Rather than wait until opening day to introduce Delacroix, The Ehrhardt Group found a way to make people part of the story before the first reservation was ever booked. The idea was simple. Instead of asking diners to imagine what Delacroix would be, why not let them taste it?

The result was Catch of the Week, a month-long culinary preview that transformed four of BRG Hospitality's most recognizable restaurants into ambassadors for the new concept. Each week, one restaurant featured an exclusive Delacroix-inspired dish, giving guests a limited-time preview of the menu while introducing Chef Wiley Lewis and the restaurant's culinary identity through a series of moments people genuinely wanted to experience and share.

Every new dish became its own event. Social media collaborations between Delacroix and the host restaurant introduced the specials to thousands of loyal followers, while behind-the-scenes content, chef interviews and influencer partnerships brought audiences into the kitchen. Earned media coverage and live television cooking segments extended the conversation even further, turning what could have been a traditional restaurant opening into one of the city's most talked-about dining experiences before Delacroix had officially welcomed its first guest.

The response exceeded expectations. Over the course of the campaign, Delacroix gained more than 1,830 new followers, while campaign content generated nearly 200,000 organic video views, more than 60,000 organic impressions and thousands of engagements. Local media embraced the concept, resulting in 11 earned media placements with a combined reach of more than 16 million, including features in Axios New Orleans, New Orleans Magazine and live cooking demonstrations on local television.

The excitement online translated directly into the dining room. Guests eagerly sought out each weekly special, with Luke's featured dish becoming the restaurant's top-selling menu item during the promotion—surpassing its regular best seller. Across all four participating restaurants, diners embraced the opportunity to preview Delacroix before opening day, proving that anticipation can be just as powerful as a grand opening. Based on guest demand and overwhelmingly positive feedback, every Catch of the Week dish earned a permanent place on Delacroix's opening menu.

What began as a creative communications campaign became something more—a real-time test kitchen that helped shape the restaurant itself. By the time Delacroix opened its doors, it wasn't introducing itself to New Orleans. The city already knew its story, had tasted its food and was ready to come back for more.