NEW ORLEANS, LOUISIANA- Creole Cuisine Restaurant Concepts is proud to announce the opening of Curio, an eclectic bistro, at the corner of Royal and Bienville streets in the French Quarter. Executive Chef Hayley Vanvleet leads the kitchen while General Manager Landon Labor oversees the operations for this exciting, new restaurant situated among world-famous art galleries and antique shops on Royal Street.
Chef Hayley has designed lunch and dinner menus to be offered seven days a week, as well as a Saturday and Sunday brunch menu. "Curio is more than a bistro and bar, it is a collection of food, art, and history," states Marv Ammari, Chief Executive Officer of Creole Cuisine. "In the late 1800's, Royal Street was home to an infamous curio shop, where curiosities could be found from all over the world; the space was later operated as a popular meat market and deli. It couldn't be more natural for us to bring back that excitement today with Curio, where we introduce guests to an eclectic menu with many modern twists."
The property that houses Curio underwent a significant renovation in preparation for the opening. In addition to the large dining area and bar on the first floor, the restaurant boasts second-floor dining as well as a wrap-around gallery offering covered outdoor dining. This one-of-a-kind experience provides unique views of the activity on Royal Street for its patrons.
New Orleans artist Tony Mose has been commissioned to create a collection of paintings for the restaurant. Mose, owner of Esom Gallery on Magazine Street, is best known for works that create an emotional experience. Chef Hayley's opening lunch menu includes starters such as shrimp boulettes, sushi grade tuna & sea scallop carpaccio, grit tots with roasted red pepper coulis, and chilled blue crab claws.
Lunch entrees feature crispy oyster chopped salad, sweet and spicy pickled shrimp salad, and grilled rib-eye. Brunch, served on Saturdays and Sundays, includes caramelized French toast, steak and eggs, Shakshuka and biscuits and gravy. Dinner features some additional dishes including Springer Mountain Farms chicken Clemenceau, coriander blackened redfish, cane syrup glazed beef short rib, and pan roasted Gulf fish. For a bit of whimsy, adult-style Sno-Wizard snoballs topped with housemade syrups are available.
Creole Cuisine Corporate Chef Steven Marsella stated, "Chef Hayley has the passion, enthusiasm and verve to craft a menu at Curio that is enticing to our guests. Her experience and background have her primed for this position."
Chef Hayley grew up in Illinois and went to culinary school in Minnesota before working in several Midwest and Seattle restaurants. Her first job in New Orleans was in the French Quarter at Meauxbar, then she moved to work under award-winning chefs Donald Link and Steven Stryjewski. Just prior to opening Curio, Vanvleet was sous chef at Kingfish Kitchen & Cocktails, another Creole Cuisine restaurant.
Curio: Reservations 504-717-4198 301 Royal Street New Orleans, LA 70130
http://www.curionola.com
