Borgne
Borgne had just opened when it premiered its first Reveillon menu two years ago. SInce then, Chef Brian Landry has made this seafood-dominent menu good enough that many diners call it the best of John Besh's nine restaurants. This year, Brian assembled a highly directed (no choices) menu with a touch of retro culinary style.
Four courses, $65.
Fried oyster barigouleArtichoke, wild mushroom & verjus vinaigrette
Louisiana white shrimp cocktail
Romesco, fresh horseradish & arugula
Madeira-braised lamb shank
Carrots, chickpeas & couscous
Cane syrup cornmeal cake
Buttermilk ice cream & bourbon
CBD: 601 Loyola Ave (Hyatt Regency Hotel). 504-613-3860.FULL REVIEW
All the Reveillon menus can be perused here. We'll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general. Dishes marked with the symbol ✽ are my recommendations.
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