Listen to this articleA new restaurant is coming March 14 to the Barnett Hotel, formerly the Ace Hotel.
Formerly Josephine Estelle, Brutto Americano is the latest venture from Chef Brian Burns and Reno De Ranieri.
According to a news release, the new location “blends classical Italian influences with the bold, diverse flavors of New Orleans, combining fresh, locally sourced ingredients and deep respect for Italian culinary traditions to create a unique experience that speaks to the city’s sophisticated and ever-evolving food scene.”
The menu will include fresh Gulf seafood, house made pastas, and dishes like a steak big enough for the table to share and crispy-skinned American Red Snapper with lemon and capers. A family style, four-course tasting menu will also be on offer.
The wine list will be a curated showcase of Italian wines, and the cocktail program will include some new twists on classic Italian and American cocktails, like spritzes and the Golden Hour, a Manhattan riff with Rittenhouse 100.
“Brian and I are excited to bring our sense of hospitality to the heart of New Orleans’ downtown,” Reno said. “We hope our take on refined yet approachable food, paired with a vibrant atmosphere in a drop dead gorgeous space, contributes to the city’s world-class dining scene. Brutto Americano is the culmination of years of discussion and development around a style of food and service we truly love.”
The inspiration for the menu and the space came from the “sleek elegance of Milan while embracing the convivial spirit of New Orleans.” The interior features high ceilings, booth seating and banquettes in rich tones.
Burns and De Ranieri are also the restauranters behind the uptown restaurants Costera on Prytania St. and Osteria Lupo Magazine St.
Located at 600 Carondelet St., the restaurant will be open for dinner seven days a week from 5-9:30 p.m. and will offer breakfast and lunch Monday through Friday from 7 a.m. to 3 p.m. and Saturday and Sunday from 8 a.m. to 3 p.m.
(Except for the headline, this story has not been edited by PostX News and is published from a syndicated feed.)
