Restaurant Week New Orleans

K-Paul’s Louisiana Kitchen


French Quarter
416 Chartres Street
New Orleans, LA 70130


(504) 596-2530



Thursday – Saturday
11:00am – 2:00pm

Monday – Saturday
5:30pm – 10:00pm

Closed Sunday


Cajun Creole Southern Coastal Cuisine


Based on the designs of the original 1834 structure, K-Paul’s was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include seasonal balcony dining, spacious dining rooms on both the first and second floors and an intimate climate-controlled courtyard for dining al fresco. Both floors feature an open kitchen where diners can see exactly how each delectable dish is prepared.



COOLinary New Orleans August 1 – 31, 2017

Dinner Menu

First Course
choice of

Pan-braised chicken and andouille sausage, smothered with onions, bell peppers, and celery and cooked in chicken broth with a dark roux and served with rice

Turtle Soup
Ground Turtle Meat and Beef Tenderloin with the “Holy Trinity” (Onions, Bell Peppers and Celery), Tomatoes and Seasonings, Simmered in a Beef and Chicken Stock. Finished with Fresh Spinach, Parsley, Chopped Hard Boiled Eggs and Dry Sherry

Fried Green Tomatoes
Battered in a seasoned cornmeal batter and layered with sautéed fresh shrimp in a chipotle remoulade sauce

House Salad
Mixed greens served with your choice of one of our homemade dressings: Green Onion, Danish Blue Cheese or Vinaigrette of the day

Second Course
choice of

Pan-Fried Flounder with Herbal Brie Cream
Fresh Louisiana flounder fillet, seasoned, lightly battered, pan-fried, served with a sauce of onions, tomatoes, dill, basil, herbs then deglazed with chardonnay, finished with cream and brie cheese and served with potatoes and veggies

Blackened Stuffed Pork Chop Marchand de Vin
Tender Pork Chop Stuffed with Ricotta, Asiago, Mozzarella and Cacciocavello Cheese and Fresh Basil, Blackened Medium Well to Well to Insure Cheeses are Completely Melted and Served with a Marchand de Vin Sauce of Prosciutto, Red Wine and Mushrooms. Served with a Stuffed Potato and Veggies.

Blackened Ribeye with BGB
Tender, 8 oz Aged Ribeye, Seasoned, Blackened in a Cast Iron Skillet and Served with Browned Garlic Butter, Potatoes and Veggies

Chicken and Andouille Creole
Diced Chicken Breast and Andouille Sausage in a Creole Sauce Made with the “Holy Trinity” (Onions, Bell Peppers, Celery) Stock, Tomatoes and Seasonings. Served with Rice and Veggies

Third Course
choice of

Bread Pudding

Custard Marie


Reserve a Table

 Restaurant Week New Orleans September 11 – 17, 2017

Dinner Menu

Dinner menu coming soon

Reserve a Table