When Chef Sophina Uong and partner William “Wildcat” Greenwell first opened Mister Mao in July 2021, the duo served up both a static menu of eclectic globally-inspired cuisine, along with an ever-changing selection of dim sum-style dishes served from roving carts.
Beginning Thursday, March 9th “Here Comes the Chuck Wagon” returns, featuring a rotating roster of tiny plates that will make their way through the Mister Mao dining room from 5PM – 7PM Thursdays – Mondays and 11AM – 2PM for Sunday Brunch.
Created by New Orleans designer Workhaus, the new carts are custom-designed and fabricated blue metal three-tier rolling carts with die-cut details.
Priced from $8 – $12, selections from “Here Comes the Chuck Wagon” will change daily but will include dishes like Filipino Chicken Lumpia with sweet + sour Wildcat juice; Covey Rise Sugar Snaps with sesame yum Workhouse sauce; Crispy Popcorn Shrimp with honey milk mayo, pumpkin seed, arbol chile; Pork Siu Mai with leek + ginger; Pan Fried Shrimp Ugly Dumplings with tamari + chile oil vinaigrette; Naked Bill’s Huli Hula Meatballs; Bright Side Oysters and Meat on Tiny Sticks – garlic yogurt + cucumber pickles.
On Wednesday, March 15th, Mister Mao will kick off the 2023 Spring season of its wildly-popular Guest Chef Pop-Up Series.
This season, a significant portion of the proceeds from the pop-ups will go to support these creative guest chefs and their future culinary endeavors.
For the first dinner, Uong will welcome Reavely Bell of New Orleans pop-up Tacos Para La Vida for a four-course Tacomakase – a Mexican fiesta featuring creative small plates and a family-style taco feast.
Priced at $70 per person (excluding bar, tax, and gratuity), seatings are available at 6PM and 8PM and include a welcome toast.
1st Course
- Coctel de Camaron
- Mr. Shrimp, Tomato, avocado, tajin, saltines
- Ceviche de Cangrejo
- Local crab, uni, finger lime, tostada
- Pescado de Baja
- Crispy boi snapper, cabbage slaw, chipotle crema
2nd Course
- Champiñones en Salsa Macha
- Nopales, local mushrooms, grilled onions
- Migas Poblano
- Egg, cheese, cilantro, chips, salsa verde, flour tortilla
- Pollo en Mole Roja
- Queso fresco, crema, cilantro
3rd Course, Family-Style
*** served with handmade corn tortillas + salsa
- Wagyu Asada
- Cajun caviar + serrano
- Birria de Borrego
- Ancho, guajillo, allspice, clove, consommé
4th Course
- Tres Leches
Specialty Cocktail
(available for purchase)
- Crocodile Tears
- Mezcal, ginger-coconut syrup, rice powder, lime, habanero
Mister Mao is located at 4501 Tchoupitoulas in New Orleans and serves dinner Thursday – Monday (closed Tuesday and Wednesday) from 5PM – 10PM and brunch Sunday from 11AM – 2PM and 5PM – 9PM.
For reservations and further information please visit www.mistermaonola.com.