The new restaurant concept planned for the former Galatoire’s space on Perkins Road is planning to open Saturday, Sept. 8, just in time for the LSU football home opener against Southeastern Louisiana.
Veteran South Louisiana restaurateurs Paul McGoey—who cut his culinary teeth under Emeril Lagasse at Commander’s Palace in the late 1980s—and Bernard Stolberg are the partners behind the new establishment, Provisions on Perkins.
The restaurant will have a bistro type menu and what McGoey describes as a “polished casual” atmosphere. It’s the latest of several restaurants McGoey and Stolberg’s One Pack Hospitality Group owns and operates and their first in Baton Rouge.
“I’m a 1987 LSU graduate and my daughter is an LSU student so this is like coming home for me,” McGoey says. “We’ve wanted to be in this market for a long time and this was the perfect opportunity.”
The partners have spent some $250,000 completely overhauling the 6,500-square-foot space, which opened as Galatoire’s in 2013 on an outparcel in the shopping center. Earlier this summer, they took over the lease from Galatoire’s owner John Georges after the restaurant abruptly shut down.
McGoey and Stolberg have long eyed the Baton Rouge market, and when Galatoire’s manager Melvin Rodrigue approached them about taking over the space they jumped at the opportunity.
“Melvin knew we wanted to be here and they were ready to be back in New Orleans,” McGoey says. “So it worked out perfectly.”
Provisions on Perkins will be markedly different than Galatoire’s in almost every respect. Among the changes the partners have made to the building is to enclose the patio and connect it to the bar, though they’re installing huge shipping container doors that will open when weather permits to give the space an open-air feel.
They’ve also converted a small private dining room that was behind the bar into a new lounge area, and subdivided the main dining room to create a larger private dining area that will seat up to 80.
Perhaps the most striking change, however, is the décor, which is being transformed from the New Orleans Creole style to what McGoey describes as “urban chic,” with dark floors, natural wood surfaces and even some graffiti-covered rusty steel panels.
As for the menu, Provisions on Perkins will feature a series of basic menu categories or “provisions,” such as flatbread, skewer, salad, fish, burger and chicken, among others, that will remain constant. But individual dishes or ingredients under each category will occasionally rotate or change, depending on the seasons.
McGoey plans to grow the provisions concept and eventually open other restaurants that would adopt the name of their locale.
“So if we’re in Texas, it might be Provisions on Spring Street,” he says.
The new restaurant will target adult diners, and will intentionally not market to the student crowd.
“We really appeal to everyone from 25 to 75, but we’re not looking for students,” he says.
Earlier this year, One Pack Hospitality opened The Vintage, located on Magazine Street in New Orleans, and currently manages several Legacy Kitchen locations. McGoey also previously owned and managed the New Orleans Hamburger and Seafood Co. restaurants. He got his start working for the Brennan family, where he learned the trade form the legendary late Ella Brennan and Lagasse, whose career she helped launch.