A TIMELESS Restaurant in one of the world’s most culturally significant cities.
Sylvain takes its name from the first opera to take place in New Orleans. It was a raucous and comedic one, and we intend to recreate such raucous fun each and every night. Sylvain is located just a block off of Jackson Square and blends the line between restaurant and bar. Sylvain, set in a carriage house built in the late 1700s, honors our French Quarter neighborhood’s history while infusing an energy that reflects where New Orleans is headed. Our menu offers Southern bistro classics elevated to the style of refined cuisine. Our house cocktails look to the classics while embracing the resurgence of cocktail culture, utilizing fresh-squeezed juices, homemade sodas, tonic and bitters to reflect the seasonality and careful sourcing inherent to our identity. Our wines are mostly organic and biodynamic in nature but are accessibly priced. Here, guests should feel comfortable laughing loudly, having a shot of whiskey, and lingering amongst friends.
625 Chartres Street
New Orleans, LA 70130
KYLE COPPINGER, EXECUTIVE CHEF
The son of a New Orleanian, Kyle Coppinger has been cooking since he could reach the stove. Throughout his childhood in Williamsburg, Virginia, family dinners were the norm, and meals revolved around conversation and healthy debate. Early on, Kyle joined the Boy Scouts of America, where he learned to cook over an open fire, but it was studying in Wales that led him to realize that he wanted to dedicate his life to food and hospitality. He set out to facilitate experiences like the ones he had in Bangor, where a simple cucumber sandwich affected him profoundly.
Kyle has cooked in some of the country’s top kitchens, including Frasca Food and Wine in Boulder, Colorado, and he has contributed to James Beard Award-winning teams, including the Link Group’s Peche and Cochon in New Orleans. His cooking style stems from the classic Southern and Creole/Cajun food he grew up eating infused with the cooking techniques he has learned throughout his career applied to the freshest, best ingredients available. In addition to cooking, Kyle is passionate about advocating for fair kitchen practices, healthy lifestyle habits, and positive mental health patterns for those working in the service industry. He is a founding member of the organization Brain Food, which seeks to create positive opportunities for service industry members.
CHRIS ZULUETA, bar director
Chris Zulueta brings vast knowledge of varying cocktail cultures to the bar program at Sylvain. A native of Chattanooga, Tennessee, Zulueta made his way to Seattle in 2010. Working behind a spectrum of popular Seattle bars that focused on Latin cocktails, Amaro, all-world wines and absinthe, Zulueta’s cocktail style shifted from the highly sweet and citrus Southern programs to embrace dark, bitter and stirred cocktails. Sylvain’s program showcases the best of both worlds.
In 2014, Zulueta relocated to New Orleans and in 2016 he assumed his position as bar manager at Sylvain, where he is equally focused on the guest experience and the quality of what’s in the glass. To Zulueta, the best cocktails and programs are simple in execution, yet complex in flavor and he isn’t keen on making you wait 10 minutes for a drink. His cocktail lists are seasonally appropriate, streamlined for dive bar efficiency, equally shaken and stirred, and finished with purposeful garnish. His wine program is well-maintained and accessibly price. He finds it complimentary when his selections are called “interesting.” Under his leadership, Zulueta has increased Sylvain’s liquor selections, especially bourbon, and established a Captain’s List that showcases rare selections.
Walk-ins are welcome at any time. We have an excellent bar for waiting and serve the full menu at the bar. This seating is on a first come, first served basis.
For large party inquiries you can email your request to firstname.lastname@example.org.