twleve mile outside.jpg




Twelve Mile Limit was founded in 2010, but the bar's history starts a century earlier.

The building itself was erected as a pumping station in 1910 as the city of New Orleans was draining the surrounding swamps to expand its livable real estate. It became a bar in the 1920s and was known at the time as a ballplayer hangout, being very close to what was then Pelican Park. In the mid 1920s Pelican Park was spring training home of the New York Yankees, who had just acquired Babe Ruth. Ruth, a notorious drinker, could easily have been something of a seasonal regular at the bar.

Previous bars in this location were named for their proprietors, the last being Marvin’s. “Marvelous Marvin” bought the bar in 2000 and ran it until it was almost destroyed by flooding after Hurricane Katrina in 2005. He pieced it back together and reopened, but never fully recovered. Coquette and Commander’s Palace alum T. Cole Newton purchased Marvin’s in 2010 and, after some hasty renovations, opened as the neighborhood “cocktail dive” Twelve Mile Limit. Under this new identity the bar has received great acclaim, routinely being listed as one of the top bars in the city.

Now jointly operated by long time bartenders Megan Devine and Sarah Town, and home to the Cuban kitchen Que Pasta, 12ML hopes to serve our neighbors and community for years to come.



(504) 488-8114



500 S. Telemachus St.
New Orleans, Louisiana



Sunday 10am–midnight
Monday-Friday 5pm–2am
Saturday 10am–2am



Free Food Mondays
Every Monday at 7 and 8pm

Open Mic Comedy
Mondays at 9pm

Trivia Wednesdays
Wednesdays at 8pm

Heatwave oldies dance party
Second Saturdays at 10pm


Food at 12ML is provided by Que Pasta.

Que Pasta is the shared vision of Chef Amanda Alard of Miami and Zahara Dimassi of St. Petersburg, two Florida girls who didn’t meet until working together in New Orleans.

Zahara was born into the culinary world by way of her father, who moved to the States from Lebanon in the 70’s. She spent her formative years with her parents in her father’s restaurants, going so far as to help upsell customers on specialty items as a toddler. As she grew older, she couldn’t help but find her way back into a restaurant, working her way from hostess to manager.

Amanda grew up in a home with a Honduran mother and Cuban father, shaping her palate through both Latin cuisines. Amanda studied the culinary arts in Miami and moved to New Orleans for further opportunities in the field. Bonding over their love of food - especially Cuban - the two became fast friends and often discussed the dishes they missed most from Florida.

Que Pasta draws inspiration from their combined years in the culinary world and from flavors they miss from Florida's Cuban food scene. At Twelve Mile Limit, Chef Amanda and Zahara look forward to showcasing handmade pastas, meats richly marinated in citrus and traditional spices, plump empanadas, perfectly crisped croquetas, and a litany of foods focusing on the meeting of global cuisines.

“We’re excited to meet all of our new neighbors and are honored to be given this opportunity to feed you!”


Spicy Fried Chickpeas 3 Yuca Fries 5 Tots! 4 Empanadas (x2) 7 Ham Croquetas (x2) 4

“Cuban Sandwich” Loaded Tots    11

fried pickles, sweet ham, lechon, mojo aioli, mustard

sub yuca fries    add 1

Vegan Loaded Yuca Fries    11

house made vegan cheese, green onion, roasted mushrooms

Cilantro Pasta with Lechon    14

handmade cilantro pasta, Cuban marinated pork, fried pork skin

Tofu Jalapeno Pesto Sandwich    8

tempura fried tofu, mozzarella, provolone, jalapeno pesto, carrots, cucumber, bell peppers, honey sriracha aioli

Cuban Style Sliders (x2)    12

beef patty, lechon, croquetas, swiss, potato sticks, lettuce, tomatoes, cilantro aioli, side yuca fries

Cuban Coffee Pudding    6

chia seed, banana, dulce de leche, coconut


Carne Pastelitos (x2)    4

sweet puff pastry stuffed with beef, potato, and olive picadillo

Mollete    8

avocado toast, eggs, bacon, Honduran cheese, jalapeno, honey sriracha

QP Breakfast Burrito

with avocado, ham, or lechon    10

with bacon    11

flour tortilla, refried beans, scrambled eggs, Honduran cheese, cilantro aioli

Chicken and Waffles    12

churro waffles, fried chicken

Tofu Rancheros Tostada    7

tofu scramble, refried beans, salsa, Honduran cheese, sour cream, jalapeno pesto, fried corn tortilla

Add avocado to any item    2


Cuban Coffee Pudding    6

chia seed, bananas, dulce de leche, coconut

Guava Pastelitos (x2)    4




The Baudin   7    (spicy whiskey sour)

bourbon, honey, lemon, Tabasco

Paper Map   9   (bright, fun)

genever, St~Germain, ginger liqueur, lime

June Cardoon   8   (herbs, stone-fruit, citrus)

gin, amaro, cherry syrup, lemon, soda

Jack Froze   8   (frozen, fruity, strong)

bonded apple brandy, pomegranate, lime

Bartleby   7   (Manhattan x whiskey ginger)

rye, sweet vermouth, bitters, Huhu’s

Gone Till November   8   (bright, fizzy)

tequila, Aperol, grapefruit/tarragon shrub, sparkling

Shochu Carré   9   (light, bittersweet)

shochu, Benedictine, dry vermouth, orange bitters

Cosa Nostra   9   (weird, dark)

fernet, Catdaddy, arrack, Carpano Antica

Back Stabbers   8   (bitter, salty)

Campari, Cynar, orange bitters, salt

local draft beer

Abita Amber Lager  4

Southern Prohibition Devil’s Harvest APA  5

Second Line Blood Orange Saison  6

NOLA Irish Channel Stout  5


Dozens of beers and ciders in cans  2-5

A few wines  5-11



Coke, Diet Coke, Sprite, Ginger Ale, Dr. Pepper, Orange Crush, Bottled Water  1

Jarritos Tamarind Soda, Abita Root Beer, Coffee, Iced Tea  3

Huhu's, Red Bull, Diet Red Bull  4



Meet Cole

Born and raised in Washington, DC, T. Cole Newton graduated from Humboldt State University with honors in 2006, earning a BA in History. From there he moved to New Orleans, enrolling with AmeriCorps to volunteer full-time in the wake of Hurricane Katrina. After his service year, Cole found his first full-time bartending job at Commander’s Palace, culinary alma mater of Paul Prudhomme and Emeril Lagasse. Cole developed a knack for bartending and hospitality, and in 2008 he developed and implemented the cocktail program as a founding staff member of the newly opened uptown bistro Coquette.

Inspired by that experience, Cole opened his celebrated Mid City cocktail dive Twelve Mile Limit in 2010. Among other honors, Twelve Mile Limit has been named as one of the top ten bars in New Orleans by the New Orleans Times-Picayune every year that list has been published. In addition to operating his own bar, Cole has consulted on bar programs at a range of venues including the restaurant Square Root, the Orpheum Theater, and the Troubadour Hotel. He has also appeared on the Sundance Channel’s Beyond the Bar series and is a fixture of cocktail competitions, having represented the United States at the International Bar Summit competition in Bordeaux, France, in 2014.

Cole’s writing on bar ownership can be found on the Tales of the Cocktail website and at his tumblr blog Big Fat Cocktails, and he hosts a podcast with fellow veteran bartender Steve Yamada called A Round With Steve and Cole. Cole also enjoys skiing and horror movie-themed board games, and he recently beat Super Mario Bros. 3 for the first time without using a warp whistle.