November 2015

November 2 0 1 5 Tr a n s a c t io n s
OFFICE LEASES
TENANT
BUILDING
SIZE
CR BROKER(S)
Baynham Best
Guardian Home Healthcare of LA
JPMorgan Chase Bank N.A.
Lakeway Deli
Mallory Alexander International Logistics LLC
National Network of Public Health Institutes Inc.
Professional Engineering Consultants Corp
Select Laboratory Partners
St. Denis J Villere & Co. US Airforce
William B. Janzen
Two Lakeway (Metairie, La.)
Causeway Plaza I (Metairie, La.)
400 Texas Street (Shreveport, La.)
One Lakeway (Metairie, La.)
Two Lakeway (Metairie, La.)
Energy Centre (New Orleans, La.)
433 Metairie Road (Metairie, La.)
Poydras Center (New Orleans, La.)
Pan Am Life Center (New Orleans, La.)
Galleria (Metairie, La.)
3445 N Causeway Blvd (Metairie, La.)
2,770
2,544
20,409
2,225
3,332
4,736
313
1,485
4,656
943
647
B. Sossaman (Landlord Rep)
J. Cohn (Landlord Rep)
Siegel / White (Tenant Rep)
B. Sossaman (Landlord Rep)
B. Sossaman (Landlord Rep)
SF
SF
SF
SF
SF
SF
SF
SF
SF
SF
SF
Lavin (Tenant Rep) / Carrone (Landlord Rep)
B. Sossaman (Landlord Rep)
A. Lavin (Tenant Rep)
H. Wren (Tenant Rep)
J. Cohn (Landlord Rep)
J. Cohn (Landlord Rep)
CORPORATE R EALTY salutes Ella Brennan
RETAIL LEASES
TENANT
LOCATION
SIZE
CR BROKER(S)
American Freight
Buffalo Exchange
DaVita Inc.
Finish Line
Five Below Five Below Five Below Gordon’s
Jerusalem Market
Northrup Grumman
Plum New Orleans LLC
2509 Severn Avenue (Metairie, La.)
4119 Magazine Street (New Orleans, La.)
4427 S Robertson Street (New Orleans, La.)
Southland Mall (Houma, La.)
Ambassador Town Center (Lafayette, La.)
Riverchase Shopping Center (Covington, La.)
Fremaux Town Center (Slidell, La.)
Southland Mall (Houma, La.)
Westland Shopping Center (Kenner, La.)
1865 Industrial Avenue (Harvey, La.)
1914 Magazine Street (New Orleans, La.)
25,000
4,680
13,293
5,200
7,624
7,500
8,024
1,505
2,690
20,000
850
H. Wren
Wren / Jacobson
R. White
S. Swan
Rabin / Weber
Rabin / Weber
Rabin / Weber
S. Swan
S. Swan
R. White
A. Lavin
PROPERTY
LOCATION
SIZE
CR BROKER(S)
633 Carondelet Street
1421 St. Charles Avenue
5700 Read Boulevard
401 S Columbia Street
New Orleans, Louisiana
Houma, Louisiana
New Orleans, Louisiana
Bogalousa, Louisiana
4,550
3,505
43,560
11,000
Wren / Lavin
Fawer / Siegel
C. Kuebel Lewis
Fawer / Siegel
SF
SF
SF
SF
SF
SF
SF
SF
SF
SF
SF
COMPLETED SALES
SF
SF
SF
SF
NEW LISTINGS
PROPERTY
LOCATION
Clearview Mall
2901 N Causeway Blvd, Suite 304
3740 Veterans Blvd
4637 Tchoupitoulas Street
616 Girod Street
New Orleans, La.
Metairie, La.
Metairie, La.
New Orleans, La.
New Orleans, La.
