August, New Orleans, 12/19/15

exterior
exterior

This large John Besh restaurant is divided into multiple rooms, each having a different feel. We were in the “library” which was open to the second story where it had a wrap around wine cellar. A good room compared to the bustle of the front room or the remoteness of the rooms in the back.  The service is efficient and friendly but more on the formal side. They offer an a la carte menu as well as 2 tastings, one being
vegetarian.  We had their Reveillon menu which is a longer menu offered prior to the Christmas/New Year’s.  

sign
sign
table set up
table set up
looking through to the first dining room
looking through to the first dining room
wine cellar above us
wine cellar above us
menu cover
menu cover
inside cover
inside cover
appetizers
appetizers
seafood and meat
seafood and meat
Reveillon menu
Reveillon menu
tasting of farmers market vegetables
tasting of farmers market vegetables
hot bread and butter
hot bread and butter

IMG_8200

Pimm's Cup: Pimms #1, house-fizzed lemondade, cucmber, mint
Pimm’s Cup: Pimms #1, house-fizzed lemondade, cucmber, mint
August negroni: Oryza gin, Dolin rouge, Campari
August negroni: Oryza gin, Dolin rouge, Campari
Frankie enjoying the candle light
Frankie enjoying the candle light

 

They first served an amuse bouche of pumpkin foam in a broken egg shell. It was very good and the garlic Panko crumbs absolutely made it special.

pumpkin foam with garlic panko crumbs
pumpkin foam with garlic panko crumbs
wine
wine

 

Next was the chopped duck combined with foie gras served with compressed apple, celery and cranberry sauce. The duck bits were incredibly moist and the foie gras perfectly smooth and rich. All served with a toasty, buttery brioche and a tad of cranberry and what’s not to like?

Daube glace of foie gras and duck with apple, celery and cranberry (dots)
Daube glace of foie gras and duck with apple, celery and cranberry (dots)
brioche to go with foie gras
brioche to go with foie gras

 

The turtle soup was like chili, made with orange juice, sherry, veal stock, cumin, chives bits of boiled egg and velvety turtle meat. It has a back end spice and made me think how good it would be combined with pasta as a sauce.

Not-so-traditional turtle soup
Not-so-traditional turtle soup

 

The yard egg was soft scrambled with shaved truffles. The eggs were like custard – a very good dish.

Yard egg, "brouillade" winter truffle
Yard egg, “brouillade” winter truffle

 

The wagyu short rib was extremely tender and served with carrot, turnips and some really heavy bone marrow dumplings. Good but not exceptional course.

Slow cooked Wagyu short rib with bone marrow dumplings
Slow cooked Wagyu short rib with bone marrow dumplings

 

For dessert I think they threw in everything they had in the pastry kitchen.  Ricotta cheese, fried dough, candied cranberries, ice cream… too many elements for it to work for me.

Blonde chocolate ganache with cranberry, ricotta and stracciatella
Blonde chocolate ganache with cranberry, ricotta and stracciatella

 

The after dinner treats were all very good but they only brought one tray which I thought odd. The praline and macaroon were my favorite but I would have liked to have my own!

IMG_8312
After dinner treats: praline, mango jelly, coconut macaroon, dark chocolate truffle
Frankie liked the menu wallpaper
Frankie liked the menu wallpaper
looking down at the entrance from the upstairs bathroom area
looking down at the entrance from the upstairs bathroom area
Peek in the kitchen
Peek in the upstairs kitchen
Frankie loved the bathroom flowers
Frankie loved the bathroom flowers

 

 

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