Tujague's
Serving a Reveillon dinner in the way it was a century ago is no stretch for Tujague's. It was already on the scene when the original Reveillon became part of the New Orleans Christmas traditions in the 1800s. Since Mark Latter took over ownership from his late father, Tujague's has made tremendous progress in reinventing the traditions with some brilliant new dishes. Those blend with the older dishes to make a fascinating new array of eats. Mark also performed a bright renovation of the old restaurant,
Four courses, from $48.
Marinated Crab Claws Salad~or~
Oyster en Brochette
Crispy bacon-wrapped Louisiana oyster on garlic croustade topped with Creole meunière sauce
~or~
Crawfish and Goat Cheese Crepes
Chardonnay Creole cream sauce
~~~~~
Turtle Soup
~~~~~
6 oz. Filet Mignon
Yukon gold mashed potatoes and broccoli
~or~
Chicken Pontalba
Brabant potatoes, ham, green onions, and mushrooms, topped with béarnaise sauce
~or~
• Grilled Center-Cut Double Pork Chop
Steen's cane apple glaze served with mashed sweet potatoes and Swiss chard
~or~
Pan-Sautéed Puppy Drum
Louisiana jumbo lump crab and beurre blanc
~~~~~
White Chocolate Bread Pudding
Bourbon caramel sauce
~~~~~
Madagascar Vanilla Bean Crème Brûlée
French Quarter: 823 Decatur. 504-525-8676.
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=""]