New Orleans restaurant from acclaimed Charleston team is opening. Here's what to know

Back in his home base of Charleston, South Carolina, it’s a big deal when Brooks Reitz opens a new restaurant. The three operates there are well regarded and have drawn national attention. Now he’s about to open his first restaurant in New Orleans, and anticipation is high.

Last spring, Reitz and his business partners took over the colorful old cottage at 3125 Esplanade Ave., near the Fair Grounds and City Park. It’s been home to different restaurants through the years, most recently the Post and earlier Nonna Mia.

Now it’s opening as the Bell with a much different identity and style, merging modern tavern with British pub.

The Bell is slated to open by Friday after the customary trial run this week (check for schedule updates here).

The stylings of a British pub are emblazoned all over the new restaurant, from the short-legged stools in the bar room to Union Jack flags strung from the ceiling and contemporary British themed art on the walls.

While the design is unmistakably British, the feel is more cheeky than prim and proper. It’s more Sgt. Pepper than Downton Abbey.

“The whole idea is just to have this be a fun place where you can go crush some Guinness, have a sandwich, have a good time,” Reitz said.

On the menu

The bar is indeed pouring Guinness on tap and frozen gin and tonics among its specialties.

On the menu, there’s a crispy fish sandwich and a steak sandwich, a fishmonger’s pie, and a pork chop. Fried mussels on the half shell, broiled oysters, onion and carrot fritters and crudités kick things off.

The old house still has the contours of a home between its small chambers and many architectural details.

The doors, embedded with stained glass, open to a casual bar area with a small dining room attached for conventional restaurant service.

Patio plans

A big part of the Bell, though, is outside. A large patio has long part of this property, though rarely has its potential felt fully realized. That seems primed to change with the Bell.

With fresh landscaping and string lights overhead, it has all the makings for a good spot to knock back drinks and snacks al fresco in a neighborhood that has a vibrant outdoor dining scene already.

Reitz says there’s a “phase 2” in the works for the patio as well. The plan calls for a horseshoe-shaped oyster bar in the back of the patio, with beer on tap and a canopy above. This piece of the puzzle could materialize in the next few months.

Charleston track record

Rietz operates three restaurants in close proximity to each other in Charleston – Leon’s Oyster Shop, Little Jack’s Tavern and 惭别濒蹿颈’蝉 – as well as the event space the Oyster Shed.

Little Jack’s Tavern, home of a much-loved burger, was on the lists of best new restaurants from Southern Living and Bon Appetit after its debut in 2016.

Leon’s, which has a specialty in fried chicken, oysters and Champagne, was a nominee for the James Beard award for outstanding hospitality in 2020. 惭别濒蹿颈’蝉, the newest of the bunch, is an Italian restaurant for fresh pasta and wood-fired pizza.

Bringing a British-inflected concept to New Orleans comes in part through Rietz’s business partners, Tim Mink and Andrew Bell, who each have close family ties to England and who each now live in New Orleans. The Esplanade Avenue property itself and its neighborhood setting sealed the deal, Reitz said.

The Bell

3125 Esplanade Ave.

Projected opening Friday (Nov. 8)

Initial hours: Wed.-Mon., from 5 p.m. (closed Tue.)

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