Reveillon2015SectionHeader

After twenty-five years, the Reveillon has become an entrenched and eminently enjoyable part of the Christmas season in New Orleans.

It started as an ancient French Yuletide feasting tradition, brought to the New Orleans colony along with Mardi Gras. Originally, the Reveillon was something along the lines of a Sunday brunch buffet, eaten the wee hours of Christmas morning. In those days one had to fast from the previous midnight in order to take Communion at Midnight Mass, and afterwards everyone needed refreshment. (The word “reveillon” means “awakening.”)

ChristmasGraphic5The Reveillon tradition was an unlikely candidate for revival in 1988, when Sandra Dartus of the French Quarter Festival proposed it. Served at conventional dinner hours, the modern Reveillon’s aim was to draw people downtown during December, a slack time for conventions.

This year, forty-four restaurants have signed onto the official Reveillon program. Each restaurant assembles its own special menu of between four or more, with prices ranging from $34 to $100. Most of the dinners are in the $40s and $50s. Even the most expensive Reveillon menus are enticing values. Prices do not include wines, tax or gratuity.

Throughout the
ChristmasGraphic9The dinners begin every night the restaurant is open starting December 1 and running through December 23. In recent years, many restaurants continue the Reveillon menus a week or more beyond Christmas. On the other hand, because of private parties and other matters, some restaurants turn off the Reveillon lights on some nights. Calling for a reservation eliminates disappointments.

We rate all the Reveillon dinners with one to five “snowflakes.” The Reveillon reviews are based on past years’ Reveillons, the year-round performance of the restaurant, the menu this year, and value. These snowflake ratings are apart from our usual star ratings, and apply only to the Reveillon, not the restaurant as a whole.

You’ll also note the » symbol on certain dishes. This indicates dishes I think will be especially good. Information about hours, credit cards, and other matters can be had by clicking on the “FULL REVIEW” link in each listing here.

Don’t let the holidays go by without going with friends to at least one Reveillon dinner! They’re festive, delicious, seasonal, and affordable.

Reveillon 2015 Is Here

: . .
FULL REVIEW
Eating Around New Orleans This Month

Special Holiday Menus, Now Until Christmas

The twenty-sixth Reveillon season adds a celebratory dimension to almost fifty restaurants around town. It began on Saturday, which has given the kitchens time to work through the special menus. Four- to five-course menus along a holiday theme (sometimes that’s hard to pick out, but never mind) go for attractive prices–mostly in the $45-$55 range for the complete dinner.

The original idea was hatched by the French Quarter Festival organization, as a way to draw visitors to the city during December. Convention business slows to a crawl and then and the downtown establishments had lots of chairs to fill. In recent years the restaurants have been busier than they were then. But locals and tuned-in visitors have come to love the Reveillon. It wouldn’t be the holidays without going to one or more Reveillon dinners. Those will run from now through at least December 23; some restaurants keep the Reveillon menus going a week or more longer.

The Revellion is part of “Christmas New Orleans Style,” which offers hotel packages, musical events, and cooking demos in addition to the Reveillon dinners. The French Quarter Festival has a booklet with all the schedules available in many locations in the French Quarter and in hotels. It’s also online (and printable, although not easily) here.

I like the Reveillon so much that I make my own list, with ratings and recommendations, on NOMenu.com. Our own list, with ratings and full menus, will come out in the next couple of days. In the meantime, we’ll begin presenting the top fifty percent of the dinners in this space.

5SmallSnowflakesCommander’s Palace

Uptown 1: Garden District & Environs: 1403 Washington Ave. 504-899-8221.
FULL REVIEW
A few years ago, Commander’s Palace took a different tack with its Reveillon menu. Instead of pursuing the bargain price that the Reveillon has emphasized since its inception, it cut loose with the first-class ingredients and unusual presentations. This year, this program exceeded previous years, with eight courses going for $110–the most expensive Reveillon menu ever. plus plus. Somebody had to do it, and why not this long-time leader in the local haute cuisine world?

Eight courses, $110

Caminada Pass oyster
Gin, juniper & sage sorbet with toasted sumac, salt & rosemary, scorched tableside

Stone crab & caviar finger sandwich
Whipped butter, pickled radish, sliced cucumber, cornichons, grated egg yolk with Champagne crème fraîche

“The Christmas Goose”
Cast-iron-seared foie gras, foie gras & goose-egg custard, goose confit, mincemeat pie with cranberry & aged sherry cobbler cocktail

Le coup de milieu
A small cocktail to refresh the palate

Sea scallop & hoppin’ john stew
Slow-smoked pig trotters braised with bitter turnip, sweet potato & mustard greens, heirloom Louisiana beans, puffed Falcon Mill rice and spicy ham bone broth

Black truffle butter-stuffed petit poussin
Sage & fire roasted chestnut dressing, little roots, whiskey roasted pumpkin cream, truffled chicken liver jus roti

Kobe beef ”Steak Stanley’
Grilled tenderloin of American Kobe beef over French potato puree, crispy horseradish ribbon, brûléed banana & house-made worcestershire demi-glace

Sticky toffee pudding
Old New Orleans Rum-soaked fig & medjool date pudding with Louisiana pecans, burnt marshmallow & chocolate-sambuca ice cream

5SmallSnowflakesCriollo

French Quarter: 214 Royal. 504-523-3341.
FULL REVIEW
The brilliant, three-year-old dining room of the Monteleone Hotel inherited one of the best Reveillon traditions ever from the now-extinct Hunt Room. The much more handsome Criollo presents the great old traditional food more richly. Notable are two desserts that date back to the Hunt Room: buche de Noel (the Yule log in cake form) and choux pastry crepes St. Honore. One of the most underrated restaurants in town for Reveillon. The price is a bit higher than most, but you get five courses with a lot of choices.

Five courses, $75.

❉Cured lamb belly & scallops
Turnip greens, red beet puree
~or~
Smoked quail risotto
Caramelized cranberries, sunny–up quail eggs
~or~
❉Fricassee of rabbit with sweetbreads
Wild mushrooms & hunter sauce
~~~~~
Butternut squash soup
Brie & white truffle
~~~~~
Heirloom beet salad
Beet root & leaves, pecan tuille, grapefruit & pepper jelly vinaigrette
~~~~~
❉Muscovy duck breast
Caramelized clementines, wild grains, Marsala gastrique
~or~
Coriander-crusted lamb chops
Foie gras, chestnuts & port wine reduction
~or~
❉Beef-cheeks tarte tatin
Blue cheese, anjou pear
~or~
Paupiette of flounder

Jumbo lump crab & gulf shrimp
~~~~~
❉Bûche de noël
Coffee & vanilla genoise, cocoa butter cream
~or~
❉Gateau Saint Honoré
Hazelnut profiteroles
~~~~~

5SmallSnowflakesEmeril’s

Warehouse District & Center City: 800 Tchoupitoulas. 504-528-9393.
FULL REVIEW
Emeril is making a good deal for his Reveillon this year, lowering the price by $15 and not cutting back in any apparent way to make up for it. They certainly don’t need the business. It’s still true that most people who come to New Orleans and like serious restaurants know that Emeril’s is high on the go-to list. Interesting ingredients and a terrific wine list add up to excitement.

Four course, $65

❉Smoked gulf seafood
Buttered blue corn grits pancakes
~or~
❉Russian salad
Root vegetables, peameal bacon & black truffle vinaigrette
~~~~~
❉Shrimp-crusted turbot
Whipped potatoes & port beurre rouge
~or~
❉Oyster chowder & dumplings
~~~~~
❉Duck poutine
Duck fat fries & duck egg
~or~
❉Lamb bourguignonne
Egg noodles & mint pesto
~~~~~
❉Molasses cake
Creole cream cheese mousse
~or~
❉Sweet potato tart
Maple ice cream, green apple compote & walnuts

