CULINARY CONCIERGE
The Wine & Dine Magazine - NEW ORLEANS -
15
th
Anniversary
2000 - 2015
Celebrating 15 years of serving up the culinary current Kendall Collins Gensler
EDITOR-IN-CHIEF/ PUBLISHER Gene Bourg Lorin Gaudin CONTRIBUTING EDITOR PHOTOGRAPHY Romney Caruso Ron Calamia Jose L. Garcia II
GRAPHIC DESIGN ASSISTANT John Schexnaydre
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CULINARY CONCIERGE | SUMMER 2015 |
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take a
taste
New Orleans Summer 2015
TABLE OF CONTENTS 4 For Starters The Shrimp Connection 6 Buy t he Book :
THE JAMES BEARD FOUNDATION’S
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Best of the Best
Bonne Anniversaire: ANTOINE’S 175TH ANNIVERSARY
Top Toques:
Chef Joe Maynard Criollo in the Hotel Monteleone Recipe: Cracker-Crusted Soft Shell Crab Che f Pau l Pr udh om me Ch ef Paul Miller K-Paul’s Louisiana Kitchen Recipe: Shrimp Big Mamou Chef Sara Toth Dickie Brennan’s Steakhouse Recipe: Seared Crab Cakes Chef Erik Ven éy Muriel’s Jackson Square Recipe: Bronzed Redfish with Panzanella
24 “On The Menu” Pages 30 RESTAURANT DIRECTORY & MAPS
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For Starters
Chef Paul Miller sautés off some of Dino’s shrimp upon delivery to test the flavor and texture of each catch
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The Shrimp Connection
Fresh Shrimp
Chef Paul Miller serves “off the boat fresh shrimp” daily at K-Paul’s
Get Connected!
Shrimper Dino Pertuit has hauled a catch overnight, then delivered his bounty to Chef Paul Miller at K-Pauls’s Louisiana Kitchen in the French Quarter every morning for the past eleven years. You are guaranteed a fresh product daily at K-Paul’s, the restaurant does not have a freezer in their kitchen.
editor-in-chief CULINARY CONCIERGE | SUMMER 2015 |
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Bonne Anniversaire!
Antoine’s Celebrates 175 Years of Culinary Tradition
Antoine’s -- an icon and a standard bearer for traditional French Creole culinary traditions in America -- will commemorate its 175th anniversary this year. “We are honored to be celebrating this monumental anniversary in the city that welcomed my great-great grandfather 175 years ago,” said Antoine’s fifth-generation CEO and Proprietor Rick Blount. “This anniversary is more than a celebration for Antoine’s -- it is a celebration for the city of New Orleans-- and we cannot wait to make this major milestone something for the entire city and restaurant community to celebrate.”
great kitchens of Paris, Strasbourg and Marseilles. He returned to New Orleans and became chef of the famous Pickwick Club in 1887, before being summoned him to head the House of Antoine.
Born in France in 1822, Antoine Alciatore came to the New World at the age of 18 aiming to establish a business of his own, and after arriving in New Orleans in 1840, he opened a pension- a boarding house and restaurant in the French Quarter- that was simply to be known as “Antoine’s.”
The most famous of Antoine’s vegetable dishes is Pommes de Terre Soufflés, or Puffed Potatoes. The potatoes were created in 1837 upon the inaugural run of the new train line from Paris to St. Germainen-Laye for King Louis Philippe of France. A delay in the king’s travel schedule forced Chef Jean Louis Francois Collinet and his apprentice, Antoine Alciatore, to reheat half-cooked potatoes that werepulled from the hot grease when it was announced that the king would not arrive as scheduled. To Antoine’s amazement the halfcooked potatoes puffed up like delicious little
In ill health by 1874, Alciatore returned to France, where he died and was buried. Under Antoine’s wife’s tutelage, their son Jules served as an apprentice, running the restaurant for six years before traveling to France, where he served in the
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His genius was in the kitchen, where he invented Oysters Rockefeller, so named after Standard Oil Founder John D. Rockefeller, for the richness of the sauce. While its namesake reportedly despised its title, Oysters Rockefeller is widely considered one of the greatest culinary creations of all time, with the recipe remaining a closely guarded secret.
balloons. He brought the recipe with him to New Orleans and Pommes de Terre Soufflés have been served there ever since. Antoine’s also created Oysters Foch, which consists of fried bivalves and pâté, served on toast points and capped with Colbert sauce, a dark red-brown variation of Hollandaise that includes tomatoes, veal stock and sherry. The dish was created in December 1921 when Antoine’s, in conjunction with the Knights of Columbus of New Orleans and Louisiana, played host to the great French World War I general Marshall Foch. The repast was, in fact, a breakfast for which Jules Alciatore created this dish to honor his important guest. Another noted Creole dish invented at Antoine’s is Eggs Sardou. Victorien Sardou, the prolific French playwright of the 19th century, wrote several plays for Sarah Bernhardt, the famous French stage and early film actress. Sardou accompanied Bernhardt on one of her visits to New Orleans to perform Fedora, a play he had written for her. After the last performance, the two came to Antoine’s for a small farewell breakfast Jules hosted in their honor. At the breakfast, Jules served an original dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce, telling Bernhardt that he intended to name it after her. But Sarah quickly passed the honor on to Sardou and the creation was born. Jules was succeeded by one of his three children, Roy, who followed in his father’s footsteps and led the restaurant for almost 40 years through some of the country’s most difficult times, including Prohibition and World War II, until his death in 1972. Roy’s vision and meticulous management of the restaurant solidified the international culinary stature of Antoine’s and firmly established it as a dining destination unto itself. Roy’s nephews became the fourth generation of the family to head the restaurant, and in 1975, Roy’s son, Roy Jr., became proprietor and served until 1984. He was followed by his cousin, Bernard “Randy” Guste, who managed Antoine’s until 2004. In 2005, Rick Blount, Roy Alciatore’s grandson, became proprietor and CEO, and he has led the institution through Hurricane Katrina’s devastation and the city’s post-storm recovery. Chef Michael Regua has been at the helm of Antoine’s for more than 42 years, continuing the quality and traditions that have made Antoine’s famous. Under Chef Regua’s expert command, Antoine’s has received numerous awards, including the Lafcadio Hearn Award, presented through the Chef John Folse Culinary Institute Hall of Honor.
The restaurant also has been named to the Southern Food & Beverage Museum’s National Culinary Heritage Register. When Pope John Paul II visited New Orleans in 1987, Chef Regua was chosen as one of the local chefs to prepare a meal for him. “My focus and my passion is to continue the tradition of classic, French Creole cuisine that people have come to associate with Antoine’s and with New Orleans. The high quality of our food stays the same, and that’s what people expect when they dine with us. We hold true to tradition, and that’s what makes Antoine’s so very special,” said Chef Regua. Another longtime Antoine’s tradition is the historic longevity of its wait staff. Loyal customers of Antoine’s often have a designated waiter, and it is not uncommon for a member of the staff to wait on many generations of the same family. Thirdgeneration waiter Charles Carter commented, "It’s one of the wonderful things about Antoine’s, and why people keep coming back-- it hasn’t changed. I’ve served multiple generations of one family, from the great-grandpa to now the great-grandkids. You get to watch them all grow up, and I think it shows how food and dining is so central to a happy life." Antoine’s features 14 dining rooms of varying sizes and themes, all steeped in history. Three of the private rooms bear the names of Carnival krewes Rex, Proteus and Twelfth Night Revelers, with the bar named after the Krewe of Hermes. The walls are adorned with photos of Mardi Gras royalty and memorabilia, including crowns and scepters from many years long past. The Mystery Room acquired its name from Prohibition, the 18th Amendment prohibiting the sale of alcoholic drinks from 1919 until 1933. During that time, select patrons would go through a secret door in the ladies’ restroom into a speakeasy behind it, and exit with a coffee cup of alcohol in spite of the laws. The protocol phrase to describe its origin was, “It’s a mystery to me.” The 1840 Room replicates a fashionable dining room from the era of the restaurant’s founding and is also a museum of sorts, housing a Parisian cookbook circa 1659, and the restaurant’s antique silver duck press, among other treasures. Portraits of successive generations of the Alciatore family also dot the room and add to the richness of the warm, red interior. The Japanese Room was originally designed with Oriental motifs and décor popular at the turn of the CULINARY CONCIERGE | SUMMER 2015 | 7
Oysters Rockefeller
is widely considered one of the greatest culinary creations of all time, with the recipe remaining a closely guarded secret.
