Chapter IV is a restaurant in New Orleans, Louisiana, notable for its modern take on classic Creole dishes, its connection to a legendary culinary family, and its commitment to art and culture.
What Makes It Unique and History
- Generational Legacy: Chapter IV is the creation of Chef Edgar “Dook” Chase IV and his wife, Gretchen. Chef Dook Chase is the great-grandson of the late, iconic New Orleans chef, Leah Chase, often referred to as the Queen of Creole Cuisine, who ran the famed Dooky Chase’s Restaurant.
- The Name: The name “Chapter IV” is significant as Dook is the fourth generation of his family to operate a restaurant, and it represents his fourth restaurant venture. It pays homage to his family’s legacy while starting a new “chapter.”
- Cuisine and Concept: The restaurant features a refined, modern twist on classic Creole and Southern-inspired dishes, drawing inspiration from the recipes and traditions passed down from his grandmother, Leah Chase, alongside Chef Dook’s own classical training at Le Cordon Bleu Paris. It primarily serves breakfast, brunch, and lunch.
- Art and Ambiance: The interior is designed in a classic mid-century modern style, consistent with the building’s original era. The walls are reminiscent of an art gallery, showcasing a stunning collection of art by acclaimed African American artists. This emphasis on art and culture continues the family’s tradition of promoting the arts and providing a gathering place for the community.
- Location: The restaurant is located on the ground floor of the Thirteen15 building (formerly the historic Warwick Hotel), a residential development by Tulane University, which contributes to the revitalization of the downtown New Orleans area.
Highlight Menu Items
Chapter IV offers a variety of plates, small bites, shares, and sandwiches. Highlights from their menu, which focuses on Creole and Southern comfort food, include:
- Breakfast & Lunch/Brunch:
- Shrimp & Grits: Shrimp sautéed in a Creole sauce served over grits.
- Oyster Benedict: Fried Louisiana oysters, creamed spinach, poached egg, biscuit, Hollandaise sauce, and pickled red onion.
- Fish & Grits: Fried farm-raised catfish, crawfish & andouille maque choux, and Creole grits.
- Small Bites & Shares:
- Oyster Rockefeller: Crispy fried oysters, creamed spinach, pickled red onions & jalapeños.
- BBQ Shrimp: Shrimp, Abita amber, garlic pepper butter reduction.
- Creole Gumbo and Corn & Crab Bisque.
- Sandwiches:
- Oyster BLT: Flash-fried Louisiana oysters, crisp bacon, lettuce, tomato, pickles, and Chapter IV sauce.
- Sweets:
- Bread Pudding and Creole Cream Cheesecake.
Customer Feedback
Customer reviews often praise the restaurant for its “amazing food” and “beautiful restaurant” aesthetic, particularly highlighting the Shrimp & Grits and the artwork. The ambiance is frequently described as cool, cozy, trendy, and classy. The staff and service are also often commended for being attentive and sweet.
Significant Events
A significant event in the restaurant’s history was its Grand Opening in January 2023. This event marked the official debut of the restaurant, located in the newly renovated Thirteen15 building (the former Warwick Hotel site). The opening included a ribbon-cutting ceremony and was attended by family members, Tulane University officials (like President Michael A. Fitts), and local elected officials, celebrating both a new culinary chapter and an investment in the downtown community. The restaurant frequently holds events like a spirited Sunday brunch with live music and is available for private events.
Address, Contact, and Online Presence
| Category | Details |
| Address | 1301 Gravier St. or 1315 Gravier St., New Orleans, LA 70112 |
| Phone | (504) 766-7851 |
| Website | https://www.chapterivnola.com/ |
