3442 St. Charles Ave
New Orleans, LA
I’ve driven by this place on St. Charles Ave thousands of times but have never known what the name is. It says “Le Grand Comptoir” which I tried googling but nothing came up except for someone’s photo album in which they had a picture of the patio and luckily had the correct name The Delachaise as the caption for the photo.
There are signs everywhere that says place all orders at the bar so that’s what we did when we arrived. Unfortunately, there is only one bartender and one busboy. So the bartender tries to go down the line and be fair, but we were at the end and so it took a while to get his attention. We told him it was our first time and he was very nice to us (saying that we got lucky cuz apparently a lot of people complain about the service but he said your experience all depends on which bartender you get.)
There is a board at the end of the bar with drink specials, where all the glasses of various wines are $5 each. Pretty good deal! We eat had a drink.
We decided to split 2 appetizers and 1 main entree.
We started with the Flank Steak Bruschetta with grilled marinated flank steak, Peruvian garlic sauce, and topped with shaved aged manchego cheese on ciabatta crostini. The meat was a little tough to chew but this was so delicious! I loved the harmony of the manchego cheese with garlic and ciabatta.
The other appetizer we split was the eggplant cannoli with grilled eggplant with the chevre, ricotta and served with muhamamara sauce which is a Middle Eastern spicy roasted red pepper dip. I thought the eggplant was kinda oily and unfortunately the cheese flavors were lost in the oil. My favorite part was the spicy muhamammara sauce (would’ve loved just this and ciabatta)!
We ordered one entree, the Cuban twice cooked pork fried in goose fat served with orange mojo sauce and fried yucca. This was my favorite dish by far. The pork was so tender and flavorful. I loved picking up the fried yucca with my fork and dipping it in the orange mojo sauce (reminiscient of a garlic aioli).