Antoine’s Facade; Famed Rex Room; Chef Michael Regua and CEO & Proprietor Rick Blount
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century, down to the hand-painted walls and ceilings. Many large banquets were held there until December 7, 1941, when it was closed for 43 years after the Japanese bombed Pearl Harbor. It was reopened in 1984, and it is being renovated as a new dining room that will be unveiled in 2015. The Tabasco Room is the last named room at Antoine’s. It was recently renamed after one of the restaurant’s most distinguished customers and community leaders, Paul McIlhenny of the famous hot sauce family. The room is appropriately painted “Tabasco” red and is rumored to be the location of most engagements in New Orleans. The long and narrow wine cellar, which measures 165 feet long and only seven feet wide, holds approximately 25,000 bottles when fully stocked. It is a legendary space and can be viewed from a small window on Royal Street. It has been lovingly and creatively restocked since 2005, when power outages from Hurricane Katrina and the subsequent heat ruined every bottle in inventory. “Surviving 175 years is significant for any business, and we hope the city and its visitors take this opportunity to celebrate New Orleans’ unique culture,” said Blount. “We are honored to be a part of this great American city and to represent our restaurants and the city’s culinary heritage.”
To celebrate its 175th anniversary, Antoine’s restaurant is offering a special commemorative menu throughout 2015 that highlights the dishes that have made it a must-visit dining destination for nearly two centuries. The anniversary menu will include five courses of Antoine’s classics, including soufflé potatoes, seafood gumbo, a trio of appetizers including crabmeat ravigote, shrimp rémoulade and oysters Rockefeller, entrée options of filet of pompano topped with jumbo lump crabmeat or a filet mignon with marchand du vin sauce, and a dessert selection of bread pudding or chocolate mousse. In addition to the commemorative menu and new appetizer, salad and entrée selections that diners will find throughout the year, the restaurant plans to reintroduce a number of culinary classics that have been off the menu for years, such as Duck Paradis, a duck breast with a port wine and white grape reduction, Oysters Ellis, an appetizer featuring Gulf oysters in a dark colbert sauce with sherry and mushrooms, and Lobster Thermidor, chopped lobster tail in a sherry béchamel sauce. From its humble beginnings in 1840, Antoine’s has endured under the Alciatore family’s direction for five generations, helping make New Orleans one of the great dining centers of the world. The name has become synonymous with fine dining, and no visit to New Orleans should exclude a meal there.
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Buy the Book
The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs (Chronicle Books) commemorates the nonprofit organization’s 25th anniversary. Author Kit Wohl spent more than two years working with the 23 chefs who have won the prestigious James Beard Foundation Outstanding Chef Award, including the first JBF Award winner Wolfgang Puck, Thomas Keller, and Tom Colicchio. Each of the inspiring biographical profiles are featured in a beautifully compiled collectable volume dedicated to celebrating the chefs and cuisines that have delighted, roused, and challenged Americans’ palates for decades. “The book chronicles the rediscovery of American cuisine and uncovers the trajectory of how it has evolved over the past 25 years,” says author Kit Wohl. “I took my appetite on an adventure, and spent two years traveling the country and visiting with these renowned chefs to get an insider’s look at their kitchens and philosophies. It was magnificent; a once in a lifetime opportunity to chronicle the rediscovery of American cuisine. What was new then is new again-- the remarkable changes that have transpired over the years were pivotal in
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developing the emphasis on fresh, local products that has begun defining America‘s melting pot of regional cuisines that we see today. The impact continues to be felt everywhere from the White House to homes and restaurants; from farms to farmers markets and tables.” Whether you are a part of the American food and drink establishment, an aspiring chef, a food and wine enthusiast, or a devoted hobby cook, The James Beard Foundation’s Best of the Best invites you into the nation’s most revered restaurant kitchens for an insider‘s look at how award-winning chefs keep diners’ appetites and minds engaged. A digital preview of Best of the Best, which also delves into how each of the chefs‘ cooking continually shapes and defines American cuisine, is available at www.jamesbeard.org/book. No one could have imagined 25 years ago that there would be 24-hour television food programming, says Susan Ungaro, president of the James Beard Foundation. Best of the Best not only represents the important role of chefs, but takes us on a journey through the culinary multiculturalism that James Beard deemed so integral in American cooking.
Deemed “the Oscars of the food world,” by Time magazine, the James Beard Foundation Awards are the country’s most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. Each year the James Beard Foundation honors one chef, out of all the hundreds of thousands in America, as Outstanding Chef of the Year. The chefs who’ve been selected represent the titans of the food industry. The JBFA describes its Outstanding Chef Award as one that honors “a working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals.” Twenty-seven people have won the Outstanding Chef award since 1990, thanks to two ties, in 2013 and 1998. Highlights from several of the chef’s profiles: Wolfgang Puck-- the first Beard Foundation honoree and the only person to win the award twice - also instituted many of the practices now considered routine in restaurants, including an open kitchen, focusing on fresh, local produce, and emphasizing a new casually elegant style of dining. When he first opened Spago in 1982, the Beverly Hills restaurant that achieved such fame was never intended to be a particularly fancy or glamorous place. But Orson Wells, a man who once said, "gluttony is not a secret vice," started dining there, and word of his love of the restaurant quickly spread. Puck visited New Orleans during the 80s shortly after opening Spago, to work with Wohl for a special event. Paul Prudhomme opened his kitchen and sourced fresh herbs for him, in the continuing tradition of chefs helping chefs. Thomas Keller, The French Laundry, Yountville, CA. - “My biggest asset was my total ignorance. If someone had told me, ‘Thomas, you are going to be working on this for the next 18 months. You will have to get an SBA loan. You’ll have to talk to 400 people to get money and do all these things I couldn’t do, I would not have believed them.” Michel Richard, Michel Richard’s Citronelle, Washington, D.C. - “My dream was to become a chef, and my mother had told me to be a great chef I should learn to be a pastry chef first. But she didn‘t tell me how long I should wait before becoming a real chef. It only took me twenty-one years to do it.
