 NEW ORLEANS— Serigne Mbaye, the chef behind Dakar NOLA, the Senegalese pop-up restaurant that has garnered a local and national following, is excited to announce it’s opening a brick-and-mortar location with partner Effie Richardson at 3814 Magazine Street. Dakar NOLA offers a Senegalese-influenced tasting menu and is open for dinner Wednesday through Saturday. The restaurant seats 30 guests, with one seating each evening. Chef Serigne studied traditional Senegalese food at his mother’s knee. “Tradition is at the core of everything we do at Dakar NOLA,” said Chef Serigne. “And it’s a place where every dish tells a story and nurtures the soul. We cannot wait to share our stories and traditions with you.” The seven-course tasting menu opens with Ataya, a welcome course of Senegalese tea made with gunpowder tea leaves and palm oil bread also called Mburu in the Wololf language. The first appetizer course: Crevette, features Gulf shrimp and tamarind. The second appetizer course: Last Meal, is Chef Serigne's take on a traditional Senegalese dish consisting of black-eyed peas, crab meat, and palm oil. The next course is a Fonio Salad, considered a West African treasure, and made with West African millet, citrus, finger limes, tomatoes, and a satsuma vinaigrette. Jollof, the next course on the tasting menu, is West Africa’s iconic rice dish. Chef Serigne’s dish will change often and comes from his heart and soul. The sixth course: Yassa, refers to a spicy Senegalese dish. Chef Serigne crafts his with redfish, mustard greens, and butternut squash. The final course: Jerejef, or “thank you” in Wolof, is a Thiakry pie, sweetened millet couscous that becomes even more delicious with ataya ice cream and mint. Serigne Mbaye was born in the United States but lived in Senegal for most of his youth. Learning to cook from his mother and while attending boarding school in Senegal, he was drawn to the kitchen environment and returned to the U.S for culinary school. Following graduation, he gained experience from the three Michelin Star Atelier Crenn in San Francisco and the two Michelin Star L’Atelier de Joel Robuchon in New York. On a chance encounter, he received an opportunity to work at Commander’s Palace and made his way to New Orleans, where he found strong connections between the foods of Senegal and New Orleans. “My goal as a chef is to find myself through the pursuit of Senegalese cuisine and to share my observances with the world,” said Chef Serigne. “Dakar NOLA is a bridge for me between the people of Senegal and New Orleans.” For the past several years, Chef Serigne served his changing menu of Senegalese food at pop-ups throughout New Orleans, including Mosquito Supper Club while serving as their Chef de Cusine and the Southern Food and Beverage Museum. Chef Serigne was named Eater NOLA’s Chef of the Year in 2021 and received a nomination from the James Beard Foundation for Best Emerging Chef in 2022. Dakar NOLA 3814 Magazine Street @dakarnola @serignembaye_ **Photos courtesy of Dakar Nola 
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 Photo courtesy of Sam Hanna. ***Originally posted on 11/15/2022 NEW ORLEANS, LA (November 15, 2022) - MaMou, the new modern French Brassiere from Chef Tom Branighan and Sommelier Molly Wismeier is set to open to the public on November 18, 2022. Situated on the Upper French Quarter corner of Rampart Street and St. Philip Street, the European continental cuisine will draw on creole influences of Branighan’s childhood in New Orleans as well as show his appreciation for French style of cooking. Branighan and Wismeier’s shared passion for hospitality and simple, elegant flavors rooted in classic technique are what connected them and drove them to open MaMou. MaMou, named for Branighan’s great-grandmother, will feature a seasonal menu while maintaining a roster of favorites, and source from many local farmers & producers in Louisiana and the Gulf Coast including Voiron’s Abbatoir’s Louisiana beef, Two Dog Farms, and Higgins Seafood. The opening menu will feature small and large plates such as Celery Hearts and Smoked Beef Tongue braised in tomato water and American whiskey, a Red Bean Cassoulet presented with a cornbread crust and topped with head cheese, and Chicken Bonne Femme tossed in an aromatic pesto and served with new potatoes. An elevated version of a creole classic, Gulf Fish Court Bouillon, seasonal crusted gulf fish and oyster dressing served with court bouillon inspired by Bouillabaisse, will be a menu staple. Guests will be delighted by Wismeier’s selection of approachable, sustainable wines from France and beyond that pairs seamlessly with Branighan’s cuisine as well as a small, curated list of deep vintage and rare wines showcased on the Cellar List. The featured wines have been hand-selected along Wismeier’s visits to France, Spain and Italy over the last 20 years. Wismeier is joined by Madison Baudy, New Orleans native with 10 years’ experience, as MaMou’s Sommelier and Assistant General Manager. The cocktail menu curated by John Michael Kinsella will pull inspiration from French culinary techniques and ingredients seen in French cooking, such as his fines herbes tincture in the Green Thumb cocktail. “We want to invest back into the culture of the French Quarter,” says Branighan. “Molly and I have been working on this vision