1016 Annunciation Street, New Orleans, LA 70130
Located in New Orleans’ bustling Warehouse District, Annunciation restaurant features modern Creole & Southern cuisine from Executive Chef Milton Prudence. Housed in a lovingly restored turn of the century warehouse, the restaurant combines traditional design with modern touches. Creative dishes include crispy oysters with spinach and brie; sweetbreads with grits and marsala; Sesame-crusted Yellowfin with Creole fried rice and our very own Veal Annunciation with homemade Fettuccine noodles. Cocktails are equally impressive and include concoctions like The Devil’s Beating His Wife – white rum, ginger syrup, Stiegl Radler and grapefruit and Catherine the Great– a modern twist on the classic French 75.
1016 Annunciation Street, New Orleans, LA 70130Get Directions
HoursSun-Thu • 5:30 pm-10:00 pm
Fri-Sat • 5:30 pm-11:00 pm
Dining InformationExtensive Wine List
Gluten Free Options
Additional ServicesMeeting Facilities
Payment DetailsAmerican Express
Executive Chef, Jacob Cureton
Annunciation restaurant Executive Chef Jacob Cureton is a New Orleans native with
over a decade of culinary experience in the hospitality industry. He got his start as a line
cook at La Cote Brasserie in New Orleans and his passion for cooking evolved during
stints at various restaurants in the south. After spending a few years in Alabama,
Cureton moved back to New Orleans where he worked at Stella! and Emeril’s
Delmonico. During this time, he cooked with Chef Chuck Subra at the James Beard
House in New York City.
In 2011, Cureton was tapped to open Johnny V’s Bistro in New Orleans where he had a
hand in nearly every aspect of opening from purchasing equipment, to managing staff
and working with purveyors. Wanting to expand his culinary acumen, Cureton moved to
California, where he served as Executive Chef at The Range Kitchen and Cocktails/Club
1202; overseeing menu development, training and special events.
In 2013, Cureton decided to take his purchasing experience to Whole Foods Market
where he was a seafood specialist. There, he was in charge of all inventories and
ordering as well as driving sales. His time working for a retailer gave him a deeper
understanding and sharper eye for sourcing and purchasing seafood. Eager to get back
in the kitchen, Cureton joined the national underground dining club, Dinner Lab as a
tour chef. Cureton traveled to ten cities to showcase his culinary style and skills and also
competed for the first “brick and mortar” Dinner Lab Restaurant.
Chef Cureton, who is a New Orleanian to the core, brings his love for the Crescent City
and extensive seafood knowledge to Annunciation; creating an innovative, modern
Creole menu with sophisticated flavors and detailed execution.