Our last meals in New Orleans were our hotel breakfast in the FOUNTAIN LOUNGE (http://therooseveltneworleans.com/dining/fountain-lounge.html) of the Waldorf-Astoria Roosevelt Hotel and lunch at yes, another John Besh bastion, LUKE (www.chefjohnbesh.com).
I
must mention our breakfasts because they were truly amazing. The
fruits, the eggs, even the Smoked Salmon, which I opted to serve myself
on a buttered biscuit rather than a bagel and cream cheese, were all
huge portions and priced accordingly. Luckily for us breakfast in
included (all my clients get this benefit at thousands of hotels
worldwide!); if not, the bill would have been over $75 daily for the 3
of us! The amazing EGGS BENEDICT with local Jumbo Lump BLULE CRAB also
came with Canadian Bacon and divine homemade Hollandaise, but the
highlights were the LOUISIANA SHRIMP & GRITS with a sunnyside egg on
top of the superbly spiced crustaceans, Stone Ground Cheese Grits and
Tasso Cream. If you are looking for something even more local try the
CRAWFISH & BOUDIN Eggs Benedict, the cholesterol alone will overload
your monthly allowance.
That said our final meal
was at LUKE, a French bistro style informal spot in the Business
District sporting an old style pressed tin ceiling and even older
looking ceiling fans and tile floors. The service here, as in other
places, is superb and Kevin was on his toes to make us happy. Samuel
opted for the Burger and Fries with Garlic Aioli, but we were a tad more
adventurous, starting with a 1/2 dozen Gulf Oysters. There are east and
west coast ones here as well, but when in Rome.... At $9.00 these were
salty, yet plump bivalves and not the big fat ones we used to get here
years ago that were almost mealy. A Blanche de Bruxelles beer for Will
and a tasty carafe of BRUNN Gruner Veltliner for me quaffed our thirsts.
Will
chose the CROQUE MADAME (A Croque Monsier with Grilled Chisesi Ham
& Emmantaler Cheese topped with a Fried Organic Egg) which arrived
at room temperature. Within minutes a new plate arrived with an
ADDITIONAL cone of those tasty fries, so now we had three orders of
frites!
I opted for the Assiette de CHARCUTERIE as Kevin said they really make it special here, and he was spot on.
The
accoutrements alone consisted of Stone Ground Fig Mustard, House-made
Bread & Butter Pickles, Pepper Jelly, Pickled Watermelon Rinds and
Fennel Marmalade. The meats included Rosetta Sausage, Pate de Campagne,
Badischer Presskopf - hog's head cheese, Rillettes of Local Pork with
Muscadet Jelly on top and the most creamy divine Pate of Louisiana
Rabbit & Chicken Livers with Truffles!!! Lots of toasted baguettes
were served, but I tried not to use so much so I could enjoy the quite
large platter; remember, they have this size thing there.
We
were all quite full, so when Kevin asked about dessert, we cringed. No
matter, he whisked out a complimentary plate of Steamed Chocolate with
Vanilla Ice Cream, Dark Chocolate Rice Crunch wafer (think decadent rice
crispy) and Caramel Sauce, which we each tasted but alas could not
finish. It was a great ending to a superb weekend of fun and food.
