Who: The Sazerac House, the home of cocktail history in New Orleans, is partnering with Traveller Blended Whiskey, a new blended whiskey made in a collaboration between Grammy award-winning artist Chris Stapleton and Sazerac’s Buffalo Trace Distillery
What: In celebration of Festival season and the melodious mix of music that takes over New Orleans, the Sazerac House is launching limited-time only tastings and experiences to share the art of blended whiskey. Inspired by Traveller Whiskey, the Sazerac House will welcome guests for “The Art of Blending Experience” as well the Traveller Tasting Experience, a dedicated Traveller Whiskey sampling station in the first-floor lobby. These elements, combined with extended hours to welcome post-Jazz Fest, pre-late show guests, mark a new phase of offerings for the Sazerac House—hosting exhibits tailored to special, only-in-New Orleans celebrations of music and memories. The experiences will include: Extended Festival Season Hours: Nothing ends a day at the Fairgrounds better than cold air-conditioning and a refreshing cocktail, and the Sazerac House will be welcoming in guests after Jazz Fest is over for the day and before they head out to late-night shows with extended hours for the Traveller Tasting Experience and the lobby gift shop, where guests can purchase everything from festival finery to their favorite spirits, all in one convenient downtown New Orleans location just steps from the Jazz Fest shuttle stops. The Art of Blending: Using a top-secret selection of whiskeys from Buffalo Trace Distillery, guests will be guided through the whiskey blending process by Sazerac House experts, ending with their own personalized blend alongside a reveal of the beloved whiskeys they’ve been working with. A true five-sense experience, the Art of Blending Experience primes the guests for a multi-sensory adventure in New Orleans, whether they’re heading to the Fairgrounds or to an after-hours show. Traveller Tasting Experience: In celebration of the launch of Traveller Whiskey, the Sazerac House will host a special, fully immersive, Traveller tasting experience for guests to sample the delicious flavors of Traveller Whiskey. Where: Sazerac House, 101 Magazine Street When: Extended Festival Season Hours: Traveller Tasting Experience and Gift Shop Open until 10:00 pm each day from April 25th to May 5th, 2024. Expanded tour hours on Monday, 4/29, Tuesday 4/30 and Wednesday 5/1 with final tour starting at 5:30 pm. The Art of Blending: Daily from April 25th to May 5th at 11:00 am, 2:00 pm and 4:00 pm Traveller Tasting Experience: Daily from April 25th to May 5th during Sazerac House open hours. Tickets are available online at www.sazerachouse.coms Since returning to New Orleans in 2023 and taking over the helm at Commons Club - the flagship restaurant and social epicenter of Virgin Hotels New Orleans - Executive Chef Chris Borges has melded his passion for Mediterranean cuisine with his West Coast technique and the local flavors of New Orleans to offer guests season-forward fare. This Spring, Chef Chris is debuting a new menu highlighting locally sourced ingredients from Louisiana purveyors.
