It's New Orleans: Midnight Menu +1

You might think naming a restaurant after a ditch is maybe sending the wrong message about the standard or even type of food you d expect to get there. But when the ditch is "Trenasse" the Cajun French word for a cut through in the bayou and the location is the tony Intercontinental Hotel on St Charles Avenue in New Orleans, it all starts to make sense. Chef Jean Pierre Guidry has a prestigious name in American kitchens, having worked this way through both the CIA and the culinary college of real world restaurants in France and the US, including a long stint alongside Chef Daniel Boulud in New York. When Chef JP heard Lafayette native, Commander s Palace among others alumn, and Florida s famed Stinky s Fish Camp owner Chef Jim Richard was opening a New Orleans restaurant that was Cajun inspired, based on the principle "simple things done right," JP was in, shrimp boots n all. Patrick James is as excited and passionate about Trenasse as Jean Pierre, which is probably just as well seeing he s the restaurant s G