Provisions on Perkins opened last September, sliding into the Acadian Village spot originally occupied by Galatoire’s Bistro. The new restaurant has drawn steady crowds with a social vibe and a contemporary American menu that divides foods into “provisional categories,” says operating partner Paul McGoey.
“For example, you’ll always find a ‘crock’ item, a ‘low and slow’ item, a signature taco, and many others,” says McGoey, a 35-year New Orleans restaurant industry veteran and part of OnePack Hospitality Group, which owns and manages the restaurant. “We have a good mix of dishes on the menu, and things are selling equally well.”
Spa Cuisine is another standing category, with the current featured dish being a pan-seared fillet of salmon with a salt and pepper rub. It’s served on a bed of wilted fresh spinach, green cabbage and red onion, and topped with garlic herb aioli.
“We added the Spa Cuisine category about six to eight weeks ago, and it’s been very well received,” McGoey says.
The menu’s Farm to Table section is comprised of small plate vegetable dishes, like roasted beet bites. Whole roasted fresh beets are cut into cottage potato-style chunks and served with house made tzatziki sauce and topped with fresh parsley and mint. “We see these ordered equally as appetizers and sides,” McGoey says.