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click to enlarge Bartender Ferrel Dugas and chef de cuisine Chris Barbato created a prix fixe barbecue and beer menu at Commander's Palace.

Bartender Ferrel Dugas and chef de cuisine Chris Barbato created a prix fixe barbecue and beer menu at Commander's Palace.

NOLA Brewing's long-awaited taproom opens, a local brewery in planning secures a location and Commander's Palace offers a "white tablecloth BBQ" prix fixe with beer pairings.

  NOLA Brewing held a grand opening for its new taproom (3001 Tchoupitoulas St., 504-301-0117; www.nolabrewing.com) in mid-June, but it wasn't cleared to open for business until July 2. The two-level brewpub features huge windows, plenty of seating and more than 20 beers on tap. The latest in the NOLA Funk Series, Sauvage (Rebirth Pale Ale with added brettanomyces) is available on draft and in 750 milliliter bottles.

  Jacob Landry, founder of Urban South Brewery (www.urbansouthbrewery.com), announced on the brewery's website that he found a location for his brewery at 1645 Tchoupitoulas St.. Landry aims to have Urban South brewing by the end of 2015.

  Commander's Palace (1403 Washington Ave, 504-899-8221; www.commanderspalace.com) is offering a beer pairing menu through July to go with what executive chef Tory McPhail calls "robust food flavors we all recognize from more casual backyard barbecues and dusty country roads." The dishes are elevated to fit with the restaurant's "haute-Creole" cuisine, and all are paired with Gulf Coast beers. Chef de cuisine Chris Barbato and bartender Ferrel Dugas created the five-course menu.

  The meal starts with a play on the classic beer and raw oyster pairing, with Tin Roof's Turnrow coriander ale matching coriander granita on top of oysters. Other highlights include an intermezzo of a shot of infused tequila followed by Saint Arnold's Boiler Room Berliner Weisse; crispy confit Duroc pork spare rib with pork fat cornbread and pickled watermelon; and sweet tea and peach cake with salty chicken crackling. The meal with beer pairings costs $85.

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