Archive for the Bars Category

The Delachaise

Posted in Bars, Beer, Eat, Entrees, Imbibe, Restaurants, Reviews, Wine with tags , on 15 December, 2009 by la fille

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.


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.



Delightful Dishes at Cure

Posted in Bars, Cheese, Eat, Entrees, Photos, Reviews, Veggies with tags , on 10 June, 2009 by la fille

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Another post about my favorite bar in town, but this time, let’s focus on the food, shall we?

Chef Jason McCullar has created some fantastic small plates to go with the high-quality cocktails, and every dish I’ve tried has failed to disappoint.

Note: In the interest of full disclosure, Cure wanted Brother O’Mara to come take some photographs for them, thus giving us the chance to taste a lot of things in one visit. I feel extremely lucky to have had a had such an opportunity, as my finances would not have allowed me such a feast otherwise. Brother O’Mara does not make his living taking pictures and only took the job because of his love for Cure. We will continue to support them in the future, even when the goodies are not on the house, so I feel this article is by no means a conflict of interests.

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Orange Salad

A delightfully fresh combo of Bibb lettuce, fresh orange, sweet pickled red onion, herbs, and olives in a sherry vinaigrette.

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Chopped Duck Liver Crostini

Sherry marinated duck liver, served on toasted bread with a bit of lava salt. We shared this with Ricky and Rhiannon, our bartenders, and it quickly disappeared.

Chilled Watercress Soup

Vegetable stock, watercress, and avocado, topped with a dollop of mango tartare. The sweet/tart combo of the mango tartare really added a sparkle to this refreshing summertime soup.

East Coast Crab Roll

Lump crabmeat tossed in citrus aioli, served with Bibb lettuce on a toasted bun. I lucked out and got to eat this delight all by myself since SOMEONE I know doesn’t eat seafood. The crab was so tasty, and Chef Jason’s homemade butter made the toasty bun incredibly rich and mouthwatering.

Cheese and Meat

These are rotated pretty regularly, I believe, but last night we enjoyed chorizo, Serrano ham, Saint Andre triple crème, and Valdeon blue, in addition to crusty bread, dates, spiced almonds, cornichons, and marinated olives.

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In case you’re concerned, this is not a full order.

Pincho Ribs

We even got a bite of Chef Jason’s rib special, which he spices with Spanish-style seasoning salt, angostura bitters, and a sherry gastrique. They were fall-off-the bone tender, and the dry rub added great savory flavors to a piece of meat I usually associate with sweet barbecue.

A thousand thanks to Jason McCullar and Neal Bodenheimer for their hospitality. It was a night I will remember for a long time to come.

(all photos by Brother O’Mara for promotional use by Cure)

Heading Uptown for Cure

Posted in Bars, Cheese, Cocktails, Eat, Imbibe, Recipe with tags , , , on 5 April, 2009 by la fille

Cure is a bar that’s recently opened Uptown on the corner of Freret and Upperline. Now, I’m not a big fan of just going to bars, but I heard Cure was a place where they really focus on crafting quality cocktails, not pumping out Hurricanes for drunken tourists, so my Cure-iosity (thank you, I’ll be here all week) was definitely piqued.

We went around 6pm on a Friday evening and sat at the bar. Ricky greeted us and made our first round of drinks– a Sazerac for Brother O’Mara and a Ramos Fizz for myself. I loved watching him construct our cocktails–he clearly takes pride in what he does. Once we had our exquisite libations in hand, we were able to sit back and examine both the menu and the bar itself.


The Bar at Cure

curesazeracBrother O’Mara’s Sazerac

Ricky told us that the owners had purchased the building in a dilapidated state and redone every inch of the place. They have truly done a beautiful job, from the polished bar to the atmospheric lighting, to the oasis-like patio outside. The place is both decorated and run with loads of style.

The food menu consists of a selection of small plates clearly meant to compliment the cocktails rather than overshadow them. A salad, a couple of panini-style sandwiches, poached pears with Serrano ham. Brother O’Mara and I settled on the cheese plate and the cured meat plate. We got a more than satisfactory spread:

Cheese plate: Chef’s selection of cheeses, we got Manchego, Mimolette, and Maytag Blue, accompanied by dates and tasty spiced almonds.

Meat plate: Sliced Spanish chorizo and Serrano ham with marinated olives and cornichons.

We spoke briefly with either the owner or the manager about the cocktail menu and he told us how they like to rotate it every couple of weeks. Another bartender, Rhiannon, explained that they do a combination of original drinks invented by the staff and classic cocktails with contemporary twists. As far as beer and wine, the selection is very limited, but very interesting and well-chosen at the same time.

Rhiannon was a gracious hostess and extremely patient with our questions. During our conversations with her about different cocktails and liquors, she inspired our choices for the second round of drinks. Brother O’Mara decided on a Dark and Stormy and I couldn’t resist Rhiannon’s description of The Last Word, made with gin, chartreuse, maraschino liqueur, and lime juice (recipes at the bottom of the page, natch).


Rhiannon hard at work.

Two drinks were enough for each of us–any more and we wouldn’t be able to appreciate them for the works of art that they were. We finished up and bid our adieus to Rhiannon, relaxed and incredibly pleased with our experience at Cure.

Cure is located at 4905 Freret Street, right on the corner of Upperline. Keep your eyes open, as there is not a sign outside.

(all photos by Brother O’Mara)

Today’s cocktail recipes:

The Sazerac
1/2 tsp. absinthe or Herbsaint (Ricky–simply and ingeniously–misted the glass with absinthe)
1 tsp. simple syrup
4 dashes Peychaud Bitters
2 oz. rye whisky
lemon peel

Stir the rye, bitters, and simple syrup with ice and strain into absinthe-coated glass. Garnish with lemon.

Ramos Gin Fizz
1 oz fresh lemon juice
1/2 oz fresh lime juice
1 egg white
1 tsp sugar
2 oz gin
1/2 oz cream
2-3 dashes orange flower water

Shake all ingredients for a good while in a shaker without ice, to get everything nice and frothy. Add ice and shake some more to get it cold. Strain into a glass and top with soda water.

Dark and Stormy
2 oz. dark rum (specifically Gosling’s Black Seal)
3 oz. ginger beer (traditionally Barrit’s, but I think they use Regatta at Cure)

Make as a highball and garnish with a lime wedge.

The Last Word
3/4 oz. gin
3/4 oz. lime juice
3/4 oz. green Chartreuse
3/4 oz. maraschino liqueur

Shake well with ice and strain into a glass.