One in a Million
Scott Snodgrass’ Riverbend restaurant takes the neighborhood eatery to new heights
Nestled among designer boutiques and coffee shops on Hampson Street, in the Riverbend area, sits One Restaurant and Lounge, an intimate, upscale eatery that continues to wow foodies with chef Scott Snodgrass’ unique take on “contemporary comfort food.”
Snodgrass, along with good friend and co-owner Lee McCullough, has skillfully crafted a modern and polished yet incredibly inviting fine-dining restaurant that offers creative cuisine served in a friendly, unassuming neighborhood setting. The wide-open, voyeuristic-style kitchen is ideal for a chef like Snodgrass, who is affable, outgoing and quite comfortable interacting with guests while he meticulously crafts plate after plate of mouthwatering and memorable cuisine.
The former executive chef at Clancy’s, Snodgrass, who had no interest in becoming a chef (his career of choice was either a doctor or a musician), changes his menu frequently to reflect fresh, seasonal ingredients. However, there are a few staples on the menu, one of the most original and popular being his char-grilled oysters served with Roquefort cheese and a tangy red wine vinaigrette. New Orleans Living caught up with Snodgrass recently to see what gets his creative juices flowing.
Were you a picky eater as a child or were you adventurous with food?
I was a pretty picky eater until my teenage years, when I started to try just about anything.
When did you discover your passion and talent for cooking?
I’ve always been passionate about cooking, but I guess I discovered that I was good at it when I had my first real kitchen job as a short-order breakfast cook.
Who are your culinary role models or mentors?
My role models are all of the chefs/restaurateurs who have successfully managed to keep their sanity in this challenging business! As far as my mentors, that’s easy: anyone from whom I’ve every learned anything.
What influences your culinary style?
Seasons, availability of ingredients and hurricanes!
What is your greatest culinary challenge?
Finding the right players for a championship team.
What is your favorite ingredient to work with?
It’s a toss-up between eggs and butter. The possibilities are endless.
If you could cook for anyone, dead or alive, who would it be and why?
Peter Griffin [character on The Family Guy]. He’s the best!
What is your ideal meal?
Louisiana seafood boil: blue crabs, crawfish, oysters, beer and good people.
Are there any foods you really dislike?
Peeps. As if marshmallows could get any worse!
What bit of advice would you offer aspiring chefs?
Pay attention and absorb everything you can!