In the past few years, New Orleans has been hit hard-first by the pandemic and then by Hurricane Ida-but it has not been broken. Big Easy is a resilient place, no matter how many horror incidents it has encountered (I am not just talking about vampires). Although some major events still return without revenge (the story of jazz festivals, sobbing, and cocktails—originating here—is a face-to-face/virtual hybrid), its numerous restaurants, bars, and underground bar-style lounges , Those places that are the essence of New Orleans are slowly but surely reopening. Now is the best time to start, especially considering that few people drunk down Bourbon Street with hurricanes and grenades. Really, now is the best time (and perfect weather) to enjoy this beautiful and timeless city. For reference only, Hollywood will be held from November 5th to 14th, because the New Orleans Film Festival will be broadcast live again, led by Oscar winner Joaquin Phoenix, we can only say go now. And work hard-it's easy after all!
Image Source: Four Seasons, New Orleans
The newest-as of August 2021-definitely the most charming place to stay is the Four Seasons Hotel New Orleans, located on the Mississippi waterfront at the foot of Canal Street, only 20 minutes from the city’s two airports and a short walk from the French airport The Quarter and Warehouse art districts are far away-making it the preferred location for almost everything (including proximity to the central business district, suitable for business travelers and sports fans, as it is a place to jump, jump, and jump from the Superdome and Smoothie King Center). The 341 well-lit, spacious and beautifully furnished guest rooms and suites are designed by Bill Rooney Studio, with clean white and light gray tones, with white oak furniture, textured fabrics and wall treatments. Each bed has an eye-catching three- The panel plaster relief depicts Nan’s signature fragrance, Magnolia, providing a soothing place to sleep. There are a total of 280 guest rooms, 61 one-bedroom and two-bedroom suites, ranging in size from 683-2,056 suites, and two presidential suites, each with an area of 2,439 square feet. All rooms are equipped with a 65-inch flat-screen TV, an iPad for in-room control, a Nespresso coffee machine and a teapot; and L'Occitane toiletries, but the presidential suite is indeed a good place for a private office; gym; dining table for 10 people; butler’s storage Room; private office/study; and gym with exercise bike.
Image Source: Four Seasons, New Orleans
Complementing the world-class design of modernist architect Edward Durell Stone is a carefully curated art collection that includes local artists and artists inspired by the city. The indoor and outdoor observation decks located on the 33rd and 34th floors of the hotel is a state-of-the-art cultural exhibition designed to recognize, celebrate and share the stories of the multiculturalism that created the magic of New Orleans. This fall, the hotel will open its crescent-shaped rooftop swimming pool with four private cabanas and views of the Mississippi River; a 24/7 fitness center designed by the instructor of star Harley Pasternak; and the spa, spa director Tony Sullivan ( Toni Sullivan) A team of well-trained therapists will customize the treatments there to make the guests look and feel good...especially those who are overly "independent" guests. Covering an area of 5,525 square feet, the fifth-floor behemoth will feature eight treatment rooms, including a couple’s room, two relaxation rooms, a sauna, steam room and jacuzzi facilities. Its design elements incorporate original white Wrought iron silhouette projection lights of oak, shutters, gray travertine, rattan and abstract elements. The quarterly program of visiting experts will welcome some of the most popular beauticians and health therapists from all over the United States, despite treatments like Southern Gentleman-using warm infusions of rye whiskey oil plus massaged cocktails and snacks — Always on the menu.
