Apero

Soak up the Sun & the flavor. Pan fried striped bass with roasted corn and poblano risotto. Roasted red pepper romesco grilled lemon and fresh dill. 🍋

When you’re a small business, every decision feels personal.

A few weeks ago, we made a change to our pork chop. We were excited about it, believed in it, and thought it was the right evolution for the dish in summertime. But after listening to many of you, it became clear that we got one thing wrong: we underestimated how much the original pork chop was loved.

One of the greatest privileges of owning a neighborhood restaurant is having a community that cares enough to tell us the truth. Whether it’s praise, criticism, or honest feedback, we take it seriously because we know you’re trusting us with your time, your celebrations, and your support.

So we’re bringing back the original larded bone-in pork chop, bacon onion jam and all.

Not because we’re afraid of change, but because listening matters. The relationship between a restaurant and its guests should be a conversation, and we’re grateful that you continue to have that conversation with us.

Thank you for holding us accountable, for supporting us through our evolution and for reminding us that some things become favorites for a reason.

The original pork chop is back. We can’t wait to serve it to you.

❤️
— The Apero Team

Come and get it. Join us for dinner tonight. Creole Blackened Drum served over Delta grits with smoked local tomato coulis topped with charred leaks & local corn 🌽 relish.

Summer calls for Spritz. 🍓

Chamberyzette, Vodka, Cherry Blossom Tonic, Housemade Basil Simple.

Ambrosia Cantaloups are here!!! 🍈 Sliced with melt in your mouth thinly shaved Jamón Ibérico (think Spanish prosciutto), with basil, and Apero Balsamic Vinegar.

This dish is the perfect summer appetizer. We can’t wait to see you tonight.

Swimming into the weekend with this fish special. 🎣

Pan seared black drum with creole tomato sauce. Local sautéed squash from and grilled okra.

We’d like to take a moment to introduce you to our Sommelier (AND SO MUCH MORE) Bambi Ray. 🍷

From New Orleans fine dining to New York’s world of wine, spirits, and specialty food, Bambi has spent nearly two decades exploring the stories behind what we eat and drink.

She holds a Master’s Degree in history from Tulane University and certificates from the Court of Master Sommeliers, the Saké School of America and the Wine and Spirits Education Trust. She became a member of the prestigious Les Dames d’Escoffier in 2021 and has maintained membership in the Slow Food organization since 2020. Bambi believes that everything delectable holds a unique story and she wants to share it with you.

She now serves as the General Manager of The Trove and beverage maven at Apero.

Whether she’s leading a wine dinner, pairing class, or tasting, Bambi’s passion is simple: helping people discover the stories, culture, and connections behind every glass.

If you haven’t had the pleasure to learn something from Bambi yet please stop by and say hello. 👋

As a small locally owned restaurant we work diligently to bring this community the best we can source. We work with a ton of local farmers to showcase the incredible produce the Delta has to offer.

This week we are featuring these beautiful Golden Chanterelles from Union Parish.

Come enjoy this Capellini pasta with 5 grilled Gulf shrimp & these stunning local Louisiana Golden Chanterelle mushrooms in a white wine butter sauce. 🦐

And shout out to our local farmers and patrons who continue to support us while we showcase the rich products this community has to offer. 📣🧑‍🌾👩‍🌾

Prince Edward Island Mussels! Tonight they are served with a French inspiration, a white wine broth with shallots, garlic, butter…and don’t forget that toasted sourdough.