For most of our history, BRG Hospitality has grown deliberately within New Orleans. That decision was rooted in both opportunity and our philosophy of serving from the heart. New Orleans is one of the most culturally rich and culinarily significant cities in the world, and there has always been more to explore, refine and contribute there.
But growth, when done thoughtfully, requires paying attention to how communities evolve. Over the past several years, Covington has become impossible to ignore.
Long before BRG Hospitality considered opening restaurants on the Northshore, this part of Louisiana helped shape the way I understood food and hospitality. Some of my most formative lessons came working under a fiery French chef at La Provence in Lacombe, followed by my first national recognition as Food & Wine’s “Best New Chef” while cooking at Artesia in Abita Springs. Those early experiences sharpened my belief that great restaurants are built by the local farmers, fishers, crabbers, shrimpers and foragers who make our work possible.
Downtown Covington has experienced a meaningful wave of reinvestment, and as a result, the area has developed into one of the most compelling small-city dining markets in the Gulf South. New businesses have opened, and there is a noticeable increase in independent operators and hospitality-focused spaces.
One leading example is The Southern Hotel, whose restoration more than a decade ago brought ‘history back to life,’ reestablished the downtown corridor as an overnight destination and helped support restaurants, retail and cultural activity within walking distance.
Anyone in the business knows that restaurants do not succeed in isolation. They benefit from proximity to other complementary retail, a consistent flow of local and regional guests and access to great ingredients. Covington has all three. Some of the best farming and fishing in Louisiana are minutes away. The area’s dynamic farmers’ markets give chefs access to exceptional produce, seafood, dairy and other ingredients that reflect the region. It is that access that keeps the menu seasonal and how we support local purveyors.
At BRG Hospitality, we evaluate expansion through a few core ideas: long-term viability, alignment with our culinary philosophy and the ability to contribute meaningfully to the community. Covington checked each of those boxes.
As a Northshore native, this presented an opportunity to explore new ideas with intention and authenticity.
Our three concepts in Downtown Covington reflect that approach. Since 2023, Tavi has served modern Levantine cuisine built around shared plates, fresh ingredients and a wood-fired oven.
Just next door is the new Feliciana, where French culinary elegance meets the curious, contemplative world of late author and longtime St. Tammany Parish resident Walker Percy.
Upstairs, Paradise Cocktail Lounge is designed as a social space where guests can linger, and atmosphere plays as much of a role as the menu.
None of these concepts was developed in isolation from the community. The goal was to build something that feels part of the Northshore’s identity while still meeting the standards we hold as a company. Our broader philosophy has always been centered on using local ingredients, supporting regional purveyors and creating spaces that feel connected to their surroundings. Covington allows us to extend that philosophy in a way that is both operationally sound and culturally relevant.
The decision to expand more into Covington was about recognizing a community that is investing in itself, one that values quality and creativity, and deciding to be part of that momentum.
Covington’s restaurant scene has come into its own, which is what made it compelling. It is a market where thoughtful ideas can have an impact and where the future of the Northshore’s culinary identity is actively being shaped. For us, it felt like the right place, at the right time, to take a measured step forward.
For those who have not spent time there recently, it is worth experiencing firsthand. What is happening in Downtown Covington reflects a broader shift in how and where people choose to gather, dine and invest. It is a redefinition of what a regional dining destination can be within the Greater New Orleans area.
