Meetings Canada


What's New in New Orleans

NEW ORLEANS, LA. — There is activity galore in New Orleans as the Crescent City welcomes new hotels and restaurants to its hospitality offering.

In the central business district, the Ace Hotel New Orleans has opened in a historic Art Deco building with 234 rooms. The hotel’s signature restaurant, Josephine Estelle, blends flavours of the American South with Italian influences. Also in the central business district, Marriott Hotels’ Moxy New Orleans has opened, featuring 108 keyless-entry guestrooms. This is one of the first U.S. hotels to open in the hip Moxy line.

The Henry Howard Hotel has debuted in New Orleans’ Garden District, offering 18 rooms housed in a historic mansion completed in 1867. Named for the man who built the mansion, the Henry Howard Hotel was purchased by the Fitzgerald Hotel Group in 2015 and reimiagined as a luxury boutique hotel.

Historic French Quarter hotel Chateau LeMoyne has completed its eight-month renovation, with updates to the property’s 171 guestrooms, lobby, event spaces, courtyard and pool. The hotel features 30 rooms with balconies overlooking the French Quarter, 11 historic suites and 2,000 square feet of event space.

Construction has begun on a new terminal at Louis Armstrong New Orleans International Airport, set to debut in 2018. The $826 USD project will feature 30 gates, a 2,000-car parking garage, a central utility plant and a ground transportation staging area.

B.B. King’s Blues Club has opened on Decatur Street in the French Quarter, featuring Memphis barbecue, classic New Orlans cuisine and music by local musicians seven days a week. Tony Coleman, B.B. King’s drummer from more than three decades, serves as the club’s music director.

Brazilian rodizio-style steakhouse Fogo de Chao has opened its first Louisiana location in the J.W. Marriott Hotel. Fogo de Chao follows the gaucho traditions of churrasco, the art of roasting meats over an open fire, and espeto corrido, continuous tableside service that allows guests to control the variety and pacing of their meal.


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