Husband and Wife Couplet, Chef Paul Artigues & Olivia Rochon Artigues opened Breakaway’s R&B in The Faubourg Marigny of New Orleans, Louisiana on Thursday, January 27th 2022. The Creole, Neighborhood-Style Restaurant and Bar is located at 2529 Dauphine St.
“We would like to extend our gratitude to faubourg marigny for welcoming us as a truly valued member of the neighborhood. Few things can inspire life like good food! We feel privileged to feed you like family!”
Olivia & Paul Artigues
The name is inspired by Irma Thomas’ song “Breakaway.” The R&B means restaurant and bar more than rhythm and blues, but the Artigues liked the idea of a reference to local music to help set the tone for their neighborhood place.
Paul Artigues was the chef and owner of Green Goddess restaurant in the French Quarter for more than a dozen years. His Breakaway’s menu includes some dishes from Green Goddess, but it’s more about serving traditional New Orleans dishes.
“We’re being mindful of vegans and vegetarians, but with more of a New Orleans slant to it,” he says. “At the Goddess, it got kind of ethereal, and I made up a lot of recipes. For 13 years people asked, ‘What kind of food do you serve?’ Now I’ll be able to say, ‘New Orleans food.’”
Green Goddess was known for its vegan and vegetarian-dominated menu and its haute cuisine approach.
The Breakaway’s menu has vegetarian dishes, such as a vegan green gumbo, mushroom fritters, an avocado, cheese and sprouts sandwich and some salads. It also has turkey and beef daube sandwiches, crawfish etouffee and a fried shrimp plate. Some dishes are available in meat or vegan versions, including beans with either tofu or a ham hock.
“It’s been fun going back to my childhood food experiences and the stuff I grew up loving — at my grandmother’s house and what my mom would make,” Artigues says. “I am trying to honor the food I grew up eating here.”
Both Artiques grew up in Uptown. Olivia Artigues also has skilled cooks in her family. Her grandmother, Ursula Rochon, who lived in Washington, D.C., cooked for two presidents, Olivia Artigues says.
Breakaway’s has a bigger, better equipped kitchen than the Green Goddess space, the chef says. That will enable him to do more, but he says he’s going to keep the opening menu relatively simple and add to it later.
The Artigues have given the space a facelift, but Breakaway’s will keep the bar in the front room, and there will be table service for dining in the back room.
The bar’s signature is a small menu of snowball cocktails. The Green Goblin is made with absinthe, orange liqueur and lime over shaved ice. The Cafe Brulot snowball combines whiskey, chicory liqueur and cold brew. The beer list includes some brews form regional breweries, and as well as some imported beers.
Breakaway’s will be open from noon to midnight Thursday through Monday
Breakaway's R & B New Orleans Menu Updated 6/23/2023
Menu and prices subject to change
Crawfish Fritters 8.00
With Remoulade sauce.
Mushroom Fritters 8.00
With vegan Remoulade sauce.
Daube Debris Cheese Fries 10.00
Braised chuck roast in beef tomato gravy served over persillade fries topped with aged cheddar and American cheese.
Chicken and Sausage Gumbo 8.00
Served over rice or potato salad
Add To Any Salad:
Cheese 2 / VEGAN Cheese 2 / Bacon 2 / Persillade Shrimp 6 / Fried Shrimp 6
Green Goddess Wedge Salad 16.00
Bib lettuce, green goddess dressing, avocado, pickled beets, hearts of palm, pecans, cucumbers, and bleu cheese.
Smoked Persillade Chicken Salad 17.00
spring mix, sauteed smoked chicken, aged cheddar, blue cheese, cucumbers, tomato remoulade dressing
Citrus Salad 16.00
Baby spinach, citrus dressing, pickled fennel, pickled onions, sliced oranges, fried wild rice, toasted pecans.
Creole Red Beans & Rice 8.00/+
Cooked with Pork 8.00 | With Creole Country chaurice sausage 12.00 | With local made tofu tossed in persillade 13.00 | With fried LA shrimp 14.00
Beef Daube 16.00
Braised schuck roast in beef tomato gravy served over persillade pasta with grated parmesan
Fried LA Shrimp Platter 18.00
Comes with fries, slaw, remoulade, cocktail sauce
Chicken a la Liv 20.00
panko fried smoked chicken breast over creamy crawfish pasta topped with Boursin
Yaka Mein (vegan) 13.00
long macaroni noodles, onions, carrots, mushrooms, greens, peppers, garlic in a rich vegetable broth, topped with tofu and pickled vegetables
Red Bean Falafel Plate
(gluten free vegan) red bean falafels, assorted pickled vegetables, spring mix, citrus dressing and crystal tahini
Persillade Fries 5.00
Parsley and garlic
Potato Salad 5.00
Mirliton Carrot Sesame Slaw 5.00
Served on Leidenheimer French bread with persillade fries
Beef Daube Debris Poboy 16.00
Braised chuck roast in beef tomato gravy on Meisenheimer french bread. Dressed with lettuce, tomato, blue plate mayo, and Zatarain's creole mustard. Served with breakaway's persillade fries.
LA Gulf Shrimp PoBoy 18.00
XXXL size fried or butter sauteed in persillade - dressed with Blue Plate mayo, Zatarain's creole mustard, lettuce and tomato
Persillade Fried Tofu PoBoy 16.00
Fried local made tofu tossed in parsley and garlic topped with sesame mirlton slaw, pickled onion, vegan citrus aioli and fresh greens.
Red Bean Falafel PoBoy (vegan) 15.00
fried red bean falafel, spring mix, pickled beets, pickled red onions, cucumbers, and citrus aioli
Reme Poboy Burgers 15.00
2 1/4lb patties on French bread with American cheese and remoulade sauce -comes with lettuce, tomato and fries
Coco Calas 10.00
Earl grey fritters over chocolate ganache topped with coco & powdered sugar.
Coconut Bananas Foster photo
Coconut Bananas Foster 10.00
Coconut sorbet, rum sugar, bruleed banana, toasted pecans, salted caramel.
KIDS MENU Updated 6/23/2023
PoBoy Hamburger w/ fries 8.00
Chicken Fingers + Mac n' Cheese 10.00