NEW ORLEANS — Chef Edgar Caro and Antonio Mata have opened the Brasa South American Steakhouse within the Canal Place buying heart. 

Drawing inspiration from the asado tradition of Colombia, Brazil and Argentina, the restaurant focuses on barbecued meats and seafood. The menu options many dishes discovered on the authentic Brasa location on Metairie Street.

“It has been a dream of mine to convey this model of meals to downtown New Orleans,” mentioned Caro in a press launch. “Antonio and I are excited to share South America’s wealthy tradition and flavors with locals and guests and we look ahead to being part of the revitalization on the foot of Canal.” 

The second-floor area, as soon as occupied by Morton’s steakhouse, was fully transformed. It consists of raised tropical gardens by Luna Botanicals together with rattan and wicker furnishings. A big, glassed Himalayan salt room shows the dry-aged meats featured on the menu. 

Hernan Caro, a neighborhood sculptor and Chef Caro’s uncle, crafted distinctive items for the area. The inside designer for the mission was Cicada. 

Caro and Mata additionally personal Zocalo on Metairie Street and Basin Seafood on Journal Road. Caro owns Baru on Journal Road. 

Brasa is open for lunch and dinner seven days every week.