Palm & Pine
5-Course Nouveau Southern Tasting Event
Opened in 2019, this very special eatery was named to Time Out’s 2024 List of “Best in French Quarter” and Southern Living’s List of “Best NOLA Restaurants” while Chef/Owners Amarys Koenig Herndon & Jordan Herndon have been James Beard Award Semifinalists for "Best Chef: South" in both 2023 and 2024 and received the honor of being named "Rising Star Chef" in 2022. Alums of Bayona & Ralph’s on the Park and Black Penny and founders of the popular pop-up Old Portage, the husband-and-wife team of the Herndons focus their cooking on “The South, and South of that,” drawing influences from New Orleans, the Caribbean, Mexico, and Central America. Here, on the Palm & Pine menu, diners find dishes like tamarind braised greens, cornmeal fried oysters, lemongrass fried chicken gumbo, Texas BBQ shrimp, catfish cha cá lã vong, and luscious desserts like caramel flan with candied pepitas and satsuma upside down cake with ginger ice cream. “A great place,” says Infatuation, while New Orleans calls it “dynamic and satisfying.” We’re on our way, Palm & Pine!
About the Host:
Amarys Koenig Herndon
Chef/Owner
Texas native Chef Amarys Koenig Herndon grew up in restaurants, training in every front-of-house position at her family's restaurant. A graduate of the culinary arts program at Delgado Community College, she honed her craft at Arnaud’s Restaurant and Bayona (under Chef Susan Spicer) before starting a pop-up, The Old Portage (T.O.P.), with her life partner (and Palm & Pine Co-Owner), Chef Jordan Herndon. Both she and Chef Jordan were named James Beard "Best Chef: South" Semi-Finalists in 2023 and 2024, as well as "Rising Star" Chefs in 2022.
The Lineup
All courses will be individually plated. This menu is Mushroom Free and Course #4 has been marked spicy. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Corner Store Crudo
yellowfin, pineapple big shot nựớc chấm, daikon, shrimp chip
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Smoked Nixta Sweet Potato
green garlic, peanut gremolata
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Blue Crab & Butter Beans
lima bean cavatelli, speckled butter bean, brown butter crab
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Grilled TX Quail
steen's salsa negra, cornmeal fried green tomato
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Dark Chocolate Panna Cotta
strawberry gelée, pink peppercorn, chile de arbol, whipped crème fraiche
Palm & Pine
308 N Rampart St
New Orleans, LA 70112
Event FAQs
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). At this event, Chef will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Shellfish, Fish, Gluten, and Nuts. If you have any of these restrictions/allergies, please make sure to note this info in your profile (in the “Event Preferences” section) before or right after purchasing your tickets so that Chef can prepare accordingly.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