5SmallSnowflakesPelican Club

French Quarter: 615 Bienville. 504-523-1504.
FULL REVIEW
As it has since opening in 1990, Chef Richard Hughes’ Pelican Club has the most extensive and best Reveillon selection, and the best value to boot. The menu will evolve–Richard never leaves it alone, tweaking and adding throughout December. The dinner will be at least as good as the menu below suggests by the time you get there. It’s essential to make reservations here, because a) the word is out and 2) some days, because of private parties, the Reveillon menu won’t be available. However, Richard makes up for that by extending the Reveillon beyond Christmas and sometimes even into the new year.

Four courses, $57

❉Creamy oyster soup
Mirliton & tasso
~or~
❉Turtle soup
Aged sherry
~or~
Potato, celery & leek soup

❉Pelican Club baked oysters
~or~
Smoked Mississippi rabbit
~or~
❉New Orleans barbecue shrimp
Wild mushroom ravioli
~or~
❉Jumbo lump crabmeat & lobster
~~~~~
❉Prime pork chop
Louisiana boudin stuffing
~or~
❉Whole crispy flounder
Sea scallops & jumbo shrimp
~or~
❉Louisiana bouillabaisse
Gulf fish, shrimp, scallops, clams & mussels
~or~
Trio of duckling
Wild rice dressing
~~~~~
White & dark chocolate bread pudding
~or~
Coconut cream pie
~~~~~
❉Bourbon pecan pie
~or~
❉Chocolate decadence cake
~~~~~
Lagniappe: Bourbon spiked eggnog

4SmallSnowflakesAntoine’s

French Quarter: 713 St Louis. 504-581-4422.
FULL REVIEW
The Victorian main dining room Antoine’s looks and feels like Christmas year round. The environment reaches apotheosis during the actual Yuletide, when the largest Christmas tree inside a New Orleans restaurants gets covered with lights and ornaments of the old style. This is, not surprisingly, the most popular time of year for the 1840-vintage restaurant. Make a reservation, and when you do, check to make certain that the Reveillon menu is on. They’re so busy with big private parties that on some dates it won’t be.

Four courses, $49.

✷Charbroiled Louisiana oysters
Seasoned garlic, herb butter, olive oil, Romano cheese
~or~
Créole gumbo
Blue crabs, oysters & Gulf shrimp
~~~~~
Noël salad
greens, baby spinach, strawberries, shaved carrots, cranberries, walnuts, feta cheese & orange vinaigrette
~~~~~
Chicken with Champagne mushroom sauce
Garlic cheese Yukon mashed potatoes
~or~
✷Louisiana drum stuffed with crabmeat & shrimp
Onion rice with wilted spinach topped with white wine tomato velvet
~~~~~
✷Eggnog bread pudding
Cinnamon & raisins, topped with praline rum sauce
~or~
✷Raspberry dark chocolate mousse
Whipped cream & raspberry sauce

4SmallSnowflakesBrigtsen’s

Uptown 4: Riverbend, Carrollton & Broadmoor: 723 Dante. 504-861-7610.
FULL REVIEW
More restaurants outside the French Quarter have joined the Reveillon celebration. Chef Frank Brigtsen’s matchless little bistro is the best of them. His Reveillon menus have distilled some of his best ideas into a grander feast than you may ever have had there before. It’s the only Reveillon menu in which every single dish is recommendable.

Four courses, $48.

❉Oyster chowder
Bacon & fennel
~or~
❉Filé gumbo
Chicken & andouille sausage
~~~~~
❉House salad
Satsumas, spiced pecans, feta, croutons, pickled red onion, cane vinegar dressing
~or~
❉Baked oysters 1&1 (Bienville & LeRuth)
~or~
❉Barbecue shrimp
Shrimp calas
~~~~~
❉Roast duck à l’orange
Dirty rice & Louisiana citrus sauce
~or~
❉Stuffed fillet of flounder
Seafood dressing & lemon mousseline
~or~
❉Pan-roasted pork tenderloin
Roasted vegetables, apple cider pan gravy
~~~~~
❉Sweet potato bread pudding
Pecan praline sauce
~or~
❉Eggnog crème brûlée
~or~
❉Pecan pie with caramel sauce

4SmallSnowflakesBroussard’s

French Quarter: 819 Conti. 504-581-3866.
FULL REVIEW
The fourth member (after Antoine’s, Galatoire’s, and Arnaud’s) of the grand-dame French Quarter Creole-French restaurants, Broussard’s received a renovation and a culinary rethinking during the past few years. Current Chef Neal Swidler is younger and more inventive than his predecessors, and that has made special menus like this more appealing. (On the other hand, we will all regret the passing of the German Christmas menu that longtime owner-chef Gunter Preuss favored us with for twenty years.) This year marks a return to the Reveillon for Broussard’s after two years off. The courtyard we missed especially.

Four courses $47

Pistachio pâté campagne, brandied duck liver mousse & pork rillettes
House pickles & mustard sauce

❉Gravlax dill cured salmon
Choupique caviar-deviled egg, truffle, leek & wild mushroom salad

❉Turtle soup au sherry

Butternut squash bisque
Cranberry smoked cheddar grilled cheese

Burgundy braised lamb shank
Blue cheese risotto & pepper jelly haricots

❉Yellowfin tuna ”Diane”
Roasted garlic whipped potatoes, wild mushroom duxelles, brandy green peppercorn cream

❉Sticky toffee bread pudding
Eggnog sauce anglaise

❉Pumpkin cheesecake
Chocolate graham cracker crust, toasted marshmallow

4SmallSnowflakesDelmonico

Uptown 1: Garden District & Environs: 1300 St Charles Ave. 504-525-4937.
FULL REVIEW
Delmonico’s attedance during the Reveillon season has been erratic, but it’s always nice to have the 1895-vintage restaurant in the mix. Its dining rooms have the right look for the season, and there’s a conviviality among the regulars. (There are some; they tend to be near ot at the bar in the early hours of the evening.)

