Such a great space totally different from Willa Jean next door but with the same fantastic light making it a perfect brunch spot. A really great meal with flavors that I tend to gravitate towards.
The Pom Dot Com – gin, aperol, green chartreuse, cava
Chilled buckwheat noodle salad – roasted apple, jumbo lump crab, spicy pickled mirliton, green szechuan
Crispy fried P&J oysters – bourbon barrel soy mash aioli, idiazabal cheese, spicy cucumber
Whole roasted fairytale pumpkin – shaved apple, housemade pancetta, roti bread
Charred lamb with roti
I love this dining room and it still is my favorite in New Orleans although the evening lighting is not conducive to photos. A perfect last meal to this trip.
salad of heirloom beet and apple, bruleed goat cheese, pecan
foie gras prepared three ways
Louisiana stuffed blue crab – andouille, shrimp, black garlic
grilled sea scallop, parsley root, local citrus, pig’s ear
Shaya was one of my favorite meals of 2015 so I obviously could not miss the opportunity to have some of Alon Shaya’s food closer to home. It was fantastic although with a limited menu I couldn’t help but feeling that I just wanted to get back to NOLA.
Salatim served with pita bread – Louisiana crab tabouleh, bulgur, mint, tomato; Labneh, hold land trinity; Blackened eggplant salad, tahini, pine nuts
Fried oyster hummus, pecan brown butter
Cochon de lait shakshouka – slow roasted pork, stewed tomatoes, green chili zhoug
Louisiana shrimp – okra, paprikash, jasmine rice
Continuing the month long birthday celebration
Not having been on previous visits, I thought I needed to visit Commander’s Palace at least once in my lifetime. While I love the history of this place and that so many chef’s have passed through and gone on to great things, it is unfortunately too touristy and felt a bit like hotel food.
Commander’s Creole Gumbo
New Orleans Barbecued Gulf Shrimp
Another place I felt that i had to cross off of the list having not been here on previous visits. As I was staying at the Roosevelt it was certainly convenient. At least now I can have an informed opinion that this is not the best sazerac I have ever had.
I salvaged this day with dinner at Square Root and a pre-dinner drink at the upstairs bar Root Squared. Fantastic service and descriptions of dishes as presented by the chef’s. I really enjoyed this meal tremendously from the whimsical elements like cotton candy to so many of my favorite ingredients to perhaps the perfect muffaletta.
Mussels – Watercress, Calabrian Chile
Wianno Oyster – Dill, Honey Vinegar, Horseradish
Muffaletta – ‘Nduja, Face Bacon, Olive Salad, Grana Padano
Southern Picnic – Fried Chicken, Watermelon Rind, Mustard
Pig Head – Caramelized Squid, Boiled Peanuts, Seaweed
Matsutake – Raw Lamb, Barley, Egg Yolk
Foie Gras – Parsnip, Date Leather, Vadouvan
Garden Sorrel – Oxalis, Chartreuse
Arctic Char – Onion, Sunflower, Carrot
Rohan Duck – Persimmon, Satsuma, Trimmings
Orchid Root – Muscadine, Sichuan Peppercorn, Black Locust Palm Seeds
Butternut Squash – Curry, Pecans, Raisins, Poirier’s Cane Syrup
Visiting Shaya was at the top of my to-do list for this trip and it was so fantastic that I almost (and should have) cancelled something on a different day and come back. I almost ate to the point of making myself sick because everything was just too good not to finish. I only wish I could have tried more and really want the recipe for the butternut squash hummus!
moroccan carrots – chermoula and mint
lutenitsa – Bulgarian puree of roasted pepper, eggplant, garlic and tomato
tabouleh – parsley and bulgur wheat salad, red onion, toasted almonds, preserved lemon
butternut squash hummus, black garlic putter, pecans
lamb kebab – tomatoes, pine nuts, tahini, cilantro
Latitude 29 may be the best, and one of the only tolerable things in the French Quarter. I had planned to make a quick stop for just one drink and continue on, but the first was so good that one turned into three. Unfortunately I don’t recall what the second and third drinks were but all really great.
Suffering Bastard – Dutch gin, French brandy, lime cordial, bittters, ginger beer
After Danny Meyer posted an amazing photo of a large format meat board at Toups I had to get here. Terribly dark for photos but the meatery board lived up to expectations and could easily have been dinner itself. Also it was great to get out of the touristy part of the city to more of what I would consider to be a neighborhood restaurant.
the Meatery Board
Roasted Gulf Shrimp – eggplant, tomato, olives, sherry vinaigrette