The Roosevelt New Orleans (123 Baronne St., 504-648-1200; www.therooseveltneworleans.com) reopened its Fountain Lounge this week with a raw bar and four different menus offered at different times of day. Breakfast features conventional dishes (two eggs any style) and fancier items, such as the croque madame, featuring a sunny side up egg, Gruyere Mornay and country ham on sourdough. Brunch and snack menus include debris fries and burgers. Chef Justin Ferguson, formerly of Superior Seafood, created more upscale lunch and dinner menus with dishes such as seared Gulf fish with cauliflower, Brussels sprouts, tomatoes and Louisiana crawfish, and crispy oysters with Cajun vichyssoise.
The original Fountain Lounge opened in 1938 and closed in 1965. It served as the more relaxed, Parisian-inspired counterpart to the Sazerac Bar and the hotel's entertainment venue, The Blue Room. The Fountain Lounge offers a menu of craft cocktails and two are revived classics. The Bayou Swizzle is a run and lime juice concoction served in the Fountain Lounge in the 1940s. The Jambalaya cocktail combines Southern Comfort, peach schnapps, lime and grenadine.
The Fountain Lounge is open for breakfast daily, lunch weekdays and drinks and dinner Monday through Saturday. Brunch is served Saturday and Sunday. There is live entertainment Thursday and Friday evenings.