“ROUX” RESTAURANT TO OPEN AT THE A&P LOFTS, OLD CLOVERDALE

April 21, 2011

MONTGOMERY, Ala. – April 18, 2011 – After several weeks of speculation, The A&P Lofts and chef David Dickensauge today announced plans for their joint creation - ROUX, a Southern restaurant with New Orleans influences. Set to open in mid-May at The A&P Lofts in the former Village Kitchen location, the revitalized, chef-driven restaurant will focus on fresh, quality cuisine and reputable service.

"The name ROUX seemed very fitting for a New Orleans-inspired restaurant located amidst the stunning architecture of The A&P with its signature courtyard and balconies and the nearby Garden District," said David Dickensauge, chef/partner at ROUX. "The historic area particularly reminds me of my hometown of New Orleans. I was instantly inspired to relocate from Birmingham to completely transform the space to a leading restaurant that reflects the region's rich and flavorful Southern culture."

The menu at ROUX will be a combination of chef David's signature New Orleans inspired cuisine with regional, Southern influences. Incorporating fresh, seasonal, housemade ingredients throughout and maintaining the integrity of each dish will be key to chef David's food philosophy. Like its

nationally-recognized sister restaurant, Ham and High, ROUX will also source organic, locally grown produce from farmers and suppliers in the region. ROUX's flavor-filled menu items range from Cornmeal-Crusted Oysters with Gumbo Jus and Braised Okra or New Orleans Muffallettas with Prosciutto, Capicolla Salami, Aged Provolone, to Seared Scallops with Creole Cream Corn or Blackened Alabama Catfish with Spring Baby Pea Succotash and Shrimp Remoulade. Decadent housemade desserts include familiar favorites such as New Orleans Beignets with Powdered Sugar, Bananas Foster and Bread Pudding with Whiskey Crème Anglaise.

Following a significant four-week restaurant transformation and Cloverdale Road streetscape, ROUX will open for lunch Monday through Friday, dinner Wednesday through Friday and Sunday for brunch. Chef David also plans to convert the existing private dining room into a gourmet "To Go" take-out section offering an array of housemade salads, sandwiches, pastas and soups Monday through Saturday until 5 p.m.

Prior to relocating to Montgomery to serve as chef and partner at ROUX, David Dickensauge gained more than 15 years of culinary experience in Chicago, Orlando, New Orleans and Birmingham working with award-winning chefs at some of the country's top restaurants including Hot and Hot Fish Club,

Cafè Dupont, Commander’s Palace, Galatoire’s and Charlie Trotters. David graduated with a degree in Culinary Arts from the Culinary Institute of New Orleans before further honing his craft in pastry and confectionary at the Culinard in Birmingham. David prides himself on maintaining the highest standards of quality and service.

"We are thrilled to have chef David on board from Birmingham as partner and executive chef for our new restaurant and direction," said Barrett Gilbreath, fellow partner at ROUX. "His experience, dedication and attention to detail both in and out of the kitchen will establish ROUX as a transformed vibrant, yet comfortable gathering place for locals and visitors alike."

More information including opening date, menus and website will be announced soon.

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