3rd Block Depot offers a menu of Creole cuisine from Chef Nick Ocheltree in a space that was formerly home to SoBou.
Ocheltree was raised in rural Ohio, growing up near farms that offered fresh food. He fell in love with cooking and when he moved to New Orleans, he was eager to learn more about Creole and Cajun ways of culture and cuisine.
Chef Nick Ocheltree
“I found a connection with the people and food here,” he said. “People use what’s available to make delicious meals. I latched onto the Cajun mindset, and I feel a personal connection to that culture.”
Ocheltree has worked within the Marriott hotel system for 21 years and previously worked at the Marriott Hotel on Canal Street. After COVID, he was presented with an opportunity to bring his own cooking style to a popular French Quarter spot.
“After the COVID shutdown I got an invitation to come to The W [Hotel] to help reopen what was SoBou at the time,” he said. “After about a week or two I decided to make it my permanent home. I became the executive chef and I’ve been in the role for a year and a half and helped with the transition to 3rd Block Depot.”
Ocheltree explained that 3rd Block Depot was named such because it’s located in the third block on Chartres Street and is located three blocks from Bourbon Street, Jackson Square, and the Mississippi River. “The restaurant is centrally located,” he explained.
The “depot” comes from when the building was a warehouse storage spot for molasses and rum. Ocheltree didn’t like the sound of using the word “warehouse” in the name, so he opted for “depot” instead.
The menu here is true to Creole and Cajun culture.
Seared Haloumi
Highlights include braised rabbit pappardelle with mushroom demi-glace, cream sauce, and house-made pappardelle pasta; Gulf fish a la Louisiane with gouda grits, and creole sauce; and stuffed mirliton with dirty farro, toasted pecans and pecan romesco.
Ocheltree is working on some unique menu items, such as Spanish octopus braised with citrus and crawfish boil seasoning and paired with corn, potatoes, onions, and mushrooms.
“It’s like a crawfish boil, but we’re using tender Spanish octopus in it,” he explained.
Every Saturday and Sunday, 3rd Block Depot features “Legs and Eggs,” a burlesque brunch featuring an intimate performance by renowned burlesque dancer Bella Blue. Blue performs to live music while guests enjoy two brunch courses and bottomless Bellinis and Mimosas.
The brunch menu includes Bananas Foster french toast, boudin Benedict, pecan crusted Gulf fish, cochon de lait hash bowl and more.
This holiday season, the restaurant will offer a Réveillon menu, a prix fixe menu that includes a selection of entrees from which to choose. The menu will be an option for dinner throughout December and will be the only menu offered on Christmas Eve, Christmas Day, and New Year’s Eve.
Selections include local redfish that’s smoked and served with forest mushrooms; pumpkin and shrimp bisque made with head-on Gulf shrimp; a duck lolli served with a butternut puree, charred okra, and a juniper berry gin glaze.
Shrimp and Tasso Corndogs
Next year, Ocheltree will introduce different events at 3rd Block Depot, including a monthly supper club. In addition, he hopes to include live music and a storyteller element, in which a local historian would be invited to share stories about New Orleans.
3rd Block Depot, 310 Rue Chartres Street, 504.552.4095. Hours: Brunch: Saturday and Sunday, 11 a.m. to 3 p.m.; Lunch: Monday through Saturday, 12 p.m. to 3 p.m.; Dinner: Sunday through Saturday, 5 p.m. to 10 p.m.