Four courses $60

❉Baked oysters Dunbar
Artichoke & parmesan
~or~
❉Mississippi rabbit cre
Tasso & sweet potato
~~~~~
❉Lobster bisque
~or~
Delmonico salad
Iceberg lettuce, broccoli, carrots & beets
~~~~~
Crab-stuffed fillet of flounder
Asparagus, mushroom, fingerling potato, pimenton & hollandaise
~or~
❉Pan roasted lamb T-bone
White bean ragout, winter greens, satsuma & green olive
~~~~~
❉Buttered rum crème brûlée & pecan praline
~or~
❉Chocolate chestnut mousse cake
Satsuma coulis, chocolate shavings

4SmallSnowflakesGalatoire’s

French Quarter: 209 Bourbon. 504-525-2021.
FULL REVIEW
Galatoire’s was one of the first restaurants to sign on for the modern Reveillon. For many years, its menu was entirely predictable, being a catalog of the restaurant’s most-loved dishes. In more recent years, we have seen it embrace more offbeat dishes. These are, however, well within the range of traditional Creole restaurant cooking. Which is as it should be. Especially during the holidays, the idea of trying an experimental dish at Galatoire’s plays to its weakness. One thing’s certain: the restaurant will be busy through the whole Reveillon duration, and all the people in it will coalesce into a jolly party.

Four courses, $45.

Baked shrimp scampi
~or~
❉Fried oysters
Spinach rockefeller & hollandaise
~~~~~
❉Lobster bisque

Mixed greens with garlic & cherry tomatoes
~~~~~
❉Sautéed drum
Roasted eggplant, saffron sauce & rouille
~or~
❉Grilled petite filet
Creamed spinach, marchand de vin & crispy bacon
~or~
Fried fish cakes
Steamed broccoli & spicy béchamel sauce
~~~~~
❉Custard cup
~or~
Ice cream sundae
~or~
Mocha panna cotta

4SmallSnowflakesLa Provence

Lacombe: 25020 US 190. 985-626-7662.
FULL REVIEW
La Provence is the oldest of John Besh’s restaurants, and my favorite among them. Under the hand of Chef Erick Loos, it has been able to innovate while holding on to the cooking traditions of its late founder Chris Kerageorgiou. As the weather gets colder, they load up the fireplaces with wood and make everything toasty–including your heart. One wishes only that there was more variety in the Reveillon menu.

Four courses, $46.

Veal daube glacé
Horseradish crème fraîche, gremolata salad, brandy plum compote

Grandmother’s turtle soup
Pedro Ximenez Sherry

Whole Cooked La Provence Porchetta
Flageolet bean cassoulet, black trumpet mushrooms

Local citrus tart
Whipped white chocolate, blood orange sherbet

4SmallSnowflakesLatil’s Landing

River Parishes: In Houmas House Plantation. 225-473-9380.
FULL REVIEW
No other historic river plantation matches Houmas House for beauty, accommodations, or food. Longtime chef Jeremy Langois, encouraged by plantation owner Kevin Kelly, puts forth magnificent dinners in Latil’s Landing, one of the oldest parts of the 1700s-era main house. Nothing gets him fired up like a special occasion, and the Revillion is right up his alley. It’s a six-course repast, best preceded by a tour of the gardens, and followed by checking into one of the cottages for the night. Houmas House is some distance from both Baton Rouge or New Orleans, and driving back home is not a good idea.

$100

Louisiana Oyster Stew
Savory tart shell
~~~~~
Curried Pumpkin Bisque
Crawfish & corn
~~~~~
Potato Chip-Crusted Grouper
Jambalaya grits with smoked tomato coulis
~~~~~
Cosmopolitan Sorbet
Cranberry sorbet topped with vodka l’orange
~~~~~
Marinated Loin of Lamb
Celery root, potato purée, braised Swiss chard, roasted golden beets & locally made root beer demi-glace
~~~~~

Plantation Bread Pudding

4SmallSnowflakesLüke

CBD: 333 St Charles Ave. 504-378-2840.
FULL REVIEW
Luke, whose decor reminds a lot of people of the old Kolb’s, is another of those New Orleans restaurants that sort of look like Christmas year round. Their Reveillon menu is among the most antique I’ve seen. If you like tradition, you’ll find it here. The prime rib is particularly appropriate for the season.

Four courses, $60

Shrimp rémoulade
Apple, mirliton & petite greens

Turtle soup
Pressed egg & sherry

Roasted veal loin
Oyster dressing & black truffle jus

Apple and pear tart
Brown sugar & walnuts

4SmallSnowflakesMat & Naddie’s

Uptown 4: Riverbend, Carrollton & Broadmoor: 937 Leonidas. 504-861-9600.
FULL REVIEW
Mat & Naddie’s, despite its seemingly frivolous premises and name, is in deadly earnest when it comes to its food. The Reveillon menu they present this year is one of the two or three most offbeat in what has been a Reveillon season full of innovations. And Mat & Naddie’s price is among the lowest. Note: they’re open for dinner on Monday nights, but not Tuesday or Wednesday.

Four courses, $44.

❉Oyster patty hand pie
Rockefeller puree
~~~~~
❉House-made head cheese
Herb crackers, Creole mustard, pickled cucumber & carrot
~or~
Egg in a nest with crispy deep fried soft boiled egg
Arugula, beet & rémoulade
~~~~~
❉Chicken Rochambeau
House-cured & shaved Homeplace Pastures pork shoulder, roasted root vegetable, marchand de vin & béarnaise

❉Shrimp & ricotta ravioli
Abita Christmas ale, coulis piquant, fried spinach

❉Reveillon roulade
Chocolate génoise, chestnut cream, espresso reduction & ganache

4SmallSnowflakesMuriel’s

French Quarter: 801 Chartres. 504-568-1885.
FULL REVIEW
Muriel’s on Jackson Square rises to every special occasion with highly-alluring seasonal menus. Their Reveillon is a particularly good example of this. Chef Erik Veney–who is back at Muriel’s after a long stint at the now-extinct Stella!–reaches into the market for what’s good and matches the weather. Here is the only venison dish to show up for this year’s Reveillon. The four courses at $48 constitute a good deal even by Reveillon standards.

Four courses, $48.

❉Fried oyster chowder
Leeks, potato & bacon

❉Sweet potato bisque
Andouille sausage, poached pear & brown sugar pecans

❉Satsuma salad
Toasted pumpkin seeds & pancetta, tossed with chipotle vinaigrette

❉Duck rillettes, apple mostarda
Pickled vegetables & French bread crostini

❉Pan-seared flounder
Shrimp, wild mushroom velouté, haricots verts

❉Braised lamb shank
Butternut squash hash, natural reduction sauce & crispy shallot

❉Vanilla bean crème brûlée

❉Grilled eggnog pound cake with fig compote

4SmallSnowflakesR’evolution

French Quarter: 777 Bienville (in the Royal Sonesta Hotel). 504-553-2277.
FULL REVIEW
R’evolution was the big dining-out story three years ago. It retained much of that early glitter, and expanded upon it. The partnership of Chef John Folse and Chicago Chef Rick Tramonto express the Reveillon in a grand way, and is a little more expensive than most. Added to the goodness of the food are the stunning surroundings of the enclosing Royal Sonesta Hotel, which really does the decorations up this time of year.

Four courses, $72.

❉Sweet potato & andouille bisque
Seafood gumbo

Cranberry waldorf salad
Smoked walnuts, caramel apple & celery rémoulade

❉Beurre noisette-poached Gulf fish
Lobster nage, root vegetable croquette & preserved fennel

Braised boneless short ribs
Rutabaga-citrus puree & red wine sauce

Dessert trio
Stout-chocolate cake, white chocolate bread pudding, crème brûlée

4SmallSnowflakesRestaurant August

CBD: 301 Tchoupitoulas. 504-299-9777.
FULL REVIEW
The flagship of the Chef John Besh empire presents a scaled-down, yuletide version of its chef’s tasting menu as its Reveillon offering. At $97, it is one of two restaurants (the other is Commander’s) hovering around the century mark this year, sets this year’s top Reveillon price. It has come down to five courses from seven two years ago at the same price. The lack of choices in each course also subtracts something. Nevertheless, Restaurant August will not be running short of customers this time of year. A dinner there will be grand.

Five courses, $97.

Daube glacé of foie gras & duck
Persimmons & apples

Turtle soup

Bouille de yard egg
Winter truffles

Slow cooked wagyu beef short rib
Oxtails & bone marrow dumplings

Blonde chocolate cremeux
Cranberry, ricotta cheese & stracciatella

4SmallSnowflakesRib Room

French Quarter: 621 St Louis St (Royal Orleans Hotel). 504-529-7045.
FULL REVIEW
The flagship restaurant of the Royal Orleans Hotel is very busy with local regulars at lunchtime throughout the holidays. That is less true of dinner, where, after over a decade, the repercussions of an over-renovation are still discussed. But here is one of the rare restaurants specializing in prime rib, the most traditional of all Christmas dishes.

Four courses, $55.

❉Oyster & artichoke chowder
Brie crostini
~or~
❉Panko crusted frog legs
Lemon-caper beurre noisette
~or~
Smoked chili-glazed beef ribs
Fresh herbs & spiced parsnips
~~~~~
❉Brandy-glazed pear & goat cheese brûlée
Baby arugula, candied pecans, pickled red onions, champagne vinaigrette
~or~
Mixed baby green salad
Chef’s daily garnishes, balsamic vinaigrette
~~~~~
Petite filet with a choice of side
~or~
❉Gulf fish amandine
Parsley potatoes, garlic wilted kale, amandine sauce
~or~
❉Braised pork shank
Pastrami black eyed peas, grilled corn, natural braising jus
~~~~~
❉Crème brûlée
~or~
Bread pudding
~or~
Pecan pie

