Tchoup's (pronounced "chops") will be a spot to get a "proper New Orleans meal," McCoy said. What you won't find: gaudy Mardi Gras themes (or beignets, at least for now). What you will: po' boys, which McCoy defines as anything between two slices of Louisiana French bread -- in this case, loaves from famed Leidenheimer Baking Co. in New Orleans. The sandwich menu will go beyond fried shrimp and oysters, though. Think pastrami, sausages and fried chicken.
As to other fare: "We're not going to stick to the kind of mainstream gumbo and étouffée dishes," McCoy said. He's planning on channeling the international melting pot of New Orleans, which includes Italian, Vietnamese and Chinese influences. One example: yakamein, a Chinese noodle soup. Other daily specials may include fried chicken and shrimp creole.
Beverage director Fabian Malone is staying on after manning the bar at Alfie's. McCoy said he's letting Malone loose to "express himself" in the cocktails, which will likely feature "a lot of old school French aperitifs." Also, expect brandy punches and, of course, Sazeracs, the classic New Orleans quaff. Tchoup's will also sell Big Easy staple Dixie beer. (It's been brewed elsewhere since Hurricane Katrina hit the city in 2005.)
If you went to Alfie's, you'll see a different-looking restaurant, which has been repainted and will feature new pictures. Tchoup's, which will take reservations, has seating for 40 inside and 40 more on the newly covered patio.