The Bower in the Lower Garden District has been offering casual cheese plates, elegant three-course dinners and everything in between since March of 2020. Executive Chef Marcus Woodham helms the kitchen of the Latter Hospitality eatery, and makes fresh produce the star of his dishes, sourced from the local Sugar Roots Farm.
Chef Woodham, a native of Bayou Goula, just south of Baton Rouge, has worked in some of the most notable New Orleans kitchens--Luke, Restaurant Patois and Tivoli & Lee. He began his career with Latter Hospitality in 2016 when he took the position of Executive Chef at Tujague's Restaurant. As the hospitality group grew, so did his role within their restaurants. He assumed the same position with The Bower upon their opening.
His Restaurant Week menu gives diners opportunities to indulge in summer inspired dishes, like baby back ribs drenched in watermelon barbeque sauce, and a choice between a peach handpie or gelato of the day for desert.
The Louisiana Restaurant Association (LRA) was established in 1946 to advocate on behalf of the state’s foodservice and hospitality industries.