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Spanish Borgne 

  Borgne (601 Loyola Ave., 613-3860; www.borgnerestaurant.com), the latest from chef John Besh's restaurant group, is primarily featuring Louisiana food, with an undercurrent of Spanish flavor. This Wednesday, in another example of the special wine dinners taking place around the city this summer, the Spanish side will be in sharper focus.

  Brian Landry, the chef and Besh's partner in the restaurant, has a five-course menu that starts with tapas of bacon-wrapped dates, yellow tomato gazpacho and squash blossoms, paired with cava. Then there's a serrano ham, goat cheese and chanterelle mushroom course with txakolina, the effervescent Basque wine, following by charred octopus with a white Rioja and a main course of mangrove snapper a la plancha with vina do burato, a red wine sometimes compared to Beaujolais. Dessert is a pineapple upside-down cake with rums from the Canary Islands. The dinner starts at 6:30 p.m. and costs $65.

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