4SmallSnowflakesRichard Fiske’s Martini Bar & Restaurant

French Quarter: 301 Dauphine St (Chateau LeMoyne Hotel). 504-586-0972.
FULL REVIEW
Richard Fiske was the owner of the Bombay Club for many years, and set the style of that swinging eatery, with a great cocktail bar before cocktails became cool again. And live music in a New Orleans tone every night. Richard passed away in 2013, around the same time that the Bombay effectively split into two restaurants. This one had the former staff, and the other had the location. It’s been kind of hard to keep up with, especially since chef Nick Gile moved on. Still the place seems to be rolling right along continuing a tradition of unusually good cocktails, live music every night, and sophisticated cooking.

Four courses, $38 to $51.

❉Smoked chicken & roasted corn chowder
Crawfish, bacon & jalapeno mac ‘n cheese, fried oysters
~or~
❉Crab & cream cheese wontons
Asian slaw & sweet soy reduction
~or~
Spiced pecan, roasted beet & goat cheese salad
Baby field greens, honey-balsamic vinaigrette
~~~~~
❉Blackened Gulf fish with jambalaya risotto
Sauce bearnaise, roasted lemon beurre blanc
~or~
❉Chicken saltimbocca
Lyonnaise potatoes, wild mushrooms, prosciutto, sage & marsala wine demi
~or~
❉Creole molasses-glazed pork chop
Fried sweet potatoes, stewed green beans & fried shallots
~~~~~
❉Praline crème brûlée
Spiced pumpkin bread pudding
~~~~~
Lagniappe
Eggnog noël

4SmallSnowflakesRue 127

Mid-City: 127 N Carrollton Ave. 504-483-1571.
FULL REVIEW
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.

Four courses $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

4SmallSnowflakesUpperline

Uptown 3: Napoleon To Audubon: 1413 Upperline. 504-891-9822.
FULL REVIEW
The Upperline was the first non-French Quarter restaurant to sign up for the Reveillon promotion. That was years ago, and they’ve been back every year since, with an unambiguous holiday flavor. You start with, for example, a glass of Madiera. Later on the lamb chop and the duck with ginger peach sauce both are perfect for the cooler weather. But almost all of these dishes are regular offerings! One could almost say that it’s Christmas all year long at JoAnn Clevenger’s delightful bistro.

Four courses, $45.

»Turtle Soup au Sherry
~or~
Creole Gumbo
~or~
Glass Madeira Wine with Spiced Pecans
~~~~~
»Original Fried Green Tomato with Shrimp Rémoulade
~or~
»Crispy Louisiana Oysters Saint Claude
~or~
»Duck & Andouille Étouffée
Louisiana Pepper Jelly
~or~
Watercress, Stilton, Pecan Salad
~~~~~
»Savory Slow Roasted Duck
Sweet potatoes, garlic port or ginger peach sauce
~or~
»Grilled Gulf Fish Piquant
Hot & hot shrimp
~or~
»Sautéed Gulf FfishMeunière
~or~
Creole Veal Grillades
Parmesan cheese grits
~~~~~
»Honey-Pecan Bread Pudding
Toffee sauce
~or~
Warm Louisiana Pecan Pie
Chantilly Cream
~~~~~
»Thomas Jefferson’s Crème Brûlée
~or~
Brandy Alexander or Irish Coffee

4SmallSnowflakesWindsor Court Grill Room

CBD: 300 Gravier. 504-522-1994.
FULL REVIEW
The Grill Room is the sole survivor of a golden era for deluxe, grand restaurants in the mid-1980s. Except for a short slack period before and after Katrina, it has kept its standards high. For the past couple of years, its Reveillon menu has been excellent, save for a limited selection. Chef Daniel Causgrove, who took over the Grill Room’s kitchen during the past year, has fulfilled the two main requirements of the Reveillon: the menu emits a faint jingling of holiday bells, and the $60 price is an attractive price for this lovely restaurant.

Christmas at the Windsor Court.

Christmas at the Windsor Court.

Four courses, $60.

❉Blue crab gratin
Braised radish, black garlic, asparagus & caviar
~or~
❉Beets roasted in pecan shells
Vanilla vinaigrette, lobster, praline & nasturtium
~~~~~
❉Baby lettuces
Parmesan, black olive, fennel & lemon-sassafras vinaigrette
~or~
❉Potato-leek soup
Bowfin caviar, rosemary & hijiki seasoning
~~~~~
❉Roast Springer Mountain Farm chicken
Turnip & grilled sugarcane broth
~or~
❉Grilled hanger steak
Sea beans, oven-roasted tomatoes, wild mushrooms & bordelaise
~or~
❉Monkfish courtbouillon
Popcorn rice & grilled chicories
~~~~~
❉Flan with ginger consomme
Mandarin orange sorbet
~or~
❉Milk chocolate semi-freddo
Buttermilk chocolate cake
~or~
Goat cheese sorbet
Caramelized macadamia nuts
~~~~~

3SmallSnowflakesAlbertine’s Tea Room (Columns Hotel)

Uptown 2: Washington To Napoleon: 3811 St Charles Ave. 504-899-9308.
FULL REVIEW
The Columns Hotel has just the Victorian environment that seems to go with the holidays. As it stacks a growing series of Reveillon dinners, the quality of the menus and food have grown better each year. Meanwhile, the prices has been steady enough years that it’s become one of the best values in the Reveillon season.

Four courses, $45.

✷Oyster stew
~or~
✷Duck gumbo with rice
~or~
✷Turtle soup au sherry
~~~~~
Columns salad (organic mixed greens, hearts of palm, fresh cut pepper, shredded carrots, honey balsamic vinaigrette)
~or~
✷Beets, frisée & blue cheese with cane vinaigrette
~~~~~
✷Veal osso buco with roasted garlic mashed potato
~or~
✷Roasted duck breast with pommes anna
~or~
Pan-seared diver scallops
Roasted corn, asparagus & Louisiana shrimp relish with roasted tomato beurre blanc
~or~
Charred Atlantic salmon
Sweet soy with shrimp mirliton dressing
~~~~~
Chocolate ganache tart topped with a raspberry reduction
~or~
✷Ginger crème brûlée

3SmallSnowflakesAndrea’s

Metairie: 3100 19th St. 504-834-8583.
FULL REVIEW
Chef Andrea has long done a holiday menu, but in recent years he’s joined the Reveillon officially. The menu is unusual in being dominated by fall game dishes–duck, venison, rabbit, and pheasant all appear. Such things are very traditional in Northern Italy this time of year.

