The countdown to Fat Tuesday in New Orleans is underway! Whether you’re looking to partake in Mardi Gras festivities or a romantic Valentine’s Day dinner, these restaurants and bars throughout the Crescent City are sure to invigorate all spirits. 

Throughout Mardi Gras, Chef Carl Schaubhut of DTB is offering a King Cake Soufflé, which began on the twelfth night, January 6th. The Soufflé has the king cake flavors everyone knows and loves, along with an almond and cinnamon base. A creole cream cheese-citrus glaze will be served tableside. The festive dessert is available during dinner service until Tuesday, February 13th.

Subsequently, Valentine’s Day inspired a la carte dishes (shown below) are available exclusively at DTB on Wednesday, February 14th.

Crab Claw Rillette | brioche crisp, jumbo lump crab, corn gazpacho, textures of pecan
Gulf Shrimp Terrine | tuna tasso, piquillo, poblano, aji Amarillo, Calabrian chile oil, pink peppercorn

Seared Diver Scallops | andouille-ricotta tortellini, sauce gribiche, crispy collards, sherry veal jus
Duck Sausage Stuffed Quail | foie gras risotto, pickled blueberries, chicory greens, balsamic molasses

“Ice Cream Cake” | brown butter semifreddo, almond sponge, amaretto anglaise, vanilla meringue

Lovebirds can also indulge in DTB’s eclectic menu offerings, including the Tomahawk Pork Chop with smothered fall roots, endive, roasted apple; Mushroom Boudin Balls – a vegan doppelganger of the classic utilizing three types of mushrooms, charred eggplant, and Louisiana jasmine rice, served with a smoked tofu mayo; and Crispy Duck Confit made with charred cabbage, citrus, sweet potato, and pecan vinaigrette. A romantic evening would be incomplete without a delicious libation to pair with Chef Schaubhut and Chef Jacob Hammel’s cuisine, such as the Manzana cocktail made with El Charro tequila, apple juice, citrus and spiced syrup – handcrafted by award-winning Cocktail Director Lu Brow. DTB is located at 8201 Oak Street, Suite 1 in New Orleans. Dinner is offered Sunday–Thursday from 5PM-10PM, Friday–Saturday from 5PM-11PM; Brunch is available Friday–Sunday from 10:30AM–2:30PM; Happy Hour is Monday–Friday from 3PM–6PM at the bar and bar tables. Ample street parking available.  For reservations or further information, please call (504) 518-6889 or visit

Image Links: DTB

Toups South
Showcasing the best of southern fare, Toups South will offer the romantic, intimate setting lovebirds throughout New Orleans are looking for. Helmed by the renowned husband-and-wife team, Chef Isaac & Amanda Toups have put together an inspired Valentine’s Day tasting menu suitable for those with a ravenous yet refined appetite. Priced at $65 per person (excluding beverage, tax and gratuity), the five-course menu will be offered on Wednesday, February 14, 2018. The tasting menu follows:

Marinated gulf shrimp w/ fried caper and cured egg yolk


Crawfish bisque w/ cornbread croutons


Chilled roasted beets, burrata, toasted pumpkin seed vinaigrette


Lobster raviolo w/ ricotta and herb butter


Smoked mussel gratin w/ bacon, leeks, and gruyere

Add blue crab to either entrée ($)

Pan roasted beef tenderloin w/ asparagus and béarnaise


Grilled gulf Tuna w/ shaved squash, fennel and sweet pea salsa verde


Chocolate and coffee ice cream sandwich w/ dark chocolate ganache


Citrus panna cotta w/ Pernod granita and candied orange zest

A seasonal cocktail menu with cheekily named drinks – handcrafted by newly appointed Bar Manager, Bryson Downham – rounds off the experience for Valentine’s day guests. Offerings include the Coke & Falco made with fernet and house-made coke, and the Make Me Say Hmmmm made with plymouth sloe gin, suze, watermelon, basil, hibiscus tea. Toups South is located inside of the Southern Food and Beverage Museum at 1504 Oretha Castle Haley Boulevard in New Orleans. The restaurant serves lunch from 11AM – 3PM; dinner Monday, Wednesday, and Thursday 5PM – 10PM, Friday – Saturday 5PM – 11PM; Sunday brunch 10AM 3PM; Happy Hour Monday – Saturday 3PM – 6PM at the bar; Closed Tuesdays. For more information, please call (504) 304-2147 or visit

Image Links: Toups South

Compére Lapin

Nationally acclaimed Chef Nina Compton’s beloved restaurant, Compére Lapin – located in the Old 77 Hotel – is sure to attract locals and visitors alike throughout Mardi Gras. Revelers can enjoy an array of cocktail creations handcrafted by bar maven Abigail Gullo, including festive frozen daiquiris like the Baby Cake's Breakfast. Made with local pecan vodka, cold brew coffee, local King Cake syrup and Irish cream, the Baby Cake’s Breakfast daiquiri is built to taste like King Cake and coffee with a boozy kick, inspired by a local breakfast tradition on the morning of January 6th, the start of Carnival season to Mardi Gras – February 13, 2018. The Cherry Bomb, named after one of NOLA’s Mardi Gras marching krewes, is a frozen cherry lemonade with an herbal gin and tonic kick – made with gin, lemon, tonic syrup, cherry brandy, cherry syrup and cherry liqueur. Additionally, a Ti’ Centennial Punch will also be available in honor of NOLA’s 300th birthday. The deconstructed classic Caribbean Ti' Punch is made with Louisiana Rhum Agricole, Louisiana sugar, lime, garnished with Candyland Rum swizzle sticks; guests will get to mix their own punch with as much ice, lime or sugar as they would like. Along with whimsical libations, Chef Compton serves up a menu that is as diverse, colorful and tempting as the city itself with offerings ranging from cold smoked tuna tartare and curried goat with gnocchi to hot fired chicken and roasted banana zeppole. Compère Lapin is located in the Old 77 Hotel & Chandlery Hotel at 535 Tchoupitoulas Street, New Orleans. The restaurant serves lunch daily 11:30AM – 2:30PM; light bites 2:30PM – 5:30PM; Happy Hour 3PM – 6PM; and dinner nightly from 5:30PM – 11:00PM.  Brunch is served on Saturdays and Sundays from 10:30AM 2PM. Valet parking is $5 and ample municipal parking is available.  For more information, please call (504) 599-2119, or visit

Image Links: Compére Lapin

Media Contact:

Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations
(305) 573-0658