New Orleans Ja me s Be a rd Fo unda tio n Aw ar ds
New Orleans has long attracted the attention of The James Beard Awards. Although numerous New Orleans area chefs have won James Beard awards, none has won the national Outstanding Chef award, which names a single chef. However, chef Donald Link has been nominated three times. 2015 Alon Shaya, Domenica, Pizza Domenica, Shaya - Best Chef: South 2014 Hansen's Sno-Bliz – America's Classic
Pêche Seafood Grill – Best New Restaurant
Sue Zemanick, Gautreau's – Best Chef: South (tie)
Ryan Prewitt, Peche Seafood Grill – Best Chef: South (tie) 2013 Tory McPhail, Commander's Palace – Best Chef: South Emeril Lagasse – Humanitarian of the Year 2011
Stephen Stryjewski, Cochon – Best Chef: South 2009
Ella Brennan, Commander's Palace – Lifetime Achievement Award 2007
Donald Link, Herbsaint – Best Chef: South 2006
John Besh, Restaurant August - Best Chef: South
New Orleans Restaurant Community - Humanitarian of the Year 2005
Galatoire's – Outstanding Restaurant
Willie Mae's Scotch House – America's Classic 2002
Anne Kearney, Peristyle – Best Chef: Southeast 1999 Jamie Shannon, Commander's Palace – Best Chef: Southeast Mosca's – America's Classic 1998 Frank Brigtsen, Brigtsen's – Best Chef: Southeast 1996 Commander's Palace – Outstanding Restaurant 1993 Commander's Palace – Outstanding Service Susan Spicer, Bayona – Best Chef: Southeast 1991 Emeril Lagasse, Emeril's – Best Chef: Southeast
Who's Who of Food & Beverage in America 2010 Paul C. P. McIlhenny Susan Spicer Leah Chase
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Recipe
Maine Peeky-Toe Crab Salad with Celery, Walnut Oil and Granny Smith Apple
Chef Daniel Boulud crab salad: 1 1/2 T celery root brunoise 8 oz Maine Peekytoe crabmeat, picked over 2T Granny Smith apple brunoise 11/2 T mayonnaise 1t New Orleans Creole mustard chopped fresh chives 1t cider vinegar 1/2 t 1/2 t walnut oil Salt, to taste Ground white pepper, to taste 3 ea Granny Smith apples, cut into twelve 8-by-3-inch sheets with Chiba Peels Turning Slicer 1 ea lemon, juiced 1/4 c crushed walnuts
apple pickle coins: 2 ea Granny Smith apples, peeled, sliced 1/2-inch thick, and cut into 1-inch-diameter rounds 1c rice vinegar 2 1/2 T sugar apple cider gelée: 1 1/2 ea gelatin sheets Ice water apple cider 1c 11/2 t poppy seeds
apple confit: Granny Smith apples, julienned 2 ea into twelve 2-by-1/2-inch batons 1/2 c walnut oil celery salt 1t
method for the crab salad: In a small pot, bring water to a boil. Add the celery root brunoise and cook until tender, about 1 minute. Drain and let cool. In a medium bowl, combine the crabmeat, apple, celery root, mayonnaise, mustard, chives, vinegar, and walnut oil. Season with salt and pepper. Place the apple sheets on a flat surface and brush them lightly with the lemon juice. Divide the crab salad evenly among the 12 sheets, mounding it on the ends closest to you. Tightly roll the sheet away from you to encase the crab salad. Coat the exposed crab at the open ends with some of the crushed walnuts. Repeat with the remaining ingredients. Refrigerate and reserve for no more than 1 hour. plate-up: Place three rolls of crab salad on each chilled salad plate. Garnish each plate with dots of celery root purée, three pieces of apple cider gelée, three pieces of apple confît, and a few apple pickle coins.
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Tom Colicchio, of Craft, New York insisted that he is not a celebrity chef. “Brad Pitt isn't called a celebrity actor,” he says. “I'm not a celebrity. I'm a chef.” Judy Rodgers, Zuni Café, San Francisco, CA wore pencils in her topknot so she could always have one handy for her constant note taking. Alfred Portale, Gotham Bar and Grill, New York, NY - “I read cookbooks constantly. It’s how my creative process works.” Charlie Trotter, Charlie Trotter’s Chicago, IL “I’ve never worked a day in my life. I’m the luckiest guy in the world. How could you not be psyched to be in a situation where you get to drink great wine every single day? You get to eat amazing food every single day? Wohl wouldn’t like that, right?” Personal profiles of each of the 23 James Beard Foundation Award-winning chefs include images that reveal the faces, places and kitchens behind the food. Year-round cooking inspiration is provided by mouth-watering recipes from all of the featured chefs, including Jeremiah Tower, Mario Batali, Lidia Matticchio Bastianich, Rick Bayless, David Bouley, Eric Ripert, Grant Achatz, and Dan Barber.
Kit Wohl is an award-winning writer, photographer, and artist. A lifelong food and wine enthusiast, she met James Beard in 1979, an encounter that helped set her on a successful culinary career path. She is the author and photographer of 11 cookbooks that celebrate cuisine and her native New Orleans, the most recent is Classic New Orleans Creole, (Pelican Pub.) the eighth in her Classic series.
About the James Beard Foundation: Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America‘s diverse culinary heritage and future. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications. In addition to maintaining the historic James Beard House in New York City‘s Greenwich Village as a performance space for visiting chefs, the Foundation has created a robust online community, and hosts tastings, lectures, workshops, and food-related art exhibits in New York City and around the country. For more information, please visit jamesbeard.org.
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Top Toques New Orleans
a selection of chef’s profiles and their signature dishes with recipes
Gulf Shrimp, Blue Crab & Avocado with Spicy Tomato Coulis Chef Joseph Maynard Criollo in the Hotel Monteleone
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Top Toques
Chef Joe Maynard Criollo in the Hotel Monteleone
Featured
chef profile
Chef de Cuisine Joe Maynard of Criollo Restaurant has a diverse background of cooking experience. A Miami native and former New Orleans resident, Maynard began cooking at a young age and earned his culinary degree from the Southeast Institute of Culinary Arts in St. Augustine, Florida.
Maynard returned to New Orleans in 2001 to serve as the Windsor Court’s Senior Sous Chef, where he perfected the local flavors and cultural influences that delicately blend together in a Creole dish. Chef Maynard worked his way up in the culinary industry from an executive sous chef at several different restaurants including the Delano Hotel in Miami, to the executive chef at Asia de Cuba in the Mondrian Hotel, one of Miami’s luxury hotels. “Maynard’s cooking style is a mixture of many different ethnic backgrounds, which fits in well with the culture of New Orleans. He has created a menu that is influenced by the traditional Creole flavors of French, Spanish, Italian and African.” said Ronald Pincus, vice president and chief operating officer for the Hotel Monteleone.
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Recipe Cracker-Crusted Soft Shell Crab
Yield: 6 Servings Components: 6 Whale size Soft Shell Crabs 4 Egg Eggwash Seasoned Flour Cracker Meal (We use saltines and grind them to a fine powder) Creole Tomato and Artichoke Salad Pepper Jelly Vinaigrette Green Onions, sliced thin
Creole Tomato & Artichoke Salad: 4 ea Red Creole Tomatoes, Wedges 4 ea Artichoke Bottoms cooked, Julienne 3 ea Heads of Petite Lettuces 1/2 c Pepper Jelly Vinaigrette 1T Kosher Salt 1/2 T Cracked Black Pepper
Pepper Jelly Vinaigrette: 1c Pepper Jelly Cane Vinegar 1/2 c 2T Garlic Powder 1T Kosher Salt Olive Oil 3/4 c Method for Creole Tomato & Artichoke Salad: Combine all ingredients and allow to marinate for 5 Minutes in the refrigerator.
Method for Pepper Jelly Vinaigrette: Combine all ingredients except olive oil in a large bowl. Slowly whisk in Olive oil to form an emulsion. Allow to rest three hours so that the flavors combine. Dressing will last up to one week. Assembly: Dredge crab in flour, then in egg wash, and finally into cracker meal. In a deep fryer at 350 degrees slowly lower the crabs, individually into the oil. Fry the crabs for approximately 4 minutes until golden brown and cooked through. Remove crabs and place on paper towel and keep in oven set on low. In 6 large bowls divide Creole Tomato and Artichoke Salad equally. Place Soft Shell Crab on top of salad and garnish with green onions. CULINARY CONCIERGE | SUMMER 2015 |
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Chef Paul Prudhomme Top Chef Paul Miller Toques K-Paul’s Louisiana Kitchen Featured
chef profile
Chef Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana into the international spotlight and continues to push the limits by creating exciting and new American and International dishes. Chef Paul learned the importance of using the freshest ingredients while cooking at his mother’s side and continues to use only earth’s finest harvests. His strong curiosity of life and cultural customs motivated him to leave Louisiana in his early 20’s and travel across the United States to experience every culinary environment possible. From an Indian reservation all the way to the finest, five-star restaurant, Chef Paul learned to love, appreciate and blend the flavors of his younger years with those of many other cultures. In July 1979, K-Paul’s Louisiana Kitchen® opened its doors in New Orleans. Chef Paul Miller is Executive Chef of K-Paul’s Louisiana Kitchen. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan’s in Atlanta; then, transferred to Commander’s Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul’s Louisiana Kitchen. In addition to his many responsibilities at KPaul’s, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena. He heads the catering division of K-Paul’s, which is available for private caterings, group cooking demonstrations and seminars. Miller also trains visiting chefs desiring to perfect their knowledge of Louisiana foods and dishes.
