Cocktails & Wine

Monday, December 22, 2014

Y@ Speak: the end of #FalconsHateWeek

Posted By on Mon, Dec 22, 2014 at 12:00 PM

Happy holidays! The New Orleans Saints gave us heartburn and rage, and Gov. Bobby Jindal gave us the gift of his thoughts on Cuba and North Korea. Let us all warm our mittens around the dumpster fire and never speak of this season again.

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Monday, December 15, 2014

Kebab now serving wine, beer and cocktails

Posted By on Mon, Dec 15, 2014 at 9:29 AM

St. Claude Avenue sandwich-and-art hot spot Kebab has added yet another feather to its cap: a liquor license.

The restaurant now offers a fully stocked collection of (largely local) beers, wine and a DIY cocktail system that plays to the strength of their already-robust selection of juices and sodas. Cocktail menu standards like the Moscow Mule and Dark and Stormy are crafted on-demand for the bargain price of $6.50, but the real stars are the more creative concoctions. Adding gin to the soda of the day (which was a tart lemon, beet, ginger concoction on Saturday night) or a splash of rum to the restaurant's young coconut juice served in-husk elevates an already stellar, wallet-friendly dining experience to the next level.

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Tuesday, August 19, 2014

Watch: Esquire's Best Bars in America does Bourbon Street

Posted By on Tue, Aug 19, 2014 at 12:13 PM

New Orleans comic Sean Patton, right, co-hosts Best Bars in America with Jay Larson. - ESQUIRE
  • ESQUIRE
  • New Orleans comic Sean Patton, right, co-hosts Best Bars in America with Jay Larson.

Comedians Sean Patton and Jay Larson — co-hosts of Esquire's bar-hopping travel program Best Bars in America — stop in New Orleans for its latest episode airing this week. Hometown hero Patton escorts Larson to Bacchanal, Parasol's, the Mother-in-Law Lounge, Cane & Table, Broussard's, Erin Rose, Arnaud's French 75 and Snake & Jake's. In this Gambit exclusive clip, watch them tour Bourbon Street (with local comic Andrew Polk). "Bourbon Street done, mistakes relived, fun had," Patton declares, hand grenade in tow.

The full episode airs at 9 p.m. Wednesday on the Esquire Network. 


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Monday, July 21, 2014

Y@ Speak: @BeingYONCE

Posted By on Mon, Jul 21, 2014 at 12:31 PM


Before Beyonce and Jay-Z unhinged their jaws and ate the City of New Orleans, we got maybe a little too drunk, bought a llama, ordered Uber ice cream, and went to Shamrock, and somebody (cough Wendell Pierce cough) passed out at our house. Also, Rob Ryan ate three airport pizzas, and Scott Walker mesmerized audiences by... cleaning his closet.

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Tuesday, April 22, 2014

Max Messier unveils the cocktail program at Root Squared

Posted By on Tue, Apr 22, 2014 at 4:47 PM

Max Messier flames a cocktail at Root Squared upstairs from Square Root. - ANNE BERRY
  • ANNE BERRY
  • Max Messier flames a cocktail at Root Squared upstairs from Square Root.

Flamed berries, a switchel-soaked snowball and a stack of Fernet Branca challenge coins marked Monday’s soft launch of Max Messier’s cocktail menu at Root Squared.

Chef Phillip Lopez’s Square Root (1800 Magazine Street, 504-309-7800) and its upstairs lounge, Root Squared, open Wednesday. The new restaurant is an offshoot of Lopez's Root (200 Julia St., 504-252-9480).

For the preview, Messier rolled out seven smart cocktails that hint at what’s to come. Aromatized wines, vermouth, shrubs, cordials and tea concentrates get lots of play, and his variations on classics — a smoky Cuba libre smudged with mezcal, Mexican Coke and a lime-jalapeno cordial; a bourbon-based Manhattan made edgy with bitter liqueur and green peppercorn — are confident and experimental. He also mixed a gin sour sweetened with jasmine tea concentrate.

Messier gained experience opening five restaurants, mostly in New York City, where he also catered private pop-ups where he showed up with whatever he’d found at the farmers market and improvised cocktails on the spot.

Square Root is similarly high-concept. “I’m bringing out all of my favorite tools of the trade — flowers, teas, exotic spices and farmers’ market discoveries — to complement Chef Lopez’s culinary vision,” Messier says. “It’s fantastic to go to the owners with what I want to do, and they say, ‘Go to it.’”