Image Source: Four Seasons, New Orleans
But the four seasons in the old traditions of New Orleans (and the true essence of this article—the focus is on where to feast) did not disappoint. In fact, two local celebrity chefs have teamed up with the property to create some top dining options. The first one, Ms. River, has been booked for a few weeks, so if you are going, plan ahead. This restaurant is a "love letter" written by New Orleans chef Alon Shaya to Louisiana. It offers a menu prepared with ingredients, fresh local cuisine, with bold and familiar flavors. Some of the best options include rich duck and Andouille bisque; salted bay red snapper; claypot rice with "dirty" rice; and a whole carved buttermilk fried chicken, designed for Alexander Waterworth Interiors Designed for sharing in a dramatic indoor and outdoor environment. Premium champagne and sparkling wine from all over the world. The sommelier’s table has a private alcove, where up to 5 standing guests can enjoy a carefully planned wine tasting under the guidance of the sommelier. Imbibe Carts enticingly surround the room, offering table-side pours of carefully selected champagne, aperitifs and digestive wines. But this restaurant does more than just serve fine dining and drinks: it is also an absolutely beautiful place to spend time, an Art Deco wonderland thanks to the pink quartzite polished marble bar; Fior di Bosco marble; the bar, backrest and decoration Brass details on the screen; bronze details on the decorative arched screen; stained glass by artist Leslie Green; custom fan-shaped floor tiles; textured fan-shaped wallpaper in soft pink tones; walnut wood; silver antique mirrors; Custom lighting; leather from Moore & Giles & Whistler; and cotton velvet from Altfield, Dedar and Zimmer Rhode. Photos of New Orleans musicians and Second Lines taken in the 1950s by Ralston Crawford and artworks by Horton Humble, Lara Morgan and Caprice Pierucci further enhance the stunning space.
Image Source: Four Seasons, New Orleans
Chef Shaya also designed a shared snack menu and luxurious caviar service in the Chandelier Bar-the spectacular central meeting area in the lobby lounge extends to the garden terrace. Beverage Manager Hadi Ktiri-formerly Arnaud's French 75, when the venue won the James Beard Outstanding Bar Project Award in 2017-created a creative beverage menu with a stunning 15,000 piece of lighting and Preciosa glass installation , Named after the bar. Locally made international cuisines such as Ramos Gin Fizz, French 75, Sazerac and Hurricane, and high-end sparkling wines such as Ruinart and Dom Pérignon. Live music will be available throughout the year, showcasing some of the city's most talented artists.
Image Source: Four Seasons, New Orleans
But this is not all. Award-winning chef Donald Link-one of the city’s most well-known culinary figures, has been nominated countless times for the James Beard Foundation Outstanding Chef Award-for restaurants including Herbsaint Famous (which earned him the James Beard Award in 2007) Best Chef South), Cochon (Nominated for Best New Restaurant in 2007), Cochon Butcher, Pêche Seafood Grill (Winner of James Beard for Best New Restaurant in 2014) , La Boulangerie, Gianna (Nominee for James Beard Best New Restaurant in 2019), and his private event facility Calcasieu are starting his latest efforts in four seasons. Chemin a la Mer (meaning "the road to the sea") will commemorate his Louisiana tradition with a French-style steak and seafood menu. The restaurant is scheduled to open later this fall and will also feature a grand oyster bar.
Four Seasons Hotel New Orleans is located at 2 Canal St, New Orleans, LA 70130
Photo Credit: Emeril's Restaurant
Emeril's Restaurant is the gold standard of NOLA cuisine. Since opening in 1990, Chef/restaurant Emeril Lagasse’s famous flagship restaurant-located in the renovated pharmacy warehouse in the New Orleans Warehouse District-has been the driving force in shaping the Big Easy cuisine as we know it today. Emeril's also has the following characteristics: Lagasse's first restaurant and his longest serving restaurant, which won him the James Beard Foundation Outstanding Service Award and the Best Chef Award: Southeast. Due to the pandemic, the iconic NOLA restaurant has been closed for the past year, but officially reopened on August 31.
Photo Credit: Emeril's Restaurant
When guests come back this year, they will find the same high-quality service, food and cocktails, as well as additional benefits. They may see Chef Lagas himself in the kitchen. There are some other changes: minor interior improvements include all new tables and plates, and now vegetarian and chef tasting menus and wine pairings are available every night. The chef’s tasting is a journey based on the flavor and complexity of seasonal ingredients and incorporating unique modern elements. There are also some a la carte services that are rooted in the New Orleans Lagasse cooking style created 30 years ago, but with exquisite and elegant methods, including premium steak carpaccio with champagne sabayon and caviar; his own special okra recipe ; And Emeril's signature barbecue shrimp. The restaurant also offers caviar services mixed with sturgeon or Imperial Osetra.
