Farm-to-table Cajun Creole Cuisine
New Orleans, Louisiana
WHERE THE LOCALS EAT
Restaurant Rebirth is the New Orleans Warehouse District’s only destination for farm-to-table Cajun Creole cuisine. Chef Ricky Cheramie, native to South Louisiana, creates food for the soul. We take pride in our craft – we squeeze our own sugar cane for simple syrup, sugar cane vinaigrette, and creole mustard sugar cane glaze. Take a trip to 857 Fulton Street and indulge in the Rebirth experience.
IN THE NEWS
JOIN US FOR HAPPY HOUR
Monday-Saturday
4:30-6 PM
$15 Appetizers
$12 Gumbo
$3 Beers
$7 Glasses/$28 Bottles
Pinot Grigio & Malbec
ABOUT US
Executive Chef Ricky Cheramie
Chef Ricky spent his formative years hunting and fishing in the bayous of South Louisiana in Lafourche Parish. Many of his summers were spent working for the family business, trawling for shrimp in the Gulf of Mexico. Inspired by his love for art and food, Chef Ricky moved to the vibrant city of New Orleans in pursuit of the culinary arts.
Chef Ricky honed his culinary skills in some of New Orleans’s top restaurants, including K-Paul’s, Emeril’s, and Commander’s Palace. He was also influenced by his time spent cooking in Boston and Maine, including a stint at the renowned Grill 23.
His contemporary Creole cuisine style features a perfect balance of fresh flavors and world influences, all while being strongly rooted in the Cajun cuisine and culture he grew up with.
Chef Ricky Cheramie’s food has received accolades from local food reviewers, as well as national sources. It’s a pleasure to find food as well crafted as his, even in New Orleans – a city well renowned for its food.
Operating Partner Manny Pineda
Manny Pineda grew up on his parents' farms in Nicaragua and, since the age of 4, was raised in New Orleans. Having been in the city's restaurant scene for over 20 years, Manny gained experience at renowned restaurants, including Brennan's, Emeril's, and Rio Mar. He then took over as General Manager for Desi Vega's and Mr. John's Steak House.
Manny's background – both in the farming culture of Central America, as well as working in his family's Latin-American grocery store in New Orleans – inspired him to open a farm-to-table style restaurant with Chef Ricky Cheramie.
Manny mentors and educates his front-of-the-house staff to ensure top-notch service. He also works with his bartenders to develop seasonal cocktail lists and an ever-evolving wine list. With all his knowledge and expertise, he focuses on giving his guests a unique and personal dining experience.
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