Pascal’s Manale New Orleans

When a classic restaurant like @pascals.manale changes hands, the message to the new owners is very often “don’t change a thing.”

That’s not exactly what most people mean, however.

They want the restaurant to feel the way they remember. Not changing at all often means falling apart, or fading away, the last thing someone who values a restaurant wants to see happen.

So the changes that have slowly been accruing at Pascal’s Manale are introducing a new era for the 1913 vintage landmark.

Shucked oysters still hit the stand-up marble bar one at a time, though now the traditional Louisiana oysters are joined by more refined off-bottom oysters grown around Grand Isle.

The vintage bar lined by neon beer signs is as evocative as always, but people settling in for happy hour now find a better selection of wine, most of it Italian.

Dining rooms have the same contours but a nicer look between exposed beams, café curtains and flowers on the tables.

On the menu, next to the signatures, a roster of new dishes includes a selection of fresh pastas. Other house standards have been elevated with brighter sauces, torn herbs and a chef’s touch.

That chef is Michael Sichel, and he’s new too.

Here’s a quick look with photos by @cgranger and yours truly.

Link in my bio has the full read and much more on what’s new.

#wherenolaeats #igersneworleans #nolafoodie #nolaeats #creoleitalian

Grape clusters in the new wine room

One of the revamped dining rooms

“Mangia mangia” platter, combining apps

New spaghetti oysters, with pasta from @thecommissary_nola

Eggplant Napoleon with basil oil

Chef Michael Sichel Less