K-Paul’s Louisiana Kitchen

Restaurant Week New Orleans


French Quarter
416 Chartres Street
New Orleans, LA 70130


(504) 596-2530




Monday – Saturday
5:30pm – 10:00pm


Creole/Cajun Southern


Based on the designs of the original 1834 structure, K-Paul’s was extensively refurbished and expanded in 1996 and now offers seating for more than 200 dining guests. Dining areas include seasonal balcony dining, spacious dining rooms on both the first and second floors and an intimate climate-controlled courtyard for dining al fresco. Both floors feature an open kitchen where diners can see exactly how each delectable dish is prepared.



Restaurant Week New Orleans September 9-15, 2019


First Course
Choose One

pan-braised chicken and andouille sausage, smother with onions, bell peppers, and celery and cooked in chicken broth with a dark roux and served with rice

Turtle Soup
ground turtle meat and beef tenderloin with the “holy trinity” (onions, bell peppers and celery), tomatoes and seasonings, simmered in a beef and chicken stock, finished with fresh spinach, parsley, chopped hard boiled eggs and dry sherry

Fried Green Tomatoes
battered in a seasoned cornmeal batter and layered with sautéed fresh shrimp in a chipotle remoulade sauce

House Salad
mixed greens served with your choice of one of our homemade dressings: green onion, Danish blue cheese or vinaigrette of the day


Second Course
Choose One

Pan-Fried Flounder with Chartres Street Jambalaya
fresh Louisiana flounder fillet, seasoned, lightly battered, pan-fried, served with K-Paul’s famous jambalaya, topped with fried shrimp and served with sauce piquant and veggies

Classic Shrimp Etouffée
fresh Louisiana shrimp in a brown gravy made with rich seafood stock, dark roux, onions, bell peppers, celery, garlic and seasonings, served with rice and veggies

Blackened Stuffed Pork Chop Marchand de Vin
tender pork chop stuffed with ricotta, asiago, mozzarella and cacciocavello cheese and fresh basil, blackened medium well to well to insure cheeses are completely melted and served with a marchand de vin sauce of prosciutto, red wine and mushrooms, served with a stuffed potato and veggies

Blackened Ribeye with BGB
tender, 8oz. aged ribeye, seasoned, blackened in a cast iron skillet and served with browned garlic butter, potatoes, veggies and horseradish sauce


 Third Course
Choose One

Bread Pudding

 Custard Marie


Price does not include other beverages, tax or gratuity.

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