Cory Magras, a longtime chef and hospitality professional, is preparing to open a new restaurant this summer at the former French Quarter Bistro location in Frenchtown, called Sambucas.
While the space currently operates under the previous owner’s menu, Magras has been methodically preparing for a full transformation. Deep cleaning, painting, equipment upgrades, and logistical planning have occupied the weeks following the finalized sale.
Sambucas, lovingly named after his family’s furry friend, will feature a Mediterranean-Italian focused menu, but Magras notes that this foundation opens the door to cuisines from the South of France, Spain, Greece, North Africa, and the Middle East. Over the coming weeks, he will sample different specials and new concept items to work out kitchen logistics like storage and service flow. Sambucas will participate in the annual Frenchtown Father’s Day Celebration, followed by a tentative grand opening in July, which also coincides with his mother’s 75th birthday. “It’s very exciting,” Magras said.
For Magras, this specific building carries deep personal history. He grew up around the former Cafe Normandie, a legendary Frenchtown establishment that occupied the same site. As a boy playing at the nearby baseball field, he recalls being more focused on the taxi vans bringing patrons to the restaurant than on the game itself. “I can vividly remember the scents that was foreign to me then, but now is completely normal daily. It’s the aroma of shrimp scampi, by the way,” Magras said.
The connection runs even deeper. An old photograph of the building from 1941 shows a staircase and balcony that have since been hidden by renovations. The same staircase now leads to Magras’ office. He imagines his father and others leaning on that balcony decades ago, discussing local events or politics with a cold drink in hand. “The simple answer is yes. Yes, I did select this restaurant for a specific reason. But that reason is only part one of the ambition that has been sparked. To make my father proud,” Magras said.
Sambucas will offer more than a standard dinner service. Magras has been granted a nightclub license for the location, though his vision is more refined. He plans to offer late-night food options for those in the culinary industry who often finish work with few places to gather. Additional plans include expanding hours to feature brunch, local lunch, a refined dinner menu, speakeasy-style offerings, craft cocktails, and a deeper wine list.
Magras emphasizes that his progress would not have been possible without the support of his family. “My amazingly supportive friends and family, my mom, my wife, my two daughters keeps me focused, motivated, calm, down to earth, and persistent,” Magras said.
