Location & Hours

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Salon Restaurant
Above the Sucré Boutique
622 Conti Street
New Orleans, LA 70130


Thursday: 11AM - 10PM
Friday: 11AM - 11PM
Saturday: 10AM - 11PM
Sunday: 10AM - 10PM
Closed Monday-Wednesday

Happy Hour
Thursday & Friday: 4 - 6 PM

Bottomless Mimosas
Saturday & Sunday: 10 AM - 3 PM

Private Events

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Welcome to Salon Restaurant! We curate both savory and sweet menus for you and your guests to enjoy, along with a talented team of hospitality professionals to ensure your experience is truly memorable.

Salon is open Thursday - Sundays. Celebrations Monday, Tuesday & Wednesday are available upon request.

Want a head start on your desserts? Click below to view options and pricing from Sucré:

Wedding & Specialty Cakes

Case Cakes & Gallery Cakes

Macaron Trees

Mini Desserts

Chocolate Guide

For more information or to reserve the space, call 504-267-7098 or email reservation@shopsucre.com.

Holiday Parties

Book your holiday party by October 31st and we’ll waive the room charge!

$25/Person Lunch | $45/Person Dinner

Own the Space

60 Seated | 120 Reception

For a quintessential French Quarter experience, consider renting out all of Salon. This includes access to the Private Dining Room, our charming balcony overlooking Conti street, the main dining room and lounge area. Salon would be delighted to accommodate your next elegant affair!

​Front Balcony

12 Seated | 20 Reception

Celebrate with cocktails and enjoy listening to the music coming from Royal Street on our Conti Street balcony overlooking the French Quarter.

​Private Dining Room

25 Seated | 30 Reception

Enjoy yourself in our Private Dining Room, perfect for more intimate events.


Relax in the lounge and let us cater to you with hors d’oeuvres and beverages from our wonderful full bar.

Events Inquiry

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622 Conti Street | New Orleans, LA 70130

Questions? Comments? Drop us a note or give us a call at 504-267-7098.

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Salon Restaurant by Sucré

Salon is the culmination of Sucré's beautiful approach to contemporary cuisine and passion for exceptional service and presentation. Located in the heart of the French Quarter in a casual, French mid-century modern dining room, Salon blends the time-honored formality of New Orleans service with the exquisite cuisine of award winning Chef Tariq Hanna. Salon offers menus of savory and sweet, an expertly curated wine list to pair with Tariq Hanna's degustation and cocktail concoctions both quirky and whimsical.

Salon offers a refined culinary experience, beginning with modern afternoon tea service, served with or without a house made tea cocktail, with assorted tea sandwiches and courses of freshly baked pastries and desserts. Brunch items range from Chicken and Waffles, Frittatas, and Croque Benedicts to artisan cheese plates and a breakfast sandwich. Dessert is served a la carte, with each petit four sold individually. Our evening menu offers a variety from beets, to steak, to lasagna, as well as charcuterie and cheese plates. The sweet menu features what Chef Hanna has become internationally known for: dessert. A sharable Molten Chocolate Soufflé is ideal for the whole table, with desserts like the Crepe Brulée or Affogato for individual indulgence. Salon offers a full bar, with an expertly-curated wine menu, specialty cocktails and beer and cider selections. Happy hour runs Thursday and Friday from 4-6 pm, featuring $5 wine, cocktail and bubbly selections with complimentary lite bites from the bar. Bottomless Mimosas are available every Saturday and Sunday from 10-3pm for $25 a person. 

Tariq Hanna

Executive Chef

Born and raised in Nigeria, educated in England, Tariq Hanna arrived in the U.S. with very different aspirations other than a life in culinary arts. Thinking he would become an architect, he accidentally found himself in culinary school.

After 20 successful years in Detroit, Tariq moved to New Orleans after Hurricane Katrina to be part of the Renaissance of the city, by opening Sucré with partner Joel Dondis.
8 years later, Sucré boasts 3 store fronts, a Confection Studio, a growing online market, wholesale business with nationwide distribution and Salon, Sucré’s first restaurant, tea room and cocktail lounge that opened to rave reviews in Spring of 2015.

Some of Tariq’s accolades include:
2004 Central Region Pastry Chef of the Year (ACF)
2004 Runner up National Pastry Chef of the Year (ACF)
2007 Pastry Chef of the Year (New Orleans Magazine)
2008 National Chef of the Year (Chef Magazine)
2010 Appointed as First Ever Group Commander of Louisiana Air National Guard (159th Squadron)
2011 10 Best Pastry Chef in America (Dessert Professional Magazine)
2012 10 Best Chocolatiers in North America (Dessert Professional Magazine)
2012 Named as one US Department of State Diplomatic Culinary Ambassadors
2014 Named one of the 25 “Most Influential Pastry Chefs in America for the Modern Era” BAKE Magazine
Tariq has also made several appearances on TV Food Network (Challenge, Paula Deen Show, Sugar Rush) TLC (Ultimate Cake Off) TBS (Dinner and a Movie)
Tariq has also been featured in numerous publications including Bon Appetit, Saveur, O Magazine, Paula Deen, Departures, Garden and Gun, Southern Living, Time Magazine, Dessert Professional, American Cake Decorating just to name a few.
Tariq has also been an adjunct culinary instructor since 2001 and has taught professional level classes in both the United States and Canada.
Tariq is also the creator and host of “The Big Gateaux Show” a one of a kind Burlesque inspired pastry competition that occurs during The New Orleans Wine and Food Experience (NOWFE)
In 2015, Felchin Chocolate of Switzerland named Tariq as their first U.S. Ambassador.

Joel Dondis


Joel Dondis began his culinary sojourn at the age of eleven, serving classic French cuisine to his family and friends in Lake Charles, Louisiana. Cultivating his passion and talent through his formative years, he attended the Culinary Institute of America in New York. Upon graduation, Joel traveled to Europe to expand his knowledge of the culinary arts, fine dining and impeccable service. He worked at the Michelin-rated Schloss Hotel and Restaurant Gargantua in Frankfurt, Germany.

Bringing his practical experiences back home, Joel worked for the Brennan family at Mr. B’s Bistro. His next stop was at Emeril’s where he earned the responsibility and title of Sous Chef. Upon leaving his three-year stint at Emeril’s, Joel founded Joel’s Grand Cuisine, Inc, now called Joel Catering & Special Events (JCSE).

JCSE is widely regarded to be a local and national industry leader and the largest off-premise catering and event planning company in New Orleans. In 2000, Joel founded Joel’s at the Hampton, which is the food and beverage provider for the Hampton Inn and Suites Convention Center.

Celebrating ten years of Joel Catering & Special Events, Joel unveiled La Petite Grocery in 2004. Now an institution, La Petite Grocery is under the culinary direction of partner Justin Devillier.

The Louisiana Restaurant Association’s 2006 Restaurateur of the Year, Joel continues to delight locals and tourists with the opening of Sucré, a one-of-a-kind dessert boutique in New Orleans’ historic Garden District. Sucré launched in April 2007. Immediately following Sucré, Joel introduced Grand Isle Restaurant in June 2007, a casual fresh seafood restaurant along Harrah’s Hotel and Casino Fulton Street development.

In 2008, Joel was named New Orleans Magazine’s 2008 Restaurateur of the Year. Since launching his first entrepreneurial venture in 1993, Joel has become a key player on the New Orleans hospitality and restaurant scene.


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