for a few years and are excited for MaMou to highlight the city's rich history and become a part of this vital neighborhood.” With the help of Jennie West and Jason Richards of Studio West Design & Architecture, the 760-square-foot dining room and bar, formerly occupied by Meauxbar, has been transformed into a modern French Brasserie featuring rich jewel tones and Art Nouveau influences. The 46-seat intimate and inviting space features the work and craftsmanship of many local artisans including a custom mural by Sylvia Thompson, floral art by Kim Starr Wise and mirrors inspired by the metro in Paris created by Hull Design. Sidewalk seating on North Rampart and St. Philip Street will soon be available on a first come, first serve basis. Before partnering with Wismeier, Tom Branighan, a native New Orleanian, began his career at Emeril’s New Orleans and went on to train at the Culinary Institute of America. Branighan has 15 years of experience including time at Michelin-rated restaurants such as Café Boulud and Bouley in NYC, as well as Lacroix, Jean-Marie Lacroix’s restaurant in Philadelphia. Most recently, he was Chef de Cuisine at Longway Tavern, one of Esquire’s Best New Restaurants. Wismeier opens MaMou with over 20 years of experience as a Sommelier in some of the country’s top restaurants including Restaurant R’evolution and Charlie Trotter’s in Chicago. Wismeier’s passion for hospitality and education have helped her secure awards such as Food & Wine Top Sommelier andWine Enthusiast Top 100 Wine List many years in a row. The historic location, elevated yet approachable menu, and focus on hospitality are sure to highlight the charm of the French Quarter and make MaMou a neighborhood gem. MaMou will open to the public on November 18, 2022 at 942 North Rampart Street. The restaurant will begin serving dinner Thursday – Sunday from 5:00 pm – 10:00 pm. For reservations, please visit www.mamounola.com and follow along on Instagram at @mamou.nola. ***Press release provided by MaMou Restaurant.  Photo courtesy of Sam Hanna. LRA Names Pat O'Brien's First Recipient of Icon Award Photo courtesy of Brian Rome. By Wendy Waren and Nicole Koster **Story originally posted on 11/15/2022 New Orleans’ history is tightly woven with the restaurant & hospitality industry, and Pat O’Brien’s is one of many strong threads holding that fabric together. It’s the iconic Hurricane cocktail, Dueling Piano Bar and lush patio with the flaming fountain that have all solidified Pat O’ Brien’s as an icon of New Orleans southern hospitality. Located in the heart of the French Quarter, it has been the outdoor place to visit to experience the joie de vivre. After all, their motto is simply to ‘Have Fun!’ Storm’s a brewin’ in the Vieux Carré The Pat O’Brien’s bar known today began in prohibition as a speakeasy on the corner of St. Peter and Royal Streets, known as Mr. Pat O’Brien’s Club Tipperary, owned and operated by Benson Harrison “Pat” O’Brien. The Tennessee native met Charlie Cantrell, a native of North Carolina. The two became fast friends and started running Club Tipperary together. If guests wanted to partake in the good stuff they had to say the password, ‘storm’s abrewin.’ Pat O’Brien’s went legit on December 3, 1933. The pair wanted to do things bigger. Eventually, O’Brien and Cantrell purchased a building down the block at 718 St. Peter Street. Built in 1791, 718 St. Peter Street was once known as the St. Peter Street Theatre, first to open once Spain took rule over New Orleans. This was the site of the first ever opera performed in America, Sylvain, by André Ernest Grétry. Over the years, it changed hands and became a private family residence of the Deflechie family. O’Brien and Cantrell purchased the property in 1942, and the rest is history. Live Entertainment and Original Cocktails Come Ashore The new location offered space to go bigger and better with two baby grand pianos. Thus, the original Dueling Piano Show was born. Shelly Waguespack, the 3rd generation Owner and President of Pat O’Brien’s, says it’s the piano bar which placed Pat O’s on the map for top notch live entertainment. “Dueling pianos are as important to Pat O’Brien’s success as the hurricane,” said Waguespack. “Our performers are fantastic and have been with us for decades.” Together, pianist Vicki Amato and percussionist Alvin Babineaux have been entertaining the crowds for over 40 years. Amato began as a pianist there in 1980. For both musicians, Pat O’s is a second home. “They have brought all of us in and treated us as family,” said Amato. “From the stage point of view, it’s a really gratifying experience to know that we are able to bring happiness to other people.” Babineaux has a musical background as a drum player; his mother Mickey Graza was a famed Pat O’s entertainer for 18 years. He started at the bar in 1970 first as a porter, then bartender, then to the legendary tray. He’s been faithfully playing the tray since 1973. “One of the best compliments I ever got,” Babineaux says, “was a man came in here, and he said ‘I’ve never been to New Orleans but when I walked through the door and saw what you were doing, that’s exactly what I expected New Orleans to be.’” Waguespack says the piano bar embodies their mission to always have fun. Paired with one of their classic cocktails like the hurricane, singing along with the musicians will release endorphins.  