Chef Tom Branighan and Antonio Carbone purchased a circa 1870 four-bay Italianate double in the French Quarter in 2019.

Branighan, a New Orleans native and Brother Martin High School alum, began his restaurant career at Emeril’s and went on to train at the Culinary Institute of America before spending 15 years working in Michelin-rated restaurants such as Café Boulud and Bouley in New York City, as well as Lacroix, Jean-Marie Lacroix’s restaurant at the Rittenhouse in Philadelphia.

He spent much of the COVID-19 pandemic in a much less glamorous way — meticulously painting his new home’s many exterior architectural details in shades of butter yellow, cream, scarlet and that specific woody shade of green so familiar to the neighborhood.

Together, he and Carbone worked, sometimes with hir

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