Cocktails & Wine

Friday, February 7, 2014

Roman Candy Rum available in groceries now

Posted By on Fri, Feb 7, 2014 at 4:23 PM

Roman Candy Rum, a liquid tribute to Sam Cortese's nearly century-old molasses taffy treat, is now available at Rouses, Dorignac's and Acquistapace's in the candy's three traditional flavors: chocolate, vanilla and strawberry. Roman Candy Rum recipes are also featured on the company's Facebook page.

As you may recall, this isn't the first time a traditional New Orleans sweet got a high-proof makeover. King cake vodka, now produced by three distillers (Lucky Player, Taaka and Pinnacle), was pretty popular during Carnival 2012, even though many folks likened it to almond flavoring. Select New Orleans Original Daiquiris locations even sell king cake daiquiris made from Taaka's version.

Gambiteers prepare for the tasting. - JEANIE RIESS
  • JEANIE RIESS
  • Gambiteers prepare for the tasting.

(Drinking suggestions and tasting remarks below the jump.)

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Tuesday, January 28, 2014

King cake-flavored treats in New Orleans for the king cake obsessed

Posted By on Tue, Jan 28, 2014 at 11:19 AM

King cake in New Orleans, like a colleague joked last year, has become a vehicle for unique flavor combinations and extravagance. Cochon Butcher's Elvis king cake (filled with bananas, peanut butter and bacon, topped with toasted marshmallow and impregnated with a plastic piglet) and Domenica's king cake (filled with salted caramel, bananas, roasted pecans and mascarpone, topped with praline glaze and gold leaf) come to mind. Also, Creole Creamery has an ice cream king cake, Dorignac's has a sugar-free version and The PeaceBaker makes a gluten-free one.

Those wanting to stretch the boundaries of what's considered traditional king cake certainly have several ways to do so. (According to NOLA.com, there are roughly 58.) Luckily, folks who prefer traditional king cake flavor but want to try it in non-king cake items have quite a few choices as well. I've counted at least 10 with two more for lagniappe.

Copeland's Cheesecake Bistro serves Mardi Gras king cake cheesecake, cheesecake with a thick king cake crust topped with cinnamon, whipped cream and purple, green and gold sugar crystals. Popeyes also serves a fast food version of the treat, a cheesecake topped with Mardi Gras-colored sprinkles.

Creole Creamery mixes cinnamon danish ice cream with stretchy king cake dough and purple, green and gold sprinkles.
Creole Creamery's king cake dough ice cream. - MEGAN BRADEN-PERRY
  • MEGAN BRADEN-PERRY
  • Creole Creamery's king cake dough ice cream.


Krewe Du Brew serves king cake lattes topped with whipped cream streaked with Mardi Gras colors.

La Divina Gelateria's king cake gelato combines sweet cream gelato with king cake crumbles, and whoever finds the gummi bear "baby" inside gets a free gelato.
La Divina Gelateria's king cake gelato. - MEGAN BRADEN-PERRY
  • MEGAN BRADEN-PERRY
  • La Divina Gelateria's king cake gelato.

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Monday, November 18, 2013

Y@ Speak: Who Dat juice

Posted By on Mon, Nov 18, 2013 at 12:05 PM

This week, New Orleans brined its collective insides with fine spirits, San Franciscan tears and velvet pants. Comedians graced the city and seemingly drank all of it under the table, H&M customers and WWE fans survived the elements, and Richard Simmons hugged everyone. We only have one thing to blame, according to our wise philosopher-king Mannie Fresh: Who Dat juice.

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Tuesday, October 15, 2013

Go-cups a "sticking point" in Uptown alcohol license battle

Posted By on Tue, Oct 15, 2013 at 5:30 PM

With former neighbor Daiquiri Place Cafe shuttered after losing its liquor license last year, St. Charles Avenue's Santa Fe Tapas has absorbed the crowds Daiquiri Place once held, according to the New Orleans city attorney's office, which has had the restaurant in its sights — and on the Alcohol Beverage Control Board's agenda — for most of 2013.

At today's board hearing, the city attorney's office and Santa Fe Tapas owners were supposed to come to an agreement after the restaurant was faced with "creating a public nuisance" and "permitting any disturbance of the peace" charges with its liquor license in the crosshairs. While both sides seemed poised to come to the terms of the agreement, city attorney Dan McNamara said the bar's lingering issues with loiterers would go away if it agreed to ban go-cups. "My position is that loitering is allowed because they’re allowing people to get a go-cup," he said.

McNamara said the city's alleged attempt to rid bars of go-cups "couldn't be further from the truth."

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Friday, August 30, 2013

The anatomy of a Dishcrawl

Posted By on Fri, Aug 30, 2013 at 5:54 PM

Even though I love food and have known about Dishcrawl New Orleans since it started back in March, I attended my first Dishcrawl only recently. I had considered attending before then, but wasn't sure if I should. Would it be worth it? Would I end up at restaurants I already knew? Would the crowd be full of people I wanted to punch in the face?

Since I love tacos, I signed up for the Taco Tuesday Dishcrawl earlier this month. Minor hiccups aside, it was worth it and I'd definitely do it again. Below, I've listed the questions I had before attending along with their answers.
Fully loaded carnitas taco from La Casita. - MEGAN BRADEN-PERRY
  • MEGAN BRADEN-PERRY
  • Fully loaded carnitas taco from La Casita.

Is it worth it? Yes. For about $40, you get to experience dishes at (usually) four different restaurants all in one night.

