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 Brunch Menu
Menu and prices subject to change
Eggs Dauphine 18
creole béchamel spinach, brown butter artichoke hearts, poached eggs, remoulade sauce, crispy fried ham with biscuit, grits or potatoes
Eggs Bertrand 16
split biscuit with bacon jam, grilled smoked ham, poached eggs, remoulade sauce, fried onions with grits or potatoes
Strawberry and blueberry beignets on top of coconut milk icing 13 (vegan)
Mushroom hash with multigrain toast with avocado mash 15
Eggs any style, chaurice sausage, biscuit, grits or potatoes 15
chaurice sausage 5
Hash browns 4
Biscuit with honey butter 4
Rufus (sparkling rose, rose absinthe, lime juice)
Mint Julep over crushed ice
Breakaway's R & B New Orleans Menu
Menu and prices subject to change
Crawfish Fritters 8
Mushroom Fritters (Vegetarian) 8
Shrimp Gumbo 8
Served over rice. Contains shellfish
Gumbo Z'Herbes (Vegan) 8
Green gumbo, or gumbo z'herbes, is a Lenten tradition in Louisiana. Ironically, it is not always vegetarian, (but ours is) as this hearty stew is often served on Holy Thursday to fortify the faithful for the Good Friday fast. ... Apparently for every different green you add, you will find a new friend in the coming year.
Green Goddess Wedge Salad 18
Bib lettuce, green goddess dressing, avocado, pickled beets, hearts of palm, pecans, cucumbers, and bleu cheese
Chef Remoulade Salad 18
Spring mix, remoulade dressing, smoked ham, smoked turkey, pickled onions, tomatoes, and cucumbers
Citrus Salad 16
Spinach, citrus dressing, pickled fennel, pickled onions, sliced oranges, fried wild rice, and toasted pecan
Beef Daube Sandwich 16
Served with Breakway's house Fries
Ham Sandwich 15
Comes with fries. Smoked ham, aged cheddar, creole mustard on multi-grained bread. Served with Breakaway's House Fries
Turkey Sandwich 15
Smoked turkey, slaw on sour dough bread.Served with Breakaway's House Fries
Shrimp Po-Boy 18
Choose your choice of fried or BBQ shrimp served dressed on toasted French Bread. Served with Breakaway's House Fries.
Avocado + Cheese + Sprouts 15
Our staple sandwich, Avocado+ Cheese+ Sprouts is inspired by Chef Paul's mother. It consist of sliced avocado, munster cheese, and sprouts, dressed with Blueplate mayonnaise, and Zatarians Creole Mustard on multigrain bread. Served with Breakaway's House Fries.
Substitute Vegan Cheese 0.50
Crawfish Etouffee 18
The dish includes the Creole holy trinity of onions, bell peppers and celery, along with lots of garlic, spicy Cajun seasonings, and fresh chopped herbs. Served over rice
Fried Shrimp Platter 18
A plate of butterfly gulf shrimp fried golden brown served with Breakaway's House Fries.
Beef Daube 16
Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. Served over Pasta
Creole Red Beans & Rice 14
Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans, the trinity, and traditional New Orleans spices and pork bones as left over from Sunday dinner. We serve ours with sausage over rice.
VEGAN Red Beans & Rice 8
Chef Paul's Vegan version of Creole Red Beans and Rice.
Creole White Beans with Shrimp 15
Our creamy white beans with shrimp served over rice.
VEGAN White Beans w/ Tofu 14
Our creamy vegan white beans with tofu, served over rice.
Vegan with Tofu
Breakaway Fries 5
Not Everyone's Potato Salad 5
Earl Grey Calas 8
Rose Lemonade 5
Tonic Water 5
Ginger Beer 5
Curiosity Cola 5
Cherry Cola 5
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