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Part & Parcel will take the last open space in the South Market District’s Paramount building. The CBD building’s other restaurant tenants include Willa Jean, Ursa Major and, in coming months, second locations of both Magasin and Company Burger. “You can’t go higher than Square Root,” Lopez said. “For me it was obvious to pull back the reins a little […]

e South Market District is about to heat up again as chef Phillip Lopez and the Root team plan to bring Part & Parcel to The Paramount building this fall, Todd Price reports. In a departure from their $150/person tasting restaurant Square Root, this second expansion will be a sandwich and retail shop with Lopez’s renowned charcuterie skills […]

This Warehouse District stunner from chef Phillip Lopez turns out killer charcuterie and exceptional fine dining on the casual side until 2 a.m. on Friday and Saturdays.

Chef Philip Lopez made a mean burger during his time at Rambla, so his restaurant Root is no exception when it comes to creative burgers, and at reasonable lunchtime prices. Try the “BBB” or Big Black Burger with Point Reyes Blue Cheese, Benton’s Bacon, a black brioche bun, and bitter arugula.

“I think New Orleans has always been known as a city of a thousand restaurants and only one menu,” Lopez says. “I wanted to create a restaurant that had … flavors unknown to New Orleanians’ palates.”

So what are the restaurants that consumers can’t stop talking about on social media? The first ever restaurant to make the New Orleans coveted no. 1 placement on our list is Root, with the high social score of 170.88. This month’s top dog is unlike any other restaurant. It features a trendy atmosphere, with an […]

Few can match the résumé of pastry chef Blake Abene, who was raised in Hammond. Immediately after culinary school, he worked for famed pastry chef Johnny Iuzzini at New York’s Jean-Georges. He then moved to the now-closed Corton, which held two Michelin stars, and eventually rose from sous pastry chef to pastry chef. Abene’s first job […]

Open till 2am on Friday and Saturday, come to Root to try a face bacon bourbon manhattan and nosh on a truly startling array of housemade sausages and charcuterie.

From the get-go, Lopez has committed to making sausages and charcuterie in-house and serve them alongside unusual housemade pickles and mustards. His attention to tradition paired with the desire to push the boundaries of what charcuterie can be certainly earns him a spot in the New Orleans Charcuterie Hall of Fame, if such a place […]

“The ethnicity (and flavor) of the marrow bones at Root was thoroughly scrambled by its adornments: Calabrian pork sausage jam, pumpkin preserves, egg yolk caramel “ricotta” and za’atar-dusted naan.”