The cocktail menu here is great. New Orleans’ unique spirits pair well with iconic cocktails such as Moon Rabbit — gin, grapefruit, ginger, perilla, and sparkling sake — and Williamsburg: rye, Cocchi Dopo Teatro, cold brew, sarsparilla and black pepper. There is a wonderful rotating seasonal punch and Emeril's view of old fashioned (millionaire old-fashioned): bourbon, cognac, rum, PX gum syrup and bitters, as well as our personal favorites: After dinner "premium chocolate"-añejo tequila, cocoa-flavored sweet vermouth, figs and Guajillo.
Emeril's is located at 800 Tchoupitoulas St, New Orleans, LA 70130
Photo Credit: Cris Molina Kimpton Hotel and Restaurant
Located in the Kimpton Hotel Fontenot, Peacock Room is a noble, energetic and cultural meeting place, inspired by classic hotel bar rooms and quirky southern private clubs. This is a restaurant jewelry box, all blue, gold, feathers and fun, influenced by traditional carnival costumes, but in a completely elevated way. The Peacock Hall (named for the large number of peacocks on every available surface) also has a unique atrium atmosphere, surrounded by glass, lush and full of plants. A specially designed zigzag roof allows light to pour down through several skylights to illuminate the bar. Golden panelling details, blue leather bar stools, mirror walls and tassel lamps are the strong focal point of the space. Black and white traditional Spanish tiles complement the white marble French tavern table top and black metal framed chairs, turquoise lacquered walls, leather benches, vintage rugs and gorgeous plush chairs. Art, brass hardware, crystal installations, velvet interiors, and a natural bohemian mix of life-size peacocks and bird cages add depth and color to various seating types and groupings, and add freshness to the classic cocktail bar .
Photo Credit: Randy Schmidt Kimpton Hotel and Restaurant
This extremely beautiful place has just launched a Sunday brunch, which is affectionately and aptly called "the bird of feather, brunch together". The menu includes some highlights, such as the already popular Peacock Tart, filled with mustard eggs, lobster toast, S&P shrimp, allspice cheese and crostini, and Huevos Rancheros, sausage-cured pork belly and mole Featured. This is not for the faint-hearted, but hey, you are in New Orleans. Shouldn't! Brunch cocktails are very impactful. There is a seasonal brunch on the menu, which is served as afternoon tea, which makes sense. This wine, afternoon tea for 2 people, accompanied by a sentence in Alice in Wonderland, "Yes, that's it! The hatter sighed and said, it's always tea time." It was very convincing. However, one of our excellent drinks is Tropical Kraken. It is a blend of banana-flavored Bacardi 4-year-old rum, pecan nuts, coconut milk and cinnamon. Think about the ferocity of Banana Foster and Joséphine Baker. You're welcome.
Photo Credit: Randy Schmidt Kimpton Hotel and Restaurant
The Peacock Hall is located at 501 Tchoupitoulas St, New Orleans, LA 70130
Compère Lapin is chef Nina Compton’s restaurant at Old No. 77 Hotel & Chandlery, which is almost all the rage in NOLA. The former restaurant Daniel graduate Compton not only won the ultimate culinary honor of "Best Chef: South" by the James Beard Foundation, and Compère Lapin was the first restaurant in New Orleans to receive the prestigious spiritual award from the Cocktail Story Foundation – Won the title of “Best American Hotel Bar in 2019” – well-deserved praise for its unique Caribbean, French and Italian culinary brands. Have dinner at this 86-seat, warehouse-influenced Bohemian bistro, decorated with warm caramel leather, honey oak and tan tweed, starting with a selection of snacks, including a tower with pickled pineapple Conch croquettes in tartar sauce; crispy dirty rice Arancini with lime flavor; and smoked aioli with spiced pork ears. The first course included cold smoked wahoo tartar with avocado and crispy plantains, and Stracciatella with curry walnuts and Italian ciabatta, while the second course included the Jerk Louisiana black drum with seasonal equipment, to curry goat and sweet potatoes Gnocchi.