Four courses from $68

Vitello tonnato
~or~
❉Stracciatella di Medici
~or~
❉Porcini ravioli tuscany
~~~~~
❉Breast of roast pheasant Tuscany
~or~
T-bone steak Fiorentina ai ferri
~or~
Girello d’Angello provincal
Chuck mock tenderloin of beef
~or~
❉Cioppino Mediterraneo
Italian bouillabaisse
~~~~~
Boston bibb lettuce & fontina cheese
~~~~~
❉Chestnut cake al cioccolota
~or~
Zuppa inglese
~or~
❉Panettone milano
~~~~~

3SmallSnowflakesArnaud’s

French Quarter: 813 Bienville. 504-523-5433.
FULL REVIEW
Arnaud’s menu is mostly traditional, with some flights of fancy courtesy of Chef Tommy Digiovanni. That fits right into the concept of the Reveillon. The restaurant is rife with Christmas decorations, among the two or three grandest and most tasteful in town, with an emphasis on gold rather than red and green.

Four courses, $49.

Daube glacé with garlic crouton
~~~~~
❉White remoulade of Barataria Pass white shrimp
White remoulade & root vegetables

~or~
Duck rillettes with caramelized onions, radish & cherry confit
~~~~~
Creole onion soup en croûte
~or~
❉Watercress salad with candied pecans, dried cranberry, Jacob’s andouille croutons & champagne cane vinaigrette
~~~~~
❉Courtbouillon with Louisiana gulf drum simmered in tomato puree with gulf shrimp & oysters, served with Louisiana popcorn rice
~or~
❉Roasted Cornish game hen, mayhaw demi-glace, cranberry, raisin & chestnut quinoa
~or~
Pork flatiron steak with sauce Robert & spinach Rockefeller
~~~~~
Gâteau de sirop
~or~
❉Tarte tatin

3SmallSnowflakesBombay Club

French Quarter: 830 Conti. 504-586-0972.
FULL REVIEW
During the past year, the Bombay Club has been reborn. Now under the management of Creole Cuisine Concepts–which also operates Broussard’s, Kingfish, and several other restaurants in the French Quarter. They took over the Bombay Club’s longtime space and name after the former management spun off the original. (The story is more complicated than interesting.) I don’t think the new Bombay has found itself quite yet. The chef who contrived the menu has since moved on.

Four courses, $45.

Roasted butternut squash
Steen’s cane syrup, granola & greens
~or~
❉Spiced carrots with pecan pesto
Whipped goat cheese burratta
~~~~~
Shrimp & mirliton stuffing
New Orleans barbecue sauce
~or~
❉Rabbit & andouille gumbo
Mustard potato salad
~~~~~
❉Smoked duck cassoulet, duck cracklins
~or~
Foie gras poached flounder, creamed greens
~~~~~
❉Ginger tea-poached pears, tapioca
~or~
❉Persimmon bread pudding, rum anglaise
~~~~~
Lagniappe: Preakness eggnog

3SmallSnowflakesBorgne

CBD: 601 Loyola Ave (Hyatt Regency Hotel). 504-613-3860.
FULL REVIEW
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 barigoule
Artichoke, 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

3SmallSnowflakesBourbon House

French Quarter: 144 Bourbon. 504-522-0111.
FULL REVIEW
Dickie Brennan’s Bourbon House looms over one of the two or three busiest corners in the French Quarter. Its participation in the Reveillon is less lavish than in many other restaurants–there are no choices as you go down the menu. But that keeps it tightly focused, and allows for the use of the restaurant’s specialties. Bourbon, for example. And seafood, which is what this place is all about.

Four courses, $60.

Pear & cranberry salad
Roquefort cheese, candied pecans, endive, mixed greens & Louisiana citrus vinaigrette

Smoked oyster bisque
Toasted fennel sourdough boulette

❉Roasted venison rack
Sweet potatoes, tasso & bourbon-fig demi

Bacon-wrapped stuffed duck breast
Jalapeños, cream cheese, parsnip puree & cherry-port glaze

Figgy pudding, eggnog ice cream & roasted chestnut tuile

3SmallSnowflakesCafe Adelaide

CBD: 300 Poydras St. 504-595-3305.
FULL REVIEW
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, $55

Roasted cauliflower, truffle & crab bisque
St. 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

3SmallSnowflakesCafe Degas

Mid-City: 3127 Esplanade Ave. 504-945-5635.
FULL REVIEW
The French touch espoused by this long-running bistro shows in its Reveillon offering. So does generosity, given the price–long one of the best values in the Reveillon marketplace. I like the touch or port at the end, especially if it’s a chilly Reveillon night.

Four courses, $42.

Crab & fennel salad
Baby arugula, grapefruit, mint, crispy shallots & tarragon vinaigrette

Crawfish ravioli
Mushroom duxelles & lemon beurre blanc

Rack of lamb and merguez sausage
Provençale ratatouille, haricots verts, fingerling potatoes & smoked vidalia onions, served au jus

Chocolate pot de crème
Chantilly cream

Lagniappe
A glass of port

3SmallSnowflakesCourt Of Two Sisters

French Quarter: 613 Royal. 504-522-7273.
FULL REVIEW
The nice weather through most recent Decembers has made the Court’s marvelous outdoor dining areas unusually inviting for the indulgence of its Reveillon menu. The restaurant’s antique style makes it feel like Christmas all the time. It’s Reveillon menu starts with a turtle soup that matches any other, then moves on to some other good dishes selected for the season’s tastes. Best possible starter: the best Sazerac in town.

Courtof2SistersCourtyard

Four courses, $45.

