Conveniently set on Louisiana Street in North Park, our design of this intimate cocktail restaurant was inspired by the charm and character of New Orleans, with creative touches of personal effects giving guests the feeling of warmth, community and fun.
Architect Jeff Svitak helped create a modern interpretation of a classic French Quarter restaurant, introducing elements of wood, marble and rich velvet. Our lush patio seating flows seamlessly into our indoor dining space, a nod to the courtyards found across the beautiful southern city.
Our rotating food menu will be dedicated to only the best seasonal ingredients, featuring big and bold flavors from the region. Executive Chef Quintonn Austin recently relocated to San Diego from New Orleans, bringing with him an exciting wealth of knowledge and experience in the culinary melting pot that defines southern cuisine. Amongst his noteworthy creations thus far are his savory Alligator Cheesecake, Andouille Fried Red Beans and Rice with Chipotle Mousse, and Fried Redfish with Crawfish Etouffee Sauce.
The restaurant will also yield a must-visit cocktail bar encompassing all the flair of New Orleans, yet avoiding the sugary hurricanes and hand grenades found on Bourbon Street. Instead, it will focus on quality and craftsmanship, with modern plays on classics like the Ramos gin fizz and the Sazerac, in addition to sharable punches like the aptly named Pablo Discobar, served in an actual disco ball.
Mirroring the exuberance of Nola, our food and beverage program will be a fun treat for the senses, ever-evolving to turn one time guests into regulars and keep everyone coming back for more.