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.
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.
Abbie Sussman (Operations, Events, and Marketing Coordinator)
Originally from New Jersey, Abbie stayed down in New Orleans after graduating from Tulane in 2017. Ever since she was young, Abbie has been extremely passionate about food, both cooking and consuming. While most kids were content eating chicken fingers and fries at bar and bat mitzvahs, she could be found sneaking filet mignon from the adult table. As a Communication major at Tulane, Abbie developed a new love, one for both marketing and social media. She held several positions in these fields throughout her college career, which made her realize that this was the line of work she wanted to enter upon graduating. Here at Rimon, Abbie is thrilled to have found a position that provides the perfect intersection between her passion for food and her field of study.