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Robert John Tabone

@hellraiser_tropical

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Cook. Heehaw. Etc.
Wearer of many hats @patulanola

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Next Monday September 14th I’ll be frying up catfish battered in @jiffymixes with @steven.graf.imports at @cherry.on.top.nyc much fun and festivities to be had by all.

If you’re in New York please stop by. This will be my last summer @patulanola @patulanyc event. Come say hi. by @hellraiser_tropical

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21 days ago

END OF SUMMER PATULA POP-UP ALERT

Join me and @stephen_menold at 619 Royal next Tuesday (the 1st) for BON VOISIN, Stephen's homage to the Quebecois food of his youth, with a lil Patula-fied twist! Think: summer crudité, think: Jiffy-fried green tomatoes au poivre, think: French jazz and Quebec math rock, think: not overthinking it on a Tuesday.

I'll be cracking open a few fun things from our cellar for y'all to try as well! This'll be a fun opportunity to taste some stuff we don't usually glass off as I prepare our list for transition into fall. (Funky, cedar-y Petit Manseng/savory Palomino Fino from Tarbissana/flowery Alsatian Auxerrois and more)

s/o Stephen's wife, the dazzling @austinleeanne for the beautiful flyer design!

See y'all there 💜 by @hellraiser_tropical

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a month ago

[Nizioleti (roughly, "little bedsheets") are the distinctive, hand-painted street signs of Venice, traditionally framed in the white plaster of Venetian homes with stencils and molds. Black lettering refers to a street, canal, or house number, while red letters guide the reader to famous landmarks, usually with an arrow.]

Venice itself is maze-like, as ancient cities comprised of 100+ islands mounted on pilings in the middle of a lagoon tend to be.
Narrow alleys converge out of nowhere into sprawling squares.
Your path might end abruptly at a staircase descending dreamlike into a canal's glowing green.
Your Maps app not just unhelpful but actively making things worse.

Venice, like New Orleans, confounds the seeker and rewards the wanderer, and -once you learn to look for them- the nizioleti are the only guide you need there, not directions so much as suggestions.

There were so many strange echoes of New Orleans I felt there, and of the French Quarter most of all. Tourist-jammed avenues and utterly empty sidestreets. T-shirt shops selling calendars of smoldering Catholic priests. The call of brackish-water birds overhead in the murk. Service workers in their black and whites, smoking furtive cigarettes in alcoves. Elegant decay, the beauty of the crumble and sag.

In Venice, like New Orleans, the great human tradition of the bar-hop is fully professionalized: pop into one of its famed bacari, pick your bites of cicchetti from the case, grab a glass of wine ("l'ombra"), have it all standing up, and on to the next (often right next door).

In that spirit, we'll be opening up next Tuesday night (the 21st) at Patula from 7-10pm for NIZIOLETI, a Tales-week chance to catch your breath before you wander on, featuring

-A one-night-only menu of cicchetti-inspired light bites by the super-talented @marky_mark_.

-Lovely Veneto wines, mostly sourced by my fantastic cohorts at @hooliganjuiceclub (read: you can't taste these anywhere else in town)

-I just might have some fun vintage Italian amari on hand as well, but you'll have to show up to find out!

Stop by on your way, or make a night of it.
No directions, just suggestions 💜 taken in Royal Street by @hellraiser_tropical

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2 months ago

Fresh from @crescentcityfarmersmkt this morning: fritto misto wax beans with our fermented eggplant.

The eggplant spends 48 hours buried in our nuka bed, a traditional Japanese fermentation of roasted rice bran, salt, and kombu. Over time, the living culture develops a savory, tangy depth that transforms each vegetable it touches. With proper care, a nuka bed can be maintained for years, evolving with every season.

This summer we’re leaning further into the preservation techniques that have always shaped our kitchen and finding new ways to capture the moment when an ingredient is at its best. Come see what we’ve been working on. by @hellraiser_tropical

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3 months ago

Pork Schnitzel with Sea Island Red Peas and Salsa Criolla. by @hellraiser_tropical

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4 months ago

The grill at Primal has been hot! Chef Rob Tabone @hellraiser_tropical from @patulanola kept the yard fed and full tonight w/ all proceeds going to @islaimmigration 🙏 by @hellraiser_tropical

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6 months ago

Don’t miss Tuesday’s PRIMAL with Chef Rob Tabone of @patulanola. Bring friends, grab a spot in the yard, and come hungry for grilled flank steak with criollo sella and mint, ember-roasted sweet potatoes with Steen’s and tahini, and charred broccolini from the fire. All proceeds benefit the essential work of @islaimmigration by @hellraiser_tropical

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6 months ago

This Wednesday morning, come hang with @shedoescoffee for the best espresso in the French Quarter and some proper breakfast, like this Spanish style tortilla, and @hellraiser_tropical ‘s biscuits and gravy.

We would like to make this a Wednesday tradition, come join us. taken in French Quarter by @hellraiser_tropical

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a year ago

When I want pork schnitzel, you get pork schnitzel.
Only @patulanola

Not pictured we made a sour corn and mustard butter sauce to top this with and it is absolutely incredible. by @hellraiser_tropical

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a year ago

First 619 Supper Club @patulanola is a wrap and we’re back to it this morning. Thanks to all who participated.

This was a fun menu, definitely sets the tone for how we’re thinking about summer over here.

Next Round will be a collaboration with @disco.liquids on July 3rd. by @hellraiser_tropical

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a year ago

That’s one big crawfish by @hellraiser_tropical

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a year ago

R&D for @patulanola, lamb ribs in a sweet and smoky Kentucky Sorghum BBQ sauce, needs something. Maybe a salad of pickled peaches.

We’ll get there, expect to see this on special soon. by @hellraiser_tropical

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a year ago