On November 11th and 12th, at Ina Mae Tavern (1415 N. Wood St), FON’s Chef Byron Bradley and Chicken & Champagne’s Mixologist Deniseea Head will be traveling from NOLA to Chicago with exclusive dinner, brunch, and cocktail menus.
With dinner starting at 6 PM on Friday, November 11, and brunch kicking off at 12 PM on Saturday, November 12, Ina Mae Tavern will offer New Orleans cuisine & cocktails. From Lobster Deconstructed Gumbo, to Banga Shrimp & Grits, to a cocktail menu featuring a twist on NOLA classics (such as a remix of the French 75 joined by gumbo bitters).
“New Orleans holds a precious history, value, and culture that continues to be the heartbeat for the rest of this nation,” shares Chef Byron.
On November 11th and 12th, at Ina Mae Tavern (1415 N. Wood St), FON’s Chef Byron Bradley and Chicken & Champagne’s Mixologist Deniseea Head will be traveling from NOLA to Chicago with exclusive dinner, brunch, and cocktail menus.
With dinner starting at 6 PM on Friday, November 11, and brunch kicking off at 12 PM on Saturday, November 12, Ina Mae Tavern will offer New Orleans cuisine & cocktails. From Lobster Deconstructed Gumbo, to Banga Shrimp & Grits, to a cocktail menu featuring a twist on NOLA classics (such as a remix of the French 75 joined by gumbo bitters).
“New Orleans holds a precious history, value, and culture that continues to be the heartbeat for the rest of this nation,” shares Chef Byron.
Make your reservations today via Tock.
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