Inside the Piano Bar at Pat O'Brien's bar. Photo courtesy Pat O'Brien's. “My favorite song to sing along with is Sweet Caroline,” said Waguespack. “Have a hurricane and sing your heart out. It’s good for the soul.” An estimated half a million of those hurricanes are served from Pat O’Brien’s every year. The hurricane cocktail itself is a captured moment in time. When whiskey and other domestic spirits were in short supply during World War II, there was a high surplus of rum. You could only have the whiskey if you purchased a case of rum too. As luck would have it for bartenders everywhere, Americans did not have a taste for the spiced spirit. They had to get creative. The story goes that O’Brien and Cantrell had to move rum fast, so the two of them, with their General Manager (Waguespack’s grandfather) George Oechsner Jr., started messing around with ways to make rum taste better. Originally, the recipe was aged Jamaican rum, lemon juice and a passionfruit syrup called fassionola. They served the dark red drink in a curved glass shaped like a hurricane oil lamp, and it was a smashing hit. George and his son Sonny bought the bar from O’Brien in 1978. They have stuck to the bar’s beginnings and have moved it into the future. Now, you can purchase Pat O’ Brien’s drink mixes online and have them shipped across the U.S. and to Canada. One can even partake in the French Quarter fun at either their Orlando or San Antonio locations. Waguespack and VP of Operations Charlie Bateman have worked very hard to keep Pat O’Brien’s authentic, and preserve the elements which make the place so special for both tourists and locals. Not just for tourists There is something for everyone at Pat O’Brien’s. Beyond the expansive patio and the piano bar, there’s a main bar that immerses patrons into what looks and feels like a neighborhood bar. The L-shaped patio is the perfect spot to soak up the sun. “I’ve been to Pat O’Brien’s countless times,” said Stan Harris, President and CEO of the LRA. “Pat O’Brien’s is the place to kick off the weekend festivities when we have people in town to entertain.” As a younger man, Harris recalls hanging out at Pat O’Brien’s with his friends as the lead up to a night out bar hopping along Bourbon Street. As an adult, he uses the venue to impress upon visitors an authentic experience only New Orleans can offer. “I love hosting groups at Pat O’Brien’s,” added Harris. “It’s the casual party vibe, open to the sky, with the flaming fountain that provides a subtle soundtrack accompanied by the sounds of laughter, chatter and cheers.”  The Flaming Fountain, the center piece of Pat O'Brien's patio. Photo courtesy Pat O'Brien's. If only that fountain could talk, and share stories of all the fun had in that courtyard. Bateman remembers a time when someone climbed into the fountain, only one memory among the thousands that must be in his head. “He sat in there for a good few hours,” said Bateman. “Finally, he got out. We didn’t bother him. We have a lot of kindness for our customers. We don’t put up with unruly behavior, but we know how to handle it when we see it.” Every day, Bateman wonders what he and his staff can do to make the guest experience at Pat O’Brien’s even better. That challenge is what has kept him around, since 1976. It was Bateman’s father who was a good friend of Sonny, whom offered him a job after college. Through the decades, the local crowd has fizzled but there are still the local New Orleans loyalists of Pat O’s who always come back for more. “We’ve paid for ubers and cabs to get our locals home,” said Bateman. “We work very closely with our local clients because they’re very important to us.” Waguespack loves the French Quarter and stands behind her family’s business as her platform to “help New Orleans along,” she says. The changes and obstacles brought on by the COVID-19 pandemic were things she never thought would ever happen, but she and her team were able to adapt, and pivot to where they are now. “You can’t take anything for granted,” said Waguespack. “No matter how successful you are, how much money you have in the bank. Especially with the last two years, things can happen.” There is so much history packed into the property, which expanded in the 1990s when they purchased 624 Bourbon street to add a restaurant and space for special events. This also greatly expanded the courtyard to a full patio bar, and patrons can enter through either street. The 4,000 square foot L-shaped patio wows guests every time, and still wows Waguespack everyday she walks through the doors. Waguespack attributes the fanfare and patronage to an outstanding team and improved efficiency. The team takes pride in welcoming everyone who walks into the bar. “Just the feelings—the ambiance, and the passion and the dedication that customers and our employees have to this place,” Waguespack said. “Then, it kind of dawned on me, whether I was working as a cashier, bartender, host in my late twenties, how cool this place is.” The LRA’s Restaurateur of the Year award goes to two – |
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Eliza Restaurant in Baton Rouge is ready to accept orders through email (click here) now through November 21. Their menu of sides and sweets will accompany any protein you serve at your table.
