Rue 127
Last year was the first Reveillon for Rue 127 and owner/Chef Ray Gruezke. He clearly understands the concept. Even though small size is a hallmark of the Mid-City bistro, the Reveillon menu is one of the most varied around town. With more game and chops that typical, it also is in fine harmony with the late-autumn weather. And the plate garnishes sound almost as good as the main items. A reservation is essential. If the current weather hold out, it will be comfortable at the tables in the small yard in front of the converted residence that Rue 127 calls home.
$42-$53
Daily selection of canapés~~~~~
❉Burrata toast
Coppa, citrus, radish & herb vinaigrette
~or~
❉Turtle soup with sherry
~or~
Pasta carbonara
Pancetta, parmesan & cured egg yolk
~~~~~
❉Roasted shrimp with white beans
Bacon, molasses & chili butter
~or~
❉Feuillette (layered pastry), frog legs, sweetbreads
Capers, brown butter
~or~
❉Beef tartare
Radish, caviar, lemon & Asian style aioli
~~~~~
❉Boudin-stuffed quail
Warm salad, champagne vinaigrette, sorghum glaze
~or~
❉Chicken ballottine
Foie gras, hominy spoonbread, tarragon, asparagus
~or~
Scallops with fennel
Oyster mushrooms, orange emulsion & pommes puree
~or~
Lamb with lentils
Figs, rapini & yogurt
~~~~~
❉Taleggio with honey & apple
Sorbet - choice of daily selection
~or~
Chocolate peanut bombe
Caramel & peanut brittle
~~~~~
❉Lemon soufflé cake
Lemon tuile, coconut granola & ricotta ice cream
Mid-City: 127 N Carrollton Ave. 504-483-1571.
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.
[divider type=""]