Turtle soup au sherry
~~~~~
❉Fried green tomato salad
Boiled shrimp, greens, rémoulade sauce
~or~
Court of Two Sisters salad
~~~~~
Crab Benedict
English muffin topped with poached egg, Louisiana crabmeat & hollandaise
~or~
❉Grilled pork chop, sauteed apples
Kale & brown butter
~or~
❉Redfish Creole
Poached redfish in Creole sauce, steamed rice
~or~
Grits & grillades
Veal medallions braised in gravy, served over yellow corn grits
~~~~~
Eggnog crème brûlée

3SmallSnowflakesDickie Brennan’s Steakhouse

French Quarter: 716 Iberville. 504-522-2467.
FULL REVIEW
The substantial, masculine look of Dickie Brennan’s Steakhouse also connotes Yuletide. Maybe it’s that eating large slabs of beef is a classic Christmas dining proposition. But beef is expensive, especially the Prime beef that Dickie’s chefs buy. They have lobsters, too. Hence the $70 price, which strill strikes me as a good deal.

Four courses, from $50.

Winter squash crab soup
Pepitas & crème fraîche
~~~~~
Duck confit salad
Chicory greens, duck confit, red onions, cornbread croutons, maple vinaigrette
~~~~~
❉Lobster thermidor with haricots verts
~or~
❉Ten-ounce dry-aged strip
Roasted fingerling potatoes & demi-glace
~~~~~
Bûche de noël
~~~~~

3SmallSnowflakesDomenica

CBD: 123 Baronne (Roosevelt Hotel). 504-648-6020.
FULL REVIEW
Domenica is Italian, but not in a way with which you may be familiar–unless you travel around Italy often. Chef Alon Shaya broke away from that theme for half of his Reveillon menu. Like the other John Besh restaurants with Revellon menus (which is most of them), there’s a ribeye on the menu. A bonus of dining at Domenica during the season is that it’s just off the lobby of the Roosevelt Hotel. And few places are better decorated for Christmas.

Four courses, $65.

Blue crab arancini with basil pesto

Wood-roasted octopus
Potato, jalapeno & garlic aioli

Bucatini al mare
Clams, mussels & shrimp

Panettone French Toast
Candy cane stracciatella gelato

3SmallSnowflakesGumbo Shop

French Quarter: 630 St Peter. 504-525-1486.
FULL REVIEW
The Gumbo Shop’s Reveillon has a strong following among locals, who keep it so busy this time of year that a wait for a table (they don’t take reservations) is inevitable. Part of this owes to the perennially lowest price in the Reveillon field. The menu never changes, because the regulars won’t hear of it. Lagniappe: cafe brulot at the end of the repast.

Four courses, $34.

Oyster and Artichoke Soup
~or~
Chicken Andouille Gumbo
~or~
Turtle Soup
~~~~~
Tossed Green Salad
Toasted pecan vinaigrette
~~~~~
Catfish St. Peter
~or~
Crawfish Étouffée over Rice
~or~
Crab Cakes
Green peppercorn and crawfish sauce
~or~
»Roasted Half Duckling
Local rum and Louisiana citrus sauce
~~~~~
Homemade Pecan Pie
~or~
Chocolate Cheesecake
Raspberry liqueur sauce
~or~
Hot Bread Pudding
Whiskey sauce

»Café Brûlot

3SmallSnowflakesKingfish

French Quarter: 337 Chartres St. 504-598-5005.
FULL REVIEW
Kingfish underwent a turnaround in 2015, as a chef swap brought some new flavors to the menu. This is its second involvement with the Reveillon. It’s right in the middle of the part of the French Quarter with the greatest number of Christmas In New Orleans activities. Very casual, very busy, with an emphasis on cocktails.

Four courses, $45

❉Rémoulade-crusted scallop
Pickled collard greens
~or~
❉Boudin-stuffed quail
Sweet potato casserole & Huey’s cane syrup
~~~~~
❉Butternut squash & foie gras bisque
Crème fraîche & crushed pepitas
~or~
❉Farm house salad
Mixed greens, Covey Rise vegetables & sweet tea vinaigrette
~~~~~
❉Boucherie mixed grill
Braised pork roast, smoked sausage swamp pop cola barbecue sauce & “dirty rice” farro
~or~
❉Pan-seared gulf fish
Louisiana citrus & shaved fennel, winter greens & pan drippings
~~~~~
❉Chocolate chess pie
Peppermint bark
~or~
❉Pumpkin crème brûlée
Burnt sugar & praline crunch
~or~

3SmallSnowflakesNOLA

French Quarter: 534 St Louis. 504-522-6652.
FULL REVIEW
Chef Emeril Lagasse’s three New Orleans restaurants have been absent from the Reveillon for the past few years. They are back, with special non-Reveillon menus (what’s the difference? not much) at Emeril’s and Delmonico. NOLA, Emeril’s French Quarter bistro, is very much in the Reveillon groove, with a mix of its sophisticated food and great ingredients, plus a few old-time surprises.

Four courses, $60-$70.

❉Foie gras pâté
Toasted brioche & scuppernong grape mostarda
~or~
❉Bone marrow consommé
Grilled baguette & marinated mushrooms
~or~
Cracklin’ crusted frog legs
Mustard greens & bagna cauda butter sauce
~~~~~
Turtle soup
~or~
❉Shrimp & mirliton salad
Baby greens, spiced pecans & creamy Herbsaint dressing
~~~~~
❉Braised short rib bordelaise
Roasted winter vegetables, apple gremolata & roasted chestnuts
~or~
❉Pannéed pork loin
Bucatini & crab carbonara, sunny side-up egg & sweet gherkin ravigote
~or~
❉Cedar plank gulf redfish
Caramelized leek & fingerling hash, Herbsaint & escargot butter sauce

~~~~~
❉St. Joseph zeppole
Cherry jam, chocolate-hazelnut pastry cream & candied hazelnuts
~or~
❉Apple tart
Roasted chestnut cream & apple brandy ice cream

3SmallSnowflakesPalace Cafe

French Quarter: 605 Canal. 504-523-1661.
FULL REVIEW
For those of us who remember Christmas as being synonymous with shopping on Canal Street, and having lunch in one of the big department store restaurants, there’s not much to jog our memories. The Palace Cafe, with its big windows taking in many blocks of our streetcar-traversed main street, does the trick. Their four-course Reveillon menu is the best one from the Palace Cafe in years. The recent renovation sparkles anew, too.

Four courses, from $65.

❉Butternut squash soup

❉Gala apple cream, black truffles, chives

❉Beet, endive & pear salad
❉Pickled fennel, roquefort & verjus vinaigrette

Braised beef short ribs
Tuscan kale, winter vegetables & Barolo sauce

❉Grilled pompano
Louisiana satsuma salad & fresh herbs

❉Champvallon: braised lamb shoulder
Potatoes & rosemary jus

❉Chocolate mousse pie
Coconut-pecan filling

White chocolate bread pudding

3SmallSnowflakesTableau

French Quarter: 616 St. Peter St. 504-934-3463.
FULL REVIEW
Tableau is the center of New Orleans, across the street from the Cabildo and the Upper Pontalba, in the building owned for decades by La Petite Theatre du Vieux Carre. The theatre didn’t need all the space, so they cut a deal with Dickie Brennan (owner of three other major French Quarter restaurants) for the restaurant to take over half of the building. It’s a beautiful place in an antique way. The same reliance on Creole classicism also dominates the menu. It’s like Brennan’s on Royal Street was in the 1970s. The Reveillon menu is a good example of that.

