Valentines Day 2017
Please join us for our Valentines Day Celebration.
We will be featuring a three course set menu brought to you by Chef Vidak Sparr.
$85 Three course dinner for two.
Pan Seared Scallops
braised radicchio& fennel
blood orange gastrique
Cristiano’s Original Chargrilled Oysters
flame kissed louisiana oysters, roasted red peppers, garlic, oregano, parmesan
House Salad with Lump Crab
mixed baby greens, heirloom cherry tomatoes,
shaved asparagus, ricotta salata, lump crab
butternut squash galette, swiss chard,
Grouper En Papillote
roaster garlic & kale fregula,
honey glazed heirloom carrots
Chocolate Pot de Créme
candied bacon confetti, whipped cream
Strawberry Pana Cotta
whipped cream, macerated strawberries
Bubbles & Berries
glass of sparkling wine
dark chocolate covered strawberries
Dick & Jenny’s embodies the feel-good-funky vibe that makes New Orleans special. Our 120 years old creole cottage houses good times and great food all year round, and everyone is invited to the party. Whether it’s a quick bite before a show at Tipitina’s or a special family celebration; you’ll experience a truly authentic New Orleans experience.
Chef Vidak Sparr strives to tie together the amazing flavors of our culturally diverse city into a mix as beautiful and enticing as the Big Easy herself. Chef emphasizes utilizing local proteins and produce whenever possible, and the food represents his love for the ocean and land which offer us their bounty.
Business partners, Kelly Barker, from South Louisiana, and M. Cristiano Raffignone, a native of Liguria, Italy first met and shared their passion for worldly cuisine in 1990 when they met in NYC.
In May of 2013, the KC Restaurant Group purchased Dick & Jenny’s. The popular, renowned restaurant is known for it’s eclectic style of New Orleans cuisine. Kelly and Cristiano intend to build a culinary bridge between their two boots, Louisiana and Italy. Chef Sparr works to renew the essence of D&J, while maintaining the consistency of this restaurant group’s vision.
The duo also wons Cristiano Ristorante in Houma, Louisiana. Cristiano’s, led by Chef Lindsay Mason, specializes in northern Italian cuisine and also produces a seasonal menu focusing on the freshest local ingredients. The combination provides an experience that surpasses the imagination.
A New Orleans native, Abraham D’Aquin, has spent the last 23 years establishing himself in the city’s culinary industry. When he started working at the uptown neighborhood restaurant Franky and Johnny’s at the tender age of 13, he didn’t imagine that this would lead to a love affair with the New Orleans hospitality culture.
After Franky and Johnny’s, Abe earned two degrees from UNO and sharpened his skills at myriad restaurants and hotels throughout the city including but not limited to Pascal’s Manale, Hyatt Regency Superdome, Dickie Brennan’s Steakhouse, and Kyoto Sushi Bar.
In 2005, just before finishing his masters degree in education, Hurricane Katrina sent Abe packing to Baton Rouge, and when his beloved city reopened its doors, Abe’s plans of teaching took a back seat to his desire to revive everything he loved about New Orleans. Between doing demolition work and finishing his degree, Abe found time to accept the position of general manager at Kyoto Sushi Bar on Prytania.
After several successful years running Kyoto, Abe wanted a new challenge. Dick & Jenny’s offered him the opportunity to continue his education of wine and spirits while working in a place he saw as a reflection of New Orleans. The funky creole cottage represented everything he loves about our people and cuisine.
Abe helped maintain the spirit and quality of Dick & Jenny’s through an ownership change as well as several chef changes in the 5 years he’s held the reigns at the celebrated uptown destination. In early 2014, he was asked to assist at Dick & Jenny’s sister restaurant Martinique Bistro and has lead both restaurants since March of 2014. His passion for food, wine and hospitality has defined his life and he hopes to continue learning and succeeding with every new challenge.
Executive Chef, Vidak Sparr, first discovered a passion for cooking while growing up in his family’s kitchen in Northern Florida. A natural curiosity to understand flavor profiles and the chemistry of food fueled his desire for a career in the kitchen.
Following Hurricane Katrina, Vidak felt the urge to move to New Orleans to assist in the re-building efforts of the Crescent City. He worked as a carpenter with his uncle for three years, before the desire to enter New Orleans historic culinary world grew too intense for him to ignore any longer.
In 2010, Vidak was asked to join the LRG restaurant group as a member of the critically acclaimed kitchen at Sylvain, a gastro-pub located in the French Quarter. While working under Sylvain’s Chef Alex Harell, Vidak honed an intuitive understanding of how to combine classic French and Southern cuisine. He spent a year and a half at Sylvain before accepting the Executive Chef position at LRG’s newest location Capdeville. At Capdeville, he prepared gourmet interpretations of classic comfort foods and paired them with the vast selection of bourbons, whiskeys and craft cocktails the establishment offered
In February of 2015, Chef Sparr accepted the position of Executive Chef at the New Orleans culinary landmark Dick & Jenny’s. This new opportunity allows him to continue to experiment with Southern, French, and Creole styles of cuisine in a restaurant known for its eclectic menu and atmosphere. Chef Sparr strives to utilize the bounty of Louisiana’s harvests and oceans whenever possible in his menu designs, and promises to operate the Dick & Jenny’s kitchen with the same passion and creativity that has produced great food and chefs since 1999.