Locally sourced true Southern Cuisine by Chef Ryan Hughes. Named for the Lowcountry traditional dish requiring little more than rice and whatever meat might be on hand. Any time you add meat to rice and cook it all together in one pot, that’s a Purloo. the 30-seat exhibition kitchen and 40 seat regular restaurant will give diners an in-depth look at and taste of Southern regional fare. Helmed by chef/owner Ryan Hughes, who has earned critical acclaim for his Southern cooking with French savvy at some of New Orleans’ most acclaimed restaurants including Brennan’s, Emeril’s Delmonico’s, Café Degas and more. Purloo will serve as a place to both eat and learn. “Our team will engage with our diners as we cook, we’ll the steps and answer questions about the heritage behind each dish or where the ingredients come from. “We’re there to not only provide a great meal, but an educational experience,” says Hughes. In addition to the regular menu, diners can expect 8-10 weekly specials highlighting a different Southern State. For these specialty menus, Hughes will procure products, foodways and dig up authentic recipes and put his own unique spin on that dish. Guests can also enjoy both traditional and creative Southern cocktails crafted by Head Bartender Mark Schettler at the expansive & historic bar – built in 1851 and arrived by way of Bruning’s Restaurant, it is possibly the oldest bar in New Orleans.
Night Blue Plate Specials Available
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