Tatlo Is New Orleans’s Newest Witchy Bar

In Person of Interest we talk to the people catching our eye right now about what they’re doing, eating, reading, and loving. Next up, Cristina Quackenbush, the long-time New Orleans chef behind the popular pop-up Milkfish, discusses her newest project off Bourbon Street.

Protection of the spiritual variety? A divine energy awakening? Cristina Quackenbush has a cocktail for that. At Tatlo, tucked behind the historic Old Absinthe House at the center of touristy Bourbon Street, the longtime chef offers a bit of serenity. At this witchy, emerald-hued bar (more vibey than spooky), rafters are decked out in Spanish moss as a cloud of palo santo smoke rises from the corner table where a tarot reader offers counsel. Quackenbush carries this magical energy into her menu, imbuing each dish and cocktail with positive affirmations, spellwork, and Filipino flavors.

Here, she discusses her spiritual practice, developing her Filipino menu, and how creating a respite off of busy Bourbon Street led her to open one of the Best New Bars of 2025.

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On opening a magical bar in a city with deep ties to the occult:

I’ve always been a little witchy. I felt like I always had these little powers, intense thinking that would make things happen, using the elements around me to be magical somehow. I was brought up in a very religious family, but that was not my thing at all. It was extreme for me and was not the way I wanted to be spiritual. I always tell people that witches are women who have found their power. I visited New Orleans in 1999, and the magic of the city literally grabbed my soul. Within two weeks, I moved to New Orleans with my family and opened my first restaurant. I felt more comfortable practicing my witchcraft, and doing it with Filipino food. I want Tatlo to be a witchy restaurant that encompasses the spiritual and health benefits of the ingredients, creating an experience where you can order food depending on how you feel or how you want to feel.

On incorporating spirituality into the menu:

My goal is to create a different dining atmosphere beyond sustenance. We’ve had people come to the front door, they look around and they leave because they’re a little scared. You have to be open to the experience, but if you are, you can be surrounded by positivity. I tried to think of what a majority of people would be interested in changing or focusing on, like finding love. I came up with the cocktail name and then researched the ingredients that matched those intentions, spells, or healing properties. Absinthe also has strong ties to this city and is itself magical. Every drink and entrée is curated to a spell, but also my chef’s palate.

On bringing locals back to Bourbon Street:

New Orleans is known for obviously a lot of its spiritual energy, the voodoo, the occult and all this stuff. I was really aghast at why there wasn’t a witchy spot, especially with all the history of witches in New Orleans. We have Marie Laveau, one of the city’s most famous figures, on the wall to honor her and African witchcraft. I’ve also incorporated Filipino history and lore. I hope Tatlo can bring locals back to Bourbon Street, to not be confronted with only tourist attractions. I’m not after the tourists, I’m after the people of my city who want a place in The Quarter where they can sit and relax. Even steps from Bourbon, you can walk in and not feel like you’re on Bourbon.

On curating an intentional space:

I want to immerse people in a completely different world, where every drink or dish has a purpose. When people leave, they say something like, “I’m actually feeling changed and fulfilled,” either from our potions or food. Or they want to discuss a spell I’ve done for them. I’ve been experiencing this every night and it just fills me with such happiness. It validates what I’ve created.