The Couvant restaurant will reopen on March 17 at the Eliza Jane Hotel

NEW ORLEANS – Meals will resume on March 17 at Brooding at the Eliza Jane Hotel (315 Magazine Street). The French brasserie will offer breakfast and dinner service and plans to expand its offering to include lunch and brunch service later this year.

Executive Chef Ryan Pearson, who recently returned to New Orleans after spending several years in New York and Paris, will present “elevated French cuisine infused with Southern soul.”

“I’ve been blessed to work under incredible chefs at many top restaurants, but I always knew I would find my way back,” Pearson said in a press release. “I feel extremely privileged to join the culinary scene in this amazing city and share my culinary experiences with locals and visitors alike.”

Dinner menu highlights include crispy chickpea fries with garlic aioli; Gulf fish rillette served with pickles and toast; small beet salad (marinated beets, romaine wedges, local strawberries and Creole cream cheese mousse); pâté en croute (duck and pork, mostarda of dried fruits and gherkins); veal in a brioche crust (milk-fed veal in a crispy brioche crust, mashed potatoes, king’s trumpets and devil’s sauce); and prime rib for two (dry-aged pan-fried rib steak, marrow-crusted potato gratin, roasted mushrooms and black garlic bordelaise).

Couvant’s wine list features a variety of sustainably grown French and European wines sourced from small growers in classic wine regions. The cocktail menu is geared towards lighter spirits, syrups from generational distillers and classics.

Appointed ‘The most beautiful restaurant of the year’ in 2018 by Eater New Orleans, Couvant upgraded its raw bar, added outdoor cafe tables, and expanded courtyard dining options.

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