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Recipe Shrimp Big Mamou
Ingredients : 3T olive oil 3 ea large garlic cloves, peeled 1c onions, very finely chopped 3/4 c bell peppers, very finely chopped 1ea bay leaf 3 1/2 T Chef Paul Prudhomme's Seafood Magic® 1 1/2 t garlic, minced
3/4 t ground red pepper ( cayenne) 1/4 lb (1 stick) + 2 T unsalted butter 2c tomato sauce 2c chicken stock or water 3/4 c green onions, finely chopped 1/4 c parsley leaves, finely chopped 1 1/2 lb fresh shrimp, peeled & deveined hot cooked rice, pasta or egg noodles
Method: Heat the oil in a 2 quart saucepan over high heat until hot. Add the garlic cloves and cook until well browned, about 2 minutes; remove garlic with a slotted spoon and discard. In the same oil, sauté the onions over high heat until browned, about 5 minutes, stirring occasionally. Add the bell peppers, bay leaf, 1 tablespoon plus 1 1/2 teaspoons of the Seafood Magic®, the mined garlic and red pepper; stir well. Add 2 tablespoons of the butter and the tomato sauce, stirring well. Cook about 3 minutes, stirring occasionally. Stir in 1 1/2 cups of the stock; bring mixture to a boil. Reduce heat to a simmer and simmer 40 minutes, stirring fairly often. Add the remaining 1/2 cup of stock; simmer and stir until sauce reduces to 2 3/4 cups, about 30 minutes more. Remove from heat and, if not being used immediately, cool and refrigerate. Melt the remaining 1 stick of butter in a large skillet over high heat. Add the remaining 2 tablespoons Seafood Magic®, stirring well. Add the green onions, parsley, and shrimp; sauté about 2 minutes, stirring frequently. Add the reserved sauce and cook 5 minutes, stirring constantly. Discard bay leaf and serve immediately over rice, pasta or egg noodles.
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Top Toques
Chef Sara Toth
Dickie Brennan’s Steakhouse
Featured
chef profile
Chef Sara Toth’s love of food spans from sweet to savory as does her expertise. Toward the completion of her LSU career, she chose to follow her passion and took a line cook position at Palace Café in January of 2006. Palace Café was in the process of reopening after Hurricane Katrina and the menu was being developed to include new dishes in addition to the signature dishes that defined the restaurant. She was tasked with creating the Ciabatta bread used in the Oyster Loaf (which remains a fixture on their menu). This was the gateway for her pastry passion. From Palace Café she went to Bourbon House as the Pastry Chef, and was later promoted to Sous Chef. In addition to gracing the pages of local publications for her culinary talents, Chef Sara won Gold at the New Orleans Wine & Food Experience’s Grand Tasting for her “Chocolate Crunch Cake.” She has recently been nominated as a finalist for the New Orleans’ 2015 Emerging Chef. Her expertise in the kitchen along with her strong management and mentor skills earned her the position in August of 2014 as Chef de Cuisine at Dickie Brennan’s Steakhouse.
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Recipe Seared Crab Cakes
Ingredients for the Crab Cakes: 1 lb Jumbo Lump Louisiana Blue Crabmeat, picked through for shells 1T Roasted Garlic A誰oli (see recipe), just enough to bind crabmeat 1T Unsalted Butter 6 oz. Green Tomato Relish (see recipe) 6 oz. Salsa Verde (see recipe) 6 oz. Green Onion & Red Pepper Salad Ingredients for the Aioli: 4 ea Roasted Garlic cloves 1T Milk 1/2 Lemon, juiced 1 1/2 c Mayonnaise (ours is housemade)
Ingredients for the Green Tomato Relish: 1 lb. Green Tomatoes, diced small 1/2 ea Jalape単o, chopped very fine 1/2 ea Shallot, diced small 1t Cilantro 1ea Lemon, juiced Ingredients for the Salsa Verde: 1 lb. Tomatillos 1/2 ea Jalape単o 4 ea Garlic, cloves 1 ea Ripe Avocado 1/2 oz Cilantro Leaves (no stems) Salt, to taste
Method for the Aioli: Mix all ingredients together, add salt and fresh ground black pepper to taste.
Method for the Green Tomato Relish: Mix all ingredients together. Then add salt & pepper to taste.
Method for the Salsa Verde: Roast all ingredients, except avocado and cilantro in a skillet. Mix all ingredients in a blender, and add salt to taste.
Method for the Crab Cakes: Fold a誰oli gently into crabmeat. Put mixture into a ring mold while on a flat surface. Add butter to warm skillet. Then, add crab cakes and brown both sides until golden, turning carefully with a spatula underneath to keep mixture intact. On a salad-sized plate, place green tomato relish in the center. Place crabmeat on top of relish. Top with Salsa Verde and Green Onion & Red Pepper Salad.
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Top Toques
Chef Erik Venéy Muriel’s Jackson Aquare
Featured
chef profile
Erik Venéy brings over a two decades of experience in some of New Orleans’ most lauded restaurants to his current position as Executive Chef at Muriel’s Jackson Square, where he previously served as Executive Chef from 2002 until 2007. A native New Yorker, Erik got his first taste of the South as a college student at the University of Virginia. His lifelong love of cooking led him back up north where he attended Johnson and Wales University in Providence Rhode Island and earned an additional degree in Culinary Arts.
In 1994, Erik landed a job in the kitchen of Mr. B’s Bistro, where he refined his skills under the leadership of Chef Gerard Maras. After a stint as Executive Chef at another Brennan family restaurant, BACCO, Erik moved on to Muriel’s Jackson Square where he became Executive Chef. He earned the title “Chef of the Year” by New Orleans Magazine in 2003. His talents were then called upon by Chef Scott Boswell of Stella, where Erik was named Director of Kitchen Operations. When Chefs John Folse and Rick Tramonto teamed up to open Restaurant R’evolution, Erik felt their vision matched his and he joined their team as Executive Sous Chef in October 2011. Happy to be returning back home to Muriel’s Jackson Square, Erik brings with him fresh, updated versions of Southern Louisiana food.
22 | CULINARY CONCIERGE | NEW ORLEANS
Recipe Bronzed Redfish with Panzanella Salad
Ingredients for the Redfish: 1 ea Redfish fillet 1/2 t Creole seasoning 2t Vegetable oil Ingredients for the Panzanella Salad: 1//2 c Toasted bread croutons 1/2 oz Grape tomatoes, halved 1/2 oz Cucumber, diced 1/4 oz Red onion, diced 1/4 oz Red bell pepper, diced 1 oz Jumbo lump crabmeat, cleaned 2 oz Creole mustard vinaigrette
Ingredients for the Green Pea Purée: 3/4 c Fresh peas (frozen also works), blanched and drained 1/2 oz Rice wine vinegar (seasoned) 1/2 oz Sherry vinegar 1 oz Parmesan cheese, grated 1/2 t Garlic, chopped 3 oz Extra virgin olive oil 1/8 t Black pepper
Method for the Pea Purée: Place all ingredients into a blender and puree until smooth.
Method for the Panzanella Salad:Place all ingredients in a bowl and mix until well combined.