Four courses, $49

❉Gulf oysters simmered in herbsaint & cream
Melted leeks, tasso & tarragon
~or~
❉Bacon-wrapped Gulf shrimp
Stuffed with smoked redfish mousse, salsify puree & pepper jelly butter sauce
~~~~~
❉Turtle soup with sherry
~or~
❉Belgian endive salad
Roasted beets & carrots, duck confit & dijon cane vinaigrette
~~~~~
Braised beef short rib
Whipped parsnips, vanilla & fig-infused demi-glace
~or~Eggnog ice cream
~or~
❉Flourless chocolate gateau
Raspberry coulis & crème anglaise
~or~
❉S’mores trifle
Layers of graham cracker crumble, white chocolate mousse and brûléed marshmallow

3SmallSnowflakesTujague’s

French Quarter: 823 Decatur. 504-525-8676.
FULL REVIEW
Serving a Reveillon dinner in the way it was a century ago is no stretch for Tujague’s. It was around to serve exactly such a meal in the 1800s. Regular customers who missed Tujague’s Reveillon last year will be pleasantly surprised this time around. Mark Latter, taking over the restaurant after the unexpected death of his father in 2013, has not only performed a bright renovation, but expanded the menu into new dimensions, without diluting the essence. The menu is quite appealing, and the price is a bargain.

Four courses, $45.

Apple & blue cheese salad
Pecans, baby greens, cranberry vinaigrette & black-eyed pea croutons
~or~
❉Crispy pork belly
Oyster & andouille cream with cracklins, corn chow-chow & root beer glaze
~or~
❉Oyster brochette
Garlic croustade topped with meunière sauce
~~~~~
❉Soup du jour
~~~~~
❉Pan-seared duck breast
Foie gras dirty rice, squash & zucchini medley, pepper jelly sauce
~or~
Redfish on the half shell
Pan-seared local redfish, roasted pecan butter, squash & zucchini
~or~
Six-ounce filet mignon
~or~
❉Seafood courtbouillon
Gulf fish, oysters, shrimp & tomato sauce
~~~~~
Chocolate pecan pie
~or~
❉Banana bread pudding

Chocolate pecan pie

3SmallSnowflakesVacherie

French Quarter: 827 1/2 Toulouse St. 504-207-4532.
FULL REVIEW
Vacherie is a small restaurant in a boutique hotel in the French Quarter. It quickly proved itself proven to be more ambitious and interesting than one might expect, a fact that shows in all their special menus. Like this one for Reveillon 2015.

Four courses, $46.

Seafood gumbo
Jasmine rice
~or~
❉Salad of marinated tomatoes
Artichoke hearts & leeks over mixed greens
~~~~~
Broiled brussels sprouts with bacon vinaigrette
Sweet potato & andouille soup
~or~
❉Orange balsamic glazed beets
Spinach salad, blue cheese & spiced pecans
~or~
❉Grilled shrimp & asparagus
Lemon rosemary glaze
~~~~~
❉Boudin-stuffed deep-fried game hen
Smothered collard greens
~or~
Roasted eggplant & tomato tian
Spinach & goat cheese, chef’s vegetables & crostini
~or~
❉Drum meuniere
Pan-fried oysters, herb-roasted potatoes & chef’s vegetables
~or~
Pork loin chop
Rosemary mushroom wine sauce, jasmine rice & root vegetable medley
~~~~~
Bread pudding
~or~
Carrot cake
~or~
❉Louisiana pecan pie
~~~~~
Lagniappe
❉Poinsettia: sparkling wine & cranberry cocktail

2SmallSnowflakesBistreaux

French Quarter: 1001 Toulouse St. 504-586-8000.
FULL REVIEW
The Maison Dupuy Hotel has a history of great restaurants punctuated by less ambitious places. The Bistreaux is in the latter category, the all-day cafe for the hotel. Despite that, the kitchen rises to the occasion with a well-assembled Reveillon menu with a Creole flavor.

Four courses, $55.

Turtle soup
With boiled egg & sherry
~or~
❉Chicken & andouille gumbo
Popcorn rice
~~~~~
❉Smoked duck & warm spinach salad
Crimini mushrooms, pork belly, caramelized onion, pomegranate gastrique
❉Black trumpet mushroom ravioli
~or~
❉Black trumpet mushroom ravioli
Thyme brown butter
~~~~~
Pan-seared redfish
Butternut squash, tasso hash & lemon beurre blanc
~or~
❉Grilled quail with chaurice
Apricot stuffing & tabasco honey
~or~
Pork filet

Corn pudding, winter root vegetables & pork demi
~~~~~
❉Pumpkin crème brûlée
Wattleseed cream
~or~
Sticky toffee pudding
Cinnamon ice cream
~~~~~

2SmallSnowflakesCrescent City Brewhouse

French Quarter: 527 Decatur. 504-522-0571.
FULL REVIEW
The Crescent City Brewhouse is a microbrewery making German-style lagers, and matching it up with a full menu of local food. There’s also a jazz band that plays every night. The Reveillon menu here includes four house-made beers throughout the evening.

Four courses, $45.

Seafood Andouille Gumbo

Baked Oysters Three Ways
Crabmeat and saffron, spinach and herbsaint, shrimp and mirliton

❉Redfish Pontchartrain
~or~
Shrimp and Grits
~or~
Southern Crispy Duck
~~~~~
Bread Pudding with Praline Pecan Sauce
~or~
❉Bourbon Pecan Pie
~or~
Crème Brûlée
~~~~~

2SmallSnowflakesDesire Oyster Bar

French Quarter: 300 Bourbon. 504-586-0300.
FULL REVIEW
The Desire Oyster Bar started as the casual, all-day restaurant of the Royal Sonesta Hotel on Canal Street. In the last couple of years, it has gone upscale, filling a gap created when the formal Sonesta dining venue was converted into R’Evolution. Now Desire is not merely a casual seafood house, bur a reasonable decent Creole bistro. The Reveillon dinner they begin this year shows what they’re up to.

Four courses, $46

❉Turtle soup au sherry
~or~
Creole gumbo
~~~~~
Wedge salad
Buttermilk blue cheese dressing, tomatoes, bacon & eggs
~or~
❉Baby spinach salad
Candied pecans, dried cranberries, blue cheese, red grapes & praline vinaigrette
~~~~~
❉Blackened redfish
Shrimp courtbouillon & rice
~or~
Braised pork shank
Smothered cabbage & mashed sweet potatoes
~~~~~
❉Spiced pumpkin cheesecake
Creole cream cheese & graham cracker crust

2SmallSnowflakesGalatoire’s 33 Bar & Steak

French Quarter: 215 Bourbon St. 504-335-3932.
FULL REVIEW
Two years ago, if you said that in a few months Galatoire’s would have opened a second restaurant next door to its original, you would been thought of as being at the very least mistaken. But there it is, a steakhouse bearing the famous name, with a little bit of Galatoire’s in its cooking. It’s a great idea, but not one that has come to full flower yet, particularly in the service department. It’s different from the original Galatoire’s in many ways. It main attraction is that the food is in the same league as the mother ship, and it’s easy to get a table for it.

Four courses, $49.

