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Monday, April 21, 2014

Where to eat after Jazz Fest — Part 1: St. Claude Avenue

Posted By on Mon, Apr 21, 2014 at 9:00 AM

click to enlarge Sweet Lorraine's. - GARY LOVERDE
  • Sweet Lorraine's.

All week long, we’ll be looking at dining options around some New Orleans neighborhoods that are featuring night concerts after the New Orleans Jazz & Heritage Festival.

Classic jazz, metal, thrash and punk play out on St. Claude Avenue, where these clubs have capable restaurants, on-premise.

Sweet Lorraine’s (1931 St. Claude Avenue, 504-945-9654)

Grooving to the block’s new beat, this supper club recently added lunch, showcasing sandwiches (chicken on waffle buns, steak burgers) and live jazz. They’ve also resumed Sunday jazz brunch (bottomless mimosas and all-you-can-eat smoked salmon, trout amandine, oyster-artichoke soup for $24.95). Fried seafood, signature hot wings and bread pudding rule the evening shows; at midnight, the menu switches over to breakfast (omelets and waffles made to order). Throughout, sparkling decor encourages dressing up.

Borracho at Kajun’s Pub (2256 St. Claude Avenue, 504-267-6108)

On Sunday evenings, professional acts warm up the stage for karaoke crooners. Next door at Borracho, Gabe Hirt rolls out elevated pub grub Wednesday through Monday nights until 4 a.m. His latest menu, locally sourced, includes grilled cheesy oysters, shrimp in mango-pepper sauce, hand-cut fries and crispy chicken livers, while fresh-topped, housemade sausages feel like the ultimate festival food.
(Note: Since this story went live, Borracho has announced it's "closed for the summer.")

Kukhnya at Siberia (2227 St. Claude Avenue, 504-265-8855)

The back of this muscle club belongs to Matthew Ribachonek, whose Ukrainian grandmother and Aunt Stella inspire his buttery pierogies, fluffy blini (stuffed with ham and cheese, ground beef, spiced apple), kielbasa or cabbage “pol-boys”, and specials like chilled cucumber-dill soup topped with beet relish. Burgers are also best-sellers (try the Black & Bleu, slathered with brown sugar-bacon jam and blue cheese). Every item is $10 or less; cash only. On May 2, the kitchen will be turned over to a boucherie, with indie rock and a Cajun band onstage.

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