Method for the Redfish: Place a medium sized sauté pan over medium-high heat. Season fish with the Creole seasoning. Add oil to the hot pan, and then carefully place fish in pan. Sear fish until bronze color is achieved and flip over. Lower heat to medium, and cook fish until done. Plate set-up: Place a 1” stripe of the green pea puree down the middle of serving plate. Place Panzanella salad in the middle of the plate and set the Redfish on top.
CULINARY CONCIERGE | SUMMER 2014 | 23
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CULINARY CONCIERGE | NEW ORLEANS
on the menu a showcase of seasonal menus
p. 26
Criollo at the Hotel Monteleone
p. 29
Tableau
p. 28
p. 30
K-Paul’s Louisiana Kitchen Restaurant Directory
Modern Creole Criollo Restaurant
214 Royal Street In Hotel Monteleone New Orleans, LA 70130 (504) 681-4444 www.criollonola.com
Hours: Open 7 Days a Week Breakfast: 6:30am – 11:00am Lunch: 11:30am – 2:30pm Dinner: 5:30pm – 10:00pm (Sunday – Thursday) 5:30pm – 11:00pm (Friday and Saturday) Fashioned with Louisiana and the Gulf South region’s abundant bounty of fresh, home grown products from land and sea, Criollo Restaurant's ingredient-driven seasonal menu is designed to offer creative dishes inspired by culinary traditions and an appreciation of today's contemporary tastes. Criollo, the Spanish word for Creole, represents the amalgam of cultures reflected in our cooking and the unique tastes that comprise Louisiana cuisine.
Lunch
STARTERS & SOUPS
CHICKEN AND ANDOUILLE GUMBO Grilled Chicken, Andouille, White Rice SEAFOOD GUMBO Gulf Shrimp & Crawfish, Steamed Rice, Crisp Fried Okra
CRIOLLO SOUP DU JOUR Chef's Daily Creation
GULF SHRIMP, BLUE CRAB & AVOCADO Chilled Gulf Shellfish, Guacamole, Spicy Tomato Coulis
MARGARITA FLATBREAD Fresh Mozzarella, Local Tomato, Sun-Dried Tomato Pesto, Balsalmic
HEIRLOOM TOMATO & FRESH MOZZARELLA RAVIOLI Roasted Pecan Pesto, Basil Aioli
ENTRÉE SALADS
CRIOLLO COBB Grilled Organic Chicken, Egg, Avocado, Applewood Bacon, Local Beets and Tomatoes, Manchego, Steen’s Cane Vinaigrette
GULF SHRIMP RAVIGOT Fried Green Tomatoes, White Remoulade Sauce
THE CAESAR Romaine, Shaved Parmesan, Brioche Crouton, White Anchovy, House-Made Caesar Dressing
SHRIMP LOUIE Gulf Shrimp, Avocado, Baby Iceberg Wedge, Asparagus , Grape Tomatoes, Egg, Classic "Louie" Dressing
Dinner
APPETIZERS & SOUPS
GULF SHRIMP, BLUE CRAB & AVOCADO STACK Chilled Gulf Shelfish, Guacamole, Spicy Tomato Coulis
“BARBEQUE” SHRIMP & BOUDIN Creole Dry Rub, Hedgehog Mushroom, Grape Tomato, Shoepeg Corn, Field Peas
LUMP CRABMEAT & SHOEPEG CORN Cranberries, CAKE Caramelized Braised Red Swiss Chard, Sunny-Up Quail Eggs,Corn Maque Choux, White Blood Orange Olive Oil Bordelaise & Choron
LAKE MACHAIS OYSTERS Gratineed on the Half Shell, Angel Hair Pasta, Shrimp, Crabmeat & Wild Mushrooms Pan Seared with Vanilla PROSCIUTTO DE Pear, ROSA Reisling Poached Hand Pulled Mozzarella Red Wine Poached with Cheese, Heirloom Tomatoes, Vidallia-Apple Compote, Basil, Temecula Olive Oil, Cabernet Sauvignon Aged Balsamic Reduction
ONION SOUP GRATINEE Gruyere & Emmentaler Cheeses
CRAWFISH BISQUE Creme Fraiche
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CULINARY CONCIERGE | NEW ORLEANS
SEAFOOD GUMBO Gulf Shrimp & Crawfish
on the menu SANDWICHES
ENTRÉE
CLASSIC BURGER 1/2 lb. Angus, Lettuce, Creole Tomato, Spring Onion, Artisan French Bun OPEN-FACE GULF COAST FISH SANDWICH Brazilian Cheese Bread, Peach & Red Onion Slaw, Tarragon Mayonnaise CARBONADE BURGER 1/2 lb. Angus, Beer Braised Onion, Hook Cheddar, Artisan French Bun
PORTOBELLO BURGER 1/2 lb. Angus, Portobello Mushroom, Sunny-Up Egg, Artisan French Bun (vegetarian option available)
CHICKEN CLUB CROISSANT Tarragon Marinated Chicken, Avocado, Swiss, Creole Tomato, Smoked Bacon, Cucumber Mayonnaise
GRILLED TUNA SUMMER PANCETTA FLATBREAD Manchego Cheese, Creole Tomato, Sundried Tomato Mayonnaise
ENTR É ES
SAUTEED GULF REDFISH Fingerling Potatoes, Covey Rise Seasonal Vegetable, Almandine or Meuniere Sauce CHICKEN PAILLARD Mirliton & Sunchoke Slaw, Arugula Salad PANEED SHRIMP & SCALLOPS Angel Hair Pasta, Covey Rise Vegetables, Creole Bordelaise GRILLED BALSAMIC MARINATED HANGER STEAK Radish, Pecans, Teardrop Tomatoes, Point Reyes Blue Cheese Vinaigrette PISTACHIO CRUSTED FAROE ISLAND SALMON White Bean & Fennel, Roasted Tomato Nage CRACKER CRUSTED SOFT SHELL CRAB Creole Tomato & Artichoke Salad,
BAKED STUFFED CREOLE REDFISH Crabmeat & Green Tomato Crust, Angel Hair Pasta, Creole Tomato Jam ALMOND CRUSTED SPECKLED TROUT Mirliton & Heirloom Tomato Salsa, White Truffle Butter
SHELLFISH BAKED GULF“COO-BE-YON” SHRIMP BIENVILLE Grilled Grouper, Gulf Shrimp, Coast Over Stuffed Jumbo Shrimp, Crab, Lump Louisiana Crabmeat,Blue Roasted Diver Scallop, Peppers, Shallots,Creole Tarragon Tomato-Fennel Broth, Butter Sauce Citrus Linguini
Menu selections subject to change
SIDES
CANDIED YAMS
GRILLED ASPARAGUS
WILTED BABY SPINACH SAUTEED FOREST MUSHROOMS
ASSORTED MEDITERRANEAN GRAINS
ENTR É ES
PERDIDO PASS SNAPPER Jumbo Lump Crab, Orange & Fennel Slaw, Roasted Sweet Pepper, Ancho-Lime Butter
CHEF DE CUISINE JOSEPH MAYNARD
GRILLED POMPANO BELLE MEUNIERE Chanterelle Mushrooms, Crispy Caperberries, Brunoise Potatoes, Roasted Garlic, Brown Butter Sauce GRILLED FILET OF BLACK ANGUS BEEF Hudson Valley Foie Gras, Wild Mushroom Duxelle, Madeira Wine Sauce
TRUEBRIDGE FARMS PORK CHOP Cane Syrup Marinade, Corn Pudding, Green Tomato Pickle FREE RANGE CHICKEN BREAST Wilted Spinach, Glazed Root Vegetables, Three Cheese Ditali Pasta, Natural Sauce
SIDES
HERB BUTTER FINGERLING POTATOES
ANGEL HAIR PASTA WITH CREOLE TOMATO JAM COVEY RISE FALL VEGETABLES
GRILLED ASPARAGUS
WILTED BABY SPINACH SAUTEED FOREST MUSHROOMS
ASSORTED GRAINS CANDIED YAMS
CULINARY CONCIERGE | SUMMER 2015 | 27
on the menu
Authentic Louisiana
SAMPLE MENU
K-Paul's dinner menu changes daily based entirely on the availability of fresh ingredients.