Brigtsen's Restaurant
Courtesy of Brigtsen's Restaurant.
The Riverbend restaurant in Uptown New Orleans has a full menu of Southern Thanksgiving dishes to chose from for your feast. Chef Frank Brigtsen is offering his classic chick & andouille gumbo, sides and desserts.
To place an order, call 504-861-7610
Chemin a la Mer
Photo courtesy of The Four Seasons Hotel New Orleans.
The traditional Southern menu at Chemin à la Mer features several of Partner Chef Donald Link’s favorite holiday dishes he serves for his own family at home. The highlight of the three-course tasting menu is a turkey roulade stuffed with house made boudin from Cochon Butcher.
The menu, which is skillfully prepared by Executive Chef Justin Koslowsky, also includes a savory turkey and andouille sausage gumbo, mashed potatoes with gravy, greens beans, cornbread dressing, and cranberry sauce. No feast is complete without dessert and this one pulls from Chef Link’s family recipes – a satsuma buttermilk pie that incorporates Louisiana citrus, adding brightness to this Southern staple.
Chemin à la Mer Sommelier Emily Kitzmiller has brought in special wines to complement holiday dining, including Chef Link’s favorite Vieux Télégraphe Châteauneuf du Pape, and other special occasion bottles like the 2018 Chappellet Pritchard Hill Cabernet Sauvignon from Napa and the Domaine Roumier Morey-Saint-Denis 1er cru ‘Clos de la Bussière’.
Located on the Hotel’s fifth floor, Chemin à la Mer offers a outdoor terrace with unparalleled views of the Mississippi River, lush décor and regional artwork to set the backdrop for a warm and memorable holiday gathering. Chemin à la Mer’s Thanksgiving menu is available for $85 per person and will be offered from noon to 8 p.m. Reservations are essential and can be made by calling 504-434-5898.
Miss River and the Chandelier Bar
Photo courtesy of The Four Seasons Hotel New Orleans.
Partner Chef Alon Shaya welcomes guests to Miss River with signature dishes perfect for sharing across the table. A playful interpretation of the traditional Thanksgiving feast, the menu features a whole buttermilk-fried chicken that is brined for 16 hours, then, battered, breaded and deep fried, resulting in a perfectly golden, crunchy exterior and tender, juicy interior.
The succulent fried chicken can be accompanied by crowd-pleasing Thanksgiving sides, including mashed potatoes and gravy, green beans almondine, sweet potato, oyster dressing, and cranberry sauce. Miss River’s regular menu will also be available, featuring inventive takes on beloved New Orleans dishes, such as clay pot dirty rice, seafood on the half shell, blackened snapper, and redfish courtbouillon, prepared by Executive Chef Aleksandre Nadirashvili.
Ideal for a mild Louisiana Thanksgiving, Miss River offers patio seating overlooking the Hotel’s Garden in addition to a grand dining room. Miss River will be open all day on Thanksgiving from 11:30 a.m. to 10 p.m. Reservations are essential and can made though OpenTable or by calling 504-434-5701.
Photo courtesy of The Four Seasons Hotel New Orleans.
For guests welcoming friends and family to town, the glamorous Chandelier Bar has quickly become the center of New Orleans’ social scene and the ideal setting for pre- and post-dinner drinks. The highlight of the seasonal menu is a S’mores Milk Punch that is both bold and decadent and topped with toasted marshmallows and graham cracker.
For guests interested in staying at the Hotel for Thanksgiving and through the holiday season, Four Seasons is now offering a Papa Noel Package through December 31. The package offers guests a 15% discount on the room rate and complimentary valet parking. Offer is subject to availability at the time of booking. Offers are not valid in conjunction with any other offer or contract and do not apply to groups. Rates are per room, per night, vary by arrival date and/or length of stay, and do not include applicable taxes, service charges, or surcharges unless otherwise noted. Early departure fees may apply. Rates are subject to change.
Photo courtesy of The Four Seasons Hotel New Orleans.
Sunday, November 6, marked the return of Oak Street Po-Boy Festival, presented by Tony Chachere’s. After a long two-year hiatus due to COVID-19, patrons were delighted to have their favorite restaurants all in one location, sharing their version of the classic New Orleans po-boy.
Festivals have always been an outlet for restaurants to share their food to the masses, having the opportunity to create new customers out of prospects walking the festival grounds. Many festival attendees are loyal customers of the restaurants who come out in support of their favorite eatery.
