One of the youngest restaurant crews in Nola is bringing fresh new ideas and a fine dining twist to classic Cajun in their debut restaurant, Jimbeaux’s Bar & Grill, in New Orleans’ CBD.
In a sleek space in the former Times Picayune newspaper building (326 Camp St.), Jimbeaux’s fearlessly reimagines dishes like red beans and rice as Red Bean Hummus topped with a Creole trinity. Gulf oysters get a dash of drama with the Oysters Flambeaux – half shells with butter, olive oil and bacon flambéed tableside with Wild Turkey 101. (Pair it with an Amiga de Diablo, a mezcal-jalapeno mashup to keep things fired up.)
It’s exciting to see this type of culinary daring from the city’s next-gen restaurateurs. The owner, head chef, restaurant and bar managers are all under 40. While they excel at pushing boundaries, their conventional dishes, like the perfectly cooked Steak Jimbeaux topped with lump crabmeat, shine just as brightly.
At the bar, the cocktail menu offers fun surprises with locally made spirits and house-made bitters. Some of our faves? The CBD Tea, which contains a CBD tincture and the Campfire Old Fashion, topped with a roasted marshmallow
Jimbeaux’s is the perfect spot to bring a mixed crowd of locals looking for something new and visitors seeking tradition.
Here’s our rundown:
Why we love it: Cajun fusion offers an exciting twist on Louisiana classics such as red beans hummus.
Vibe: Louisiana comfort food in a sleek downtown setting. Perfect for after work happy hours that turn into dinner.
Great for: Groups get togethers, adventure seekers, and foodies.
Must Eat: Steak Jimbeaux topped with lump crab meat.
Must Drink: CBD Tea, with Sazerac rye, amaro, rosemary-infused agave and CBD bitters and tincture.