Restaurant Week New Orleans

K-Paul’s Louisiana Kitchen


French Quarter
416 Chartres Street
New Orleans, LA 70130


(504) 596-2530



Monday – Saturday
5:30pm – 10:00pm


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, 2019

Dinner Menu

Menu coming soon.

Reserve a Table

 Restaurant Week New Orleans September 10 – 16, 2018

Dinner Menu

First Course
choice of

pan-braised chicken and Andouille sausage, smothered with onions, bell peppers and celery, cooked in chicken broth with a dark roux, 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 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

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 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, Cacciocavello cheese and fresh basil, blackened medium well to well to ensure 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, 8oz aged ribeye, seasoned, blackened in a cast iron skillet with browned garlic butter, potatoes and veggies

Shrimp and Andouille Creole
fresh Louisiana shrimp 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

Our Famous Sweet Potato Pecan Pie


Price does not include a beverage, tax or gratuity.

No Substitutions.

Reserve a Table