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, Barracuda Restaurants, La Cocinita Restaurant, Annunciation Restaurant, Bacchanal Wine, Baru Upstairs Bar & Balcony (Las Palmas), Hot & Soul, Taquería La Lucha, Viva Foods, Pulcinella, Nikkei Izakaya, Stein’s Market and Deli
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cafe conmigo
2511 Jena Street, New Orleans, LA
Promotion: Pig Roast and a portion of proceeds will be donated to the ACLU of Louisiana, September 6.
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 13, 6pm at La Boca. Get tickets here.
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, Friday to Sunday 5 pm to 7 pm in 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 The Fox 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. 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.
sukeban
8126 Oak st. New Orleans, LA
Promotion: A portion of proceeds from the Spam + Tamago Masubi Temaki will be donated to the ACLU of Louisiana throughout the month of September.
After a 20+ year career in fine dining, Sukeban is Jacqueline Blanchard’s first restaurant and solo project - a New Orleans take on a Japanese-style izakaya. Jacqueline is a 13th-generation Cajun from Bayou Lafourche in Southeast Louisiana’s Assumption Parish. Her family fled Nova Scotia during the Acadian exile and settled in the Upper Lafourche Valley in the late 1700s as farmers, where they’ve remained. Cooking has always been a family tradition, with crawfish boils in the spring and Cajun boucheries each fall.
After earning a Culinary Arts degree from Nicholls State University post-Katrina, she joined Chef Thomas Keller’s team at The French Laundry and Bouchon in Napa Valley. She also worked at Frasca in Boulder, Blue Hill at Stone Barns in New York, and served as executive sous chef at New Orleans’ Restaurant August. After a summer in Provence, she became sous chef at Benu in San Francisco, helping them earn three Michelin stars.
In 2015, Jacqueline returned to New Orleans to open Coutelier, a curated knife shop specializing in hand-forged Japanese cutlery. She travels annually to Japan to source these tools, supporting multi-generational Japanese blacksmiths. Her deep respect for Japanese culture and cuisine is evident in Sukeban, where she thoughtfully sources premium Japanese ingredients as carefully as she does tools for Coutelier.
annunciation restaurant
1016 Annunciation st. new orleans, la
Promotion: September 13th through September 30th, 20% of sales of our Andouille Stuffed Pork Chop or Le Amargo-Final Specialty Cocktail will be donated to the ACLU of Louisiana.
ANNUNCIATION Restaurant, neighborhood fine dining in the heart of the Arts & Warehouse District, is the ideal spot for enjoying skillfully crafted cocktails, fine wines and an assortment of classic and contemporary Cajun and Creole dishes. We are conveniently located within walking distance of the New Orleans Convention Center and WW2 Museum, and a short drive from the world famous French Quarter. Don't miss dishes include our Soft Shell Crab Monica, Gulf Fish Capri featuring fresh artichoke, tomato, and capers, and our Chef's Housemade Ravioli. The influence of French, Spanish Creole, and Italian influences seen throughout the menu make Annunciation an ideal spot for both locals and visitors alike. Additionally, Live Jazz Piano every Saturday evening and an exceptional commitment to Southern hospitality make ANNUNCIATION a quintessential New Orleans dining experience.
mister mao
4501 Tchoupitoulas Street, New Orleans, LA
Promotion: $5 from every Show Pony cocktail (Yuzu Liquor, king george ginger bitters, soda shiso) 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
Promotion: 100% of sales of Seasonal Morning Bun Croissant during the last 2 weeks of September (17th-21st and 24th-28th) will be donated to the ACLU of Louisiana.
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).
Bacchanal Wine
600 Poland Avenue New Orleans, La
Promotion: Funds raised from Primal Nights in September will be donated to the ACLU of Louisiana.
