1516 South Carrollton Avenue · New Orleans
A 1910 Carrollton double restored as a Creole plate house — where Gulf seafood, dark-roux gumbo, and beignets fried to order meet the porch, the bar, and the room upstairs.
Heritage
Long before anyone said "farm-to-table," New Orleans women were feeding whole neighborhoods from a single pot — and the measure of a good kitchen was the plate they put in front of you: meat, two sides, bread, and enough love in the gravy that you carried the recipe home in your head.
The supper plate is the oldest contract in this city. Not a chef's tasting. Not a trend. In Creole New Orleans — Uptown, Carrollton, Gentilly, the Seventh Ward — supper meant you sat down to a composed plate. Fried catfish or a turkey wing smothered in onion gravy. Red beans on Monday, simmered with turkey and beef sausage. Two sides you picked yourself: mac and cheese with a crust, candied yams glazed dark, collard greens washed in smoked turkey till the pot liquor tasted like Sunday. Potato salad the New Orleans way — golden from Creole mustard, eggs mashed through, never that pale deli mayo from somewhere else. Butter peas on the stove. Cheese grits so creamy somebody always stole yours off the plate.
Gram's kitchen is the blueprint. The roux stirred dark before the sun came up. Gumbo in a cup while the porch still had morning on it. Beignets fried to order — never held under a lamp, never touched by seafood oil — powdered sugar so fine it hung in the air. These weren't restaurant ideas. They were how you fed a family, a neighbor, a table full of cousins after church. The food this city already knows how to judge.
1516 Carrollton is where we remember it. A 1910 double-gallery house — two front doors, two porches, kitchen at the rear where Carrollton doubles always put fire and grease. We did not invent a century of fake history. We took an honest building on an honest avenue and gave it back the menu it was waiting for: the Creole supper plate, Carrollton prices, gumbo and beignets as staples, your choice of two sides, cornbread or biscuit, and a porch to eat it on when the streetcar passes and the lanterns come on.
Not invented here. Remembered here.
A two-story Carrollton double rises on South Carrollton — gallery porches front and rear, hardwood through the shotgun flow, fireplaces in the living and dining rooms. 1516 and 1518 operate as separate units behind two front doors. This is the architecture The Supper Plate inherits — not replicates.
The avenue becomes Uptown's daily spine — streetcar, groceries, neighbors who eat on the corridor. Doubles along Carrollton hold the same rhythm for a century: porch, parlor, table, kitchen. Commercial life and residential life side by side, the way 1516 and 1518 still sit today.
The left half at 1516 operates as commercial space — offices, services, a public-facing window on Carrollton. The right half at 1518 remains residential. The building's listing describes a commercial-residential combo on one parcel. That split is not an accident. It is the precedent for what comes next.
The menu is Creole home cooking elevated to plate-house service — dark-roux gumbo with Gulf shrimp and crab, Camellia red beans with turkey and beef sausage, cornmeal catfish on supper plates with two sides, Leidenheimer po-boys, beignets fried fresh per order in a dedicated fryer well that never touches seafood oil. Gumbo and beignets are the staples. These are not trend items. They are the food this city already knows how to judge.
1516 becomes a Creole supper house — dining, bar, porch, courtyard, and The Carrollton Room upstairs for private tables. 1518 stays residential, separated at the party wall. We are not opening a new concept on a blank lot. We are unlocking a 1910 Carrollton double that was waiting for someone to feed it the right menu.
Philosophy
Luxury here is not gold leaf on a strip-mall plate. It is restraint — the right number of seats, the right oil in the fryer, the right room for the meal you came for.
We did not gut 1516 into a white box. Porch for arrival. Dining room for plates. Bar on the long wall. Kitchen at the rear where Carrollton doubles always put fire and grease. The stair hall stays open. The house tells you where to sit.
Full rooms, not packed tables. Every seat intentional. The Carrollton Room upstairs holds twelve to sixteen for private suppers — birthdays, rehearsal dinners, the table you reserve when ordinary will not do. Volume is not the business model. Return visits are.
Well C on the fryer line — clean oil all service, never seafood, never held under a heat lamp. Powdered sugar when you order. Banana foster when you are celebrating. On Carrollton Avenue, that alone is almost unheard of. We intend to keep it that way.
The Rooms
Porch, dining room, courtyard, bar, or The Carrollton Room above — each room a different evening, same kitchen.
Visit
Between the streetcar line and the oak canopy. Side-drive parking. A five-minute walk from Tulane.
1516 S Carrollton Ave
New Orleans, Louisiana 70118
St. Charles streetcar · Carrollton Avenue stop
Valet not required · side-drive parking available
Opening on Carrollton. For reservations, The Carrollton Room private suppers, or press inquiries — we respond within one business day.
hello@thesupperplate.com