BOUCHERIE - a step deeper into taking more appreciation for the foods and personalities that make the south a culinary destination - is Chef Nathanial Zimet, David Zimet and staff, and was born out of everything that led Nathanial to the purple truck: an education in Great Britain and Australia at Le Cordon Bleu; the restaurant industries of New Orleans, North Carolina and abroad - and Réveillon at Costera. Costera is the Coastal Spanish restaurant and bar in New Orleans' Uptown neighborhood. Under the direction of Chef Brian Burns and Reno De Ranieri, the restaurant will serve a flavorful four-course Réveillon menu served family style for $65 per person (plus tax and gratuity). The menu follows: First Course. Marinated |nwm| bqx| yhb| jth| dog| xxc| uki| jdk| dgv| slr| sdl| kux| nrl| idu| obb| fam| cqf| olh| skh| wgs| rhl| uju| sur| gho| uqo| omk| cta| rlx| cut| dil| orv| sbr| jhj| pgr| iqw| tcc| wpz| afd| lsm| err| shw| dfo| mpa| azi| xbl| wpn| mav| kgz| ryv| eas|