Cafe Adelaide
The restaurant in the Loews Hotel downtown is managed by the Brennans of Commander's Palace, which installs the same kind of forward-looking Creole cooking found in the flagship, but in a more casual way. In fact, I think this menu exemplifies the state of the art of Creole restaurant cooking today. Which is to say a little over the top, particularly in this overemphasis on a few tiny scraps of herbs and the like. On the other hand, the cocktail in the middle of it all reminds us of what a great bar this place has.
Five courses, beginning at $55.
Roasted cauliflower, truffle & crab bisqueSt. Andre cheese, jumbo lump blue crab, white truffle froth & shaved black truffles
Gulf shrimp-crusted black drum
Oyster-cornbread stuffing, pickled trinity-herb salad & seafood gumbo butter
Le coupe de milieu
("Cup in the middle;" a small cocktail)
24-hour-braised beef short rib
Pickled chanterelles, lobster barley risotto & foie gras-butternut squash puree
Sticky toffee pudding carrot cake
Cream cheese mousse, spiced carrot coulis & bourbon pecan toffee sauce
CBD: 300 Poydras St. 504-595-3305.
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 snowflake symbol ✽ are my recommendations.
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