APPETIZERS
Chicken and Andouille Gumbo
416 Chartres Street
New Orleans Lunch Thursday - Saturday 11:00 a.m. to 2:00 p.m. For lunch to-go orders, dial (504) 522-8880
Dinner Monday - Saturday 5:30 p.m. to 10:00 p.m.
Pan- Braised Chicken, Andouille Sausage, Slow-Roasted with a Dark Roux
Turtle Soup
Ground Turtle and Beef Tenderloin, simmered then finished with Fresh Spinach, Chopped Hard-Boiled Eggs and Dry Sherry
Rabbit Tenderloin with Creole Mustard Sauce
Fresh from Crickhollow Farms Deep-Fried and served with Fresh, Sautéed Spinach and Creole Mustard Sauce
K-Paul’s Fried Oysters with Cool Caper Dipping Sauce
Deep - Fried Louisiana Oysters served with Caper and Dill Dipping Sauce
Fried Green Tomatoes with Shrimp Creole
Green Tomatoes dipped in Corn Meal Batter and deep-fried, layered with sautéed fresh Louisiana Shrimp in Creole Sauce
Shrimp Enchilada
A Corn Tortilla stuffed with sautéed Louisiana Shrimp, Green Chile Pork Sauce, Cheeses and Baked
Cajun Jambalaya
Onions, Bell Peppers, Celery, Tasso, Sausage, Chicken, Tomatoes, Jalapenos and Garlic, Combined with a Rich Stock and Simmered for Hours
Reservations Accepted (504) 596-2530 www.kpauls.com
SALADS
Roasted Pear, Pecan and Bleu Cheese Salad
Sliced Pears with roasted pecans and crumbled bleu cheese on a bed of seasonal greens with white balsamic, honey lime vinaigrette
Spinach Salad
Fresh Young Spinach Leaves topped with Sliced Hard-Boiled Egg, Sautéed Mushrooms with warm Bacon Vinaigrette
MAIN COURSES
Bronzed Veal Chop with Fried Shrimp Hot Fanny
Tender Veal Chop, Bronzed and served with a sauce of Roasted Pecans, Jalapenos,Browned Garlic Butter, Veal Glaze & Lemon Juicetopped with Fried, Fresh Louisiana Shrimp
Blackened Prime Ribeye with BGB
Tender, 12 oz. Aged Prime Ribeye, Seasoned and Blackened in a Cast Iron Skillet and served with Browned Garlic Butter
Blackened Stuffed Pork Chop Marchand de Vin
Tender Pork Chop stuffed with Ricotta, Asiago, Mozzarella & Caciocavello Cheese & Fresh Basil, Blackened and served with Marchand de Vin Sauce
Eggplant Pirogue with Seafood Atchafalaya
Eggplant Pirogue (Cajun Canoe) Seasoned, Battered, Deep-Fried and Filled with Fresh Louisiana Shrimp, Bay Scallops, Crawfish and SunDried Tomatoes in a Garlic, Parsley, Seafood Stock and Butter Emulsion
Classic Shrimp Etouffée
A Classic Combination of Fresh Louisiana Shrimp smothered in a Brown Gravy
Blackened Louisiana Drum
Fresh Drum Fish From Louisiana Waters Seasoned and Blackened in a Cast Iron Skillet
Blackened Twin Beef Tenders with Debris Twin Beef Tenders Seasoned and Blackened Served with Debris Sauce
DESSERTS
Bread Pudding with Hard Sauce An Assortment of our homemade Breads in a Rich Custard and Baked with Raisins and Pecans Served with Hard Sauce
Sweet Potato Pecan Pie
Creamy Sweet Potato Filling and Pecan Syrup Layer, Served with Chantilly Cream
Custard Marie Crème Brûlée with a Praline Bottom
Executive Chef Paul Miller
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CULINARY CONCIERGE | NEW ORLEANS
Chef Paul Prudhomme and the entire staff of K-Paul's Louisiana Kitchen cordially welcomes you to our restaurant.
on the menu
The Evolution of Creole TABLEAU
616 St. Peter Street New Orleans, LA 70116 Phone: 504.934.3463 Monday - Thursday 11:30AM - ’till Friday & Saturday 11:30AM - ‘till
STARTERS
SHRIMP RÉMOULADE Poached Gulf shrimp rémoulade served on a Creole tomato slice with field greens and chopped hard-boiled egg CRABMEAT RAVIGOTE Local jumbo lump crabmeat tossed in a lemon aioli over fried green tomato with fried capers and parsley
TRUFFLED CRAB FINGERS Chilled Crab claws marinated in a white truffle vinaigrette
FRIED EGGPLANT FINGERS Served with Creole marinara and shaved parmesan OYSTERS EN BROCHETTE Broiled bacon wrapped Gulf oysters served on a roasted garlic beurre blanc and topped with rosemary scented panko CRYSTAL SHRIMP Seared Gulf shrimp with an andouille cornbread muffin with a Crystal beurre blanc
LOCAL SEAFOOD
BBQ SHRIMP & GRITS Jumbo Gulf shrimp in a New Orleans style BBQ sauce spiked with local beer served over stone-ground grits GRILLED GULF FISH Served on a bed of Louisiana legumes and topped with a smoked tomato jam and a local citrus reduction
GULF FISH Dusted with seasoned flour, pan sauteed, and served with a brown butter beurre blanc CREOLE COURTBOUILLON New Orleans seafood stew with Gulffish, shrimp, oysters, and crabmeat simmered in a rich Creole broth, with Louisiana popcorn rice
MEAT
6oz FILET OF BEEF BEARNAISE Cast-iron skillet seared with Creole spices topped with sauce bearnaise and paired with grilled asparagus
TOURNEDOS ROSSINI MODERNE Two 3oz. tournedos grilled and set atop toasted croutons, topped with seared foie gras and marchands de vin
Sunday 10:00AM - ’till
Brunch is served on Sunday.
Located on picturesque Jackson Square at Le Petit Theatre, Tableau is Dickie Brennan’s newest restaurant. The menu showcases regional ingredients and revisits classic French Creole dishes. The cuisine is sophisticated, yet true to tradition, with great depth of flavor. Guests enjoy a front row seat to the culinary action beside the open kitchen in the restaurant’s main dining room. Make sure to check out the Courtyard; as well as, the balcony with a bird’s eye view of Jackson Square.
