New Orleans chef John Besh has announced that his next restaurant, Borgne, will be located in the Hyatt Regency New Orleans, which is set to re-open later this month.
Borgne will feature casual, coastal Louisiana seafood with a touch of Spanish influence, upholding Besh’s passion for utilizing local ingredients while incorporating the global flavors for which New Orleans is known. Brian Landry, the longtime New Orleans native chef of Galatoire’s and most recently the consulting chef for Louisiana Seafood, will be the chef de cuisine.
The 7,600-square-foot freestanding restaurant will feature sleek glass design and street-level accessibility. The 300-seat restaurant will be the eighth under the Besh Restaurant Group.
The name “Borgne” refers to the nearby lake that makes up the largest saltwater estuary of the Gulf of Mexico.
Following a $275 million redesign and revitalization, Hyatt Regency New Orleans will be the latest major hotel to reopen in New Orleans. It will feature 1,193 guest rooms and suites downtown on Loyola Avenue.
Susan McKee is an independent scholar and freelance journalist specializing in history, culture and travel. She honed her craft as a general assignment reporter for more than a decade at a major metropolitan daily newspaper before fleeing corporate journalism for the peripatetic life of a freelancer.
Susan writes for a wide variety of publications, both print and online. Bylines have appeared in Global Traveler USA, JaxFax, HGTV’s Front Door, Global Foodie and Road Trips for Foodies.
