an amazing start. They began cooking food influenced by the cultural roots of Charly's Haitian background, while adding some inventive twists to celebrate the local people, ingredients and flavors of New Orleans. Today, Fritai is one of St. Roch Market’s most successful stalls—having held fundraisers for Haiti, as well as garnering a number of accolades including Zagat's 30 under 30, Eater National Young Guns, and numerous television appearances including Charly’s winning Food Network's Chopped. Chef Charly is constantly creating and adding to the colorful picture of New Orleans while focusing on his history and the people of New Orleans who helped him become who he is today.
MAWI TORTILLAS
5050 West Esplanade ave, Suite C, Metairie, LA
500 Vintage Drive | Suite C | Kenner, LA
1515 Government Street | Ocean Springs, MS
Promotion: 100% of proceeds of Pulled Pork Nachos con Queso with Refried Beans & Pickled Jalapeños go to the ACLU of Louisiana, hosted at Brigsten's
The name Mawí stems from the Mayan dialect and means abundance, which pays homage to our roots and the abundant culture, ingredients and flavors of Latin America.
We here at Mawi NOLA are proud. Proud of our heritage, proud of our family, proud of our city, and certainly proud of our food. See what we’re all about…Owned and operated by father-son duo, Carlos and Chef Will Avelar, Mawí Tortillas was born from a passion for creating fresh, flavorful food that is as distinct as the Latin American countries that inspired it. Every batch of tortillas is made with Mawi’s own signature corn masa blend and produced every morning straight from the oven. The result is the freshest artisanal tortillas this side of your mother’s kitchen.
Priding ourselves on making the most authentic tortillas in town, you can find Mawí Tortillas in some of the best restaurants in New Orleans.
turkey and the wolf
739 Jackson Ave. New Orleans, LA
Promotion: 100% of proceeds from special merch item custom made for Chefs for Justice donated to the ACLU of Louisiana
From the Michelin Guide: “In a city where sandwiches have their own fabled history, this kitschy kitchen in the Irish Channel quickly made a mark of its own shortly after opening in 2016. First timers must swing for the collard green melt, a trademark favorite with pickled cherry peppers, coleslaw, Russian dressing, and toasted rye. Fried bologna is another must-order. It is a towering, crunchy sensation brushed in hot mustard and stacked with potato chips. Know that these are sandwiches with scale, loaded, toasted, piled up, and packed down with flavor to the very last square inch. Some might look to the cabbage for a light reprieve, but even this “salad” is tossed in a chili-coconut dressing and buried under a torrent of fried garlic and crispy pig ears.”
Đặc Biệt Supper Club
Promotion: Đặc Biệt Supper Club will donate at least 20% of proceeds from its September dinners to the ACLU of Louisiana. Note, this experience is for their supper club members only, and not bookable for the public.
A private supper club by Chef Nini Nguyen.
In Vietnamese culture, to be đặc biệt is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right.
Lagniappe Bakehouse
1825 Euterpe Street, Central City, New Orleans, LA
Lagniappe Bakehouse is a Black-owned neighborhood bakery and café in Central City, New Orleans, rooted in Southern hospitality, seasonal ingredients, and the foodways of the African diaspora. Opened in September 2024 by New Orleans native and pastry chef Kaitlin Guerin, Lagniappe began years earlier as a small pop-up during the pandemic. What started as Lagniappe Baking Co. grew from Kaitlin’s background in movement, performance, and fine pastry into a brick-and-mortar bakehouse on Euterpe Street, just off Oretha Castle Haley Boulevard.
tito’s ceviche and pisco
1433 St Charles Ave, New Orleans, Louisiana
Promotion: 20% of Pisco Sour sales donated to the ACLU of Louisiana, September 1-6
Born in Lima, Perú, and raised in a culture where food is a language of love, Chef Juan Alberto Lock known affectionately as Tito by friends and family – brings his heritage to life with every dish he creates. The nickname “Tito” is a nod to his middle name, Alberto, and the Peruvian tradition of endearing nicknames that carry warmth, identity, and legacy. The same spirit defines Tito’s Ceviche and Pisco. Of Chinese Peruvian descent, his culinary journey began in the most personal way: learning side-by-side with his mother in their home kitchen. It was there that he first developed a deep respect for bold flavors, seasonal ingredients, and the emotional power of food.
After moving to the United States, Chef Juan continued his culinary evolution through hands-on experience, working in a variety of restaurants across Florida and Louisiana. With no formal culinary school training, he built his skills through passion, perseverance, and curiosity—learning from every kitchen, every station, and every plate.