GRILLED PORK LOIN CHOP Served with a savoryroasted shallot, sage and mushroom bread pudding, bacon-jalapeno cane jus and apple celery salad
PAN-SEARED VEAL SCALLOPINI Spicy pecan-popcorn rice, Madeira demi-glace and roasted wild mushrooms
POULTRY / VEGETARIAN
CHICKEN TABLEAU Herb roasted chicken breast and crispy boneless thigh topped with sauce bearnaise and chicken demi-glace
DUCK DEUX Crispy confit leg and a seared breast dressed with blueberry gastrique and roasted carrots
VEGAN RATATOUILLE Zucchini and summer squash ‘noodles’ over broiled eggplant in a tomato-fennel nage
Sample Menu
Menu Items Subject to Change
CULINARY CONCIERGE | SUMMER 2015 | 29
RESTAURANT
DIRECTORY
Acme Oyster House 724 Iberville Street - French Quarter
504.522.5973
New Orleans Seafood No Reservations Average Entrée: $15; All Major Credit Cards acmeoyster.com Sunday -Thursday: 11am -10pm; Friday-Saturday: 11am -11pm Raw Oysters; Char-Grilled Oysters; Oyster Shooters; Gumbo; Oyster Rockefeller Soup; Jambalaya; Red Beans& Rice; Po-Boys
American Sector 945 Magazine Street - WWII Museum 1 The “Victory Garden to Table
504.528.1940
2 Antoine’s French Creole
504.581.4422
Reservations Available Average Entrée: $16 ; All Major Credit Cards nationalww2museum.org Lunch: Daily 11:00 am - 4 pm, Dinner: Sun. - Wed. 4:00 - 8:00 pm, Thurs. - Sat. 4:00 - 9:00 pm Oyster “BLT”; Fish & Chips; Victory Garden Salads; GBraised Beef Shortrib with Baked Macaroni & Cheese; Shrimp & Grits
713 St. Louis Street - French Quarter
Reservations Recommended Average Entrée: $29; All Major Credit Cards antoines.com Lunch: Mon. - Sat. 11:30 am - 2 pm, Dinner: Mon. - Sat. 5:30 - 9:00 pm, Sunday Jazz Brunch 11 am - 2:00 pm Escargots a la Bourguignonne, Pompano Pontchartrain, Cotelettes d'agneau Grillées, Chateaubriand, Omelette Alaska Antoine
Restaurant August
301 Tchoupitoulas Street - CBD
504.299.9777
Contemporary French Reservations Recommended Average Entrée: $28; All Major Credit Cards rest-august.com Lunch on Friday, Dinner 7 Days a Week Hand-Made Potato Gnocchi tossed with Crabmeat & Truffle, Roasted Rack and Braised Shoulder of Lamb with Lamb Sweetbread Ragôut
House 3 Bourbon New Orleans Seafood
144 Bourbon Street - French Quarter
504.522.0111
Reservations Not Required Average Entrée: $21; All Major Credit Cards bourbonhouse.com Lunch & Dinner Served Daily Plateaux de Fruits de Mer, Redfish on the Half Shell, Deviled Stuffed Crab, Crab Fingers Bordelaise with garlic, lemon & butter
Brennan’s
417 Royal Street - French Quarter
504.525.9711
Upscale Creole Reservations Recommended Average Entrée: $29; All Major Credit Cards brennansneworleans.com Breakfast/Lunch:Tuesday - Sunday 8:00 am - 2:00 pm Dinner: Tuesday - Sunday 6:00 pm - 10:00 pm Turtle Soup, Eggs Sardou, Pan-Roasted Veal Sweetbreads with Black Truffle Grits, Classic Steak Diane, Bananas Foster
Broussard’s
819 Rue Conti - French Quarter
504.581.3866
Continental Creole Reservations Recommended Average Entrée: $29; All Major Credit Cards broussards.com Dinner Monday - Sunday 5:30 pm - 10:00 pm Pan Seared Georges Bank Sea Scallops, White Corn and Crab Bisque, Pompano Pontchartrain with Ginger Beurre Rouge and Lump Crabmeat
Café Adelaide
300 Poydras Street - CBD
504.595.3305
Contemporary Creole Reservations Recommended Average Entrée: $29; All Major Credit Cards cafeadelaide.com Lunch Served Mon. - Fri., Dinner Mon. - Sat. Shrimp & Tasso "Corndogs", New Orleans "East" Style BBQ Shrimp, Jalapeno Jelly Lacquered Duck Leg, Bananas Foster Sundae
City Greens
909 Poydras St - CBD
Farm to Fork Salad and Wraps Average Entrée: $9 ; Cash & All Major Credit Cards Lunch Mon - Thurs 11am - 6pm; Fri 11am–2pm Seasonal Salads: Seven Spice Seared Tuna, Truffle Caesar, Shaved Raw Market, Chopped Cobb, Spinach Club
Cochon
930 Tchoupitoulas Street - Warehouse District
504.533.0004
Quick Service eatcitygreens.com
504.588.2123
Reservations Available Cajun and Southern Cuisine Average Entrée: $20; All Major Credit Cards cochonrestaurant.com Lunch Served Mon. - Fri., Dinner Mon. - Sat. “Link” Sausage with Stone Ground Grits, Louisiana Cochon du Lait, Rabbit & Dumplings, Oyster & Bacon Sandwich, Catfish Sauce Piquante
Commander’s Palace
1403 Washington Avenue - Garden District
504.899.8221
Reservations Required Contemporary Creole Average Entrée: $28; All Major Credit Cards commanderspalace.com Lunch & Dinner Served Mon. - Fri., Brunch Sat. & Sun. Gulf Hake Ceviche, Gumbo, Turtle Soup au Sherry, Black Skillet Seared Muscovy Duck Breast, Onion-Crusted Gulf Snapper
in the Monteleone Hotel 214 Royal Street - French Quarter 4 Criollo Spanish, French, African and Caribbean Cuisine
MENU p. 26
504.681.4444
Reservations Recommended Average Entrée: $22; All Major Credit Cards hotelmonteleone.com/criollo Breakfast: 6:30 a.m. - 11:00 a.m. Lunch: 11:30 a.m. - 2:30 p.m. Dinner: 5:30 - until Country Style Heirloom Tomato Galette, Grilled Shellfish Panzanella Salad, Softshell Crab “BLT”; Pan Seared Diver Scallops & Short Rib
Brennan’s Steakhouse 5 Dickie Prime Steaks
716 Iberville Street - French Quarter
504.522.2467
Reservations Recommended Average Entrée: $31; All Major Credit Cards dickiebrennanssteakhouse.com Lunch Served Mon. - Fri., Dinner Nightly Barbeque Rib-Eye topped with Abita beer Barbque Shrimp, Tomato-Bleu Cheese Napoleon, Bananas Foster Bread Pudding
Domenica
123 Baronne Street - CBD
504.648.6020
Italian Reservations Recommended Average Entrée: Under $30 ; All Major Credit Cards chefjohnbesh.com Lunch and Dinner served Daily Housemade Salumi with Torta Fritta; Octopus Carpaccio; Squash Blossoms with Goat Cheese; Lasagne Bolognese; Gianduja Budino
Drago’s
Two Poydras Street, Hilton Hotel - CBD; 3232 North Arnoult Road
Emeril’s
800 Tchoupitoulas Street, New Orleans - Warehouse District
Seafood Average Entrée: $20; All Major Credit Cards Lunch & Dinner Served Mon. - Fri., Dinner Served Sat. Charbroiled Oysters, Mama Ruth’s Gumbo, Lobster, Crescent City Shrimp, Seafood Platters
504.888.9254
Reservations not taken dragosrestaurant.com
504.528.9393
Creole, Seafood Reservations Required Average Entrée: $28; All Major Credit Cards emerils.com Lunch Served Mon. - Fri. Dinner Served Nightly New Orleans Barbecue Shrimp Served with Rosemary Biscuits, Banana Cream Pie with Banana Crust, Caramel Sauce and Chocolate Shavings
Galatoire’s
209 Bourbon Street - French Quarter
French Creole Average Entrée: $22; All Major Credit Cards Lunch & Dinner Served Tues. - Sun. Shrimp Rémoulade, Oysters Rockefeller, Trout Amandine, Crabmeat Maison, Chicken Clemenceau
504.525.2021
