Tuesday, March 3, 2009

7 on Fulton

Unlike some of the more well-known local food blogs around town, we do not get very many press releases. So when we do, we put them up. Let this be an invitation to all Press Release Releasers.

Sous Chef receives promotion

NEW ORLEANS, LOUISIANA March 2, 2009 -7 on Fulton has recently promoted Matthew Fultz to Executive Chef. Fultz, 29, joined the staff at 7 on Fulton in the Wyndham Riverfront Hotel in 2006 and quickly worked his way up to Executive Sous Chef. Prior to his arrival at the warehouse district hotel, Fultz graduated from Nicholls State University and completed an externship at the Rib Room in the Omni Royal Orleans Hotel, and later became the Executive Chef at the Flaming Torch restaurant. "Chef Matthew's background in fine dining will complement the timeless qualities of the exceptional dining experience our patrons have come to expect at 7," stated Craig Hulford, General Manager of 7 on Fulton. "His eagerness to create exciting, imaginative food will certainly be showcased in the contemporary design of our dining room."

On being named as Executive Chef, Fultz said, "I'm really excited about creating a new menu filled with progressive, but approachable food made with our region's best seasonal ingredients available." Fultz' contemporary Creole menu features dishes such as alligator ravioli with sauce piquant; crispy duck breast with sweet potato gnocchi sautéed vegetables in a duck jus; and Salmon meuniére with green chili grits and a Tasso cream sauce. Lunch entrees range from $10 to $19; dinner entrees are $15 to $27. A bar menu is available during all service hours.

7 on Fulton is located in the Wyndham Riverfront Hotel at 701 Convention Center Blvd. The restaurant serves Breakfast, Lunch and Dinner seven days a week.
Complimentary valet parking is offered to guests. Reservations may be made by calling (504) 525-7555.

I have eaten at 7 on Fulton a few times over the years. It has always been very good. I remember a particularly intriguing take on steak which involved a braised short rib ravioli and a sliced strip steak. Congrats to Chef Fultz. Promoting a worthy sous from within may not be enough to assuage the fears of certain food writers and their staunch refusal to eat at evolving restaurants, but it wont stop me. I plan on heading over there this week for lunch. Any takers?


robert said...

Duly noted. I will forward your email addresses to the folks in Michigan, New Jersey, Ohio, Arizona, and Delaware (yes, Delaware) who have lately been alerting me to restaurants opening in places I'm unlikely to ever visit.


Celeste said...

Don't feel bad; nobody ever sends me press releases, either.

Arthur "The Bear" Hebert said...

I have a press release sitting in my e-mail. I will gladdly forward to you if you send me an e-mail at adhebert@suddenlink.net

Su-Jit Lin said...

Well, hopefully the quality of food will then increase. I've been there twice, and the first time, my steak was a little cold, my friend's vegetables had literally spoiled and then been cooked, and her fish was undercooked. The other time, I just got appetizers with a group of girls, and although the truffle fries were great, the rest was generic and a tad disappointing. Each time, I felt like I overpaid :( I'll check them out again for COOLinary, but for now, I'd rather go to a tried and true while money's tight.

sexy said...