813 Bienville Ave.
New Orleans, LA
I really love the ambiance of this place. Classy! I was waiting in line to get to the hostess’s counter, the 2 men in front of me wanted to eat in the dining area but they were wearing shorts and so the hostess told them they had to eat in the bistro. oh snap! i was dressed up except for my shoes cuz it’s the Quarter, so I knew I would have to park on a major nearby street and walk a bit. We came here for the 3 course meal (“restaurant week” = live to eat Nola).
The vichyssoise is a thick soup made of pureed leeks, onions, potatoes, cream and chicken stock. It was served cold (which is traditional).
The duck rilletes were served with pickled root vegetable and toasted french bread slices. Rilletes is a preparation in which a meat is cooked slowly in fat until it is tender enough to shred and then cooled with the fat until it has the consistency of pate. It is heavily salted with a nice gamey flavor and just heavenly on some toasted french bread.
Paneed veal served with cape butter, Louisiana lump crabmeat and baby artichoke hearts.
The grilled Gulf tuna steak with creole salsa, slow roasted tomatoes and pecan risotto.
The sauteed Louisiana Gulf Shrimp with Meuniere butter, slow roasted tomatoes and jalapeno stone grits. This was my dish. It was delicious. The Louisiana Gulf shrimp was jumbo and fleshy, fried in a nice batter and cooked in a buttery-goodness sauce.
The lemon poundcake has a berry compote.
The chocolate cake had hints of raspberry and vanilla. Delicious gooey center.