The Louisiana Culinary Institute on Monday began gutting a warehouse at 10423 Jefferson Highway, located just behind the main institute building, with plans to transform the space into a 8,000-square-foot annex that will house several Louisiana-themed culinary ventures, including two restaurants and, potentially, a seafood market.
LCI has hired Chef Tony Deano, previously of City Pork Deli & Charcuterie, to spearhead the first restaurant. Called Brackish, the restaurant is expected to open in about five to six months.
LCI Director of Public Affairs Charlie Ruffolo says the menu will include local seafood fare, as well as charcuterie boards and house-made meats.
“Everything you could support from Louisiana from a culinary perspective will be put into Brackish,” Ruffolo says.
The annex will also house a second location of Dolce Vita Pizzeria, which is owned by Ruffolo and has an existing location on St. Charles Avenue in New Orleans. Ruffolo says the annex could also one day be home to a seafood market, as well as other concepts.
All of the concepts will have at least two things in common, Ruffolo says: all of the restaurants’ ingredients will be locally-sourced to the greatest extent possible, and all must incorporate an educational component for culinary institute students as well as members of the public.
“We thought, let’s do something that we’re teaching here—the proof is in the pudding—utilize it, do something different,” Ruffolo says. —Kelly Connelly
