Plates Restaurant & Bar comes from Chef Farrell Harrison and Brian Weisnicht, who spent two decades running kitchens and dining rooms at established New Orleans restaurants before opening their own place. The format is built for sharing, with each dish meant to reflect one of the cultures that shaped the city.
The kitchen draws on Gulf seafood and Louisiana farms, with a menu that shifts by season. Wine pairings lean Old World, chosen to match the tradition behind each dish rather than a single regional theme.
Beyond the main dining room, Plates hosts private events and group dinners in its Cotton Mill space, handling parties from small gatherings up to full buyouts.
The kitchen draws on Gulf seafood and Louisiana farms, with a menu that shifts by season. Wine pairings lean Old World, chosen to match the tradition behind each dish rather than a single regional theme.
Beyond the main dining room, Plates hosts private events and group dinners in its Cotton Mill space, handling parties from small gatherings up to full buyouts.