South Congress restaurant Little Barrel and Brown is switching culinary gears from New American to French under new owner Sebastien Charbonneaux. This means minor renovations and a refreshed menu from new executive chef Cedric Francois. The name stays the same.
While Francois’ menu will still keep some of Little Barrel’s popular dishes, like the ever-favorite fried chicken and deviled eggs, the new lineup will include more French-leaning items, like lollipop lamb chops, salad nicoise, ratatouille, cheese and charcuterie boards, freshly-made baguettes, and more.
Francois replaces Little Barrel’s previous executive chef, Russell Dougherty, who now cooks up at far south Austin bar Little Darlin'. Francois previously worked as the head chef of Cafe Malta, as well as Pascal’s Catering. Charbonneaux took over the restaurant at the beginning of May.
As part of the new changes, Little Barrel will temporarily shutter after brunch service on Sunday, May 21 for renovations. It will reopen with that new menu on Friday, May 26.