Columns

NEW ORLEANS

Words: Jenna Campbell Photography: © Arnaud Montagard

IN A BITE Owner: Jayson Seidman Operator: Sandstone Interior Design: Jayson Seidman F&B Consultant: Porch Swing Hospitality Head Chef: Paul Terrebonne Executive Chef: Michael Stoltzfus F&B Manager: Meghan Pecoraro Head Bartender: Carlos Quinonez www.thecolumns.com

Conceived by hotelier Jayson Seidman in collaboration with chef Michael Stoltzfus, the bar and restaurant at the newly renovated Columns hotel – now, simply referred to as Columns – in New Orleans’ Garden District pays respect to the property’s storied past and its promising future.

Built in 1883, the property was acquired by Seidman in 2019 and has been has sensitively renovated, preserving many of the building’s original architectural details including a mahogany stairwell and stained-glass skylight. Layering on the existing 19th century aesthetic, the 20-key property is punctuated with furniture, a whimsical mix of Mid-Century and Art Noveau lighting and original wallpaper.

“I wanted the new concepts at Columns to be a seamless balance of design and restoration,” explains Seidman. “Over the years of both visiting and living in New Orleans I found myself attracted to what Mike accomplished at Coquette for those exact reasons. I enjoyed the neighbourhood environment, while also knowing I was going to get a unique dining experience regardless of the season or menu.”

Overseen by Stoltzfus – known for his James Beard Award-nominated eatery Coquette – the new food and drink concept centres on dinner classics and cocktail fare focused on Southern American and global cuisine. With extensive open-air seating on the hotel’s sprawling porch, Columns’ dining experience nods to the innovative and seasonal nature of southern cooking and its location’s laid-back character.

Menu highlights include small plates of Roast Gulf Oysters and Broadbent Country Ham, with entrees such as the Columns Burger with pepper marmalade, andouille and ricotta, as well as chicken with boudin blanc, smoked oyster and marinated kale.

“Maintaining a sense of place has always been a guiding principle in our food and service,” says Stoltzfus. “Columns presents a unique opportunity for us to reinterpret some classic flavours and dishes of South Louisiana while paying homage to a St. Charles institution.”