New Orleans Restaurant Closure
Acclaimed Gris-Gris on Magazine Street to Close End of July Citing Rising Costs
Key Points
Eric Cook's extensive culinary background includes being a combat veteran and former U.S. Marine who trained at the John Folse Culinary Institute, with stints at Brennan's, Commander’s Palace, the National WWII Museum’s American Sector, Dickie Brennan’s Bourbon House, Tommy’s Cuisine, and N.O.S.H.; he has also appeared on television programs such as Top Chef New Orleans, Off the Menu: After Hours with Daniel Boulud, and Gordon Ramsay: Uncharted, and was named a culinary legend at the ACF Best Chefs of Louisiana in 2019.
Gris-Gris announced it will close at the end of July via a social post described as emotional but a 'well thought out business decision,' with the owners noting they will take their regular Tuesday and Wednesday off this week and will share additional details on Thursday as they work through a farewell period that invites regulars to participate in a final sendoff described as a 'dance at the funeral.'
The closure is occurring within a broader shift on Magazine Street, where rising rents and a changing retail mix are pressuring independent operators; Hoodline notes that national brands are reshaping the commercial landscape on the corridor (e.g., Tecovas stores moving in), underscoring the wider context for Gris-Gris’ exit.
In their farewell, the owners publicly thanked Gris-Gris’ team and customers and expressed pride in what they built, signaling gratitude for the opportunity to be a part of New Orleans’ culinary history and hoping their time on Magazine Street left a lasting mark.
Gris-Gris, a beloved Southern and Creole restaurant on Magazine Street in New Orleans, will permanently close at the end of July after eight years in business, according to WWL-TV. Chef Eric Cook and his wife and partner Robyn Cook cited rising costs and waning tourism as the reasons behind the decision.
The owners called it an emotional but 'well thought out business decision,' per Fox 8 Live. They plan to turn the final weeks into a celebration — describing the farewell period as a 'dance at the funeral' and inviting loyal regulars to join in the sendoff.
Eight Years on Magazine Street Comes to an End
Gris-Gris opened in 2018 and quickly became known for refined Southern and Creole cooking. New Orleans City Business reported it was led by Cook and his wife Robyn and became a fixture in the city's competitive dining scene over its eight-year run.
The Cooks announced the closure via social media in a post that mixed gratitude with grief. They said they would take their regular Tuesday and Wednesday off before sharing more details on Thursday. They thanked both their team and their customers, saying they hoped Gris-Gris left a lasting mark on New Orleans food culture.
Rising Rents and Fewer Tourists Hit Magazine Street Hard
The closure is not happening in isolation. WWL-TV reported that rising costs and waning tourism have put serious pressure on Gris-Gris and other independent restaurants on the Magazine Street corridor.
National brands are moving into the neighborhood and reshaping its character. The arrival of chains like Tecovas on the street signals a shift away from the independent operators that once defined the area. Small restaurants face higher rents with fewer customers to help cover them.
Chef Eric Cook's Deep Roots in New Orleans Cuisine
Cook is a New Orleans native with a résumé that reads like a tour of the city's most iconic kitchens. He trained at the John Folse Culinary Institute and worked at Brennan's, Commander's Palace, and Dickie Brennan's Bourbon House, among others. He was named a culinary legend at the ACF Best Chefs of Louisiana awards in 2019.
Cook is also a combat veteran and former U.S. Marine. He has appeared on television programs including Top Chef New Orleans, Off the Menu: After Hours with Daniel Boulud, and Gordon Ramsay: Uncharted. Axios noted that his decision to close Gris-Gris marks the end of a major chapter in his culinary career.
A Farewell Built on Gratitude and Community
The Cooks made clear they want the final weeks to feel like a celebration, not just a goodbye. The phrase 'dance at the funeral' captures their approach — honoring what Gris-Gris built while letting it go with joy rather than only sadness.
Fox 8 Live reported that Cook expressed significant emotion alongside his commitment to the community in the announcement. More details about specific farewell events and the restaurant's final service are expected to be shared in the days ahead.
Sentiment
Mostly NegativePublishers
10
Articles
0
Reach
10
