About Nolé

Where New Orleans and Latin American cuisine meet

The Story of Nolé

Al Copeland, Jr., who was born and raised in New Orleans by a mother with Cajun roots, watched his grandparents grow everything in their gardens and eat the foods they hunted. These encounters instilled a deep appreciation for food and cooking early on in his life. Chef Chris Lusk hails from east Texas and grew up helping his grandparents raise hogs and cattle. The two met in 2018 and connected over their similar experiences living among skillful farmers using local ingredients to create authentic, regional cuisine. Their shared love of the Latin American influences on the history and foods of New Orleans was the impetus for Nolé. 

As a port city, New Orleans has always welcomed the Latin influences that are reflected in the city’s celebrations, art and architecture, religion, and cuisine. Nolé clearly showcases the parallels found in the food traditions, preparation, and selection of ingredients that link the Latin American and New Orleans food cultural histories. The combination of Al Copeland Jr.’s love for his own French-Cajun background and Lusk’s desire for an authentic take on Latin American cuisine bring to New Orleans the newest treasure on St. Charles Avenue, Nolé Cuisine de Las Americas.

Open TUESDAY – SUNDAY

TUESDAY – THURSDAY
11am – 2pm & 5pm – 10pm

FRIDAY – SATURDAY
11am – 11pm

SUNDAY
11am – 9pm


Join us for Happy Hour
TUESDAY - SUNDAY

2 – 6:30pm


GIFT CARDS AVAILABLE

2001 St Charles Ave
New Orleans, LA 70130

(504) 593-9955
info@nolerestaurant.com

MONDAY
Closed

TUESDAY– THURSDAY
11am – 2pm & 5pm – 10pm

Hotel Bar open 2pm - 5pm

FRIDAY – SATURDAY
11 am – 11 pm

SUNDAY
10 am – 9 pm

 

 

JOIN US FOR HAPPY HOUR

TUESDAY - SUNDAY

2 - 6:30pm

 

 

GIFT CARDS AVAILABLE

Our Menu

The customs and cuisine – or cocina – of Latin America parallel New Orleans’ most notable traditions, both cultural and culinary.

A love of flavorful food full, of natural heat and local ingredients pervades both places and is often accompanied by enthusiastic conversation about what the next meal will be. There is a process to the food in both regions; families pride themselves on their gumbo recipes here, just as familial mole recipes are presented with pride across Latin America, a crawfish boil here has as many nuances as a savory Asado there, and both are worthy social events, both in the food preparation and its consumption.

Al Copeland Jr. was raised in Cajun Country on flavors of French, Creole. His family hunted their proteins and grew their own produce. The flavors of the homemade roux, seasonings and hot sauces all came from the fresh ingredients they had at home.

Chris Lusk saw these similarities from an early age. Growing up in Texas and watching his grandparents bring local ingredients to life with heavy Latin American Influence. Lusk remembers his childhood amazement at the depth that something as simple as cilantro can add to a dish. Lusk has culinary training, working and traveling with chefs from Guatemala, Nicaragua, Cuba, and other Latin American countries.

Copeland and Lusk’s families grew up in different places but had so many of the same experiences with food and family. It all seemed to just fit together when they met. They took their experiences and put an innovative take on familiar fare utilizing red beans in salsa, and serving Latin street corn with lime aioli, blue crab, and creole cream cheese. Lusk uses chorizo and cochon du lait in his paella and cracklins in a traditional Latin American pork stew. They have the drive to add local ingredients by layering flavors to two similar yet different cuisines to marry the two cultures together and taste every component that creates the menu.

Our Menu

The customs and cuisine – or cocina – of Latin America parallel New Orleans’ most notable traditions, both cultural and culinary.

A love of flavorful food full, of natural heat and local ingredients pervades both places and is often accompanied by enthusiastic conversation about what the next meal will be. There is a process to the food in both regions; families pride themselves on their gumbo recipes here, just as familial mole recipes are presented with pride across Latin America, a crawfish boil here has as many nuances as a savory Asado there, and both are worthy social events, both in the food preparation and its consumption.

Al Copeland Jr. was raised in Cajun Country on flavors of French, Creole. His family hunted their proteins and grew their own produce. The flavors of the homemade roux, seasonings and hot sauces all came from the fresh ingredients they had at home.

Chris Lusk saw these similarities from an early age. Growing up in Texas and watching his grandparents bring local ingredients to life with heavy Latin American Influence. Lusk remembers his childhood amazement at the depth that something as simple as cilantro can add to a dish. Lusk has culinary training, working and traveling with chefs from Guatemala, Nicaragua, Cuba, and other Latin American countries.

Copeland and Lusk’s families grew up in different places but had so many of the same experiences with food and family. It all seemed to just fit together when they met. They took their experiences and put an innovative take on familiar fare utilizing red beans in salsa, and serving Latin street corn with lime aioli, blue crab, and creole cream cheese. Lusk uses chorizo and cochon du lait in his paella and cracklins in a traditional Latin American pork stew. They have the drive to add local ingredients by layering flavors to two similar yet different cuisines to marry the two cultures together and taste every component that creates the menu.

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