Every Wednesday - Sunday, from 9AM -2PM, guests can enjoy an array of tempting Brunch offerings, including Sweet Potato Buttermilk Drop Doughnut with marshmallow fluff brulee and toasted pecans maple glaze; Mushroom Frittata with roasted assorted mushrooms, tomato truffle essence, farmer's cheese, and herbs; Bagel Plate with smoked salmon, whipped cream cheese, red onion cucumber, fried capers, and dill; Blueberry and Lemon Waffle - vanilla waffle, blueberry compote, sweet lemon ricotta, and powdered sugar; Grilled Cheese Sandwich - sourdough bread, fontina, arugula, pesto, eggplant, zucchini, balsamic radicchio, and a side salad; Fried Egg Sandwich - English muffin, applewood smoked bacon, cheddar cheese, fermented chili aioli, and a side salad; and Quinoa Bowl with Spring peas, sugar snaps, radishes, cucumbers, dukkah, and herbed buttermilk dressing. The new dinner menu spotlights a variety of the freshest seasonal ingredients. New dishes include Green Garlic and Artichoke Soup with Little Moon Oysters + crackers and sunchoke oil; Spring Pea Salad - endive radishes, cucumber, rye berry dukkah, and herbed buttermilk dressing; Spaghetti and Meatballs - pappardelle pasta, veal meatballs, fava beans, Porcini Madeira, and parmesan; Rabbit and Green Onion Sausage Cabbage Rolls with carrot puree, spiced mustard, and fermented baby turnips; Striped Bass with artichoke, fingerling potato, Gordal olives, and nettles spring onion soubise; Grilled Hanger Steak with gigante beans, asparagus, pimento, and salsa verde; and Blackened Rack of Lamb with rice grits, spring peas, kale, and cauliflower masala. READ OUR INTERVIEW WITH CHEF CHRIS! Commons Club is located at 550 Baronne Street on the ground floor of Virgin Hotels New Orleans. For reservations, visit OpenTable or by calling (504) 603-8000. WHAT: Join King Brasserie & Bar for a new, weekly Queen’s Brunch event that will feature a unique beverage menu inspired by female distillers and wine makers along with King’s delicious brunch menu offerings. Starting on Saturday, April 20, celebrate like a queen and visit King Brasserie to enjoy New Orleans-inspired brunch items and a selection of tasty beverages.
On the third Saturday of every month – April 20, May 18, June 15 – Queen’s Brunch patrons will also enjoy live music from singer Sasha Masakowski. Born and raised in New Orleans, Masakowski is an American jazz singer and the daughter of a concert guitarist and pianist. Queen’s Brunch featured cocktails – created by lead bartender Ally O’Keef – include spirits made by female master distillers and incorporated into a delicious concoction. Neptune Sky is made with Bombay Sapphire gin by Master Distiller Dr. Anne Brock. The cocktail also includes St. Germain, blueberry, lavender, honey, lemon and sparkling wine. Caribbean Courtyard is made with Santa Teresa 1796 rum by Master Distiller Nancy Duarte. The cocktail also includes banana, mango, apricot, vanilla and oat milk. Queen’s Brunch also offers a 3-course Queen’s Tasting, which is also offered with an optional beverage pairing. First Course Yellowfin Tuna Toast with crab fat, cucumber, Calabrian chili and brioche Or Asparagus & Tahini with grilled snap pea, fava bean tapenade and pistachio *Château Pesquié “Les Terrasses” Blanc Viognier, Roussanne, Grenache Blanc Provence, FR 2021 Second Course Vadouvan BBQ Shrimp with braised lentils, spring pea and radish Or Mother Grain Risotto with toasted quinoa, farro, parmesan and pistou *Dagueneau & Filles “Les Pentes,” Sauvignon Blanc Pouilly-Fumé, FR 2021 Third Course Banana Pecan Paris-Brest with choux, praline, brulee banana Or Sorbet of the Day *Royal Tokaji Red Label, 5 Puttonyos, Tokaj, Hungary 2017 Reservations are recommended and can be made online at kingbrasserieandbar.com. There you’ll also find more details on the brunch menu at King Brasserie. WHEN: Queens Brunch is every Saturday | 10 a.m. to 2 p.m. Performances by Sasha Masakowski | April 20, May 18, June 15 WHERE: King Brasserie & Bar at Kimpton Hotel Fontenot 521 Tchoupitoulas St., New Orleans, LA 70130 King is open for brunch daily, 7 a.m. - 1 p.m. Dinner is served Sunday through Thursday, 5 - 9 p.m., and Friday and Saturday, 5 - 10 p.m. Happy hour is daily, 5 - 7 p.m. More information on King can be found at kingbrasserieandbar.com Commons Club to Host Jazz Fest Burlesque Brunches