What started as a sleepy little wine shop on the outskirts of New Orleans slowly emerged as an eclectic Bywater watering hole, and then after Katrina became an epic part of the city's recovery as guest chefs from around the city came and cooked for the crowds on Bacchanal Sundays, NOLA's original pop-up. This iconic day became immortalized in HBO's series Treme, and from this day a new business model emerged--a speakeasy that featured great food and music in a backyard party seven nights a week. Unfortunately, Bacchanal did not have the permission or the permits to be an outdoor kitchen and jazz club seven nights a week, and eventually we were raided by the city on a busy Friday night in the Summertime. That raid began an epic year-long struggle to gain the legal rights to our backyard party, and with the help of the people of the Bywater and the support of people around NOLA, we won our day at City Hall.
Leblanc+smith
Promotion: One night stay at The Chloe plus a $100 F&B credit and a $100 gift card to Sylvain. Tag @aclu.louisiana on Instagram when you participate in Chefs for Justice to be entered.
LeBLANC+SMITH is a boutique collection of restaurants, bars, and hotels dedicated to redefining 21st-century Southern hospitality. Founded and led by Robert LeBlanc, this New Orleans-based group is committed to creating soulful, welcoming spaces where guests feel a genuine sense of connection and home. Each property – from The Chloe’s relaxed elegance to Sylvain’s rustic charm – embodies LeBlanc’s vision of balanced, community-driven hospitality that embraces joy and authenticity. Under LeBlanc’s leadership, Leblanc + Smith not only curates unforgettable guest experiences but also fosters a unique team culture that values transparency, teamwork, and growth, empowering employees to become future industry leaders.
About The Chloe: Featured in Vogue and named one of the Best Hotels in New Orleans by Condé Nast Traveler, The Chloe is a vibrant 14-room hotel housed in a restored 19th-century Uptown mansion. Offering a restaurant, bar, pool, and patio, combining classic charm with modern sophistication for an unforgettable experience of Southern hospitality.
Pizza delicious
617 Piety St. New Orleans, LA
Promotion: 10% of all sales on 9/17 will be donated to the ACLU of Louisiana
The Pizza D story is pretty simple. It started out with 2 college roommates, Mike and Greg, who shared a constant craving for pizza.
We were going to school in New Orleans, but both originally from New York. We bonded over a shared a passion for food; cooking it and talking about it. One of our favorite pastimes was complaining about our local pizza options. Being from New York, one thing we had ingrained in us was a strong sense of what a good, honest, slice of pizza was. And we were not finding it. Couldn’t we do better?
For a long while, the idea of Pizza Delicious was just that, an occasional brainstorm. We were, after all, 2 liberal arts majors with no background in restaurants. Things changed when we were fortuitously introduced to an aging industrial bakery space, hiding on an otherwise all residential block in the Bywater. “The Kitchen”, as we called it, had an industrial dough mixer, a couple of deck ovens, and tons of character. It was pretty much everything we needed.
We began spending our Sundays teaching ourselves the craft of making pizza. Instead of old family recipes, we used the internet and our taste-buds. After a couple of months of adjusting the hydration % on our dough recipe, we thought we had something. It was that combination of cheese (not too much), sauce (not too sweet) and crust (crispy, but still chewy) that reminded us of home. We were ready to share.
When we first opened our Sunday night only pop-up we had no business plan, or really any plan at all. There was just the aforementioned craving for pizza, a badass looking flier that our friend Bud had drawn, and a pay-as-you-go cell phone that had $10 on it. To order you would call the number on the flier and we would give you an address and a time. When you arrived you would walk down a small alley to an ad-hoc take out window. Customers routinely told us it reminded them of a drug deal.
Despite the unorthodox setup, word began to spread. We, along with a wonderful small staff of our best friends, gradually went from making a handful of pizzas for curious neighbors, to selling over 100 pizzas every Sunday night. After about a year, we added Thursday nights as well. The community support was truly incredible and we are forever thankful to each customer who asked us when the ‘real’ restaurant was opening.
At that point, though, we had clearly outgrown our shared kitchen space and had started to look around for our permanent home. We found it in a big, empty warehouse only four blocks from the original kitchen. The location meant that we would be able to continue to feed our loyal customers, who built our business from nothing. The space though, was a long way from being a restaurant but after a long nine months of very confusing construction, we were ready to open! On November 9, 2012, we served our first pie in our new restaurant. The rest is Delicious history….
la cocinita restaurant
4920 Prytania St New Orleans, LA
Promotion: 25% of all flan sales for the month of September will be donated to the ACLU
La Cocinita (“The Little Kitchen”) serves contemporary Venezuelan-inspired street food
With a food truck & restaurant in the Chicagoland area & a food truck and food hall restaurant space in New Orleans, owners Benoit & Rachel Angulo are proud to serve Venezuelan staples in their two favorite cities.
