A Congregation Coffee sign has been installed at 618 Conti in the French Quarter, with city permits and recent reporting pointing to a possible summer opening.

Parkview Tavern, a Mid‑City bar since the 1940s, will close when its lease ends on May 29 after a two‑year reprieve following Blue Oak BBQ’s purchase of the building.

NOCHI students Jeremiah Thomas and Riley Chavez lead Deux Fuegos, a Mexican‑Creole pop‑up running May 19–June 12 with limited lunch seatings and proceeds supporting scholarships.

Mr. Shrimp's Kitchen has opened on the West Bank in Marrero with boiled seasonal crawfish and a redfish royale. The spot offers late‑night weekend hours and jars of the house boil mix.

Former Effervescence chefs Brenna Sanders and Evan Ingram opened Crustacean Club on North Rampart, pairing a five-course tasting room with an oyster bar and sparkling wines.

A new downtown counter quietly opened on Magazine Street offering smash burgers, boozy milkshakes and a long bourbon list.

A legacy flagship and a West Bank newcomer both earned spots on The New York Times’ roundup of the city’s best restaurants, underscoring New Orleans’ culinary range.

Trailer‑born Rougabrew is opening a permanent Metairie shop at 1645 Veterans Memorial Boulevard, turning sold‑out pop‑ups into a daily storefront.

Bratz Y'all, the Bywater biergarten on Piety Street, will close May 31 after nine years; owner Sven Vorkauf cites a rent increase and an eviction notice.

Tragos Amargos, a hi‑fi listening bar tucked behind Taquerías Carnalito, has opened in the CBD with mezcal cocktails, curated records and a Mexico‑meets‑Louisiana menu.

An old-school downtown diner is closing after about 50 years as owners Pete and Despina Patselikos retire. The final day of service is set for May 29.

Habana Outpost will close its French Quarter outpost on May 6 after a contentious, years-long fight to open and two years in business, the owner said.

Pho Parish opened in Chalmette with classic pho, a house "parish sauce" and BYOB-friendly dine-in seating. Chef Nhat Nguyen leans on old-school broth technique and local roots.