DINING GUIDE

Redemption

Indulge in Redemption

Redemption, 3835 Iberville St., 309-3570, Redemption-Nola.com

Resurrected after Katrina, Redemption lives up to its name. Originally built as a church in 1914, the building served as a restaurant for 30 years and then as a temporary place of worship after Katrina. Now, restored by The Delaune Family, it’s a new temple to Southern cuisine, led by chef Greg Picolo (formerly of The Bistro at Maison DeVille) in a unique space complete with stained glass windows, oak beams and a lush patio. To tempt you, there’s a $20 three-appetizer deal with wine specials Tuesdays-Fridays, 5-7 p.m., or you can visit on Sundays for brunch.  

– Mirella Cameran

Stone Crab Season at Chophouse

Chophouse New Orleans, 322 Magazine St., 522-7902, ChophouseNola.com

It is stone crab season from Oct. 15 to May 15, and Chophouse has a direct source for this fresh catch, which they serve cold with a homemade sauce. When Tulane University alums Barbara and Jerry Greenbaum wanted to open a restaurant in New Orleans, they wondered how they could stand out in a city already crowded with good ones. They decided that only by using the freshest, highest quality ingredients could they make a difference. This philosophy means that they only use USDA grade prime beef cuts, and in addition to shrimp, the steakhouse usually offers only two types of fish to keep it truly fresh. 

– Mirella Cameran

The Court of Two Sisters NOW Open for Weddings

The Court of Two Sisters, 613 Royal St., 522-7261, TheCourtOfTwoSisters.com

New Orleans brides often debate whether to have their reception somewhere historic or somewhere new and surprising. Now they can have the best of both worlds. The Court of Two Sisters, an iconic spot located in the French Quarter, is now available for wedding receptions, rehearsal dinners, bridal showers and bachelorette parties. With the largest courtyard in the French Quarter and three very elegant private rooms, parties large and small can find the right space. Couples can pick favorites from the Creole menu or try new items such as seafood stuffed fillet of trout, fried oysters Rockefeller and blackened pork tenderloin medallions.

– Mirella Cameran

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