OPENING SUMMER 2021
THE FLAVOR OF NEW ORLEANS
our new micro restaurant
opening summer 2021
The mere mention of New Orleans evokes notions of great food and good times. Mardi Gras. Bourbon Street. Music. Jambalaya. These are the sights and sounds, the aromas and FLAVORS -- the spirit of the Big Easy where “laissez les bon temps rouler” (let the good times roll) is the rule of law.
Tucked inside The Marketplace of Avalon Park’s picturesque downtown, third generation Louisiana native Chef Kevin Brune delivers the flavors of New Orleans in a toe-tapping, tastebud-tickling culinary experience. Come to NOLA -- the locals' name for New Orleans -- where "passin’ a good time" is always the special of the day!
"Nowhere are the food, the place, the music and the people so inseparable."
Paying homage to Chef Leah Chase’s version. “One of the best on the planet” Chef Kevin claims. Found at the iconic Dooky Chase, where musicians gather after Jazz Fest.
Whether at Commander’s Palace in the Garden District, or Mother’s in ‘The Quarter,’ no dish says Louisiana more than this. Diners in ballgowns or ball caps savor this culinary treasure.
Inspired by the barbeque shrimp from Pascal's Manale on Napoleon Boulevard, one of the first restaurants Chef Kevin went to with his entire family.
Reminiscent of the one from Central Grocery in the heart of the French Quarter. Nothing like sittin’ on the levee with a muffuletta in one hand and an ice-cold, glass bottle of Barq’s root beer in the other.
"Do You Know What It Means To Miss New Orleans" - Louis Armstrong
NOLA'S CHEF KEVIN BRUNE
from New Orleans to Orlando
Chef Kevin at Nanan's on the famed Orleans Ave (above)
His dad Gus, and mom Joyce (below)
Chef Kevin Brune "knows what it means to miss New Orleans." That's why he's been bringing the flavor of the Big Easy to Central Florida for 20 years. From helping develop "Mardi Gras" at Universal Studios, to bringing "Voodoo Kitchen" to the Orlando food truck scene, to opening a new micro restaurant in The Marketplace at Avalon Park, the story of "NOLA" continues.
The youngest in a large family, born to Gus and Joyce after they left New Orleans for Lafayette, Chef Kevin claims he’s “a little more Cajun” than the rest of his Big Easy family. “But,” he says with a local’s passion, “the Crescent City is in my DNA.”
For Kevin, cooking is a generational thing. He discovered the art of flavor in his Mom's busy little kitchen, stirring the family's black iron jam pot with his brother Mike and sister Pam. Of course none of the old family recipes were written down, so Kevin learned to taste his way into the dishes passed along from NaNan, MawMaw and Ma Mère.
And so every dish at NOLA comes rich in history, crafted with traditional ingredients by the hands who know, each flavor taking you "down to New Orleans."