In New Orleans, he discovered an unexpected harmony between the vibrant traditions of Peru and the soulful bounty of Louisiana. The result is a cuisine that feels both rooted and revelatory bringing together Gulf seafood, local produce, and Peruvian flair with unmatched authenticity. From smoky aji panca BBQ to bright, citrus-forward ceviches, every plate is a story, an experience, and an invitation to explore the soul of Perú.
In 2017, Chef Juan—together with his wife Tatiana Lock, a visionary business executive—opened Tito’s Ceviche and Pisco, a dream brought to life with the support of their daughter Emily Lock and a shared commitment to excellence. From day one, the restaurant reflected both family and flavor.
Tito’s was honored as Best New Restaurant in its opening year and has since been consistently recognized as the Best Latin Restaurant in the region. These accolades celebrate not only the food, but the passion, grit, and love that fuel every dish.
Today, as Executive Chef and Co-Founder, Chef Juan with Tatiana lead Tito’s Ceviche and Pisco with the mission to elevate Peruvian cuisine on the world stage. With a vision to bring the first Michelin star to a Peruvian restaurant in New Orleans, Chef Tito is not just cooking – he’s building a legacy. His leadership blends humility, innovation, and a relentless pursuit of excellence. Under his direction, Tito’s Ceviche and Pisco is poised to become a culinary landmark where authenticity meets aspiration.
palm&pine
308 N. Rampart St. New Orleans, LA
Promotion: 10% of sales donated to the ACLU of Louisiana, September 3
Palm&Pine has been open for 7 years, but it all started a little over 12 years ago with The Old Portage.
Amarys & Jordan started popping up together back when they were Sous Chefs at Bayona & Ralph’s on the Park. They would create 6 course dinners and pop up in the restaurants of friends and mentors on their off days.
Eventually this path led them to Black Penny where they quickly realized that Rampart Street would be the home of a Future Brick & Mortar Concept. Black Penny is also where they met Andy, the 3rd Partner in Palm&Pine. Together the 3 found the location at 308 N Rampart, completed the concept from what began as a vision, and turned a white box space into a Vibrant Restaurant.
One of the most Special things about Palm&Pine is that from the Food to the Hospitality and even to our relationships with our guests, we’re truly a New Orleans Restaurant. When you eat here you know where you are and as for us, well, we’re home.
This means that while we cook Fine Dining level Caribbean Cuisine, we do it without the pretense and stuffiness. At the Kitchen Counter you can chat with us while we cook and you’ll most likely be doing a little happy dance for both the music & the Food.
Palm&Pine is very personal to its owners, team members and regulars. And wouldn’t be the special place it is without our community.
Dolfy’s
4508 Freret St, New Orleans, LA
Promotion: Pinchos and wine happy hour, proceeds donated to the ACLU of Louisiana, September 29
At Dolfy's, Chef Adolfo Garcia Jr. brings the flavors of Basque Country and the Iberian Peninsula to New Orleans through wood-fire cooking and local, seasonal ingredients. The Uptown, neighborhood spot serves as a destination for pintxos, shareable plates and thoughtful cocktails.
Brigsten’s restaurant
723 Dante St, New Orleans, LA
Promotion: 100% of proceeds of Pulled Pork Nachos con Queso with Refried Beans & Pickled Jalapeños from Mawi go to the ACLU of Louisiana, hosted at Brigsten's
Chef Frank has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine (1988) and America’s Best Chef: Southeast by the James Beard Foundation Awards (1998). He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter. Brigtsen’s Restaurant has been voted Top Cajun Restaurant, Top Service, and Top Wine List in the annual Zagat Survey. In 2001, Brigtsen’s received the distinguished Ivy Award from Restaurant & Institutions magazine. In 2016, Brigtsen’s was named one of the Top Ten Restaurants in New Orleans by Brett Anderson, writing for The Times-Picayune newspaper. In 2012, Chef Frank received the Lafcadio Hearn Award from the John Folse Culinary Institute and was inducted into the Hall of Fame by the Louisiana Restaurant Association. In 2016, Chef Frank received the inaugural Paul Prudhomme Award from the American Culinary Federation. Chef Frank’s passion is teaching and sharing through food. For 15 years, he taught public cooking classes at the New Orleans Cooking Experience, sharing his love for America’s greatest regional cuisine. He also teaches Contemporary Creole/Acadian cuisine as Adjunct Professor at the John Folse Culinary Institute at Nicholls State University and serves as the inaugural Chef-in-Residence for the Culinary Arts program at the New Orleans Center for the Creative Arts (NOCCA).