Commons Club, the bustling restaurant on the ground floor of Virgin Hotels New Orleans, will host two sensational Jazz Fest brunches. On Sunday, April 28th, from 10AM - 2PM for $40 per person, guests can get their drag and burlesque fix with a two-course prix fixe Jazz Icons Burlesque and Drag Brunch with Trixie Minx. Relish in new Spring brunch dishes from Executive Chef Chris Borges. Showtimes are at 10:30AM and 2PM. On Saturday, May 4th, the restaurant will host The Burlesque Brunch Strikes Back - a Star Wars-themed burlesque brunch from 10AM - 2PM. Visitors can enjoy a two-course prix fixe brunch for $40 per person. For both brunches, unlimited mimosas are available for an additional $35 per person, or opt to “Build Your Own Mimosa” with a bottle of sparkling wine and an array of juices ($65). Reservations can be made on OpenTable or by calling (504) 603-8000. Commons Club is located at 550 Baronne Street. https://virginhotels.com/new-orleans/eat-drink/commons-club/ Beggars Banquet Offers Free Jazz Fest Shots Named after the Rolling Stones’ famous album, it’s only fitting that this Lower Garden District dining gem commemorates the Stones’ appearance at Jazz Fest 2024. From Thursday, April 25 - Sunday, May 5th, festival-goers who bring proof of attendance (ticket, wristband, Brass Pass, or VIP lanyard) can belly up to the bar for a complimentary shot! Aptly named Beggars Can’t Be Choosers, the boozy concoction crafted by Head Bartender Josa Lazas, will remain a surprise but will feature top-tier spirits, house-made ingredients, and perfectly balanced flavor. Also on offer and available for purchase, is the Under My Thumb specialty fest-inspired cocktail - a twist on a Brandy Milk Punch featuring brandy, candied pecan orgeat, and heavy cream. Stick around for dinner, brunch, or light bites and enjoy dishes such as Fried Green Tomatoes with burrata, balsamic reduction, and arugula; Mushroom Toast – an array of mushrooms, cipollini onion, caper pesto, crispy garlic, and shaved radish atop of toasted focaccia with cured egg yolk; Pan Seared Scallops with crab hash, potatoes, bacon, onions and Old Bay aioli; and Fresh Gulf Fish. Beggars Banquet is located at 1330 Prytania Street. The restaurant serves dinner Monday – Sunday and weekend brunch. Closed Tuesdays. www.beggarsbanquetneworleans.com Tujague’s Hosts Bonne Femme & Bubbles The birthplace of brunch and the Grasshopper cocktail, Tujague’s is gearing up for Jazz Fest with a very special Bonne Femme & Bubbles Brunch on Sunday, April 21st from 10AM - 2:15PM and during dinner services from 5PM - 8:30PM. Executive Chef Gus Martin will highlight a special menu priced at $52 per person (excluding tax and gratuity). Indulge in an all you can eat and drink with Chicken Bonne Femme, sides, plus unlimited Bouvet Sparkling & Bouvet Excellence Brut Rosé. Tujague’s is located at 429 Decatur Street in the French Quarter. Reservations can be made on OpenTable or by calling (504) 525-8676. https://tujaguesrestaurant.com/ Virgin Hotels New Orleans Virgin Hotels New Orleans is teaming up with lifestyle music brand, Soul In The Horn and cheeky odor-eliminating spray, ~Pourri (from the makers of the Original Before-You-Go toilet spray, Poo-Pourri) to bring The Funk Factory - a series of high-energy after-parties during the city’s iconic Jazz & Heritage Festival. The after-parties will showcase a mix of top-tier local talent and renowned global DJs, such as Natasha Diggs & DProsper, making it the ultimate music experience for festival-goers. From May 1st - 5th, the schedule follows: Wednesday, May 1 | 8pm - 12am Featuring Natasha Diggs, Maurice “Mobetta” Brown Band and L3Ni Thursday, May 2 | 8pm - 12am Featuring Natasha Diggs, Tondrae Kemp & Friends w/ Marcus Machado, Chris Rob + Joe Blaxxx and Soul Sister Friday, May 2 | 8pm - 12am Featuring Natasha Diggs with a tribute to Casey Benjamin Saturday, May 4 | 8pm - 12am Featuring Trumpet Mafia Performance and DProsper Sunday, May 5 | 2pm - 7pm Featuring SANA, L3NI, Horn Players, and Black Dynamite Four Seasons Hotel New Orleans is thrilled to present an authentic celebration of Louisiana culture at Crawfish Fête featuring live music by Grammy-nominated local legends, the Pine Leaf Boys. Crawfish extraordinaire Billy Link of the great culinary Link family will be boiling onsite for a true-to-Louisiana afternoon of hot crawfish, cold beverages, and high-energy Acadian music. Four Seasons welcomes locals and visitors to join in its traditional Crawfish Fête on Saturday, April 20, from 2-5 p.m.
