8140 Willow Street, New Orleans, LA | (662) 609-1249 | Open Thursday-Sunday, 5pm to Midnight

THIS WEEK'S MENU

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This is this week’s menu! It changes based on what we find local, and in season at the Crescent City Farmers market.

We’ve Got Soul focuses on a thoughtful, soulfully inspired menu that changed weekly based on what Tres finds at the local Crescent City Farmer’s Market. The initial draw to the food was because it was reasonably priced. However, people started returning regularly, to enjoy not only an affordable soul-food dinner, but one that was prepared with high-quality ingredients by a highly skilled chef.

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We’ve Got Soul began popping up out of Marie’s Bar (2483 Burgundy) every Friday night in August of 2012. WGS focused on a thoughtful, soulfully inspired menu that changed weekly based on what Tres found at the local Crescent City Farmer’s Market. The initial draw to the food was because it was reasonably priced. However, people started returning regularly, to enjoy not only an affordable soul-food dinner, but one that was prepared with high-quality ingredients by a highly skilled chef.

After a year, the building inspector said the hood at Marie’s was too small to cook the type of food WGS was making. So WGS had a quick stint popping-up out of Borracho. Eventually, in July of 2014, WGS re-opened as a pop-up out of JIM’s in the Bywater on Friday nights, and the business and the regulars came roaring back. In fact, WGS sold out within forty-five minutes of opening its doors on the it’s first night back in New Orleans. Sadly JIMs went out of business, thus leaving WGS without a home again.

After raising over $16,000 on Kickstarter, Chef Tres and his team were able to revamp the kitchen here at Carrollton Station and open not one, but four nights per week, still with a different menu each week. We opened on October 2nd, 2015. We still use fresh, local ingredients that Chef Tres and his team pick out with their own hands every Tuesday at the Crescent City Farmer’s Market. The menu is crafted each week by what is in season, insuring the diner gets the freshest, most creative, soul food possible.

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