gautreau’s
1728 Soniat St, New Orleans, LA
Promotion: 20% of profits from Shrimp and Paneer Gnudi donated to the ACLU of Louisiana, entire month of September
Welcome to Gautreau’s. Nestled in the heart of Uptown New Orleans surrounded by a leafy and flourishing residential neighborhood, Gautreau’s quickly became cherished by locals and is now sought after by dining connoisseurs. Since 1982, Gautreau’s has resided within the walls of a building steeped in history, once serving as an apothecary. Our identity was bestowed by Anne Avegno Russell to honor the captivating muse of John Singer Sargent’s renowned artwork, “Portrait of Madame X” – the esteemed Virginie Amélie Avegno Gautreau.
Throughout our journey, Gautreau’s has witnessed transitions in ownership, each adding to its enduring legacy. Former owner Patrick Singley guided the restaurant for 30 illustrious years, overseeing a succession of renowned chefs such as Matt Wolf, John Harris, and Sue Zemanick. Today, we proudly carry forward Patrick’s legacy.
Over the years, Gautreau’s has evolved into a culinary institution, attracting accolades from esteemed publications such as Food & Wine Magazine and the James Beard Foundation. Today, under the guidance of Chef Rob Mistry and General Manager Katie Adams, Gautreau’s continues to captivate diners with its innovative cuisine and exceptional hospitality.
Avegno
1726 Soniat St, New Orleans, LA
Promotion: 20% of profits from the Rainy Day on the Deck of a Yacht donated to ACLU of Louisiana, entire month of September
Avegno offers a refined yet relaxed setting for guests to enjoy pre-dinner drinks, post-dinner wind-downs, or an evening all on its own. Located right next door to Gautreau’s, it features an elevated menu of French-inspired bites, an expertly curated wine list, and cocktails crafted with precision.
While it shares a newly expanded kitchen with Gautreau’s, Avegno’s menu is distinctly its own, focusing on elevated drinking food that pairs effortlessly with its beverage offerings. It’s a space that captures easy elegance, a stylish addition to Uptown New Orleans.
Lilette
3637 Magazine St. New Orleans, LA
Promotion: TBA
This year, Chef John Harris and his staff at Lilette are celebrating the restaurant’s 25th year. Harris was included in Food and Wine magazine's list of America's Best New Chefs in 2002 and was named Best Chef New Orleans by New Orleans Magazine. He has been a James Beard finalist for the Best Chef South award four times (2009, 2010, 2011, 2012), and Lilette has been named among the top 10 best restaurant for five years by the New Orleans Times-Picayune.
Harris began his passion for cooking growing up in the kitchen of his Italian mother. After working in restaurants during college, he couldn't resist the allure of cooking school. He attended the Pennsylvania Culinary Institute, which would lead him to stints at Café Allegro in Pittsburgh, and Spiaggia in Chicago. He moved to New Orleans to work as Sous Chef at Bayona in the French Quarter under famed Chef Susan Spicer. While there, Spicer offered him the opportunity to travel to France and apprentice at Amphyclese and Le Pre Catalin—both Michelin rated 2-star restaurants. During this time in France, he lived with the Mauri family, whose matriarch Lilette instilled in him a love of traditional French cooking. After returning to New Orleans, Harris became Executive Chef at Gautreau's Restaurant, then worked with Gerard Maras of Gerard's Downtown. In December of 2000, he fell in love with the intimate space at 3637 Magazine Street that would soon become Lilette.
In 2010, Harris brought another vision to stylish fruition with the opening of the much-acclaimed Bouligny Tavern. Located in a century-old New Orleans cottage adjacent to Lilette, Bouligny Tavern combines a sophisticated, mid-century modern vibe with a diverse offering of fine wines, classic cocktails, and high-end food service featuring a sumptuous small plates menu.
barracuda restaurants
3984 TCHOUPITOULAS ST, NEW ORLEANS, LA
446 PELICAN ST, NEW ORLEANS, LA
2504 GOVERNMENT ST, BATON ROUGE, LA
112 N 2nd Street, Bay St. Louis, MS
535 Meridian St. N Huntsville, AL
Promotion: TBA
This unassuming hut with a big outdoor space on Tchoupitoulas Street is a gem, ideal for take out or patio seating. Try the mushroom taco for sure, and ask for extra salsa macha. The margarita garden is open for weather-protected outdoor dining and delicious fresh fruit drinks daily, lucky since it’s taken Uptown by storm. There’s also a Barracuda across the river in Algiers.