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Winter Restaurant Guide by Cuisine
BREWPUB
ABITA BREW PUB
72011 Holly St., Abita Springs (985) 892-5837
www.abita.com
Beer is not the only thing at the Abita Brew Pub, though seasonal specialties
(such as the winter bock) and Abita standards do rotate through the 14 taps.
Some of those standards: fruity Purple Haze, hearty Turbo Dog, the double-bock,
non-carbonated Cast Condition and Andy Gator, which is a barley wine with an
11-percent alcohol content. In the mood for food? Try the Chicken Abitafeller,
grilled and served on a bed of creamed spinach, then topped with fried oysters
and a creamy shrimp sauce, one of the pub's best sellers. Reservations accepted
for parties of four or more. Lunch and dinner daily. Credit cards. $
CRESCENT CITY BREWHOUSE
527 Decatur St. 522-0571
www.crescentcitybrewhouse.com
Chef Mark Latino does his best to create dishes to complement brewmaster
Wolfram Koehler's Old World beers. Try pan-seared red snapper Tchoupitoulas topped
with fried oysters and a barbecue sauce made with butter, black pepper and Worcestershire.
The Grilled Seafood Rouille is made with a variety of seafood, spicy rouille
and roasted eggplant and fennel chips. Reservations recommended. Lunch and dinner
daily, late-night Friday and Saturday. Credit cards. $
ZEA ROTISSERIE & BREWERY
4450 Veterans Memorial Blvd., Metairie 780-9090
Take the popular rotisserie fare at the Zea Rotisserie location, and then
add handcrafted brews made on site into the mix. Management recommends the Thai
ribs, made with sesame seeds and cilantro and slow cooked to retain moisture
and flavor. But it's the rotisserie chicken is what keeps the guests coming back,
accompanied by a choice of salads and sides if you please. Check out the seasonal
specials on food and beer alike. Look for a new Zea Rotisserie Cafe in the old
Ruby Tuesday's location inside the Esplanade Mall in March. Catering available.
No reservations. Lunch, dinner and late-night daily. Credit cards. $
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