About Atchafalaya
Sam Petrossi and his wife, Mary, both Italian immigrants, opened Petrossi’s Restaurant on Laurel Street in 1924. Mr. Petrossi lived in the adjoining structure with his wife, Mary, and five children: Charles, Joe, Clara, Frances, and Eleanor. As the children grew in age, each worked at Petrossi’s in different capacities, be it a bartender, oyster shucker, or restaurant assistant.
When Sam Petrossi passed away, his sons continued to carry the Petrossi family torch in the restaurant business: Joe took over Petrossi’s in the 1960’s, while another son, Charlie Petrossi, started the iconic Charlie’s Steakhouse. Petrossi’s Restaurant gradually wove itself into the culinary fabric of New Orleans as a neighborhood restaurant serving marinated crab claws, poboys, and traditional New Orleans staples. Joe Petrossi sold the restaurant in 1985.
Iler Pope, one of New Orleans’ venerable restaurateur-matriarchs of the 1980’s, adopted the space, bringing with her a new and eclectic menu every bit as eccentric as the woman herself. Pope let go of the older neighborhood fare in favor of dishes like Crabmeat West Indies and Speckled Butterbeans. Café Atchafalaya’s 1980’s renaissance mimicked a trend happening in many other New Orleans restaurants at the time: chefs were placing a contemporary spin on traditional New Orleans cuisine.
In 1985 the James sisters, Beth & Laurie purchased 901 La. Ave from the Petrossi family and christened their new venture Cafe Atchafalaya, honoring their roots in Acadiana often referred to as Cajun Country. From their farm in Opelousas, LA Beth and Laurie James would bring in their own crawfish, rice and produce for their homespun menu, essentially pioneering the “farm to table” movement here in New Orleans. Interestingly, Cafe Atchafalaya was one of the first restaurants in town to offer hot boiled crawfish to its patron, a very uncommon practice at the time. The James’ menu reflected the fresh local harvests of La.’s farmers and fishermen and along with the legendary New Orleans chef Paul Prudhomme, helped usher in the Cajun Cuisine era of our culinary history. In 1992, the sisters leased their Cafe to Iler Pope who essentially continued their Cajun/Creole menu with the popular addition of fried green tomatoes. A storm of her own, the tempestuous Miss Pope operated the restaurant in a colorful fashion right up to Hurricane Katrina. After which, the James sisters sold the property to local caterer and property developer Mr. Timothy Howard.
In 2005, the restaurant underwent yet another transformation, this time spearheaded by Tim Howard. He remodeled the interior using reclaimed materials left in the wake of Katrina’s fury. The result was an interior that remained reverent to the building’s pre-storm roots, while also looking forward to the building’s new place in New Orleans’ rapidly changing restaurant scene.
Atchafalaya
In 2008 Rachael Jaffe and Tony Tocco took the helm and shortened the name to “Atchafalaya.” The restaurant is now known as an establishment that embraces New Orleans’ culinary traditions while pushing boundaries. The introduction of live music, innovative food, and a smart cocktail menu begin yet another chapter for a building operated originally as a grocery, then a bar, and finally found its stride in New Orleans’ rich culinary landscape.
Proprietor
Tony Tocco
Anthony, a St. Louis native who made his way to New Orleans through Tulane University, has deep roots in the city's culinary scene. Starting as a waiter in undergrad, he developed a passion for hospitality that led him to co-found Snake and Jake's Christmas Club Lounge in 1992, followed by The Circle Bar. In 2008, Anthony acquired Cafe Atchafalaya, not only fulfilling his professional aspirations but also impressing his now-wife, Rachael Jaffe.
Proprietor
Rachael Jaffe Tocco
Rachael Jaffe Tocco was born and raised in Bolton, Massachusetts. In 1998 she moved to New Orleans, Louisiana where she attended Tulane University and studied Visual Arts and Business. Rachael relocated to New York City in 2005 where she began her career in restaurant management. In 2007 she helped design and launch a restaurant in Sint Maarten, Netherland Antilles. Upon moving home to New Orleans in 2008 where she met and married Anthony Tocco and they opened Atchafalaya Restaurant.
Executive Chef
Christopher Lynch
Chef Christopher Lynch, originally from Philadelphia, PA, discovered his culinary passion through his grandmother's cooking. He trained under a Master French Chef before attending the CIA Culinary Institute to refine his skills. His journey led him to Gautreau’s in New Orleans, where he met Tony Tocco, followed by a stint in New York before returning to serve as Chef de Cuisine at Emeril’s Restaurant for 7 years. Joining Atchafalaya as Executive Chef in 2013, he later contributed to the esteemed reputation of Commander’s Palace. Now back at Atchafalaya, Chef Lynch brings a fresh perspective, leading a team of talented chefs while cherishing time with his family.
Chef de Cuisine
Zack Peralta
Zack comes to us from the North(shore), originating in Abita Springs. His culinary journey began at the age of 18 when he moved to the vibrant city of New Orleans and embarked on his career at Commander's Palace. With a family background steeped in traditional Louisiana cooking styles, such as Cochon de lait and sausage making, Zack's passion for the kitchen runs deep in his blood. In 2021, he joined the team at Atchafalaya, where his culinary talents have since become an integral part of our history.
Wine Director
Josh Bower
Josh Bower is a seasoned hospitality professional with 20 years of experience. He studied Marketing and Communications at Kean University in NJ. In 2016, he moved to Nola after working at some of the best restaurants in NJ. Josh spent five years at Commander's Palace as a captain before joining the team at Atchafalaya.
Beverage Director
Ryan LeBlanc
Hailing from Chauvin, Louisiana, Ryan LeBlanc brings over 23 years of expertise in the service industry. At Atchafalaya, he combines his roots with his craft, creating a seamless fusion of tradition and innovation. Utilizing locally sourced ingredients and house-made infusions, Ryan crafts unforgettable libations that reflect his commitment to excellence. Cheers to unforgettable moments and exceptional hospitality with Ryan at the helm of our bar!