Different, yet, the same.
What is different?
A fresh name, [FONT="]Café Hibiscus[/FONT] and a new man in charge, Chef Colin Smith. [FONT="]
Café Hibiscus is also serving lunch in the very near future.[/FONT]
What's the same? [FONT="]
Brunch[/FONT] is back and Colin will continue to serve your old Hibiscus favorites.
Different, yet, the same? Chef Smith will expand the cafe's offerings which will include a few items for the carnivore at heart. But the menu will continue to focus on light and healthy fare and always embrace the vegetarian and vegan clientele that has supported Hibiscus all these years. And as always [FONT="]every[/FONT] will be served and prepared with Love!
In addition to the love and appreciation of good food that comes from being raised in New Orleans, Colin comes to Hibiscus with a wealth of culinary experience.
His education includes both a bachelor's degree in Hotel and Restaurant Management from the University of New Orleans, and a culinary degree from Johnson and Wales Culinary University in Vail, CO, where he worked at Sweet Basil restaurant.
Over the past twenty years, Chef Colin has worked at a number of notable restaurants and with more than one renowned chef. His curriculum vitae includes Brennan Palace Cafe in New Orleans, Postrio in Las Vegas and the French Laundry in Napa California and he has worked under the tutelage of such culinary luminaries as Wolfgang Puck and Emeril Lagasse. Locally, you may have encountered him at Stinky’s Fish Camp, Smiling Fish Cafe and Christiano's Italian Restaurant.
What is different?
A fresh name, [FONT="]Café Hibiscus[/FONT] and a new man in charge, Chef Colin Smith. [FONT="]
Café Hibiscus is also serving lunch in the very near future.[/FONT]
What's the same? [FONT="]
Brunch[/FONT] is back and Colin will continue to serve your old Hibiscus favorites.
Different, yet, the same? Chef Smith will expand the cafe's offerings which will include a few items for the carnivore at heart. But the menu will continue to focus on light and healthy fare and always embrace the vegetarian and vegan clientele that has supported Hibiscus all these years. And as always [FONT="]every[/FONT] will be served and prepared with Love!
In addition to the love and appreciation of good food that comes from being raised in New Orleans, Colin comes to Hibiscus with a wealth of culinary experience.
His education includes both a bachelor's degree in Hotel and Restaurant Management from the University of New Orleans, and a culinary degree from Johnson and Wales Culinary University in Vail, CO, where he worked at Sweet Basil restaurant.
Over the past twenty years, Chef Colin has worked at a number of notable restaurants and with more than one renowned chef. His curriculum vitae includes Brennan Palace Cafe in New Orleans, Postrio in Las Vegas and the French Laundry in Napa California and he has worked under the tutelage of such culinary luminaries as Wolfgang Puck and Emeril Lagasse. Locally, you may have encountered him at Stinky’s Fish Camp, Smiling Fish Cafe and Christiano's Italian Restaurant.