A handful of LRA Members were soaking up the Oak Street sun with the other food vendors, and serving their po-boy creations to the flowing crowds. 14 Parishes, Ajun Cajun, Bienvenu on Hickory, Boucherie, Jacques-Imo’s, Jack Dempsey’s Restaurant, Juan's Flying Burrito, Mahony’s Po-Boys and Seafood, Oceana Grill, Parkway Bakery & Tavern and Pyre BBQ were all set up on Oak Street for the big day.
Owner of Parkway Bakery & Tavern Jay Nix was happy to be back out on Oak Street for Po-Boy Festival. The festival arena is a great way for him to take his business outside of the neighborhood and gain exposure, while catering to their usual clientele.
"I like participating in food festivals because Parkway goes where the customer is," Nix said. "Instead of the customer having to go where Parkway is. That's customer convenience at its best."
The Northshore restaurant Pyre Provisions & BBQ came out to Po-Boy Festival as a first-time food vendor. Owner and Head Chef Jeff Mattia was excited for the opportunity to bring their food truck out and share some special eats. Pyre had three offerings, including two po-boys and a dessert. The Rockefeller oyster po-boy was filled with crispy oysters, spinach and artichoke, and the cochon de lait po-boy was made with smoked pork and roasted pork belly, topped with marinated cabbage and sweet pickles. The stuffed beignets were a hit with the crowds, filled with a special cane syrup pastry cream. Mattia says, "Pyre BBQ is always willing to support our community and local nonprofits."
Po-Boy Festival organizers partnered with Son of a Saint this year, a local non-profit which provides mentorship, education, cultural enrichment and emotional support for at-risk young boys without a father or father figure. Festival Organizer Kari Shisler was pleased with this year’s turnout, and the return of a familiar feeling she had been missing.
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“As a lover of neighborhood festivals and a lover of the Oak Street corridor that I call home, it was a rush to see those 7 blocks once again filled with music, food, and visitors,” Shisler said. “Our choice to partner with Son of a Saint came from a realization that while this festival also benefits the betterment of the neighborhood, its success also allows for a non-profit partner. The festival believes in the mission and the work that they do.”
Since 2007, the Oak Street Merchants have put on the festival in hopes of bringing attention to one of the last historic districts in New Orleans. The Town of Carrollton used to be a vacation destination during Antebellum New Orleans, and residents of the French Quarter would venture there when they needed to escape the city. In the 1850s, Carrollton became the first seat of Jefferson Parish, before it was annexed by New Orleans in 1874.
Oak Street merchants and residents share a mission to stimulate the Oak Street corridor between S. Carrollton Avenue and Leake Avenue. Even if they aren’t a restaurant, every Oak Street business takes part in Po-Boy Festival.
Judges of the Po-Boy Festival were looking for creativity and taste in each category. Judges included Krewe of Oak Street member Leroy Mitchell, aka Saints Superfan Whistle Monsta, FOX 8’s Rob Krieger, Nicole Caridad Ralston, Ph.D of the popular Instagram and TikTok foodie account Eaten Path Nola, and Ian McNulty, food critic and writer for The Times Picayune/Nola.com.
The winners are as follows:
- Best Shrimp Po-Boy went to Parkway Bakery and Tavern for their deep-fried buffalo shrimp banh mi.
- Best Specialty Po-Boy went to Gonzo’s Smokehouse for their Barbacoa Boudin po-boy, made with house-made smoked barbacoa boudin made from their smoked beef cheeks over pecan wood.
- Best Beef Po-Boy went to Boucherie for their 12-Hour slow roasted roast beef po-boy w/ pickled red onions and a horseradish crème.
- Best Pork & Best of Fest went to Muckbang Seafood for their Vietnamese Grilled Pork Po-Boy.
- Best Vegetarian/Vegan went to VooDoo Vegan for their fried oyster mushroom po-boy.
- Best Seafood went to D’Best Crabcakes for their Petite Crabcake po-boy.
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Olivia Stewart, President of Oxbow Rum Distillery. Photo courtesy of Oxbow Rum.
BATON ROUGE (LA) – Oxbow Rum Distillery looks to redefine Louisiana Rum with new rum brands made from ingredients grown locally by fifth-generation cane farmers and sugar manufacturer. The family-owned distillery, formerly known as Three Roll Estate, is led by Olivia Stewart. Olivia grew up on her family’s sugarcane farm in Pointe Coupée Parish, where they’ve crushed sugarcane to make raw sugar since 1859. Today, they make exclusive rums with their own fresh-pressed cane juice and Grade A molasses, two incredibly rare and coveted ingredients.
“The rum category has historically lacked transparency and regulation. Consumers often wonder what’s really in the bottle ,” said Stewart, President of Oxbow Rum Distillery. “We want to share our authentic rums with fans seeking a true sipping experience. With Louisiana’s rich history of growing sugarcane, we’d love for the state to become known as America’s rum destination.”
