The Delachaise

Ok, so I have a new job that is AWESOME. There are many things that make it awesome, one of which is the fact that it’s located in a different neighborhood from the one in which I live. My old job was three blocks from my abode. This was damnably convenient, of course, but it also meant my world was very small. Get up, walk to work, get off, walk to the grocery, walk to the wine store, walk to a restaurant, walk home…you get the drift. On a REALLY exciting day I might get on my bike and ride to a restaurant.

Working Uptown means that I get regular exposure to a bunch of places I used to hear about but never went because they were more than 100 yards from my house.

I’ve been to the Delachaise a couple of times since becoming a part-time Uptowner, and I must say, it’s pretty rad. Good cocktail selection, good wine list, and probably some of the best frites I’ve ever had.

Y’all. THOSE POTATOES ARE FRIED IN GOOSE FAT. AND THEY’RE SERVED WITH PEANUT SAUCE.

Sweet Jesus, I may have to take a second to recompose myself.

All right. Now, I’m a humongous fan of peanut sauce, and am usually of the opinion that anything served with it is purely a vessel to get said sauce into my mouth and should take a supporting role in the process. These fries, however, make me question that philosophy– they are plenty awesome on their own. They also come with a malt vinegar minez, just like they do it in Britain. I often wonder why more Americans don’t eat mayo with their fries, since we usually opt for the most fattening option available.

I also had my first frog legs. “Wickedly spicy”, according to the menu, and glazed in remoulade, I’m now a fan of those little cuisses de grenouille. Although I must wonder what they do with the rest of the frog. My coworker Skooksie just suggested maybe they make fwog gras (get it, GET IT?) out of ’em. Or maybe there are a bunch of French high school students dissecting legless frogs in biologie class.

They’ve got very well-chosen wine and beer lists, and offer a huge variety of stuff by the glass. The night in question I stuck with an ’07 Olivares Monastrell. The tap choices are terrific too, with a representative selection of styles like Chimay, Anchor Porter, Spaten Lager, and even a lambic.

I like the atmosphere a lot and, as my dining partner noted, the fact that the building’s long and skinny means that it doesn’t take many customers to make the place feel full. They do allow smoking, also.

Flojindamesa over at Eat Drink Nola relates an amusing Delachaise experience here.

The Delachaise

3442 St. Charles Ave.

504.895.0858

thedelachaise.com

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One Response to “The Delachaise”

  1. Frittes in goose fat! Why have I not known about this sooner? Is it really bad to make an entire meal of just frittes? Because I might need to. Soon.

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