GG’s Dine-O-Rama has been so much fun to bring to life…..
From a recent interview:
So what is a Dine-O-Rama anyway?
A Dine-O-Rama is a place that serves a little bit of everything.
What made you think of that?
Well, In building on our concept of “Refined Comfort Food” (which is what we’ve been doing all along) and the loving the “O-Rama” phrase anyway, upon research found that one definition states that adding the suffix O-Rama to a word means “A wide overview of” (= Think Panorama) So as we were adding a little of everything to the menu, and knew we were shortening the Gott Gourmet name to “GG’s” the idea kept growing and GG’s Dine-O-Rama was born. ” O-Rama” was commonly used as far back as the 1950s, so we’ve changed our look to include some incredible old photos of our section of Magazine Street from 1953, replicated signage from local businesses on the street in the 1950s, and some vintage salt and pepper shakers we found. It really all came together easily and we love it. This part of the city, with the Garden District, Irish Channel, and Magazine Street itself, is known for its age and these are designated historic neighborhoods. Yet with so much modernization and growing around us so quickly, we wanted to preserve some of the past and display it for everyone to enjoy. Some of the history around here is fascinating!
And what about Gott Gourmet?
Its still here! Basically our catering company called and wanted its name back. It is growing rapidly, especially now that we are selling full pans of Dave’s 5 Cheese Macaroni, wait, actually its 7 cheeses, but who’s counting right?… Its all in our ” About Us” section on the new website.
Here’s our Story:
Chef David Gotter, from Chicago, Illinois, became interested in cooking at a very young age in his mother’s kitchen. While attending the University of Illinois, Dave traveled to New Orleans. He fell in love with the food New Orleans had to offer, and upon returning to Illinois, began working restaurants. After graduation, Dave moved to Charleston, South Carolina and was enrolled in the culinary arts program at Johnson & Wales University.
During his time in culinary school, Dave worked at Sonoma Wine Bar and Café, a restaurant with a 200-bottle wine list. Seeking a more aggressive role, Dave not only cooked in the kitchen, but waited tables and bartended – which enabled him to attend weekly wine classes and broaden his viticulture knowledge – a great asset for any chef. During his last semester at Johnson & Wales, Dave earned an externship training under Chef Wolfgang Puck at Spago in Chicago.
Staying in Charleston after graduation, Dave was hired for Fish – an upscale seafood restaurant. Dave helped develop the restaurant from the beginning – including finishing the new kitchen plans, choosing all equipment and supplies, and creating menu items. Dave was given the title of Executive Sous Chef, and after eight months, the Charleston City Paper voted Fish the “Best New Restaurant” in Charleston. Although things were going well, Dave really wanted to experience cooking in New Orleans.
Dave next interviewed with Marriott International, and two months later he accepted an MIT position with Chef Mark Beaupre at the New Orleans Marriott. After completing the six month program, Dave became the Specialty Restaurant Chef for The Riverview Restaurant, located on the 41st floor of the hotel. While in the Riverview, Dave implemented a new menu and wine list, gaining recognition from local food critic Tom Fitzmorris as the “Most Improved Restaurant in the City” for 2003. Wanting to add banquet style cooking to his list of experience, Dave moved to the banquet kitchen in June 2003, as the Senior Banquet Chef. Here Dave orchestrated parties for 10-3000 guests, often several orchestrated at the same time.
Wanting to do something on his own, Dave started to think about his future plans. It was at this exact time that Hurricane Katrina hit. After returning to the city in October 2005, Dave stumbled upon a small cake shop for rent on Magazine Street. It had a kitchen which required minor changes and was perfect for catering or any type of chef services.
In January 2006, Gott Gourmet Catering opened. Dave described his business as “specialized catering/private chef services”. In-home Fine Dining dinner parties was his specialty. He also catered film shoots, photo shoots, corporate parties up to 200 people and themed parties. Dave also served as a private chef in New Orleans during this time for health and fitness guru Mackie Shilstone and family.
Ready for the next adventure, Dave and wife Christy Parker opened Gott Gourmet Café in October of 2008 at 3100 Magazine Street. The menu is described as “Casual Gourmet”, offering unique salad and sandwich items, soups, gourmet burgers, as well as daily specials. A surprising favorite among Café regulars, the Original Chicago-Style Hotdog.
Gott Gourmet Café received several awards, voted by the readers of locally published magazines. Readers of Where Y’at Magazine voted the restaurant “ Best Breakfast 2009- 2012” and “ Best Place to Get a Salad 2013”. Also from Gambits’ Best of New Orleans Awards, placing in “ Best New Restaurant 2009” and “ Best Gourmet to Go 2009- 2013”.
In early 2013, with Gott Gourmet Café approaching 5 years old, the couple decided to make additions to the lunch and breakfast menu to include more appetizers, desserts, and dinner entrees. With the catering side of the business growing rapidly, they decided to return the name “Gott Gourmet Catering ” to the marketplace, while abbreviating the name for the restaurant to keep as “GG’s”.
The Philosophy of both Gott Gourmet and GG’s Dine-O-Rama is very simple: Homemade, Fresh, and Unique. Recipe items – sauces, soups, marinades, and dressings are made from scratch by Dave and his staff. Meats are also cooked in house, as well as special dessert creations. Many of the fresh herbs Dave uses are organic, as well as produce and other ingredients when available. The goal is to create a unique casual meal in a relaxed setting; a neighborhood dining spot for food lovers who can expect fine dining detail and standards in even the most casual of dishes.