THERE IS ALWAYS SOMETHING going on in New Orleans — summer heat or not. And, with so much happening, Inside New Orleans scoped out what should be on your radar.
reminiscent of the 1920s, then progressed through the later decades, mimicking “the development of food over time,” says Schattman. “We have featured older Broussard’s dishes and those with a global scale.” The menu pairs cocktails with the dishes. For example, for the 1960s dinner on July 14, a Vieux Carré cocktail, made of Redemption Rye, Benedictine, brandy, sweet vermouth and topped with a maraschino cherry, was paired with an allspice-crusted rack of lamb. Upcoming dinners are: Aug. 11, the 1970s featuring Jose Cuervo Tradicional; Sept. 15, the 1980s featuring Don Q Rum; and Oct. 13, the 1990s featuring Absolut Vodka. Broussard’s is part of Creole Cuisine Restaurant Concepts. New to its properties this summer are the “cool zones” that have been situated in balconies and patios, including Curio and Flamingo-A-Go-Go, allowing guests to enjoy the outdoors while staying cool.
BROUSSARD’S DINING THROUGH THE DECADES Broussard’s reached its 100th anniversary in 2020. The restaurant had plans to mark the occasion, but the COVID-19 pandemic caused the restaurant to cancel or push some of the special events to 2021. One of them was the Centennial Menus which the restaurant created to celebrate the state’s fruit, vegetables or products. Now, to continue honoring its anniversary, the restaurant has moved forward with these focused menus while celebrating 101 years, according to Rebecca Schattman, general manager of the restaurant. “Chef Jimi Setchim is paying tribute to all the ingredients,” she says. Louisiana coffee, rice, pecans, citrus and spices are included. Currently the restaurant is featuring a special berry menu, in addition to its regular menu, that can be ordered prix fixe or a la carte. Among the menu items are: strawberry gazpacho; a honeyglazed salmon with an herb and pecan couscous, charred broccolini and topped with a blueberry-honey gastrique; and a blueberry and almond bread pudding. This menu runs through September. The restaurant has also been hosting monthly Century Suppers. The first featured food and cocktails
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photo courtesy: BROUSSARD’S
Left to right: Jose Cuervo Tradicional cocktails for Broussard’s 1970s dinner; Brittany Picolo-Ramos filming for HGTV’s “Selling the Big Easy.”
REAL ESTATE – THAT’S HOT! One thing everyone can agree on is that the real estate market in New Orleans is hot. And Brittany Picolo-Ramos of Godwyn & Stone Real Estate is right there in the middle of it. She is also the star of “Selling the Big Easy” on HGTV, scheduled to kick off season two in September. “The market is still very healthy in New Orleans,” says Picolo-Ramos. “It’s good for buyers and sellers.” Neighborhoods such as Uptown, Lakeview and those on the Northshore remain popular. She noted that since the
photo courtesy: BRITTANY PICOLO-RAMOS
by Sue Strachan
What’s Hot in New Orleans
