Origen Bistro
Restaurant · St Claude
3600 St Claude Ave, New Orleans, LA 70117
Highlights
Arepas, tostones, ceviche, cachapas, happy hour specials
Arepas, tostones, ceviche, cachapas, happy hour specials
"Origen, chef Julio Machado’s brunchy Venezuelan bistro in Bywater has a great happy hour, offered daily between the extended hours of 3 and 6 p.m. All wines and beer are half-price." - Missy Frederick
"Venezuelan-born chef Julio Machado started his New Orleans career cooking Mexican food at restaurants including Zocalo, Tacos del Cartel, and Mucho Más. But the genial chef yearned to cook the food of his roots. Working closely with his family, he opened Origen, which celebrates its first anniversary in Bywater this month. Anchored in warm hospitality, the restaurant serves street snacks like fried corn arepitas topped with savory pork cracklings, savory rib eye cachapa and a spectacular tuna tiridito. Good cocktails, too." - Beth D’Addono
"Brand new from chef Julio Machado is Origen, a Bywater bistro serving brunch spreads of tequeños, tostones, and cachapas; Venezuelan-style ceviches; and spit-roasted carne en vara. Origen offers two menus: all-day and brunch. The best way to approach brunch, Machado says, is to order a range of small plates — cheesy tequeños with black beans and rice; tostones with a fried egg and avocados; cachapas (a Venezuelan corn pancake) with cracklings on the side." - Eater Staff
"Origen is a brunchy new restaurant on St, Claude Avenue in Bywater, a pretty, light-filled bistro drawing on former Mucho Más chef Julio Machado’s Venezuelan heritage. Machado and team are serving up fresh ceviche, cachapas, chupe (a hangover-curing chicken noodle soup), a warm salad of grilled peppers and zucchinis toasted with olive oil and cilantro, and spit-roasted carne en vara. Origen offers two menus daily: all-day and brunch, as well as happy hour specials on beer and wine." - Clair Lorell
"After a night of partying, Venezuelans nurse their hangovers at the beach, slurping down fresh ceviche sold by hawkers who promise they will “vuelve a la vida,” or “come back to life” when they try it. That same experience awaits at chef Julio Machada’s swell Origen Bistro with his “revive the soul” ceviche, a bowl of cider vinegar and spice-cured squid, mussels, shrimp, and scallops tossed with cilantro, onions, and tomatoes. Does a body good." - Beth D’Addono
