Weekend Cheat Sheet March
Preferred picks for the perfect weekend in New Orleans
Lunch at – Indulge in delectable creativity that can only be found at one of the Warehouse District’s hottest new restaurants, Root. Chef Phillip Lopez, whose talent has been recognized locally and nationally, will pleasure your palate with his house-cured charcuterie and sausages, plus dishes like a Fried Bologna “Croque Madame,” Smoked Veal Pastrami Sandwich and Bergamot Bread Pudding with toasted pecan nut butter, white gin caramel, pine nut coco nib croquant and satsuma balsam fir sorbet.
Imbibe at – Neal Bodenheimer, Kirk Estopinal and Matthew Kohnke from Cure, the ever-popular Uptown bar on Freret Street, have come together again to offer the city Bellocq. Located in the Hotel Modern on Lee Circle, this sexy, chic cocktail lounge is inspired by the revolutionary photography of E.J. Bellocq. The drink menu features cobbler and punch recipes that date back to the mid 1800s. Sip on a Lillet Blanc with strawberry and citrus or a Mary Rocket Punch with clarified milk, cognac, fresh lemon juice and Peychaud Bitters.
Get funky at – Put on your dancin’ shoes and get ready for the show at Republic New Orleans. This popular venue offers performances by locally and nationally recognized musicians and DJs like Juvenile, Ivan Neville’s Dumpstaphunk, Katey Red, Gotty Boi Chris, Walt Wiggidy and more. Owner Matt Alleman‘s aim is to offer a stylish and sophisticated environment with an “atmosphere that celebrates New Orleans’ historic elements through an innovative and modern interpretation.”
Brunch at – Their motto is “real food, done real good,” and it’s easy to see why. Elizabeth’s Restaurant on Gallier Street in the Bywater is a comfy neighborhood restaurant that feels like Maw Maw’s kitchen with white-linen tablecloth food. Although everyone raves about their Praline Bacon, be sure to try Chef Byron Peck‘s Duck Waffle with sweet potato and duck hash atop a cornbread waffle or their Old Fashioned Calas, a New Orleans traditional dessert made from rice.
Imbibe at – You might already recognize Bacchanal from festive courtyard scenes in the HBO’s hit show Treme, but it’s just not the same as being there in person. In essence, Bacchanal is a wine shop and bar dedicated to offering “Old World” wines from lesser known vintners whose wines reflect their terroir. This Bywater watering hole often features free wine tastings, seminars, live music and cuisine from Chef Joaquin Rodas seven nights a week.
Snack at – New Orleans transplants Nick Vivion and Kevin Farrell from Seattle recently opened an internationally inspired restaurant in the Bywater called Booty’s. Their menu features tapas-style street food from all over the world, from tacos and empanadas to Thai Hand Rolls, Gunmandu (Korean dumplings) and Salvadoran Pupusas. Booty’s also offers creative cocktails like the “Boom Boom” with Power’s Irish Whiskey, Dewar’s Scotch and house-made orgeat.
Brunch at – Hop on the St. Charles streetcar and head Uptown for an elegant brunch at Patois. Chef Aaron Burgau’s cozy neighborhood restaurant on the corner of Laurel and Webster Streets is a casual yet classy spot only a hop and a skip away from Audubon Park. Treat yourself to a meal to remember with Ponchatoula Strawberries topped with sabayon, Gulf Shrimp & Anson Mills Grits, Fried Mississippi Rabbit or Pulled Pork and Biscuits.
Imbibe at – Although La Petite Grocery on the corner of Magazine and General Pershing is another fabulous restaurant for Sunday brunch, they also have a spectacular bar. Savor charismatic cocktails like “The Bee’s Knees” made with Hayman’s Old Tom Gin and Lavender Blossom Clover Honey or an “Elderflower Mojito” concocted with St. Germain, fresh mint, lime and soda.
Snack at – Looking for something to satisfy that late-night sweet tooth? Head over to Sucré on Magazine Street. Executive Pastry Chef Tariq Hanna offers dreamy confections and pastries like his famous macaroons, rich chocolates, Red Velvet Cake and Southern Pecan Cake. Might we suggest that you mix it up with one of their heady and creamy “Big Kid Shakes,” like “A Bunch of Nuts” with Brown Butter Pecan Gelato, Frangelico and Praline Liquor.