Are people like myself there? There were people of all ages and backgrounds there, locals, transplants and tourists. Some people came in groups, but several were rolling solo. I met someone who works for Apple, a reiki practitioner, a home health care nurse and a college counselor.

How is the food? Pretty good. The tacos I had were all decent, with one restaurant's being stellar. I'm sure other Dishcrawls are better, since the chefs can provide their best dishes instead of dishes that fit with the theme.

What's the booze situation like? You can buy drinks.

Can the restaurants handle my dietary restrictions? Yes. Just let your Dishcrawl ambassador know in advance, and it will be done.

Do you have to do a lot of walking? Everything is within walking distance.

The Warehouse District Dishcrawl is Wednesday, Sept. 3 at 7 p.m. Registration is $45. Check out Dishcrawl New Orleans' Twitter and Facebook for restaurant leaks and coupon codes.

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Monday, August 26, 2013

Y@ Speak: file a complaint

Posted By on Mon, Aug 26, 2013 at 12:03 PM


How haunted is your apartment? How many fedoras did you count at the anime convention? Is R. Kelly hosting a Ku Klux Klan rally? Does the NFL hate women? Are you an adult with sincere opinions on Batman or a music awards show, both of which are for children? Twitter is your safe place to voice these concerns.

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Monday, August 19, 2013

Y@ Speak: The Man edition

Posted By on Mon, Aug 19, 2013 at 11:36 AM


The Man is ruining New Orleans. Another Man retired. And another The Man played fantasy football.

In this week's Y@ Speak, The Man is our enemy, our friend, and even a competitor in the Miss Heavenly at Large plus-size female impersonator pageant.

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Thursday, August 15, 2013

"They" are not taking away your go-cups

Posted By on Thu, Aug 15, 2013 at 5:20 PM

photo.JPG

Drinking on the streets of New Orleans is not going extinct.

A flurry of Facebook and Twitter posts this week have some up in arms about the City of New Orleans’ alleged “war on go-cups” — all of which seemed to stem from a few articles promoting the New Orleans Daiquiri Festival Aug. 17. A petition on Neighborland.com asked go-cups to “remain legal."

But none of the articles pointed to any existing or planned ordinances to remove the city’s open container laws, and there is nothing of that sort in the works, according to Mayor Mitch Landrieu’s administration. “The City is not pursuing a universal restriction on go-cups,” Mayor Mitch Landrieu’s press secretary Tyler Gamble wrote in a statement to Gambit.

New businesses applying for a conditional use permit to open a bar, restaurant or venue, however, may be asked by the City Planning Commission (CPC) or the Alcoholic Beverage Control Board to restrict or ban go-cups — a policy that has been in place since at least 2007, under the most recent zoning ordinances. That conditional use permit allows a bar, restaurant or venue to open within an area typically not zoned for such uses, like a primarily residential area. It also applies to the arts and cultural overlay district on Freret, where the zoning ordinance for conditional use permits reads, “To-go-cups shall be prohibited for those premises with alcoholic beverage permits.”

[edited for clarification to include the following] The upcoming St. Claude Avenue arts and cultural overlay, however, allows bars to have go-cups, provided they have the bar's logo.

In addition, a bar or venue may also sign a “good neighbor agreement” with the board, CPC and neighborhood organizations that prevents the bar from issuing go-cups. The agreements typically also include a litter abatement program, like adding trash cans.

Those restrictions do not apply to existing businesses, including bars and daiquiri shops, unless they are brought before New Orleans City Council or the alcohol board for violations, such as noise, litter, delinquent taxes or other issues. (Most recently at St. Roch Tavern.)

What about drinker’s rights? The city’s open-container law doesn’t prevent drinking outside a bar unless it’s in a glass or “metal” container: According to the city, “It shall be unlawful for owners of establishments which sell beverages in glass or metal containers in the city to knowingly allow any person to leave the premises of such establishment carrying an opened glass or opened metal container.” And the open-container law means there’s no reason you can’t bring your own go-cup to any establishment, either.

Tuesday, August 6, 2013

Rosé and charcuterie meet their matches

Posted By on Tue, Aug 6, 2013 at 4:30 PM

A meat plate from Ancora, one of the restaurants participating in the rosé pairing.
  • IAN MCNULTY
  • A meat plate from Ancora, one of the restaurants participating in the rosé pairing.

Charcuterie and salumi have been enjoying quite a renaissance lately, with meat plates now featured prominently on many restaurant menus and chefs, butchers and specialty suppliers all putting their own stamp on these Old World culinary arts.

Next Thursday, Aug. 15, a special event at Swirl Wine Bar & Market will gather a collection of local purveyors under one roof for a tasting of their specialties paired with a variety of rosé wines. The event format is a “walkabout tasting” where attendees can sample terrines, pâtés, sliced cured meats and other products from the restaurants Ancora, Café Degas, Ste. Marie and Sylvain and the shops St. James Cheese Co. and Cleaver & Co.

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Thursday, July 25, 2013

Going off script at Galatoire’s

Posted By on Thu, Jul 25, 2013 at 9:04 AM

A second floor dining room at Galatoires.

The menu at Galatoire’s Restaurant is famous — and celebrated — for hardly ever changing. But the periodic wine dinners held at the landmark restaurant over the years have traditionally given its chefs the chance to stretch out a bit with more contemporary dishes.

Another series of these dinners begins next week, on Wednesday, July 31, featuring the wines from New Orleans neuroscientist and winemaker Nicolas Bazan. These wines, which he makes with Oregon’s Wahle Vineyard, will be paired with a menu created for the evening by chef Michael Sichel, alongside some of Galatoire’s classic dishes.

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