Jonathan Klaskala Is the New Chef at DTB Restaurant

DownloadNEW ORLEANS — Chef Jonathan Klaskala is the new executive chef at DTB, the Uptown restaurant known for its modern coastal cuisine and craft cocktails.

“Chef Jonathan oversees a kitchen that builds on the reputation of the restaurant’s original vision as a social house – a place for people to gather together and enjoy each other around a table,” said Robert Wailes, DTB general manager. “We are thrilled to have his energy and enthusiasm, it’s a perfect fit for our fun and playful ways.”

Klaskala’s menu starts with “sociables” (appetizers) of fritto misto, fried oysters, soft shell crab, and chicken liver toast. “Petites” include a DTB salad, a salad of beet and stone-fruit, and snapper tartar. Entrees, or “beaucoup,” feature smoked trout, roasted Gulf fish, brick chicken, roasted pork loin, and a DTB cheeseburger. The bar at DTB is serving specialty cocktails, wines by the glass or bottle, and locally brewed draft beer.

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Klaskala was most recently chef de cuisine at Kenton’s and spent time in the kitchen of Couvant at the Eliza Jane Hotel. Before moving to New Orleans, Klaskala worked in Chicago at Alinea and with the Starr Group. Wailes, who joined the DTB team last fall, has over 20 years of experience in food and beverage operations, and is a certified sommelier.

Klaskala is open from 5 p.m. to 9 p.m. Wednesday and Thursday and 5 p.m. to 10 p.m. Friday and Saturday. There’s a socially distact happy hour from 4 p.m. to 6 p.m. Wednesday through Saturday. DTB is offering dine-in seating at the current safety and capacity guidelines and will continue its takeout and delivery through d’livery NOLA. Brunch will resume at a later date to be determined.


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