Born and raised in Caracas, Chef Benoit Angulo has been making arepas, a Venezuelan specialty at La Cocinita, since he was 9 years old. This early passion for cooking inspired Benoit to attend culinary school as an adult. Benoit then moved to the States in 2001 to pursue his culinary career.
Rachel and Benoit met while working together at Commander’s Palace, a fine-dining restaurant in New Orleans. While enjoying drinks at a neighborhood bar late one night after a long shift, Rachel and Benoit became hungry, not having eaten since their 5 pm pre-shift meal. Disappointed with the absence of nearby late-night food options, Benoit pitched the idea of starting a food truck together. Benoit envisioned drawing from the feel and flavors of late-night street food carts lining a strip in Caracas referred to as “Calle del Hambre” (“Hunger Street”). Benoit introduced Rachel to his arepas, and soon thereafter, she fell in love with both Benoit and his cooking. The New Orleans truck opened for business on November 19th, 2011, at the same bar where it all started…and the rest is history!
Hot & Soul
2540 Banks St New Orleans, LA
Promotion: Sunday Brunch Hot & Soul Style on 9/20. International menu. 10% of sales to benefit ACLU.
Friendly midcity restaurant in a converted shotgun, serving international food and drinks.
Baru Upstairs Bar & Balcony (Las Palmas)
4920 Prytania St New Orleans, LA
Promotion: La Mesa es para todos
(A night where there is room for everyone at the table), 9/23:
Cocktail Hour where $5 per every sale of our featured cocktail is donated to
ACLU Chefs for Justice Program
A Family Style Caribbean Tapas Dinner ( 2 Communal Table )
Curated By Chef Edgar Caro
$30 per person (drinks not included)
A portion of the proceeds will be donated to the chefs for justice program
Chef Edgar Caro, a Cartagena native, brings the bold flavors of coastal Colombia to New Orleans at Baru Latin Caribbean Bistro & Tapas. Inspired by his roots and early days in his abuelo’s butcher shop, Caro opened Baru in 2006 and earned the title of Best Latin American Restaurant in New Orleans for ten straight years.
Located on Magazine Street, Baru blends tradition and innovation, serving vibrant, high-quality dishes that celebrate Caro’s Latin Caribbean heritage. With every plate, he shares a taste of home and a passion for unforgettable flavor.
Pulcinella
1300 Saint Bernard Avenue, New Orleans, LA
Promotion: we are offering two wines that connect with social justice in Sicily and will be contributing $2 a glass or $10 a bottle to the ACLU for the whole month of September.
For Chefs for Justice, Pulcinella is proud to pour two wines from Centopassi: the Giato Nero d’Avola–Perricone 2023 and Placido Rizzotto Bianco. These wines connect deeply to our Sicilian heritage—not only through their native grapes and the landscape of western Sicily, but through the story of the land itself. Centopassi is part of the Libera Terra movement, producing wine from vineyards on land confiscated from the Sicilian Mafia and returned to productive, community-centered use. Even the name Placido Rizzotto honors a Sicilian labor and anti-Mafia activist murdered for standing up for workers’ rights. For an event dedicated to justice, these wines allow us to share Sicily not simply as a place of food and tradition, but as a place where agriculture, dignity, and resistance have become instruments of social change.
two bites events and catering
Promotion: Hosting two nights of reservation-only supper club at a secret location, Sept 10-11. Four course menu pus lagniappe. $15 from every ticket sold donated to ACLU of Louisiana. RESERVE HERE.
How We Started: Inspired by an epic year and half stint of traveling and cooking in top restaurants around the world, Adam Mayer (our very own founder and Chief Deliciousness Officer) set out in January of 2020 to leave restaurant life behind and start doing pop ups. Chef Adam combines his passion for creative comfort food with a flair for elegant presentation and deep knowledge of flavor to create the unique menus of Two Bites Events and Catering. Adam is proud to be a member of the vibrant community of New Orleans, and loves the way that good food can make any day feel like a special occasion.
