The Flaming Chefette

The Flaming Chefette Italian Inspired/Port City Fusion Restaurant concept in NOLA by & .whine
Next dinners: “Care” 3/13, 3/14, 3/24, 3/26

Chicken Parm content. Uploading*Your chosen Secondi for “reruns” next Tuesday + Friday…with sautéed and seasoned Mustard...
08/20/2026

Chicken Parm content. Uploading*

Your chosen Secondi for “reruns” next Tuesday + Friday…with sautéed and seasoned Mustard Greens!

*Somehow a perfect classic chicken Parm doesn’t seem to get its credit. I’ve made so many iterations, it’s exhaustive. But all of that recipe testing & research is finally distilled into this deep cut panko and breadcrumbs version with a “young” tomato sauce, and only aged Parm. And while Mozz is deeply prevalent elsewhere on our forthcoming menu, it is a myth and fabrication that it defines a classic Parm. Thus the name. This is the chicken parm of my dreams…

Tickets at steadybottega.com. Walk in’s welcome! Vegetarian version always available upon request.

See you at the Bottega!

Vegetarian tasting menus always available Steady Bottega NOLA. Sunday blessings to this bounty of love from Crescent Cit...
06/14/2026

Vegetarian tasting menus always available Steady Bottega NOLA. Sunday blessings to this bounty of love from Crescent City Farmers Market

Episode 10: “Amalfi” continues this Tuesday 6/16!

Amalfi” memories pt. 3. This evocative theme for our next Steady Bottega dinners brings on deep feelings. Paestum Salern...
06/05/2026

Amalfi” memories pt. 3. This evocative theme for our next Steady Bottega dinners brings on deep feelings. Paestum Salerno is where I really began to understand food as sensory, purposeful, and of place.

Here are some of the places and views which shaped me.

Tickets available at steadybottega.com. Menu in comments..

Amalfi” memories pt. 2. This evocative theme for our next Steady Bottega dinners brings on deep feelings. Paestum Salern...
06/05/2026

Amalfi” memories pt. 2. This evocative theme for our next Steady Bottega dinners brings on deep feelings. Paestum Salerno is where I really began to understand food as sensory, purposeful, and of place.

Here are some of the food / wine which shaped me.

Tickets available at steadybottega.com. Menu in comments..

“Amalfi” memories pt. 1. This evocative theme for our next Steady Bottega dinners brings on deep feelings. Paestum Saler...
06/05/2026

“Amalfi” memories pt. 1. This evocative theme for our next Steady Bottega dinners brings on deep feelings. Paestum Salerno is where I really began to understand food as sensory, purposeful, and of place.

Here are some of the people who shaped me.

Tickets available at steadybottega.com. Menu in comments..

05/26/2026

Summer Squash, Aparetivo, asparagus & Rosé Gorge!

Artichoke prep game strong for “Blooms” Dinners resume this Tuesday 5/12 . steadybottega.com
05/10/2026

Artichoke prep game strong for “Blooms”

Dinners resume this Tuesday 5/12 . steadybottega.com

Letting the garden be the inspiration for Episode 9: “Blooms.”Beginning 5/12, Tuesdays + Fridays throughout May — six di...
05/06/2026

Letting the garden be the inspiration for Episode 9: “Blooms.”

Beginning 5/12, Tuesdays + Fridays throughout May — six dinners shaped by late spring in beautiful New Orleans: flowering herbs, citrus blossoms, overgrown gardens, fragrant evening walks, and the fleeting comfort of the season.🍃🌸🪴💐🌿🌾🌷🪷🌻

The first slide is parsley gone to seed — a vibrant detail garnishing the Artichoke Antipasti.

Dates + menu below. Tickets are now live at steadybottega.com. Get you some!

1301 Poland Ave · 6–9PM
5/12 · 5/15 · 5/19 · 5/22 · 5/26 · 5/29

ANTIPASTI
Stuffed Artichoke
Basil Remoulade

PRIMI
Garden Tortellini in Brodo
Charred Vegetables · Nasturtium

SECONDI
Seared Duck Breast
Farro · Braised Cabbage · Pickled Blackberry

DOLCI
Louisiana Honey Semifreddo
Salted Caramel · Citrus

My version of a classic Asparagus vinaigrette, replacing the poached egg for buratta, vinaigrette for an Italian salsa v...
04/04/2026

My version of a classic Asparagus vinaigrette, replacing the poached egg for buratta, vinaigrette for an Italian salsa verde. She’s your Antipasti course for our next dinners, beginning Tuesday 4/7. Ticket let in bio!

Address

1301 Poland Avenue
New Orleans, LA
70117

Telephone

+19173278844

Website

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