In a city that is known for outstanding restaurants - and plenty of them - another iconic restaurant in New Orleans is closing.
Gris-Gris - a popular restaurant in the Lower Garden District - announced it is closing by the end of July. Executive Chef Eric Cook told WWL Louisiana,, “This is a decision that has come with a tremendous amount of emotion, and our hearts are broken. But at the end of the day, this is a well thought out business decision.”
Gris-Gris opened in 2018 and has been the winner of several restaurant awards. The restaurant was loved by many. So, then, why is the restaurant closing?
More specific information may be coming - but it is easy to speculate that the constant increases in food and supply costs and a general shortage of staff may be to blame . Combine that with survey information showing that 40% of Americans are dining out less this year than last year and it’s quite understandable that restaurants - even those with some very devout clientele - are closing.
So far in 2026 - 15 restaurants have closed in the New Orleans area. The highly-acclaimed Cafe Sbisa closed - along with Lufu NOLA, 34 Restaurant and Bar in the Warehouse District, Devil Moon BBQ, and Maypop.
Over the past 5 years - it is estimated that over 100 restaurants have closed - many because of the aftermath of the COVID-19 pandemic.
I wonder if there is another factor more specific to New Orleans. Does New Orleans have too many restaurants?
The fact that New Orleans is so famous for having great restaurants may actually make it an unwise decision to open a restaurant in the New Orleans area. This metro area is among the top for restaurant density. Right now - the New Orleans area has about 3.16 to 4.7 restaurants per 1,000 residents. Compare that to the restaurant density of the New York City area - which is 2.0 to 2.8 restaurants per 1,000 residents. In the Los Angeles area - there are 1.7 restaurants per 1,000 residents; and in the Dallas area there are about 3.0 restaurants per 1,000 residents.
With restaurant density greater than New York City, Los Angeles, and Dallas, the temptation to open a restaurant in New Orleans may supersede the wisdom to actually do it.
Even if too many are too eager to open restaurants in the New Orleans area - the increasing costs of food, supplies, and the shortage of wait staff and restaurant employees are definitely factors. Plus - the economy has caused consumers to dine out less ll of those factors are just too much to sustain so many restaurants in New Orleans.
The new truth is that to open a restaurant in the New Orleans area - the restaurant needs to be unique and offer excellent food at affordable prices. A lot of thought needs to go into what restaurant to open - where to put it - and what cuisine theme will keep people coming back?
