From the restaurant's website:
"Restaurateur Vicky Bayley and Chef/Artist Mike Fennelly, the creators of the highly acclaimed Mike's on the Avenue, have returned to the site of their original restaurant in the Central Business District at 628 St. Charles Avenue. Mike's on the Avenue, on the ground floor of the Lafayette Hotel at Lafayette Square, is similar to the original version of Mike's in both food and atmosphere, but with many additional menu options and a new interior that once again reflects Fennelly's talents as an artist and designer. The chef's culinary approach is decidedly contemporary and draws from ingredients that have inspired him during his extensive travels over the years. Many of his dishes contrast Asian and bold American ingredients and techniques, bringing a distinctive sensibility to fusion cooking. Much of Fennelly's food also reflects his fascination with New Orleans cuisine and the indigenous ingredients of South Louisiana."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 21 food rating (very good to excellent)
Gambit: Best New Restaurants, 2010
"This is the hip food of the dot.com bubble, an era that saw seared-rare tuna (served as bite-sized napoleons here), Asian dumplings (Mike's are stuffed with shrimp and spinach) and plates striped with all manner of colorful sauces (seen on a lot of what I've sampled) enter the American mainstream."
— Brett Anderson, The Times-Picayune, Oct. 31, 2010
From the restaurant's website:
"Restaurateur Vicky Bayley and Chef/Artist Mike Fennelly, the creators of the highly acclaimed Mike's on the Avenue, have returned to the site of their original restaurant in the Central Business District at 628 St. Charles Avenue. Mike's on the Avenue, on the ground floor of the Lafayette Hotel at Lafayette Square, is similar to the original version of Mike's in both food and atmosphere, but with many additional menu options and a new interior that once again reflects Fennelly's talents as an artist and designer. The chef's culinary approach is decidedly contemporary and draws from ingredients that have inspired him during his extensive travels over the years. Many of his dishes contrast Asian and bold American ingredients and techniques, bringing a distinctive sensibility to fusion cooking. Much of Fennelly's food also reflects his fascination with New Orleans cuisine and the indigenous ingredients of South Louisiana."
Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 21 food rating (very good to excellent)
Gambit: Best New Restaurants, 2010
"This is the hip food of the dot.com bubble, an era that saw seared-rare tuna (served as bite-sized napoleons here), Asian dumplings (Mike's are stuffed with shrimp and spinach) and plates striped with all manner of colorful sauces (seen on a lot of what I've sampled) enter the American mainstream."
— Brett Anderson, The Times-Picayune, Oct. 31, 2010