Take heed to this textJerry Greenbaum met his spouse Barbara 64 years in the past at Tulane College, and regardless that the married couple of 62 years now resides in Atlanta, there has all the time been a particular place of their coronary heart for New Orleans. “We love New Orleans. It’s the place we met, and I all the time wished to put money into and provides again to town that has meant a lot to us,” mentioned Jerry Greenbaum.
That feeling inspired Greenbaum, co-founder of CentraArchy Eating places, to open his first funding within the metropolis in 2011 – Chophouse New Orleans, a steak and seafood restaurant on Journal St. That restaurant’s success through the years, mixed with a chance that got here out there throughout the road, has led Greenbaum to speculate as soon as once more, this time starting a brand new chapter in a storied, historic New Orleans constructing.
Bon Ton Prime Rib opened on Nov. 16 within the Natchez Constructing at 401 Journal St. The circa 1840s constructing was residence to Bon Ton Café as former house owners Debbie and Wayne Pierce retired in 2020 after their household had owned the restaurant since 1953. They offered the enterprise and constructing to Greenbaum. Bon Ton, est. 1877, is the third oldest restaurant in New Orleans, behind Antoine’s and Tujague’s. The restaurant has moved twice in its historical past, first to 322 Journal Road — residence to Chophouse New Orleans, and now at 401 Journal.
“Having a restaurant throughout the road, I spent a number of time attending to know Debbie and Wayne, and I instructed them in the event that they had been ever occupied with promoting, I’d be occupied with shopping for. I knew from Chophouse’s success that the placement was nice, and I’ve all the time beloved the historical past and character of the constructing,” mentioned Greenbaum. “We have now toyed with the concept of a major rib centered restaurant, and this was an ideal alternative for that imaginative and prescient to return collectively.”
The place “Outdated New Orleans Meets New” (the restaurant’s slogan), the menu blends its signature dish – Bon Ton Lower or Common Lower Prime Prime Rib (USDA Prime Solely, aged 40 days, salt crusted served medium uncommon with creamy horseradish and au jus) – with traditional steaks, conventional Seafood, and timeless cocktails, together with the Rum Ramsey, a nod to the restaurant’s heritage.
Bon Ton Prime Rib is open seven days per week for dinner from 5 p.m. to 9 p.m., and till 10 p.m. on Fridays and Saturdays. Greenbaum mentioned for the reason that prime rib is served recent, solely the identical day as it’s cooked, clients are inspired to request it whereas making reservations to ensure the provision of the signature dish.
“Our prime rib is the car that drives our restaurant, and it distinguishes us from our competitors,” mentioned Greenbaum. “It’s recent, tender, served the identical day, and it’s an artwork to cook dinner it particular for our clients, and we’ve loved serving a number of it during the last two weeks.”
Bon Ton Prime Rib was initially scheduled to open late final 12 months, however a hearth in September 2023 broken the bottom ground. The year-long historic renovation of the three-story constructing was led by CentraArchy Eating places, Ryan Gootee Basic Contractors (RGGC), and SCNZ Architects.
“This challenge consisted of a restaurant renovation on the primary ground of this historic three-story load bearing masonry and heavy timber constructing. The bottom ground is a reimagined Bon Ton Café restaurant, now Bon Ton Prime Rib,” mentioned Cole Ross, RGGC Assistant Undertaking Supervisor. “The challenge introduced all new kitchen gear, built-in banquette seating, a brand new bar, upgraded finishes all through, and brand-new sidewalk pavers. New hearth alarm and sprinkler methods had been put in, together with life security upgrades and elevation modifications to make sure all ADA necessities are met.
The second ground now features a new hearth pump room, with the third ground housing the HVAC gear.”
The principle subcontractors on the challenge included Base Contractors, LLC (framing and drywall); Deuce Electrical, LLC; Jefferson Sprinkler, Inc.; Regional Mechanical Providers, LLC (HVAC); Exact Plumbing & Mechanical; and Daniel Bell, LLC (millwork).
“I’m most happy with the standard of finishes achieved and the complexity of the lighting management system to present the proprietor full management to set the ambiance precisely as wished,” mentioned Ross.
The “Bon Ton Café” lettering that after lined the outside of the Natchez masonry wall is now put in within the restroom vestibule, and the unique Bon Ton Café signal outdoors the primary entrance obtained new wooden trim and was reinstalled on the constructing’s exterior.
The restaurant’s design displays the unique character of Bon Ton, whereas integrating conventional and trendy designs, similar to uncovered masonry partitions with trendy sconces and historic ceiling parts framing trendy chandeliers, mentioned Richard Choate, SCNZ Architects Principal.
“The Bon Ton Café had a patina that will be unattainable to copy, so we took inspiration from it and gestured in a extra trendy path,” mentioned Choate. “We replicated the beams on the ceiling and the central A/C construction with millwork and pressed tin in lieu of plaster. The newer model is extra crisp, refined, and able to develop its personal patina.”
Choate added: “The flooring we selected had been a historic white oak, however we selected to not stain them making them way more expressive and lighter in shade permitting the room to really feel bigger and extra up to date. … It’s all the time a thrill to convey an proprietor’s imaginative and prescient to life and add a number of shock design treats alongside the best way.”
The bar is a brand new characteristic of the primary area. Initially, it was small and in direction of the again, away from the eating space. Now, it’s to the left of the eating room and about 3 times its unique measurement. Greenbaum mentioned he’s happy with the restaurant’s inside movement, which he credit to his son and chairman of CentraArchy, Greg Greenbaum, and CEO Vince Van Brunt, and to their groups.
“Our bar has grow to be very talked-about for walk-ins to drink and eat, and for individuals to have a drink whereas they wait for his or her tables,” mentioned Greenbaum. “It’s an necessary a part of our new structure that has an incredible movement for each our employees to work out and in of the area, serve, and transfer round, and for our clients to have spacious seating and really feel very relaxed whereas they dine.”
And whereas they dine, the Bon Ton Prime Rib menu begins off with appetizer selections similar to BBQ Shrimp, Bon Ton Oysters (charbroiled with lumpy crab), Cajun Bacon, and salads and soups, similar to Shellfish Bisque. Along with its signature dish, the Prime Prime Rib, fundamental programs embody USDA prime-only beef steaks: Bon Ton Cajun Steak, Ribeye, Filet Mignon, New York Strip; Gulf Fish, roasted in Cajun butter or broiled salt & pepper; Crabmeat au Gratin; Creole Crab Muffins; and Etouffee with crawfish, shrimp, crabmeat, and rice.
The perimeters embody Puffed Corn Casserole, Grilled or Seasoned Broccoli, Charred Brussels Sprouts, Onion Rings, Crawfish Mac & Cheese, Cheese Mashed Potatoes, and Loaded Baked Potato. Desserts include Butter Cake with Ice Cream, Lemon Meringue Pie, and Saturday Night time Sundae. There’s a bar of cocktails, beer, wine, and spirits.
“It’s the Bon Ton of your nice, nice, grandparents and their traditional dishes and cocktails, mixed with the private strengths of our eating places that target the very best high quality of seafood, steaks, and our centerpiece dish, the prime rib,” mentioned Greenbaum. “The reception to our opening has been superb. We have now completed a number of enterprise, and we’re excited to indicate off our new restaurant and welcome everybody right here for a brand new expertise.”
