The two-story space, formerly The Parish, has been redesigned in a Southern style. Featuring two distinct dining areas, the new design houses a downstairs frozen daiquiri bar, an upstairs raw bar, and stacked open-air patios. The restaurant is decked out with white, hand-carved wood walls and distressed wood flooring with matching tables and chairs.
The menu provides a fresh Californian interpretation of New Orleans cuisine, paired with unique prohibition-style cocktails.
Executive chef Michael Ruiz (previously of The Morrison and the now-shuttered Cobras & Matadors) is leading the kitchen with a NOLA-infused and market-driven line-up of small plates and shared dishes including smoked shrimp beignets and deviled eggs. The upstairs raw bar offers a selection of fresh, raw seafood and chilled dishes. Menu highlights include the muffaletta plate made with house cured meats, crispy frog legs marinated with Anaheim chili, a fried oyster po’boy, grilled short ribs, and a steam pot with Andouille sausage, crab, crawfish, and corn.
The bar features a moonshine-based menu of classic New Orleans cocktails reimagined, like hurricanes, juleps, moonshine margaritas, and Sazeracs.