Orleans Grapevine occupies a two-story building erected in 1809, directly across from the old Salle d'Orleans, on a site with a documented history in New Orleans dining going back to the Restaurant d'Orleans, once run by Creole chefs for the city's theater-going crowd. Pam Fortner and Earl Bernhardt founded the current restaurant, renovating the space with that history in mind.
The kitchen serves dishes like cocoa-dusted, pan-seared New Zealand lamb chops with truffled mashed potatoes and roasted red pepper coulis, a petite filet with homemade barbecue sauce and fennel potato salad, crawfish stuffed with avocado, and warm baked brie with a choice of fruit coulis, honey and pecans, or roasted garlic cream sauce. Strawberry pie with a graham cracker crust rounds out the dessert side.
Wine is a central part of the identity here, with an extensive list to match the bistro format. The restaurant also offers outdoor seating in a secluded courtyard, fitted with fans and heaters for year-round use, at 720 Orleans Avenue in the French Quarter.
The kitchen serves dishes like cocoa-dusted, pan-seared New Zealand lamb chops with truffled mashed potatoes and roasted red pepper coulis, a petite filet with homemade barbecue sauce and fennel potato salad, crawfish stuffed with avocado, and warm baked brie with a choice of fruit coulis, honey and pecans, or roasted garlic cream sauce. Strawberry pie with a graham cracker crust rounds out the dessert side.
Wine is a central part of the identity here, with an extensive list to match the bistro format. The restaurant also offers outdoor seating in a secluded courtyard, fitted with fans and heaters for year-round use, at 720 Orleans Avenue in the French Quarter.