It’s no surprise that Chef Michael Gulotta and business partners, brother Jeff Gulotta and high school friend Jeffery Bybee, continue to evolve the flavor game in New Orleans with their newest upscale spin-off concept Maypop that opened late December 2016.
Think home-style “down-South” Louisiana cooking with a Southeast Asian influence – big, bright and layered flavors all beautifully refined with easy on the eyes plating.
The two-time James Beard Best Chef: South semi-finalist, Michael Gulotta worked his way through various fine-dining kitchens including Pete Vasquez’s Marisol and John Besh’s August in New Orleans and in European kitchens of Chefs Marco Ballo in the Liguria region of Italy and Karl-Josef Fuchs in the Black Forest mountains of Germany, making it apparent where this refined concept comes from.
The contemporary space grabs the eye with an accordion-style mural depicting both river deltas of the Mississippi on one side and the Mekong in Vietnam on the other. That duality is a perfect summary of the concept.
Deep fried oysters with bourbon barrel aïoli, house-cured meats, wok-tossed ramen and handmade pastas are just some of the evolving dishes in the lunch/dinner menus, while Dim-Sum can be your morning glory for weekend brunch.