TYPE
SIZE
CR BROKER(S)
retail mall for lease
416,904 SF
office space for sublease
700 SF
retail space for lease
30,246 SF
retail space for lease
3,900 SF
office building for sale
9,800 SF
Fawer / Weber
C. Kuebel Lewis
L. Rabin
C. Burka
H. Wren
CR BROKER(S)
NEW MANAGEMENT ASSIGNMENTS
PROPERTY
LOCATION
TYPE
Lord & Taylor Building for Ochsner Clinic
New Orleans, La.
construction management 115,000 SF
SIZE
201 Saint Charles Avenue, Suite 4411, New Orleans, LA 70170, 504.581.5005, www.corp-realty.com
KEVIN
RATHBUN
Rathbun’s
Chef Kevin Rathbun developed a passion for cooking at a
young age and entered the restaurant scene working as
an apprentice at age 14. From there he worked his way up,
spending nearly 30 years watching and learning before
opening Rathbun’s, his own restaurant in Atlanta in 2004.
Please provide us with a few thoughts on your time at
Commander’s Palace and specifically with Ella Brennan.
Commander’s Palace was a stepping stone early in my life.
At 23, still very impressionable and hungry for knowledge,
Commander’s gave me an opportunity. There were many lessons
I learned, but, most of all, memories of all the characters who
worked and ran Commander’s. Some of the names escape me but
others I will never forget: Jamie Shannon, my co-sous chef, RIP,
Mr. Lou, Ms Jill, Mr. Leroy, Mr. Dick, Ms. Dottie, Emeril and most
of all Ella. These were people who helped shape how I live and
breathe the restaurant business today.
Other takeaways include line-ups with the chefs and front-ofhouse services every day to talk the day through. One of my
fondest memories of Ella was her ability to command a room
when she walked in, her attention to details, and her knowledge
of the individuals that worked for her. Her confidence and love of
the business took the room over when she spoke.
What years did you work at Commander’s and in what
positions? I worked for the Brennan Family for 4 years in total,
1984-1988. I spent 3 years in Houston as a sous chef and 1 year at
Commander’s as a sous chef.
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What was the most important thing or lesson you learned
at Commander’s or from Ella Brennan? One of the biggest
lessons I learned from Ella was her ability to treat guests like
they were in her personal home, which will stick with me and my
business forever. The other is the loyalty to the people that work
and have worked for her. She gives people plenty of chances to
succeed and helps these people in time of need like no other.
The longevity of employees in this company and the respect for
tenure was just another take away.
www.corp-realty.com
What do you think will be Ella Brennan’s legacy on the New
Orleans culinary scene? Ella’s legacy in New Orleans– well let’s see,
where do we start? Fine dining; table-side service; one of the first
kitchen tables ever; many chefs who went on from there to become
something; tradition; family; love of the guest; jazz brunch; James
Beard; service, service, service; and most of all, confidence will
be part of her legacy. Ella has confidence, exudes confidence and
generously passes it on to the people who work for her.
What is or was your favorite dish at Commander’s Palace
that you either helped create or you just love to eat? Quail
stuffed with oyster dressing was one of my favorites, along with
oyster-artichoke soup. Can’t go wrong with these.
Chef Kevin Rathbun of Rathbun’s
LAMB SCALLOPPINI WITH
WHITE BALSAMIC BUTTER,
PANCETTA & AGED GOAT CHEESE
INSTRUCTIONS
INGREDIENTS
Lamb Scaloppini
12 each - 1 ½ oz medallions of lamb
top round (pounded thin)
¹/³ cup all purpose flour
3 oz aged goat cheese
(small diced)
1 tsp mint chiffanade
2 tsp salt
White Balsamic Vinegar
½ tsp ground black pepper
¼ cup white balsamic vinegar
2 oz olive oil
6-8 shallots, thinly sliced
½ lb pancetta (small diced)
½ cup butter
rendered crisp
In a small saucepan, over medium heat, simmer the vinegar and
the shallots. Simmer until reduced to au sec (almost dry), about
5 minutes. Cut the stick of butter into 6-8 pieces and add to the
balsamic reduction one piece at a time. Whisk until all butter is
incorporated and sauce is smooth again. Season with salt and
pepper if needed. Proceed with rest of recipe instructions.
Pound lamb thin and reserve.
Mix flour, salt and pepper together and dust lamb.
Place in heated olive oil and slowly sauté on both sides for 1
minute.
Place on plate, with 1 oz balsamic butter, garnish with crisp
pancetta, aged goat cheese and mint.
Please enjoy this recipe from Rathbun’s, compliments of