Lauren Busch/Morgan Brosman
Brustman Carrino Public Relations
WHO/WHAT: The Louisiana Restaurant Association (LRA) Greater New Orleans Chapter, will host its first open-to-the-public kick-off celebration to give New Orleans diners a taste of what's to come for We Live to Eat (WLTE) Restaurant Week. Guests will enjoy bites from some of the hottest participating restaurants, while imbibing in libations from Stella Artois and NOLA Brewing, as well as specialty wines.
An exciting new addition to WLTE, the kick-off event will preview Restaurant Week menu items from restaurants including Galatoires 33 Bar & Steak, Antoine's Restaurant, Ruth's Chris Steak House, GG's Dine-O-Rama, Pelican Club, La Casita and more.
In its 4th year, WLTE Restaurant Week continues to celebrate the diverse culinary culture of New Orleans by providing locals and visitors alike, a great way to enjoy popular restaurants at affordable prices. The week-long program will run September 8-14, 2014. Highlighting over 50 of the best dining destinations, savvy diners can enjoy two-course lunches ($20 or less) and three-course dinner menus ($39 or less).
For more information and to view the full list of participating restaurants, please visit www.welivetoeatnola.com or download the We Live to Eat smartphone app, available for Android and iPhone.
WHEN/WHERE: The WLTE Kick-Off Celebration will take place on Wednesday, September 3 from 6 - 8 p.m. at The Chicory, the charming and elegant event venue in the Warehouse District originally built in 1852 as a coffee warehouse. The Chicory is located at 610 South Peters Street.
Admission is $25 per person and includes all food and drinks.
TICKETS: Tickets to attend the event can be purchased online at http://bit.ly/WeLivetoEat and a portion of the proceeds will benefit the Louisiana Restaurant Association Education Foundation, a non-profit organization that exists to enhance the restaurant community through expanded educational and career opportunities, the formation of strategic partnerships and the elevation of our professional standards and practices.