Oxbow Rum Distillery will continue making selected products under its former name; however, the renamed distillery now also produces three types of Oxbow Rum.
Photo courtesy of Oxbow Rum.
The Oxbow Small Batch White Rum is made from Grade A Molasses, with notes of tropical fruit and smokey finish.
Photo courtesy of Oxbow Rum.
The Oxbow Barrel Aged Straight Rum matured in new American oak barrels for a minimum of two years. The barrel provides rich color and complex flavor comes from the oak alone, with a finish of plum, chocolate and vanilla.
The Oxbow Barrel Aged Straight Rum matured in new American oak barrels for a minimum of two years. The barrel provides rich color and complex flavor comes from the oak alone, with a finish of plum, chocolate and vanilla.
Photo courtesy of Oxbow Rum.
Oxbow Rhum Louisiane Cane Juice Agricole bottled only once each year during the fall sugarcane harvest. This special rum is the truest expression of the family farm’s terroir, with bright vegetal notes only experienced in Rhum Louisiane.
Oxbow Rhum Louisiane Cane Juice Agricole bottled only once each year during the fall sugarcane harvest. This special rum is the truest expression of the family farm’s terroir, with bright vegetal notes only experienced in Rhum Louisiane.
The New American Oak barrels give the rum their rich, dark color. Photo courtesy of Oxbow Rum.
“These fine sipping rums embody the essence of Louisiana sugarcane. Unfiltered and distilled in small batches, Oxbow Rum has no sweeteners or additives,” explained Stewart. “You can experience the bright, smooth taste of local sugarcane in every sip.”
The new distillery name comes from the ancient Mississippi River oxbow in Pointe Coupée Parish, where the fertile soil has grown the finest sugarcane for generations. The oxbow is now cut off from the river and is a lake known as False River. The distillery also produces a new small batch spiced rum by that name too. False River Spiced Rum is distilled from sugarcane grown on those old riverbanks, then blended with a proprietary spice recipe.
Oxbow Rum Distillery produces award-winning rum from the finest Louisiana sugarcane. Since 1859, their family estate has raised sugarcane on the banks of an ancient Mississippi River oxbow in Pointe Coupée, Louisiana. This sharp bend in the river has made for fertile land and sweet sugarcane. Oxbow distills, ages and bottles rum made
from fresh sugarcane juice and Grade A molasses milled from this sugarcane. Led by fifth-generation sugarcane grower and President Oliva Stewart, Oxbow Rum Distillery hopes to build awareness and respect for rum made in Louisiana.
The newly minted Oxbow Rum Distillery is officially open in downtown Baton Rouge for tours and tastings from Thursday to Saturday, 12pm-8pm; and Sunday, 12pm-6pm. To learn more about Oxbow Rum Distillery visit them online.
“These fine sipping rums embody the essence of Louisiana sugarcane. Unfiltered and distilled in small batches, Oxbow Rum has no sweeteners or additives,” explained Stewart. “You can experience the bright, smooth taste of local sugarcane in every sip.”
The new distillery name comes from the ancient Mississippi River oxbow in Pointe Coupée Parish, where the fertile soil has grown the finest sugarcane for generations. The oxbow is now cut off from the river and is a lake known as False River. The distillery also produces a new small batch spiced rum by that name too. False River Spiced Rum is distilled from sugarcane grown on those old riverbanks, then blended with a proprietary spice recipe.
Oxbow Rum Distillery produces award-winning rum from the finest Louisiana sugarcane. Since 1859, their family estate has raised sugarcane on the banks of an ancient Mississippi River oxbow in Pointe Coupée, Louisiana. This sharp bend in the river has made for fertile land and sweet sugarcane. Oxbow distills, ages and bottles rum made
from fresh sugarcane juice and Grade A molasses milled from this sugarcane. Led by fifth-generation sugarcane grower and President Oliva Stewart, Oxbow Rum Distillery hopes to build awareness and respect for rum made in Louisiana.
The newly minted Oxbow Rum Distillery is officially open in downtown Baton Rouge for tours and tastings from Thursday to Saturday, 12pm-8pm; and Sunday, 12pm-6pm. To learn more about Oxbow Rum Distillery visit them online.
 Photo courtesy of Oxbow Rum. |  Photo courtesy of Oxbow Rum. |
All month long, certain restaurants are offering "think pink" cocktail deals in honor of Breast Cancer Awareness Month.
