Rimon is a kosher, farm-to-table restaurant located inside the gorgeous Hillel building on Tulane’s campus. In Hebrew, Rimon means pomegranate, which symbolizes wisdom and knowledge in the Jewish tradition. With these values in mind, Chef Daniel Esses serves up seasonal, local, and delicious food to the Tulane community. Rimon’s eclectic menu features cuisine from all over the world, focusing on Israeli and Korean flavors. Dishes at Rimon are made using pasture-raised beef and lamb, responsibly raised poultry, local gulf fish, and freshly baked bread and pastries. To accommodate students, the kitchen will serve grab-and-go items as well as prepared meals to go.
Rimon is proud to source our meat from Grow & Behold, a high-quality purveyor of kosher, pasture-raised meat.
Chef Daniel Esses (Chef & Owner)
Chef Daniel Esses is a graduate of the Natural Gourmet Cookery School in New York. He combines his culinary spirit with more than 20 years of experience to create innovative, enticing dishes that are straightforward and simple, showcasing the natural flavors of hand-selected, high-quality ingredients. Esses has worked in the kitchens of some of the world’s most renowned restaurants and spas, including Canyon Ranch in Tucson, Arizona; Paris’ three Michelin-starred Le Grand Vefour; and renowned modern mecca, Buddakan, NYC. In New Orleans, Esses skills were honed in the kitchens of Chef Anne Kearney (Peristyle) and Chef John Besh (Restaurant August). He was the opening chef of The Bank Café, and Executive Chef at Marigny Brasserie, before partnering with Sophie Lee Lowry to open Three Muses in 2010. Dan’s menus reflect his passion for locally sourced products, thoughtfully and exquisitely prepared dishes, crossing a variety of cuisine styles and incorporating both traditional and contemporary techniques. Known for stunning, hand-made pasta and sauces, Dan launched Esses Foods, in 2009. His fresh pasta and sauces are featured in his own restaurants as well as a number of fine-dining restaurants around New Orleans, and they are also available retail at Louisiana Whole Foods Markets and Hollygrove Market.
Laura Snape (General Manager)
A native of Las Vegas, Laura has made her home in New Orleans for the past eight years. She fell in love with the vibrant culture and food scene, not to mention a local chef. Her interest in food was kindled while living and traveling in Europe in her twenties – sampling fresh pasta, abundant local seafood, and regional specialties. In her career, Laura has been involved in all aspects of restaurant life, with an emphasis on catering and events. With a degree in fine arts, she brings a discerning eye to presentation and plating. She enjoys spending weekends with her husband Robin, and young daughter, navigating the fickle tastes of a toddler’s palate.