The bar shows here are the perfect foil to the fare. Guests can enjoy drinks like Louisville Slugger-bourbon, apple brandy, chicory and smoky vanilla, as well as the iconic Copper Bunny-Absolut Elyx, pineapple-jalapeno tequila and ginger, topped with champagne. Dressed in a real copper rabbit. Rotating frozen dakiris is always provided.
Compere Lapin is located at 535 Tchoupitoulas, New Orleans, LA 70130
¾ oz. Absolut Elyx Vodka ¾ oz. Dulce Vida Pineapple Jalapeno Tequila ¾ oz. Giffard Pineapple Liqueur ¾ oz. Giffard Ginger Liqueur 1 oz. Lime juice 4 oz. Champagne
Image Credit: Stephen Kent Johnson
Named after the irreverent French drinking culture of the 70s, Bar Marilou collaborated with the beloved Parisian group Quixotic Projects, which was their first project in the United States. Located in the former law library of the City Hall, the bar was designed in collaboration with Studio Shamshiri. It is a vibrant mecca for craft cocktails, natural wines and French cuisine. Bar Marilou is full of books, quirky curiosity, creative and refined products, and high-end French classics, all in a noble and relaxing environment. Maison de la Luz is inspired by the vitality of romance, rebellion, and relaxed elegance, and guests can enjoy a private entrance through a secret bookcase. The salon is a private space for guests only, located between the hotel and Bar Marilou, providing pleasure, charm and cocktails through hidden windows that lead directly to the bar.
Bar Marilou is located at 544 Carondelet St, New Orleans, LA 70130
3 drops of normal saline 1 ounce. Espresso syrup 0.75oz Pierre Ferrand Cognac 0.75oz Gosling's Rum 0.5oz Averna
The Carousel Bar is just one of the many places you will stop during the "Scandal Cocktail" outing in NOLA’s historical journey, where you can not only enjoy New Orleans-originated cocktails in the original place of New Orleans, but you will only learn about it. The history of this city and the dramatic events that took place in each location. For example, did you know that Kennedy Assassin Lee Harvey Oswald grew up in Big Easy? You will visit some of the bars and restaurants where he worked, and learn about his inner city theories related to the death of the president. No place is where you want to go, there is no dirty but endless fascinating history-there are many pirates, thugs, ladies and murderers. However, only in New Orleans will you raise a glass to them. Cheers to you, Jean Lafitte.
The Sazerac cocktail originated in New Orleans in the 1850s. Today, it is served all over the world. Now, there is a one-stop shop that pays tribute to The Sazerac House's cocktails (and more cocktails). Here, you can learn how Sazerac fits into the customs, traditions and culture of New Orleans, explore the distillation method of Sazerac rye, and learn about the production method of the city’s world-famous Peychaud's Bitters. This interactive tour consists of three areas, starting with the winery. Go behind the scenes to see the production process and watch the operations of experienced whiskey manufacturers. The second floor is dedicated to the arts and crafts. Here, sippers can explore the matching and tasting notes of various spirits, including Herbsaint, Myers rum, Southern Comfort, Buffalo Trace, etc. Last but not least, on the third floor, learn more about the dawn of New Orleans cocktail culture at the turn of the 20th century. Enjoy the VIP wine tasting while exploring all the ways it has evolved over the years (If you decide to go the VIP route, that is. You really should.)
Sazerac House, 101 Magazine St, New Orleans, LA 70130
1.5 oz Sazerac Rye Whiskey 1 cube sugar 3 drops Peychaud bitters 0.25 oz Herbsaint lemon flavor
Fill an old-fashioned glass with ice cubes. In the second old-fashioned glass, put a sugar cube, and then add three drops of Peychaud's Bitters. Mash the cube sugar. Add 1.5 ounces of Sazerac rye whiskey with Peychaud bitters and sugar to the glass. Add ice cubes and stir. Empty the ice cubes in the first glass, then spread 0.25 ounces of vanilla on the glass. Discard the remaining vanilla saints. Strain the whiskey/bitters/sugar mixture from the glass into the Herbsaint-coated glass and garnish with lemon zest.
