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Monday, April 16, 2018

The American Sector opens revamped space, debuts new menu

Posted By on Mon, Apr 16, 2018 at 3:01 PM

click to enlarge The American Sector, the restaurant and bar at the National WWII Museum, recently underwent extensive renovations during an eight-month overhaul that includes a revamped menu and a new weekend brunch. - PHOTOS COURTESY THE AMERICAN SECTOR
  • PHOTOS COURTESY THE AMERICAN SECTOR
  • The American Sector, the restaurant and bar at the National WWII Museum, recently underwent extensive renovations during an eight-month overhaul that includes a revamped menu and a new weekend brunch.

Following an extensive renovation, The American Sector (945 Magazine St., 504-528-1940) at The National WWII Museum debuted an expanded restaurant space and a new menu.

The dining room now extends to a large, airy terrace overlooking Magazine Street. There are retractable windows, a renovated bar and new private dining areas for larger groups.

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Southern and regional flavors fill the new menu. A fried chicken biscuit has pepper jelly and Creole coleslaw ($13). Shrimp Louie Armstrong salad features shrimp remoulade, avocado, bibb lettuce and fried okra ($16). A cheeseburger has a half-pound grilled Angus beef patty, Creole smothered onions, sweet and dill pickles and a three cheese sauce on a brioche bun ($15). The Memphis King ($10) is a throwback to Elvis’ favorite sandwich of peanut butter and bananas on grilled Texas toast (and yes, you can add bacon).

Perhaps most noteworthy is the addition of weekend brunch. Executive chef Eric Schutzmann serves The Sargent’s Sardou ($15), featuring poached eggs, artichokes, creamed spinach and Swiss cheese on toast. The Toast of Paris ($14) is a take on French toast with whipped pastry cream, praline bits and "boozy" strawberries. The Admiral’s Crabbie Patties ($20) features blue crab cakes, lemon butter, toasted almonds and blackened tomatoes. The Bugle Call ($14) features whole grain toast topped with avocado, arugula, tomatoes and lemon aioli.

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Brunch cocktails include the G.I. Punch ($10) made with Bayou spiced rum, Bayou silver rum, pineapple, cranberry and orange juice. The Victory Garden bloody mary ($8) combines cucumber vodka, pickled okra, tomatoes, spicy green beans and olives and has a celery salt rim. Bottomless mimosas  are $18.

Brunch features a band performing 1940s-era swing and jazz music.

Happy hour is 4 p.m. to 6 p.m. daily and includes a selection of small plates for $5 and half-price drinks. The museum offers valet for happy hour guests with proof of receipt.

For more information, visit the restaurant’s website here.

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