[title type="h3"]Purloo Goes Full-Time At SoFab.[/title]
Chef Ryan Hughes owns Purloo, a restaurant that is allied with the Southern Food and Beverage Museum, which just opened in its new Center City home. Purloo (named for a Southern chicken stew) has been a pop-up restaurant for the past couple of years, but now it is in full operation for dinner Tuesdays through Saturdays.
The opening menu give a good idea of what Ryan is thinking about. Dishes from all parts of the South are here, illustration just how different New Orleans food is from that of the rest of the South. And there's lots of New Orleans ingredients and flavors here, too. Here's the menu:
Starters
Southern Board
Charleston pimento cheese, smoked Pickett Farms lamb, green tomato chutney, deviled eggs “Meunière”, fried pickles, boiled peanuts $13
Low Country Style She-crab Soup
Madeira wine $9
Fried Catfish
Cucumber salad, yogurt, red sorrel $11
Delta Corn Tamale
Crawfish red gravy, feta, olives $7
Cape Hatteras-Style Clams
Pearl onions, bacon, pea tendrils, clear broth, crispy potatoes $13
Green Leaf Lettuce
Pickled Vidalias, hushpuppies, green goddess dressing, cotija cheese $9
Roasted Beets
Cauliflower giardiniera, celery leaves, escarole, buttermilk cheese straws $11
Entrees
Grilled Hanger Steak
Shiitake mushroom and cheddar spoonbread, buttermilk fried onions, red wine reduction $26
Pecan Crusted Barbequed Beef Short Rib
House-cured tasso macaroni, Swiss chard, grilled satsuma glaze $25
Pan Seared Drum, Cardamom Grits
Artichoke barigoule, fried pickles $24
Low Country Boil
Shrimp, clams, blue crab, baby potatoes, lemon and cayenne broth, Conecuh sausage $25
Burgoo of Pickett Farms Lamb
Crowder peas and okra, red mustard, buttermilk cornbread, sorghum butter $24
Curried Goat
Lemongrass, coriander & local sweet potatoes, sprouts, Bánh mì bread $23
Pannéed Rabbit
Slow cooked field peas and fennel, spicy garlic baby choy, red eye gravy $25
Purloo
Warehouse District & Center City: 1504 Oretha C. Haley Blvd.. 504-324-6020. www.nolapurloo.com/.
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