The Second Line

Nothing takes me back to New Orleans like a roast beef poboy, dressed, and an old school Italian salad. Neither of these are part of what most think about when you eat "New Orleans food." Truth be told I never had anything blackened until I left New Orleans, that is strictly tourist food, just like we don't walk around with mardi gras beads on all the time. I have always wanted to open a restaurant just like the second line: casual, honest, delicious, and true. The backbone of that cuisine is neither the high nor the low end of it...it is smack dab in the middle of it. The ingredients are sourced from friends and neighbors. A great poboy could be found in a restaurant, a bar, a home, or even a grocery store. At the second line, we won't try to put our spin on poboys or seafood plates or any of the food we offer (the downfall of a poboy is when it is gussied up), what we will do is put that same passion into each bite and authentically make every dish that goes out. From cocktails to gulf seafood to zeal for life, this is who everyday New Orleans really is. This is the bar I grew up in...it is New Orleans, we grow up in bars. This is my reference point for good food and good times. This is my second line of life.