With Two Bites, we focus on providing event catering and private dining services at an unparalleled level. We specialize in Mediterranean-meets-New Orleans fusion, bringing bold flavor and freshness into everything we do. But with experience around the globe across a diverse array of cuisines and culinary styles, Chef Adam loves deliciousness in all its forms, but his favorite things are canapes and little snacks that pack a big flavor punch. We love to make any day a special occasion, and special days into memories you will cherish long after the tables are cleared.
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: Garden goat barbacoa on September 29 with a portion of proceeds donated to the ACLU of Louisiana.
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.
Taquería La Lucha
404 Andrew Higgins Dr, New Orleans, LA
Promotion: $3 for every Chile Poblano sold will be donated to the ACLU of Louisiana throughout the month of September.
Viva foods
405 6th Street New Orleans, LA
Promotion: September 27th, 12pm-5pm, 20% of all profits will be donated to the ACLU of Louisiana.
Viva Foods started as a small hobby, then turned into a full time career. Brittany Theresa is a caterer, private chef and baker bringing you a little taste of her childhood. Typically providing custom menus & specialty desserts to clients, this event shines light on her Ecuadorian roots. Having been born and raised in New Orleans, the flavors of the South and South America have always played a major roll in her personal and professional life, hoping to introduce something truly unique to everyone who tries her food. As the granddaughter of a brave woman who came to this city alone, Viva Foods pays homage to her.
Nikkei Izakaya
600 N. Broad Street New Orleans, LA
Promotion: All sales for the Passion Fruit Mousse for the month of September will be donated to the ACLU of Louisiana.
Nikkei Izakaya is a casual, ingredient-driven bar and eatery located at The Broadside in New Orleans’ Mid-City. Drawing inspiration from the bold, cross-cultural flavors developed by Japanese immigrant communities around the world, Nikkei blends Japanese culinary traditions with locally sourced Gulf seafood, seasonal produce, and regional proteins. The menu features craveable small plates, a raw menu of ceviches, tiraditos and sushi, dinner entrees like Crispy Nori Tacos or Chashu Pork, as well comfort-pub classics like Gulf Fish ’n’ Fry (think Gulf fish and chips), Katsu Chicken Sandwiches and hand-cut “Pabu Fries” —all scratch-made and designed to pair effortlessly with craft cocktails, sake, or a cold beer. Vegan/vegetarian and gluten-free options abound. With its vibrant setting and from-scratch ethos, Nikkei offers an elevated take on bar food without losing its laid-back charm.
stein’s market and deli
2207 Magazine St, New Orleans, LA
Promotion: 10% of all proceeds on Wednesday, September 23 will be donated to the ACLU of Louisiana.
Welcome to Stein’s Market and Deli, a Jewish and Italian deli located in the Lower Garden District of New Orleans. Stein’s Deli offers traditional and specialty sandwiches using top-quality meats and cheeses, in addition to serving breakfast sandwiches (on Davidovich bagels from New York City) all day. You’ll find a very large selection of cured meats and salamis, and over 50 cheeses from around the world. Our retail shelves are lined with a variety of specialty goods such as aged balsamic vinegars, oils, rice and pastas, salts, seasonings, loose-leaf teas, coffees, and a huge selection of domestic & international craft beers.
Stein’s Market and Deli is honored to participate in Chefs for Justice.
In particular, Stein’s wants to acknowledge our neighbor and Stein’s enthusiast, Katie Schwartzmann. Katie worked with the ACLU of Louisiana for eight years as legal director, and went on to launch several civil rights and constitutional law offices here in New Orleans.
Katie: “Katrina hit New Orleans two weeks into my job at the ACLU. Our office was destroyed. We were a small staff scrambling to respond to the inundation of our City, and the collapse of housing, schools, and courts. It was awful. And from that I learned to be brave and creative and tenacious as a lawyer. I am proud of the work of the ACLU then, and today.”