Many of the restaurant’s menu items will be based on Adams’ family recipes that Adams enjoyed while visiting New Orleans during his childhood, including gumbo, barbecue shrimp, red beans, rice and ham and grits and grillade gravy. Several dishes will be made with products sourced from Louisiana including Leidenheimer bread brought in daily for po’boys, Camilla beans, Abita Beer and gulf seafood and oysters.
“There is and always has been such a rich diversity of cultures that make up New Orleans’ culinary landscape, and in creating the concept of Lagarde, we wanted to reflect all of those wonderful flavors and their varied heritage,” Adams said in a prepared statement. “Since I became a chef, I’ve always wanted to open a restaurant that paid respect to the past and future of this multi-cultural cuisine that has had such an impact on my palate and my life. It’s such an exciting time to see this life-long dream coming to fruition.”