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.
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.
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.
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.
»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
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
Chocolate mousse with fresh berries
»Chocolate Bourbon pecan pie
Chocolate sin cake
»Praline crème brulee
»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
- Attitude +1
- Wine & Bar +1
- Hipness +2
- Local Color +2
- Live music every night
- Good for business meetings
- 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.