Reservations Available galatoires.com
300 Gravier - CBD
504.523.6000 ext.7098
Contemporary American Reservations Recommended Average Entrée: $32; All Major Credit Cards windsorcourthotel.com Breakfast, Lunch & Dinner Served Daily Grill Room Oysters, Gulf Seafood Stew, Basil-Fed Snails with Herb Butter, Grass Fed Veal Porterhouse, Grilled Black Hog Pork Chop
GW Fins
808 Bienville Street - French Quarter
504.581.FINS
Global Seafood Reservations Recommended Average Entrée: $28; All Major Credit Cards gwfins.com Dinner Served Nightly until 11pm Crab Potstickers with Pea Shoot Butter, Louisiana Stone Crab Claws, Cashew-Peppercorn Crusted Swordfish, Wood Grilled Sea Scallops
Louisiana Kitchen 6 K-Paul’s Authentic Louisiana
416 Chartres - French Quarter
MENU p. 28
504.596.2530
Reservations Accepted Average Entree: $32; All Major Credit Cards kpauls.com Lunch Served Thur. - Sat. 11 a.m. - 2 p.m., Dinner Served Mon. - Sat. 5:30 p.m. - 10:00 p.m. Shrimp and Corn Maque Choux, Pan-Fried Rabbit Tenderloin with Creole Mustard Sauce, Blackened Louisiana Drum, Sweet Potato Pecan Pie
Kingfish
337 Chartres St. - French Quarter
504.598.5005
Savour. Sip. Social. Reservations Accepted Average Entrée: $22; All Major Credit Cards kingfishneworleans.com Lunch Served Mon. - Sun. 11:30 - 2:30 pm, Dinner Sun. - Thurs. 5:30 - 10:00 pm; Fri. - Sat. 5:30 - 11:00 pm Oysters Thermidor, Shrimp Gaufre, Smoked Rabbit Gumbo,"Every Man a King" Fish, "Junky Chick" Rotisserie, Saratoga Steak Frites
La Petite Grocery 4238 Magazine - Uptown
504.891.3377
Luke 333 St. Charles Avenue - CBD
504.378.2840
Marriott 5 Fifty 5
504.553.5638
Contemporary Southern Reservations Recommended Average Entree: $26; All Major Credit Cards lapetitegrocery.com Lunch: Tue-Sat 11:30-2:30; Dinner: Sun-Thu 5:30-9:30; Fri-Sat 5:30 - 10:30; Brunch: Sun 10:30-2:30 Blue Crab Beignets with malt vinegar aioli , Gulf Shrimp & Grits, Paneed Rabbit with spaetzle, wilted greens & sauce grenobloise Brasserie Fare Reservations Recommended Average Entree: $20; All Major Credit Cards chefjohnbesh.com Open Daily, 7 a.m. - 11 p.m. - Breakfast, Lunch and Dinner Pate of Louisiana Rabbit and Duck Livers, Moules and Frites, Grilled Paillard of Organic Chicken, Jumbo Louisiana Shrimp “En Cocotte”
555 Canal Street - French Quarter
Contemporary American Reservations Recommended Average Entrée: $28; All Major Credit Cards marriott.com Breakfast, Lunch and Dinner Served Daily. Seared Jumbo Scallops, Crispy Duck Leg Confit with Citrus Jus, Creole Mustard Glazed Niman Ranch Prok Tenderloin, Roasted Free-Range Chicken
M Bistro Ritz-Carlton Hotel - 921 Canal Street - French Quarter
504.524.1331
Brasserie Fare Reservations Recommended Average Entree: $25; All Major Credit Cards ritzcarlton.com Open Daily, Breakfast, Lunch and Dinner New Orleans BBQ “Shrimp & Grits”; Muffaletta Panzanella Salad, Filet of Beef with Blue Crab Bearnaise, Mini Beignet Bites
1403 St. Charles Avenue - Garden District 7 Miyako Japanese Seafood & Steak House
504.410.9997
Reservations Available japanesebistro.com
Average Entrée: $15 Average Sushi Rolls: $5; All Major Credit Cards Lunch & Dinner Served Daily Sushi, Sashimi, Miyako Rolls, Hibachi Lobster Tail, Filet, Steak, Shrimp, Scallops, Calamari
Mr. B’s Bistro
201 Royal Street - French Quarter
504.523.2078
New Orleans Creole Reservations Recommended Average Entrée: $28; All Major Credit Cards mrbsbistro.com Lunch: Mon - Sat 11:30 am - 2:00 pm; Bar Menu: 2:00 pm - 5:30 pm; Dinner Nightly: 5:30 pm - 9:00 pm; Sunday Jazz Brunch:10:30 am - 2:00 pm Gumbo Ya-Ya; Duck Spring Rolls; Mr. B’s Crabcake; Bacon-Wrapped Shrimp & Grits; Oven-Roasted Pork Belly & Fig; Lemon IceBox Pie
Jackson Square 8 Muriel’s Contemporary Creole Dining
801 Chartres Street - French Quarter
504.568.1885
Reservations Recommended Average Entrée: $20; All Major Credit Cards muriels.com Lunch and Dinner Served 7 Days, Sunday Jazz Brunch Turtle Soup, Wood-Grilled BBQ Shrimp, Pecan-Crusted Drum with Crabmeat Relish, Wood Grilled Rib-Eye; Wood Grilled Gulf Fish
Café 605 Canal Street - CBD/French Quarter 9 Palace Contemporary Creole
504.523.1661
Reservations Recommended Average Entrée: $21; All Major Credit Cards palacecafe.com Lunch Served Mon. - Fri., Dinner Mon. - Sat., Brunch Sunday Crabmeat Cheesecake, Pepper-Crusted Duck with Seared Foie Gras, Cochon du Lait Pot Pie, White Chocolate Bread Pudding
Ralph’s on the Park
900 City Park Avenue - Mid-City
504.488.1000
Globally Inspired Local Menu Reservations Reccomended Average Entrée: $23; All Major Credit Cards ralphsonthepark.com Dinner: Monday - Sunday: 5:30 pm – 9 pm; Friday Lunch 11:30 - 2 pm; Sunday Brunch 11 am - 2 pm Wild Mushroom Ravioli with Garlic Boursin Cheese, Sweet Vermouth Sauce & Crispy Leeks; Painted Hills Hanger Steak with pommes frites
Restaurant R’evolution in the Royal Sonesta Hotel 777 Bienville St. - French Quarter
504.553.2277
Rib Room at The Royal Orleans Hotel
504.529.7046
Imaginative Reinterpretations of Classic Cajun and Creole cuisine Reservations Recommended Average Entree: $32; All Major Credit Cards revolutionnola.com Dinner: Sunday-Thursday 5 -10 p.m.; Friday and Saturday 5 -11 p.m. Death by Gumbo, Creole Louisiana Snapping Turtle Soup, Black Truffle Beef Tartare, Triptych of Quail, Molten Chocolate Soufflé
621 St. Louis - French Quarter
Prime Rib/ French Rotisserie/Modern American Creole Reservations Recommended Average Entrée: $28; All Major Credit Cards ribroomneworleans.com Open Daily 6:30 a.m. - 10 pm Warm Shrimp “Remoulade Style”, Roasted Prime Rib of Beef, Cast Iron Seared Filet Mignon with Southern Comfort - Cane Syrup Reduction
SoBou 310 Rue Chartres- French Quarter
504.552.4095
Spirits and Small Plates Reservations Available Average Entrée: $17; Small Plates: $7-$12 All Major Credit Cards sobounola.com Open Daily serving Breakfast, Lunch, Dinner and Sunday Brunch Duck Debris and Butternut Beignets; Crispy Oyster Tacos; French Market Veal Sandwich; Crispy Boudin Balls; Chocolate Coma Bar
616 St. Peter Street at Jackson Square - French Quarter 10 Tableau French Creole Cuisine with a Twist
MENU p. 29
504.934.3463
Reservations Accepted Average Entrée: $22; All Major Credit Cards tableaufrenchquareter.com Monday -Thursday 11:30 am-10pm; Fri - Sat 11:30 am - 11:00 pm; Sunday 10:00 am - 10:00 pm Shrimp Rémoulade, Oysters en Brochette, Crabmeat Ravigote, Truffled Crab Fingers, Creole French Onion Soup, Tournedos Rossini Moderne
DIRECTORY
The Grill Room at the Windsor Court Hotel
RESTAURANT
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