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Walk-Up Business
The greatest idea to hit Bourbon Street this season (aside from the foam party at Bourbon Pub, of course) is The Creperie of Bourbon House (144 Bourbon St.), a walk-up crepe, ice cream and drinks counter adjacent to Dickie Brennan¹s contemporary Creole and seafood restaurant. A recent drop-by was both thrilling and disappointing ‹ thrilling because the crepe maker folded local mayhaw preserves into mine and disappointing because the warmed-to-order crepe was leathery. A stack of pre-made crepes stood beside two griddles, presumably because making crepes to order when crowds get thick is a frantic endeavor. But I was the only customer at the creperie for a good five minutes; surely there are times when a freshly made crepe wouldn¹t kill business. Besides the mayhaw jelly, crepe fillings include Louisiana cane sugar with butter, Ponchatoula strawberries, Nutella, and ham with Gruyere cheese. A creme brulee gelato was outstanding, cut with chips of burnt sugar, and Bourbon House¹s frozen bourbon milk punch in a go cup outclasses a daiquiri on late-night strolls through the French Quarter. The Creperie is open from 10 a.m. to 9 p.m. Sunday through Thursday; from 10 a.m. to midnight Friday and Saturday.
Spring Times
In other creperie news, La Crepe Nanou (1410 Robert St., 899-2670) announces its spring and summer hours, effective Sunday (Daylight Savings Time): 6 p.m. to 10:30 p.m. Sunday through Thursday; 6 p.m. to 11 p.m. Friday and Saturday.
Through the Grapevine
Early readers may still reserve a space for Monday¹s ³Mangia Italiano,² beginning at 7 p.m. at Mat & Naddie¹s (937 Leonidas St., 861-9600). Red and white Italian table wines will accompany the seven-course Italian-American feast. Minestrone, mushroom and truffle risotto, whole grilled Gulf fish and a timpano of macaroni (think Big Night) are among the dishes to be served family-style. The cost is $68.
Grapevine, Part II
Randy Lewis, former professional race car driver and proprietor of California¹s Lewis Cellars, will host a five-course wine dinner at NOLA (534 St. Louis St.) running from 6:30 p.m. to 11 p.m. this Friday. Total production at Lewis Cellars is roughly 8,500 cases annually; Lewis will pour several Chardonnays during the dinner, as well as a 1996 Reserve Merlot, a 2001 Syrah and a 2001 Reserve Cabernet Sauvignon. The cost is $150. Call 522-6652.
Other Stories This Week in Cuisine:
Wine of the Week
Restaurant Review
Il Piatto
Other Stories by Sara Roahen:
Restaurant Review 03 23 04
Restaurant Review 03 16 04
Restaurant Review 03 09 04
Sara Roahen Archives
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