Guests can enjoy fresh-out-the-pot crawfish with all the fixings and regional fare by Four Seasons culinary team. The crawfish, boiled by Billy Link and sourced from his family farm, are grown and cultivated in off-season rice fields and feed off the rice straw to produce a sweet, meaty crawfish tail. “We are passionate about sharing this rich, local culture with our Four Seasons guests and celebrating alongside the community,” said Mali Carow, general manager of Four Seasons Hotel New Orleans. “Crawfish Fête will be an authentic taste of Louisiana. In addition to bringing in some very special crawfish from Link Farms, we cannot wait to dance along to the Pine Leaf Boys for an unforgettable afternoon.” The event will feature long wooden tables set in a layout that encourages communal dining and interaction, encapsulating the spirit of a traditional Louisiana crawfish boil. This is an opportunity not only to savor the exquisite flavors of local cuisine but also to partake in a cultural experience that celebrates the vibrant community spirit of New Orleans. Four Seasons Hotel New Orleans will host Crawfish Fête on Saturday, April 20, from 2-5 p.m. in the Garden. Tickets, which include event admission, valet parking at the Hotel, crawfish, regional fare and beverages, are available for purchase online for $195 per person, plus tax and fees. A limited number of tickets will be sold, so guests are encouraged to purchase early. Boulevard American Bistro French Quarter is pleased to announce new menu items. “Local Favorites” are now available on the lunch and dinner menus.
“Our French Quarter location provides us with the unique opportunity to cater to both locals and visitors alike,” said Chef Steven Marsella, Culinary Director. “These new menu items are certainly local favorites, but also something our visitors have been asking for, so we are excited to share them on this menu.” New appetizers include Alligator Tacos with an Abita Beer batter, chipotle slaw, spicy remoulade, and pickled onions; Louisiana Crawfish Bread with artichoke, grana padano, and Monterrey Jack; and Gulf Shrimp & Grits with a peppery butter sauce, and creamy stone ground grits. The new entrees added to the menu are Louisiana Crawfish Etouffee with a rich Cajun gravy and popcorn rice; Creole Jambalaya with roast chicken, andouille sausage, and sauce piquant; and Crab Cake & Shrimp Alfredo. Creamy Stone-Ground Grits are also now available as a side item. In addition to the new menu items, Boulevard hosts Prime Rib Tuesday from open to close and $8 martinis daily. Boulevard French Quarter is located at 534 St. Louis Street and is open Sunday through Thursday from 11 a.m. until 9:30 p.m. and Friday and Saturday from 11 a.m. until 10 p.m. With springtime and festival season here, here's a round up, from new openings to culinary classes to special dining opportunities:
Holidays & New This Spring
Classes & Dinners
Outdoor Dining
Chefs Donald Link and Stephen Stryjewski make spring catering easy at Cochon Butcher and La Boulangerie by ordering online or stopping by the shop. The award-winning culinary team of the Link Restaurant Group has created a catering menu for an Easter meal or Spring catering to be served at home. Menu items can be ordered online at cochonbutcher.com by Wednesday, March 27, and are available for pickup on Saturday, March 30, and Sunday, March 31. For those looking to celebrate the holidays with family and friends at one of the Link Restaurant Group restaurants, reservations are recommended. Reservations for Easter dining at Herbsaint, Cochon, Pêche, or Gianna can be made online through each restaurant's website.
