News From the Kitchens – My New Orleans

News From the Kitchens – My New Orleans

Blake’s on Poydras

Blake’s on Poydras is a casual spot that opened in May. As one would expect for a place that serves all three meals, the menu is pretty wide-ranging, but the focus is on contemporary southern comfort food. Fried green tomatoes show up in several items, and fortunately, they’re done well. I’ve had them topped with pickled shrimp and remoulade sauce, but lump crab is also an option, as are poached eggs with Hollandaise and bacon, or in a BLT sandwich. One of the most popular menu items is the chicken fried chicken, served with mashed potatoes, green beans and white gravy. It’s hard to think of something more traditionally southern than that, but there are some interesting takes on the genre; grilled okra is stuffed with jalapeno-laced goat cheese and served with pepper jelly, for example.

Chef de cuisine Dash Ellis-Dall has worked at SoBou and  Gautreau’s. The restaurant is named for owner Alex Miller’s son, who is autistic, and a portion of proceeds from certain menu items will benefit the Spears Learning Center, on the north shore.

Blake’s, 920 Poydras St., open 7 days, 7 a.m. to 10 p.m. weekdays, later on weekends. Breakfast available until 3 p.m., happy hour weekdays 3 until 7 p.m. 679-0991.