N'ORLEANS: SIP SAVOR SPRING SEASONAL RECIPES FROM TOP CHEFS AND MIXOLOGISTS
- andychalk
- 3 hours ago
- 3 min read
Andrew Chalk: Is it Dallas that is lucky to have the most distinctive food city in the US on its doorstep, or is it New Orleans that is lucky to have Dallasites appreciate its food and drink?
This spring they have been pulling out the stops in New Orleans. Time for a visit!
FROM THE WIRES...
DISHES
Alma Cafe – New Orleans, LA
Recipe: Aguachile Negro
Chef: Melissa Araujo
Description:
Succulent shrimp and scallops, cucumber, creamy avocado, and juicy tomatoes are kissed with the smoky heat of chile Morita and chile negro, while soy sauce, garlic, and cilantro add depth and richness.
Website: https://eatalmanola.com/
Beggars Banquet – New Orleans, LA
Recipe: Oyster Stew
Chef: Amanda Wachowski
Description:
This decadent dish features a puffed pastry filled with fresh oysters simmered in rich oyster liquor, enhanced with earthy Shiitake mushrooms, ginger, and garlic. Lemon zest adds brightness, and a touch of truffle oil brings depth.
Birdy’s – New Orleans, LA
Recipe: Crawfish Deviled Eggs
Chef: Marcus Woodham
Description:
A perfect southern spring party treat, deviled eggs are elevated with Louisiana crawfish tails & hot sauce. Website: https://birdysnola.com/
Commons Club @ Virgin Hotels New Orleans – New Orleans, LA
Recipe: Swordfish
Chef: Chris Borges
Description:
Perfectly grilled swordfish steaks paired with black-eyed peas and lima beans. The earthy flavors of celery root, carrots, and daikon complement the dish, while a tangy Calabrian chile vinaigrette adds a bold, spicy kick.
Costera – New Orleans, LA
Recipe: Yellowfin Tuna & Fennel Salad
Chef: Kathryn Searcy
Description:
Fresh, Grade A yellowfin tuna paired with crisp fennel and a bright, citrusy orange dressing. The salad is complemented by the crunch of pistachios and a touch of heat from Serrano peppers, creating a refreshing and flavorful dish.
Website: https://costerarestaurant.com/
Osteria Lupo – New Orleans, LA
Recipe: Mushroom Campanelle
Chef: Brian Burns
Description:
Fresh Campanelle pasta tossed in a rich, creamy sauce made with Shiitake and Oyster mushrooms, Parmesan, chives, and a splash of dry white wine. Topped with crushed red peppers for a subtle heat.
Website: https://www.osterialupo.com/
Palm&Pine – New Orleans, LA
Recipe: Corner Store Crudo
Chef: Jordan Herndon & Amarys Koenig Herndon
Description:
Honoring the corner store culture of New Orleans, this dish is a take on ‘chips & soda’ - melding yellowfin tuna with Pineapple Big Shot Nuoc Cham, daikon, and fresh herbs and served with shrimp chips.
Website: https://www.palmandpinenola.com/
Tujague’s – New Orleans, LA
Recipe: Shrimp & Goat Cheese Crepes
Chef: JD Eubanks
Description:
Delicate crepes are filled with Louisiana shrimp and goat cheese. The dish is enhanced with garlic, white wine, Parmesan, and topped with fresh chives.
Website: https://tujaguesrestaurant.com/
COCKTAILS
The Bower – New Orleans, LA
Recipe: Spring Elderflower Punch
Cocktail Name: Spring Elderflower Punch
Description:
A refreshing, floral cocktail made with Denizen rum and elderflower liqueur, complemented by the bright, tangy notes of fresh grapefruit juice and a touch of crisp rosé wine.
Website: https://www.thebowernola.com/
Virgin Hotels New Orleans – New Orleans, LA
Recipes: Luau Lagoon & Secret Garden
Cocktail Name(s): Luau Lagoon & Secret Garden
Description:
Luau Lagoon: Made with Seedlip Grove N/A Spirit as its base, paired with the vibrant flavors of grapefruit juice, orgeat, and pineapple shrub. Topped with a dash of Polynesian bitters creating a refreshing, exotic mocktail that's perfect for any occasion.
Secret Garden: A perfect mix of Seedlip Garden N/A Spirit, lemon juice, lychee juice, and topped with soda.
Comments