Two dinner packages are offered this spring: Cajun Grande Boucherie and BBQ & Fixins. The Boucherie, an ultimate feast for 12 to 14 people, includes 2 lbs. of chaurice, 3 lbs. of boudin, 2 lbs. of Cajun smoked sausage, 1 lb. of andouille sausage, two smoked all-natural pork chops, and one jambalaya stuffed chicken. BBQ & Fixins, crafted for 6 to 8 people, includes 4 lbs. pulled pork, a choice of two sides, a pint of BBQ sauce, a pint of B&B pickles, and a dozen rolls. The featured items from the butcher case are a smoked leg of lamb ready to eat or reheat and feeds 8 – 10 people and a roasted Butcher ham, available in small or large, and ready to heat and eat. Other items include marinated bone-in rib roast, jambalaya stuffed chicken, and suckling pigs. The chefs also offer sides, including Louisiana shrimp gratin, asparagus almondine, coleslaw, potato salad, chicken and sausage gumbo, smothered greens, mac'n cheese, jambalaya, Cochon's dinner rolls, and house-made crackers. For entertaining, hors d'oeuvre offerings are smoked turkey finger sandwiches, ham and cheese finger sandwiches, assorted sandwich platters, deviled egg platters, assorted cold-cut platters, assorted charcuterie platters, and new this year, sausage and boudin platters. Signature desserts from La Boulangerie include carrot cake, red velvet cake, vanilla cheesecake, lemon meringue pie, key lime pie, and strawberry tart. Additional items from La Boulangerie include a salmon bagel platter with all the traditional accompaniments, a bagel box with cream cheeses, carrot ginger soup, a variety of table bread, crackers, crostini, and bread crumbs. In addition, pastry chef Maggie Scales offers her pies and tarts, a selection of cakes, and family desserts made to serve 12 to 16 people. All items are available with 48-hour notice. For the full menu, visit laboulangerienola.com. For Easter Sunday pick-up, orders must be placed by Friday, March 29. For out-of-town guests, an Easter ham dinner for 4 – 6 people is available on Goldbelly.com. This meal includes a baked Easter ham finished with Steen’s cane syrup glaze, accompanied by rich and creamy mac and cheese, tangy Butcher bacon braised collard greens, and soft buttery dinner rolls. These items can also be picked up in the shop before Easter. In addition to the Easter menu, Butcher invites patrons to visit the shop for a daily selection of fresh cuts, in-house cured meats and sausages, and jarred Louisiana produce and curated items. Chef Edgar Caro and partner Antonio Mata of the Caro Mata Group are pleased to announce Brasa South American Steakhouse is now open in Canal Place in downtown New Orleans. Brasa is open for lunch and dinner seven days a week. This is Brasa's second location and serves as the brand's flagship restaurant, setting the stage for the Caro Mata Group. Brasa is an homage to the asado culture of Colombia, Brazil, and Argentina, showcasing the open-fire traditions from Caro's childhood.
Chef Caro fastidiously crafted a menu featuring many dishes found at the original Brasa location on Metairie Road. The focus is on unique cuts of meat procured from ranches that produce the finest quality Angus in the market and local seafood prepared with a South American approach and style. "It has been a dream of mine to bring this style of food to downtown New Orleans," said Caro. "We are excited to share South America's rich culture and flavors with both locals and visitors alike and look forward to being a part of the revitalization at the foot of Canal." The restaurant is located at 365 Canal St Ste. 220, and is open Sunday through Thursday from 11:30 a.m. to 10:00 p.m. and Friday and Saturday from 11:30 a.m. to 11 p.m. Wild South has opened, a South Louisiana tasting experience that reimagines the food traditions of the region, helmed by seven-time James Beard Foundation Award-nominated Chef-Owner Michael Stoltzfus and Executive Chef Bret Macris. Located in the same historic space that previously housed Lengua Madre, this new addition to Mike’s group, Here Today Hospitality, has a five-course tasting experience at its heart, along with a more casual three-course prix-fixe as well as an à la carte bar menu to complement cocktails from Jason Kaplan and a wine program led by Ryan Plas.
More info: www.wildsouthrestaurant.com |
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