The Catahoula Hotel is a 35-room boutique hotel in downtown New Orleans, offering a quiet respite from the hustle and bustle of the city while still being centrally located. Originally built in 1845, the hotel resides in a restored creole townhouse nestled on a quiet side street in the Central Business District.
Our philosophy is simple: keep it casual, cozy, and above all, human. The Catahoula's style of hospitality is not flashy or exclusive, nor is it predictable or contrived. This historic property was once a home and that is what drives our ethos - to welcome guests as we would someone into our own home, to care for them and do whatever it takes to ensure their time with us is as memorable as possible.
The Catahoula offers an exciting menu of pisco cocktails - from the classic Pisco Sour and Pisco Tonic to the inventive "Coolest Kid in Class". Our talented bar staff comes from some of the best known bars around New Orleans and brings their expertise and creativity to the innovative pisco program. Noteable bartenders include Hope Clarke, Ice Chef from the Aviary in Chicago, Jonathan Shock of Loa, Bazil Zerinsky of El Libre, Billy Fletcher of 21st Amendment and Derek Brumfield of Tiki Tolteca.
Peruvian flavors resonate throughout every ingredient on the food menu. Dana Honn of Cafe Carmo researched and crafted the menu in Lima, Peru, which will be executed by Chef Billy LaCrosse. Catahoula will offer specialty dishes such as the Tiradito, a freshly caught sashimi dish with three Peruvian sauces: aji amarillo, crema de rocoto, and salsa verde. The Catahoula is proud to offer vegan options for almost every dish on the menu.
A boutique coffee program has been imagined by Bean Tech Eric Goldberg, who has selected PT's Coffee from Kansas City as the hotel's featured espresso.
The restoration of the property was overseen by the Ley Line Development team of Keely Williams and AJ Brooks, and is the first major project for the pair.