Photo Credit: Carousel Bar and Lounge
For a long time, New Orleans’ most popular hotspot and the city’s only revolving bar, Hotel Monteleone’s famous Carousel Bar attracts guests to spin on the bright 25-seat circus carousel; you must be over 21 years old. To ride the merry-go-round. It is definitely the iconic attraction of Big Easy. It rotates so softly that you may not even notice the change in sight (but it depends on how many cocktails you drink). The 25 seatposts installed in 1949 can drive 2,000 large steel rollers and are pulled by a chain driven by a quarter horsepower motor. The bar goes around every 15 minutes, but the journey does not end there. Since 1949, some of its drivers’ most creative ideas, inspirations and commercial deals have been shaken and promoted here, not to mention some of the best spirits-and served some famous people in the world, from the likes Famous writers such as William Faulkner, Tennessee Williams, Truman Capote, Eudora Welty and Winston Groom, as well as Rod Stewart, Paul Simon, Nicholas Modern stars such as Cage, Quentin Tarantino and Michael Jordan. Exquisite small plate menu, including blue crab and crayfish beigne, mini Monte po boy and incredible Prince Edward Island mussels, cooked with white wine, fennel and fresh herbs, and served with truffle fries . But now, the star of the show: Vieux Carre, this is a famous wine, originally prepared by the former chief bartender Walter Bergeron in this hotel. This mixture of rye, cognac, sweet vermouth, Bénédictine, Angostura bitterness, and Peychaud bitterness is translated from French into "Old Square", which is the old name of the French Quarter of New Orleans. Mr. Bergeron is the chief bartender of the hotel's cocktail lounge, the current Carousel Bar, which opened in 1949.
The Carousel Bar is located at 214 Royal St, New Orleans, LA 70130
Image Credit: Vieux Carre Cocktail
¼ ounce. Benedictine ¼ ounce. Cognac ½ ounce. Sazerac rye ¼ oz. Sweet Vermouth 3 drops Angostura Bitters
Image credit: Paul Broussaard/Photo courtesy of the New Orleans Convention and Visitors Bureau.
At 26 oz. Hurricane glass, mixed:
Image credit: Zack Smith. Photo courtesy of the New Orleans Convention and Visitors Bureau.
Image credit: Zack Smith. Photo courtesy of the New Orleans Convention and Visitors Bureau.
Image Credit: Brenthofack/Shutterstock.com
The invention of Ramos Gin Fizz is probably the strangest in its history (for NOLA), because its inventor Henry C. Ramos actually doesn't like drinking (it looks very different from the others in Big Easy). Ramos is a well-respected New Orleans businessman. He bought the Empire Cabinet with his brother in 1887. This is a bar located on Greville Street in the present central business district. He hates being drunk and pays close attention to those I'm drunk. The New Orleans Project Tribune in 1928 wrote: "No one can get drunk at Ramos, not only because old Henry would not let them drink, but because drunkenness would take away their appreciation of the drink." Having said that, Henry -His friends inexplicably call it "Carl"-created Ramos Gin in 1888. Originally called "New Orleans Sparkling Wine", this drink immediately became a hit, and the Imperial Cabinet became busier than ever. Ramos’ original recipe included powdered sugar and required shaking for 12 minutes before serving, which is a despicable feat for any bartender, whether muscular or not. The shaking, coupled with the popularity of this drink, makes 20 bartenders work at any given time. These Ramos gin makers are called "shaker boys". It is said that Ramos drank his last sip of gin on the eve of Prohibition, refused to give up the real formula, kept it secret until his death, and was obviously unlimited. But the following adaptation is what bartenders think they have found the best way to do it today.
2 ounces gin 3/4 ounce simple syrup 1/2 ounce heavy cream 1/2 ounce lemon juice, freshly squeezed 1/2 ounce lime juice, freshly squeezed 3 drops of orange blossom water 1 part fresh egg white soda water, refrigerated until top
Image Credit: William-A.-Morgan/Shutterstock.com
Image credit: Zack Smith/Photo courtesy of the New Orleans Convention and Visitors Bureau.
Image Credit: Scott-Colesby/Shutterstock.com
Tujague's is located at 429 Decatur St, New Orleans, LA 70130