Jan 23, 2014 09:57 Dining Notes: Bevi boiling (and frying) on Airline Dining Notes: Bevi boiling (and frying) on Airline Photo by Ian McNulty -- The "smokey oyster" po-boy with pastrami bacon and smoked gouda at Bevi Seafood Co. ian mcnulty| firstname.lastname@example.org Jan. 23, 2014 Comments New Orleans native Justin LeBlanc made a name for himself in some circles in his previous gig, though those were mostly limited to members of the private Southern Yacht Club where he was chef. Kevin Vizard recently took over that post, while LeBlanc is now working in a much more public realm with his own seafood market and po-boy shop in Metairie. In December, LeBlanc opened Bevi Seafood Co. (4701 Airline Drive, Metairie,  885-5003; beviseafoodco.com), taking over the spot that had been River Pond Seafood. It’s a small shop that retains the down home look of its predecessor, which is fitting for a market selling sacks of oysters and live or boiled crawfish. But LeBlanc has updated the menu of po-boys and plate lunches a bit. You can get smoked gouda and pastrami bacon on your fried oyster po-boy, for instance, there are fried green tomatoes with shrimp remoulade, and for Bevi’s version of the “peacemaker” po-boy, shrimp are smothered with debris gravy. The menu also has hot tamales, stuffed artichokes and corn and crab bisque, all of which are available in the deli case to go, as well. The name Bevi comes from a combination of Benjamin and Violet, in honor of LeBlanc’s children. Bevi Seafood Co. is open 11 a.m. to 6 p.m. on Monday, Wednesday and Thursday, 11 a.m. to 8 p.m. on Friday, 10 a.m. to 6 p.m. on Saturday and 10 a.m. to 2 p.m. on Sunday. Lunch out, brunch in at Bywater standout The Bywater has lost a lunch option but gained a new read on brunch. The 2-year-old neighborhood standout Maurepas Foods (3200 Burgundy St.,  267-0072; maurepasfoods.com) stopped serving lunch at the end of December. Chef Michael Doyle said there wasn’t enough midday business to sustain it during the week. But he has added a new brunch service for the busier weekend hours. His brunch menu was still in development at this writing, though Doyle’s kitchen is known for its creative use of local produce and bold seasoning, and the chef said that approach would continue with the brunch dishes. Pastry chef Jess Stokes is also making an array of baked goods for brunch, and the restaurant’s cocktail list has been retooled with more eye-openers, as well. Maurepas Foods serves brunch from 10 a.m. to 3 p.m. on Saturday and Sunday and serves dinner until midnight every night except Wednesday. The name says it all, almost Name your restaurant Tacos & Beer (1622 St. Charles Ave.,  308-9722), and there’s little chance someone will have to wonder about the specialties of the house. Still, the menu does expand a bit beyond these two offerings at this new Lower Garden District eatery. This casual joint is the new expansion of a local concept that started a few years back in Slidell, and it serves the same menu as the original Tacos & Beer (2142 First St., Slidell,  641-4969). The space was previously the restaurant Mia’s Balcony, and it still has a large patio fronting St. Charles Avenue and a full bar inside. The kitchen turns out a familiar taqueria line-up of nachos, burritos, Mexican breakfast dishes and both crunchy, corn-shell tacos and more traditional tacos in soft corn tortillas. Fill them with spicy, shredded chicken (tinga), beef tongue (lengua) and other meats. Tacos & Beer serves lunch and dinner daily.