Photo Credit: Randy Krause Schmidt
Summer is for courtyards and wine bars and Patula, an exciting new spot at 619 Royal St. has just the vibe you need to kick the season off right.
Owner and Chef Robert Tabone has curated a menu of seafood delights in a French Quarter hideaway. Tabone’s background in food started in his hometown of Jacksonville. When he moved to New Orleans he worked at Cochon and for the Donald Link Group and honed his skills at Herbsaint, Shaya, and Willa Jean. It was during his time at barbecue restaurant The Joint that he was inspired to build his own space in hospitality through his own popup called Wood Duck. Wood Duck ran for two years and boasted catering, live events, and a residency at Anna’s in the Marigny.
He paired up with KREWE and when the team expressed interest in opening a restaurant and bar, Tabone was on board. Patula opened earlier this year.
“Patula is about offering quality goods and loving New Orleans and the French Quarter,” he explains. “I want to implement the skills I learned while working as a chef through the pandemic and figuring out what menus work through smaller budgets and non-traditional kitchen spaces.”
When Patula first opened, Tabone and sous chef Andrew Guidry experimented with a new menu every week. Now that they have figured out what works, the menu has been streamlined into some delicious, exciting favorites.
The Sardinha Tin Plate with pickles, Calabrian chili, herbs, and bread is a carry over from Wood Duck. Tabone obtains the sardines from Portugal and everything else on the plate is made in-house and comes from local vendors whenever possible.
“We deliberately get produce from JV Foods or farmers that we work with and turn it into really incredible plate of ferments and condiments,” he says. “We have an awesome strawberry jam that’s made with Pontchatula strawberries and cooked down with tamarind and dates. It’s super-local Louisiana.”
Patula’s Poached Louisiana Shrimp is on the menu to stay as it’s a favorite of customers and Patula’s staff. Poached Louisiana shrimp are sliced down the middle and tossed with watermelon radish and a housemade peanut chili crunch and an array of herbs. Tabone says the dish is fresh and light with a Vietnamese influence.
Photo Credit: Marielle Songy
Tabone wants to stick to local traditions without being predictable and prides himself on keeping his menu Louisiana-based whenever possible.
“I’d say we’re a modern Louisiana restaurant,” he says. “Our shrimp are Louisiana shrimp and we work to have a local menu and tweak the ingredients in ways that honor what they are.”
The Meatballs is another customer favorite. Made with 100% beef, mixed with Moroccan spices, and cooked in a tomato sauce, the dish is topped with yogurt, dill, mint, and herbs.
Additional menu selections include Mushroom Toast with shitake, piave vecchio, and sherry and Patula Sandwich with Parisian ham, celery root remoulade, and tarragon.
On the beverage side of things, the wine and cocktails are curated by Tabone and beverage manager Aaron Dexter who has worked from high-end spots to dive bars and brings his expertise to the restaurant’s bar program. The wine list changes regularly, but currently focuses on a selection from Chile, Spain, and Italy. Tabone says that when they were constructing the wine list, they wanted it to offer wine from smaller producers, low interventionists, and natural wine.
He explains, “We want it to be very intentional. The wine makers that make these wines don’t make a lot of bottles but still at a price point where it’s accessible. People who think they don’t like natural wine will come here and find really well done, crisp, thoughtful wines. We base the list on what we want to drink and what the weather in the courtyard is like.”
The Patula’s team stays tuned in with what customers are looking for and the wine and cocktails evolve with the seasons.
Tabone says, “We take responses in real time and we bring that information to our reps and it informs what our wine menu looks like. We want to keep in interesting but also want people to feel comfortable with everything we have to offer. It has to fit the vibe of the restaurant and the courtyard.”
Patula is open Wednesday through Monday from 10:00 a.m. to 9:30 p.m.