Tujague’s
In honor of Breast Cancer Awareness Month, Tujague’s will showcase the Pink Lady ($14) – gin, grenadine, and egg white. For every Pink Lady sold during the month of October, $1 will be donated to Krewe de Pink to help support local Breast Cancer research. Tujague’s is located at 429 Decatur Street, New Orleans www.tujaguesrestaurant.com
The Bower
In honor of all women, for the month of October, Beverage Director Mickey Mullins created the Bower Sour ($14) – a blend of bourbon, house made hibiscus syrup, house made sour, and aquafaba. For every Bower Sour sold during the month of October, $1 will be donated to Krewe de Pink to help support local breast cancer research. The Bower is located at 1320 Magazine Street, New Orleans www.thebowernola.com
Birdy's
For the month of October, Birdy’s has created the Dragon Fruit Paloma ($11) – tequila, grapefruit, dragon fruit, and soda. For every cocktail sold $1 will be donated to Krewe de Pink to help support local breast cancer research. Birdy’s is located Behind the Bower- 1320 Magazine Street, New Orleans www.birdysnola.com
Mister Mao
Chef/owner Sophina Uong has a very personal reason to GO PINK! Uong recently lost her mother to breast cancer. In honor of her mom and those afflicted with this disease, Chef Uong has created the Lina’s Donuts ($12) - cachaca, fresh lime juice, turbinado simple syrup, red beet puree, served on the rocks and garnished with slices of serrano pepper. Mister Mao will donate $2 to Krewe de Pink. Mister Mao is located at 4501 Tchoupitoulas Street, New Orleans www.mistermaonola.com
The Four Seasons Hotel
Four Seasons Hotel New Orleans is set to "Go Pink" in October to support breast cancer survivors and those fighting the disease and bring awareness to the cause. The hotel’s rooftop beacon will shine bright pink throughout the month, and proceeds from drinks specials in the Chandelier Bar, Miss River, and Chemin à la Mer will be donated to Ochsner Health’s Breast Surgery Recovery Fund.
"One of the core values at the Four Seasons is being involved in our community and partner with Ochsner Health," said Mali Carow, general manager. "This October, we want our community to know we stand with them and support them through any challenge they face. It is our privilege to join the fight against breast cancer and be able to donate to essential breast surgery recovery.”
“Breast cancer is one of the most commonly diagnosed cancers in women, with one in eight women at risk of developing it over a lifetime. Through partnerships like Ochsner’s with the Four Seasons, we can bring increased awareness to the fight against breast cancer. Annual screening is of utmost importance to achieve early detection, which is key to finding a cancer at its earliest and most curable stage," said Amy Rivere, MD, breast surgical oncologist, Lieselotte Tansey Breast Center at Ochsner Medical Center.
Pink promotions will include the Paloma for the Cure in Chandelier Bar. Leveraging the popularity of tequila cocktails this fall, Chandelier Bar will offer a bright and refreshing Paloma for the Cure made with Maestro Dobel Diamante, ruby grapefruit juice, lime, and Q Sparkling Grapefruit Soda. For each Paloma for the Cure sold during October, $1 will be donated to Ochsner Health. At Miss River and Chemin à la Mer, during the "Rosé all Day" campaign, $1 from each glass of rosé and $5 from each bottle of rosé will be donated to Ochsner Health. Rosés featured as part of the giveback campaign include Bodegas Ostatu Rosado, Rioja DOCa in Chemin and Mirabeau "Belle Anne" Rosé in Miss River.
"One of the core values at the Four Seasons is being involved in our community and partner with Ochsner Health," said Mali Carow, general manager. "This October, we want our community to know we stand with them and support them through any challenge they face. It is our privilege to join the fight against breast cancer and be able to donate to essential breast surgery recovery.”
“Breast cancer is one of the most commonly diagnosed cancers in women, with one in eight women at risk of developing it over a lifetime. Through partnerships like Ochsner’s with the Four Seasons, we can bring increased awareness to the fight against breast cancer. Annual screening is of utmost importance to achieve early detection, which is key to finding a cancer at its earliest and most curable stage," said Amy Rivere, MD, breast surgical oncologist, Lieselotte Tansey Breast Center at Ochsner Medical Center.
Pink promotions will include the Paloma for the Cure in Chandelier Bar. Leveraging the popularity of tequila cocktails this fall, Chandelier Bar will offer a bright and refreshing Paloma for the Cure made with Maestro Dobel Diamante, ruby grapefruit juice, lime, and Q Sparkling Grapefruit Soda. For each Paloma for the Cure sold during October, $1 will be donated to Ochsner Health. At Miss River and Chemin à la Mer, during the "Rosé all Day" campaign, $1 from each glass of rosé and $5 from each bottle of rosé will be donated to Ochsner Health. Rosés featured as part of the giveback campaign include Bodegas Ostatu Rosado, Rioja DOCa in Chemin and Mirabeau "Belle Anne" Rosé in Miss River.
