Restaurants everywhere are contending with higher costs, more competition and a changing business climate. At one long-running New Orleans restaurant, the answer is to stop operating as a conventional restaurant.
Boucherie (8115 Jeannette St.) has been a fixture in the Carrollton neighborhood for nearly two decades, but it will now shift to events and catering.
Chef/owner Nathanial Zimet has a new business model that cuts out daily service, at least most of the time, to instead focus on hosting parties and private dinners in the cottage restaurant and around the lush outdoor spaces Boucherie has gradually developed around it…