Off the Menu: Tableau features classic French Creole dishes

Dickie Brennan’s latest restaurant, Tableau, opened Monday.

Located on Jackson Square at St. Peter and Chartres Streets in New Orleans’ French Quarter, Tableau will be open seven days a week for lunch and dinner. Brunch will be served on Saturday and Sunday.

The menu by chef Ben Thibodeaux features regional ingredients and classic French Creole dishes.

Dickie Brennan, his sister, Lauren Brennan Brower, and Steve Pettus are the restaurant’s managing partners, and Mike Batten is general manager.

The new restaurant shares courtyard, lobby and restroom facilities with Le Petit Theatre. A staircase spanning three stories connects private dining rooms, balcony dining and courtyard seating.

The chef, originally from Lafayette, attended the Chef John Folse Culinary Institute in Thibodaux and acquired cooking experience at a two-Michelin-star restaurant in France before going to work for the Brennan restaurant family 10 years ago.

BR a ‘best foodie city’

The results are in for ConventionSouth magazine’s “South’s Best Foodie Cities for Groups” and Baton Rouge won as best foodie city for groups in the Gulf State Region.

Other top selection cities named to the 2013 list were Memphis, Tenn., for the Mid-Atlantic Region; Charleston, S.C., Georgia/South Carolina Region; and Austin, Texas, for the Texas/Oklahoma/Arkansas Region.

Each of the cities on the list “represent the best of the best when it comes to offering traveling groups a wide selection of unique, intriguing and delicious cuisine,” said ConventionSouth Association Publisher and Editor Marlane Bundock. “Meeting and event planners often tell us that the food served can make or break an event.”

Voters chose the best foodie cities from a selection of 30 cities in 14 states in the South. Baton Rouge and the other winners will be featured in the magazine’s May issue.

Museum wins award

The Louisiana Department of Culture and Tourism on Tuesday awarded the Louisiana Historic Preservation Heritage Award for 2013 to the Southern Food and Beverage Museum, a nonprofit living history organization in New Orleans, for its work in preserving Louisiana’s culinary history and culture.

For more information, contact the museum at (504) 569-0405 or go to http//:www.crt.state.la.us/culture/.