❉Escargots
Mushrooms, garlic, herbs & grilled bread
~or~
❉Chilled Louisiana shrimp
Chopped egg, capers with Creole mustard vinaigrette
~~~~~
Duck & andouille gumbo
~or~
❉Mixed greens & pickled vegetables with house dressing
~~~~~
❉Broiled drum fillet, lobster thermidor
Steamed broccoli
~or~
Fried Louisiana crab & shrimp cake
Roasted eggplant with beurre blanc
~or~
❉Petite filet
Lyonnaise potatoes & grilled asparagus béarnaise
~~~~~
Ice cream sundae
~or~
❉Seasonal fruit cobbler with whipped cream
~or~

2SmallSnowflakesJohnny Sanchez

CBD: 930 Poydras. 504-304-­6615.
FULL REVIEW
Johnny Sanchez is a hip Mexican restaurant, the mergining of ideas from Chefs John Besh and Aron Sanchez. The names of the dishes are familiar, but the food itself is unlike any Mexican fare you’ve had unless you’ve dined around Mexico City.

Four courses, $70

Plaquemines Parish citrus & avocado salad
Shaved fennel & pomegranate
~~~~~
Roasted corn sopes
Chorizo, black beans, salvadorian crema & queso
~~~~~
Lamb shank birria
Guajillo-tomato broth, pickled onion, cilantro & lime, served with warm tortillas
~~~~~
Coconut flan

2SmallSnowflakesMorton’s the Steakhouse

CBD: 365 Canal (Canal Place Mall). 504-566-0221.
FULL REVIEW
Over the past couple of years Morton’s–always a handsome place–has renovated, adding windows onto Canal Street. Their Reveillon menu is essentially a package of their regular menu items. The less salutary development is that the chain was taken over by Landry’s a few years ago, and the standards have softened already.

Four courses, $65.

Baked five onion soup
~or~
❉Lobster bisque
~~~~~
Caesar salad
~or~
❉Morton’s salad:
Blue cheese salad with chopped egg & anchovies
~~~~~
6 oz. Single cut filet mignon
~or~
❉Double cut prime pork chop
~or~
Crab cakes
~~~~~
Accompaniments:
❉Sour cream mashed potatoes or Green beans
~~~~~
❉Key lime pie
~or~
❉Crème brûlée

2SmallSnowflakesSoBou

French Quarter: 310 Chartres St.. 504-552-4095.
FULL REVIEW
SoBou (“so-boo,” meaning “South of Bourbon”) continues to be too hip for a lot of people who might wanter in there. The other side of this coin is that those looking for the cutting edge in cooking and drinking may well find it here. It’s operated by the same branch of the Brennan family that has Commander’s Palace, which has picked up a few notes from the experiments at SoBou. This is a place where cocktails are king.

Four courses $48

Tin Roof Juke Joint IPA & sharp white cheddar soup

Bacon fat, whipped black garlic & caramelized onion cracklings

Sous-vide octopus en escabeche
Ghost pepper caviar, pickled beets & satsuma granita

Le coup de milieu
Coquito (Puerto Rican-style egg nog)

Pollo borracho

Bourbon-injected chicken leg confit, smoked chicken & root vegetable fricassee, chicken liver boudin with black truffle oil-spiked chicken demi-glace

Satsuma & guava mantecaditos
(Puerto Rican shortbread cookies

2SmallSnowflakesTivoli & Lee

Warehouse District & Center City: 936 St. Charles Ave. (Modern Hotel). 504-929-0909.
FULL REVIEW
The restaurant space in the hotel on Lee Circle (a long time ago called Tivoli Circle) has hosted enough eateries and the can’t remember them all. This one has lasted longer than others, with an menu that can only be described as interesting. Perhaps a bit too. But I leave that to your preferences.

Fpur courses, $75

Chicken, andouille & oyster gumbo
~or~
Escargots
Green onion drop biscuit, candied short rib & bone marrow-horseradish compound butter
~or~
❉Lamb meatball & mussels
Creole bouillabaisse, shaved fennel
~~~~~
Chicken liver salad
Arugula, frisée, lardon & pepper jelly vinaigrette
~or~
❉Lobster salad with deviled quail eggs
Candied fennel, cherry tomatoes, radish & dill
~~~~~
❉Double-cut pork chop
Smothered sweet potatoes, crispy greens, burnt-herbed marshmallows, Creole mustard jus
~or~
❉Redfish with cauliflower & lobster broth
Shaved mirltons, brown butter powder

~or~
Lamb T-bone
Roasted sunchokes, charred rapini, kumquat & lamb jus
~~~~~
Buttermilk drops with mocha latte ice cream
Bourbon-fluffed cream, biscotti crumbs

2SmallSnowflakesWilla Jean

CBD: 611 O’Keefe St. 605-509-7334.
FULL REVIEW
Willa Jean starts as a pastry and breakfast restaurant, but goes on to purvey a full menu into the later hours. This repurposed part of the CBD has become the host for many hip, easy places to eat. This will be the first year for Reveillon at Willa Jean. It’s another John Besh place.

Four courses, $60

❉Roasted carrots, arugula, goat cheese & leeks
~or~
❉Benton’s bacon, frisee, warm bacon vinaigrette, slow cooked egg
~~~~~
Shrimp bisque
Brandied cream
~or~
❉Celery root soup
Arkansas black apple
~~~~~
❉Roasted pork
Sweet potato & braised greens
~or~
Prime rib
Roasted root vegetables & horseradish cream

~~~~~
❉Croissant bread pudding
Salted caramel & praline ice cream
~~~~~

The Besh Steak

CBD: Harrah’s New Orleans Casino, 8 Canal. 504-533-6111.
FULL REVIEW
The name and address say it all: it’s John Besh’s steakhouse in Harrah’s Casino. I can’t get my head around the idea of dining in a casino as part of a holiday celebration, but everybody’s different. It needs to be said that teh Reveillon menu in this steakhouse includes no steak. I’m glad I don’t have to make decisions like that

Four courses, $75.

Grilled Louisiana shrimp remoulade with mizuna greens & pickled root vegetable
~or~
❉Plaquemines parish citrus salad with organic greens & roasted chestnuts
~~~~~
Besh not-so-classic turtle soup
~or~
❉Baked oyster grand-mère on the half shell
~~~~~
❉Trout amandine with citrus crab & brown butter
~or~
Slow braised lamb shank with roasted cauliflower & smoked gouda
~~~~~
❉Père roux cake with bananas foster & Creole cream cheese icing
~or~
Creole cream cheesecake with roasted chestnut & citrus caramel
~~~~~

Brennan’s

French Quarter: 417 Royal. 504-525-9711.
FULL REVIEW

$90

Feelings

Marigny: 2600 Chartres. 504-945-2222.
FULL REVIEW
Feelings created the multi-course wine dinner as we know it, back in the 1970s. It evolved into an a la cart restaurants inside some of the city’s oldest buildings. The menu and style were also getting on in years. The restaurant has new owners during the past year, resulting in a drastic change in the menu, from old-style Southern and Creole to a highly eclectic set of ideas. I haven’t tried it yet, so I give no ratings or recommendations.

Five courses, $75.

Panna cotta of salsify & cauliflower
Sea urchin, meyer lemon, shiso & roe
~or~
Lamb tartare
Calabrian chili, Mediterranean seasonings, cured egg yolk
~~~~~
Ricotta gnudi
Mushroom consomme, proscuitto & nepitella
~or~
Pork belly, pickled vegetables & shrimp emulsion
~~~~~
Salad of local lettuces
Grapefruit, fennel, candied pecans, ricotta salata & apple mustard dressing
~~~~~
Strip loin of beef
Chestnut, foie-poached turnips & pomegranate bordelaise
~or~
Seasonal gulf fish
Smoked vegetable cabbage purse & lemongrass ginger fumet
~~~~~
Demi cheese plate
Chef’s selection
~or~
Pistachio cardamom cake
Galangal caramel, chevre ice cream
~or~
Banana cordon rose cake
Whipped cream cheese, peanut butter, honey
~or~