Nouveau Tavern is a New Orleans-style restaurant in the River North neighborhood of Chicago. Guests are transported to the French Quarter with a serious dining experience in elegant, yet festive, surroundings and with friendly service from welcoming staff.
The menu, created by Executive Chef Norman Hargrove, formerly of The Peninsula Hotel Chicago’s Pierrot Gourmet, is inspired by cuisine of the diverse and delicious South. The result is an assortment of traditional New Orleans dishes with a Nouveau twist, a contemporary take on traditional dishes, including “Shrimp And Grits,” “Seafood Gumbo,” and “Nouveau Jambalaya.” Our drink program includes an innovative, versatile selection of the classics, including unique takes on well-known Southern drinks. The wine list includes a robust selection of bottles at a wide range of price points, the same with wines by the glass.
Located on Ontario Street in River North just west of Orleans Street, the New Orleans-inspired space was designed by D+K Architects and Interiors. It balances tonal woods and modern metallic elements with a cool, neutral color palette and warm, organic materials to give Nouveau Tavern a kinetic and eclectic atmosphere.
About Chef Norman Hargrove
Norman Hargrove is the Executive Chef at Nouveau Tavern. Formerly a Chef de Cuisine at The Peninsula Hotel’s Pierrot Gourmet and Sous Chef at Washington D.C.’s Georgia Brown, Hargrove is a graduate of The Culinary Institute of America.
Hargrove’s affinity for New Orleans was born during his time as a stagiaire at a Marriott owned French Quarter Hotel. Hargrove immersed himself in the culture and fell in love with New Orleans cuisine. Upon graduating culinary school, he secured a position at Georgia Brown’s in Washington, D.C., where he cultivated his skills in “Low Country” cooking. Hargrove left Georgia Brown’s to further develop his kitchen technique and discipline preparing formal gourmet meals for high-level officials at the Fort Myers’ Officers’ Club.
Hargrove made the decision move to Chicago four years ago when he secured a position at The Peninsula Hotel’s Pierrot Gourmet. The Peninsula allowed Hargrove to work in the kitchen where well-respected Chicago chefs Graham Elliot and Curtis Duffy once worked and encouraged him to push his culinary boundaries. At Nouveau Tavern he looks forward to putting a “Nouveau twist” on traditional New Orleans style cooking. “The flavors are going to be very authentic New Orleans with updated setting and presentation,” says Hargrove. “We’re not just going to throw gumbo in a bowl and serve it; rather, we’ll play with flavors… it won’t be gumbo like you get anywhere else.”