FBR is first and foremost a neighborhood restaurant. For far too long, finer dining establishments have ignored the possibilities of great beer as a companion for refined meals. We are here to challenge this idea that beer doesn’t belong in dining.
Our kitchen is focused on powerful but balanced flavors while using produce, fish, and meats from local farms and purveyors.
For those who aren’t quite ready to jump on the craft beer bandwagon, we have a carefully selected wine list and a full liquor offering as well.
Chef Charles Vincent was born and raised in New Orleans and jumped into the New Orleans dining scene early on, working in Emeril Lagasse kitchens. He refined his craft at Fig while living in Charleston, and also opened a fast-casual restaurant, The Glass Onion. Vincent made his way back to New Orleans, where he worked in many terrific kitchens, including Cochon, Peche, and Le Petit Grocery.
FBR owner Eli Gay worked in the craft beer industry in the Northeast and knew he had to help craft grow back home. He set out to open a craft-focused business, and eventually figured the fastest way to the heart of a New Orleanian is through great food.