13 louisianacookin.com
JUICY TIDBITS
Autonomy, Covington
Th e bakery and café located in
historic downtown Covington
celebrates its one-year anniversary
July 25. Specializing in coff ee, pastries,
and sandwiches made with fresh
bread from its bakery, Autonomy is
open Wednesday through Monday
for breakfast and lunch, Monday and
Wednesday through Saturday for
dinner, and Saturday and Sunday for
brunch. autonomyrestaurant.comWhite Star Market, Baton Rouge
Th e popular gourmet food hall
recently launched its own monthly
farmers’ market. Local vendors will
be on-site with local produce and
fl owers, honey, handcraft ed goods,
and more during White Star Market’s
weekend brunch hours.
facebook.com/WhiteStarBRChindian Flavors, Ruston
Every other weekend, Kimlin Hall
of Chindian Flavors is taking over
the Grown and Grazed food truck.
Originally from Trinidad, the
Louisiana transplant off ers a fresh
and creative menu that blends East
Indian, Chinese, and African fl avors
with Louisiana ingredients. Some
of our favorites include Curried
Chicken with Lentils and Callaloo.
facebook.com/chindianfl avorsStandard Coff ee Co., Monroe
Chef Cory Bahr is brewing something
new. He is set to open a traditional
coff eehouse focusing on serving small
bites and coff ee throughout the day
in an inviting atmosphere. Heading
up Standard’s operations is Mac
Blades, the bartender at Cory’s Parish
Restaurant & Bar (see page 33). Follow
along on Instagram @standardcoff ee.
co for all the latest updates.THE FRANKLIN NEW ORLEANS
Th e beloved Marigny gastrobar recently reopened with Executive Chef
Dane Harris at the helm. Dane’s all-new menu embraces the methods
of New Orleans cuisine in bold, seasonal ways. Menu highlights include
Crispy Whole Fish with Citrus Salsa Verde and Pork Neck Schnitzel with
Creole Mustard Sauce. Additionally, the cocktail program hails the martini
in its many forms, along with innovative takes on other classic cocktails.
thefranklinnola.comBORDEAUX NEW ORLEANS
Chef Dominique Macquet returns to the New Orleans dining scene with
a modern French bistro called Bordeaux. Th e heart of the restaurant is a
custom-built outdoor rotisserie, which is used to cook pheasant, chicken,
lamb, and more. Dominique is inspired by locally produced ingredients,
a majority of which are sourced from within 100 miles of New Orleans.
bordeauxnola.com