While you don’t typically think of January as a time when you would hit the pool for a swim, Sunnies, 4917 Freret St., is hoping to change that by offering a heated saltwater pool complete with a selection of delicious food and cocktails.
Opened in September by Barrett Cooper, Zach Kupperman, and Geoff Lewis in a former nail salon, the group hopes to create a hotel-pool vibe, minus the hotel. The team transformed the space, which was built in 1927 as the Meibaum House and later became a commercial property, by adding a pool and other unique features that almost make you forget you’re in New Orleans. Lewis, who serves as Sunnies General Manager, has worked in hospitality in New Orleans for years, and has helped to launch bar programs at spots such as Bayou Bar, Hot Tin, Jack Rose, Atchafalaya, and Double Dealer.
Sunnies is a full-service restaurant with a casual, approachable vibe, where diners can enjoy food by the pool at their leisure. The pool is year-round with a ‘1970s Palm Springs’ aesthetic, creating a relaxed atmosphere that invites everyone to unwind while splurging on good food and cocktails.
“The cocktail program is really strong and we want to serve more than just pool food,” Lewis says. “Our menu is focused on the dining experience—very fresh and resort-style.”
When developing the menu, Lewis says the goal was to make it approachable, fun, value-driven, and allergy-friendly where possible—from there the team pieced together their likes to create a menu with heavy seafood influences and other dishes that are easily shared.
Menu highlights include Ahi Tuna Crudo, ahi tuna layered with cucumber, radish, fresh citrus topped with basil, fennel macadamia crumble and finished with an aji amarillo, and poppy seed dressing; Lobster & Shrimp Rolls, North Atlantic lobster and Gulf shrimp dressed with lemon, shredded iceberg in a brioche roll; Sunnies Sliders, mini burgers with American cheese, Sazerac mayo, pickles, and iceberg lettuce on Martin’s potato rolls; Sunkissed Salmon, baked salmon with everything bagel spice, served over roasted root vegetable and sweet potato hash, piquillo peppers, finished with lemon-dill butter; and Lobster Gnocchi, brown butter seared lobster, gnocchi butternut squash, roasted yellow tomatoes, fried sage, and ricotta.
Jake LeBas developed Sunnies’ cocktail menu, emphasizing classics with a fun, inventive twist. Selections include Berry Bossa Nova, cachaca, guanabana, strawberry, lime shaken, and served on the rocks; Sleight of Hand, mezcal joven, pisco, blackberry, lime, warm spice notes shaken, and served up; and The Big Dill, norden aquavit, sugar, lime, pickle brine, sparkling water shaken, and served in a Collins. Sunnies also offers a variety of wine and frozen cocktails.
For now, Lewis says, the pool is open to anyone who wants to experience it. Likely after Mardi Gras, a pool pass will be $25 and include a $10 food and beverage credit. Fire pits have been added during the cooler months, and nightly specials are available on Mondays, Thursdays, and Fridays with a bottomless brunch served on Saturdays and Sundays.
Sunnies is open Thursday through Monday from 10:00 a.m. to 10:00 p.m. with a daily happy hour from 4:00 p.m. to 6:00 p.m.