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Monday, April 21, 2014

Y@ Speak: high holy days

Posted By on Mon, Apr 21, 2014 at 12:41 PM


As Louisiana's state book inches closer to being the Bible — or rather, "the Holy Bible" — and the fogs of Easter 4/20 lift to reveal the harsh sunlight of Jazz Fest, Y@ Speak looks back at a week of hipsters, gutterpunks and fancy private streets, as well as the end of the inaugural season of New Orleans Pelicans basketball.

Also: mark your calendars for #twitterprom. The second-ever Y@ Speak Awards are coming at you Monday, June 2. Stay tuned for nomination information.

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Thursday, April 10, 2014

No wine ice cream for you, Louisiana House committee says

Posted By on Thu, Apr 10, 2014 at 2:06 PM

icecream.jpg

The Louisiana House Judiciary Committee deferred for the second time a vote on a bill that would allow wine ice cream in the state. House Bill 471 from Rep. Marcus Hunter, D-Monroe, would exempt ice cream from "adulterated food" prohibited by state law.

Wine ice cream — available from Mercer's in New York, offering flavors like Cherry Merlot, Peach White Zinfandel and Red Raspberry Chardonnay, with 5 percent alcohol by volume — was turned down by Louisiana attorney general Buddy Caldwell last year in a letter to Troy Hebert, commissioner of the Louisiana Office of Alcohol & Tobacco Control (ATC), which helped draft Hunter's legislation.

At today's meeting, Rep. Ray Garofalo Jr., R-Chalmette, said he feared wine ice cream would be attractive to children, and that there are no ways for law enforcement to prevent children and people under 21 from buying it. Hunter said, "There’s no way we can legislate the provision for a child or adult from getting alcoholic beverages."

Rep. Edward James, D-Baton Rouge, said the committee was "creating more problems than it needs" adding that it already delayed a vote in March. "We beat it up then and we're beating it up now."

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Monday, March 10, 2014

Y@ Speak: Give it up for Lent

Posted By on Mon, Mar 10, 2014 at 12:47 PM


Here it is: let's give a great big Y@ Speak welcome to our friend Lent. Give it up, people.

This week we indulge in Mardi Gras leftovers, sacrifice the New Orleans Saints, free Lil Boosie and letters from Loyola, and find and eat kale.

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Tuesday, February 25, 2014

Baie Rouge now serving cocktails

Posted By on Tue, Feb 25, 2014 at 5:02 PM

Baie Rouge (4128 Magazine St., 504-304-3667; www.baierougenola.com) now serves cocktails, beer and wine, after being BYOB for just under a year. The growing cocktail list currently features Kir royales, mimosa and Tanqueray French 75s with Aria Estate cava, Maker’s Mark mint juleps, Hornitos Reposado margaritas with Brazilian triple sec and fresh squeezed sour, Gosling’s Rum swizzles and mojitos with seasonal fruit. Happy Hour is from 5 p.m. to 7 p.m. featuring $5 wine and $6 cocktails Monday-Saturday. Mimosas are $4 during Sunday brunch.

The French- and Spanish-inspired restaurant also has a new Carnival menu with shrimp and grits, a veggie burger and chicken-andouille gumbo. Signature dishes, such as brie fries, seared gulf fish sandwiches with remoulade and Pig Dip pork sandwiches remain.
baierougeshrimpgrits.jpg

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Thursday, February 13, 2014

Santo Tequila Co. serves Mexican food from scratch in Kenner

Posted By on Thu, Feb 13, 2014 at 11:37 AM

Santo Tequila Co. (16 W. Airline Highway, Kenner, 504-305-2762; www.facebook.com/santotequilaco) serves Mexican food from scratch daily, just past the airport in Kenner.

"You'll find tacos like at any other Mexican restaurant. Or enchiladas, or guacamole, but what we do different here is that everything we do is fresh," founder Christian Amaya says. "We cook all our salsas in the morning and make guacamole in small batches throughout the day. The sauces for the enchiladas, the green sauce and the red sauce, we make it from scratch." Amaya's brother Erick, a pastry chef in Mexico, helped craft the recipes and menu.

Aside from the chips, nothing at the restaurant is deep-fried. Amaya's hope for Santo Tequila Co. is that it will help him "bring tequila and Mexican food to the next step."
Santo Tequila Co.'s carne asada taco is served with lime, lettuce and homemade salsa. - MEGAN BRADEN-PERRY
  • MEGAN BRADEN-PERRY
  • Santo Tequila Co.'s carne asada taco is served with lime, lettuce and homemade salsa.

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