Options for an upscale lunch downtown have gotten a boost with new lunch service from Cuvee (322 Magazine St., 587-9001; www.restaurantcuvee.com). It might be hard to forego the restaurantÕs deep wine list for a modest midday glass of iced tea, but the choices on the $23 pre-fixe, three-course lunch menu look like more than enough consolation. Chef Bob Iacovone makes lunch appetizers like a shrimp Napoleon with cayenne beurre blanc and a duck confit pot pie with wild mushrooms. Entre choices include Kobe Meatloaf, a shrimp and crab crepe and a chicken waffle club. There is a choice of three desserts. Cuvee serves lunch on Wednesdays and Thursdays only and dinner Monday through Saturday.
Mr. B's Gets Buzzing
The last of the Brennan family restaurants shuttered by Hurricane Katrina reopened April 16 with the return of Mr. BÕs Bistro (201 Royal St., 523-2078; www.mrbsbistro.com). Though located in the French Quarter outside the areas flooded by the levee failures, the restaurantÕs subterranean rooms were flooded by groundwater when basement sump pumps failed. But the restaurant is back, along with specialties like gumbo ya-ya, barbecue shrimp, bread pudding and boozy milk punch.
Chocolate, Steaks, Massages
Though it sounds like some kind of ValentineÕs Day gift package, the Canal Place location of the Chicago-based MortonÕs Steakhouse chain (365 Canal St., 566-0221; www.mortons.com) will host an early evening event on Wednesday, April 25, starring fine chocolates with side acts of wine, steakhouse hors dÕoeuvres and Òmini-massages.Ó Local confectionists Ann and Rick Streiffer of UptownÕs sweet boutique Blue Frog Chocolates (5707 Magazine St., 269-5707; www.bluefrogchocolates.com) will lead the event, dubbed ÒChocolate U.Ó Coursework includes the history of chocolate and a comparison of varieties. The event is from 5 p.m. to 7 p.m. and the cost is $40 per person. Call MortonÕs for reservations. Ñ McNulty
Deep Cork Answers Your Questions
Got questions about wine that you donÕt want to ask in front of friends or sommeliers? Submit them to Gambit WeeklyÕs wine informant Deep Cork, who will tackle probing questions about wine, service and etiquette and print some of the answers in the May 22 Swizzle pullout. Email questions to DeepCork@yahoo.com.