Bombay Club. French Quarter: 830 Conti. 504-586-0972.

Written by Tom Fitzmorris September 18, 2010 14:34 in

3 Fleur Average check per person $35-$45 BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday LunchNo Lunch SundayNo Lunch MondayNo Lunch TuesdayNo Lunch WednesdayNo Lunch ThursdayNo Lunch FridayNo Lunch Saturday DinnerDinner SundayDinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Bombay Club

French Quarter: 830 Conti. 504-586-0972. Map. Dressy. AE DC DS MC V Website WHY IT'S NOTEWORTHY Since its earliest days, and even in these casual times, the Bombay Club has maintained a sophistication. People tend to dress up here, even though there's no strident dress code (except on New Year's Eve). This is true even if you're just stopping in for a cocktail--a specialty of the house since long before the current mixology craze began. But the food is good enough to bring you in, too. WHAT'S GOOD The menu of Chef Nick Gile blends contemporary American and Creole ideas, with just enough classicism to make the place feel unusually civilized. However, throughout the menu are dishes whose influences come from far afield. The ingredients are of fine quality and the presentations handsome. BACKSTORY Marc Turk first opened the Bombay Club on Dumaine Street between Burgundy and Rampart in the early 1980s. In those days, it was entirely a lounge, with a vaguely British style, a jacket-and-tie dress code, and live music. When it moved to its present location, it added a kitchen and food, but continued to emphasize the bar and the music. Present owner Richard Fiske has kept that tradition going. DINING ROOM The main room is dominated by a large rectangular bar in the center of the main room. A tiny courtyard outside a panel of windows prevents the darkness from taking over completely. A number of private, curtained booths line one wall, perfect for a romantic evening. A smaller dining room off to one side is the most traditional restaurant environment here. There is live music every night, provided by musicians whose name you will likely have heard of if you're into the local jazz scene. ESSENTIAL DISHES Starters »Oysters,panneed eggplant, Parmesan cream sauce and angel hair pasta Grits and grillades »Crab-stuffed artichoke heart, tasso Creole tomato sauce Fried quail, andouille gravy »»Flash-fried Asian calamari, sweet chili sauce, sambal-lime sour cream Soup du jour Baby green salad, cucumbers, grape tomatoes, green goddess dressing Strawberry, almond, balsamic and feta salad Grilled romaine caesar salad, white anchovies, pepper-parmesan croutons Entrées Blackened redfish on the half shell, drawn butter and lemon »Seafood-stuffed barbecue shrimp Seafood platter of the day »Bombay fried drumfish, lyonnaise potatoes, crabmeat, sauce béarnaise Chicken breast, parmesan and prosciutto crust, ratatouille Pork porterhouse, cane syrup-Creole mustard glace, bacon smothered green beans »»Duck Lafourche (slow-roasted leg quarter, pan-seared breast, boudin, greens, chow-chow, demi-glace) Filet mignon, ribeye, or hanger steak, served with choice of sauces and sides Desserts Chocolate mousse with fresh berries »Chocolate Bourbon pecan pie Chocolate sin cake »Praline crème brulee »Seasonal cheesecake »Seasonal bread pudding »Warm apple crisp with chantilly cream Vanilla panna cotta, seasonal berries, phyllo crisp FOR BEST RESULTS Make reservations for the booths for dinner. Dress better than usual; the place seems to lend itself to that. OPPORTUNITIES FOR IMPROVEMENT The tall tables along side the bar (with matching tall chairs) are fine for a drink, but uncomfortable for dining. FACTORS OTHER THAN FOOD Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.
  • Dining Environment +2
  • Consistency +1
  • Service+1
  • Value
  • Attitude +1
  • Wine & Bar +1
  • Hipness +2
  • Local Color +2
SPECIAL ATTRIBUTES
  • Live music every night
  • Romantic
  • Good for business meetings
  • 25-75
  • Open Sunday dinner
  • Open Monday dinner
  • Open all holidays
  • Open till midnight FR SA
  • Validated parking
  • Reservations recommended
ANECDOTES AND ANALYSIS The holidays are a strong time for the Bombay Club, whose mix of imaginative food and deftness at making cocktails lend to the thoroughly grown-up festivities. The chef takes full advantage of the season with a Reveillon menu, and opens on Christmas Eve and Day with highly agreeable, not-entirely-traditional special menus. New Year's Eve has always been a major bash at the Bombay, and a tradition for a lot of people.