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Ralph's On The Park
In honor of Breast Cancer Awareness Month, Ralph's On The Park is raising a glass and raising funds to support our local Chapter of the American Cancer Society's @realmenwearpinknola campaign. Enjoy the "Pink Sparkler", as a mocktail or cocktail, all month long and sip & support, the American Cancer Society. Pink Sparkler - Pomegranate Simple Syrup, Lime Juice, Soda, Luxardo Cherry $6 [Add vodka and sparkling wine $12]
Story orginally posted on October 11, 2022.
New Orleans is the perfect place to celebrate Halloween, so its no surprise that restaurants across the city are having special events to celebrate the spooky holiday. From Krewe of Boo watch parties to spooky lunches made for dressing up, there is no limit to fun during Halloween Weekend here in New Orleans.
Tujague's
SATURDAY, OCTOBER 22: KREWE OF BOO PARADE WATCHING PARTY
6:PM-10:PM
On Saturday, October 22, Tujague’s to enjoy the Krewe of Boo Parade, New Orleans’ Official Halloween Parade in the French Quarter. Enjoy an open call-brand bar along with specialty cocktails, beer & wine and an extravagant buffet. Guests will have access to the private balcony, use of indoor seating and access to private bathrooms throughout the evening. Tickets are $150 per person inclusive of tax and gratuity. Tickets are available HERE or by calling the restaurant at 504-525-8676.
FRIDAY, OCTOBER 28: WITCHES LUNCHEON
11AM-2:30PM
Hocus pocus! Cast your spell at Tujague’s Witches Luncheon on Friday, October 28. Executive Chef Gus Martin has created a three-course menu for the occasion. Priced at $45 per person (excluding tax and gratuity), options include Chicken & Sausage Gumbo, BBQ Shrimp, Gulf Fish Almandine, Grilled Petite Filet Mignon and more. Cocktails will include Bottomless Mimosas ($18) and other spooky specialty cocktails. Put your best witch or Halloween costume on and fly over to Tujague’s where they’re sure to cast a spell. For reservations click HERE or by calling 504-525-8676.
SUNDAY, OCTOBER 23: DRAG BRUNCH- Poppy’s Pop-Up Drag Queen Bunch
Time: 11:30AM
Poppy and her fabulous entertainers will perform a show filled with singing and dancing while you enjoy a three-course brunch and bottomless mimosas for $70 per person plus tax and gratuity. The menu will feature Turtle Soup, a choice of Gulf Fish Almandine - haricot vert, toasted almonds, citrus beurre blanc or Duck Hash - poached eggs, sauce choron, and for dessert enjoy Creme Brulee. For reservations click HERE ;once on OpenTable please select “Experiences” to reserve or call 504-525-8676.
The Myrtles Plantation
No better place than The Myrtles Plantation to to spend Halloween. The most haunted house in America will be hosting a Boos, Brews & BBQ Event on Halloween Day, with special brews and bbq from Executive Chef Daniel Dreher of Restaurant 1796, the property's farm-to-table restaurant. There will be evening mystery tours, costume contest and scavenger hunt for the kids.
Now through Halloween, there is a virtual costume contest for everyone to enter. Visit the grounds and snap a photo in your costume, using the hashtag #MyrtlesHalloween, for a chance to win a free overnight stay at the bed & breakfast, including a chef's tasting with Restaurant 1796.
Now through Halloween, there is a virtual costume contest for everyone to enter. Visit the grounds and snap a photo in your costume, using the hashtag #MyrtlesHalloween, for a chance to win a free overnight stay at the bed & breakfast, including a chef's tasting with Restaurant 1796.
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The Virgin Hotel
The Warehouse District Hotel will have plenty of programming throughout Halloween weekend for guests and locals to enjoy. The festivities will kick off a week early with Krewe of Boo weekend and continue the following weekend through Halloween.
Krewe of Boo Weekend Happenings Include:
- Friday, October 21: Sorellas’ Boutique Hat Bar & Vintage Halloween Pop-up (3PM-7PM) – Sorellas’ Boutique will be popping up at the hotel’s first floor Funny Library Coffee Shop to host a build-your-own hat bar and vintage Halloween costume shop. From 3PM until 7PM, guests will be able to create personalized, show-stopping hats with a variety of accessories from ribbon, feathers, trim, buttons, and more, as well as shop for one-of-a-kind costumes.
- Saturday, October 22: Kendra Scott Pop-Up (11AM-1PM) – In celebration of Tulane Homecoming Weekend, fashion brand Kendra Scott will be hosting a pop- up at the Funny Library Coffee Shop for guests to shop and enjoy.
- Saturday, October 22: BOO Bash (2PM-6PM) – The hotel’s 13th floor pool and bar, The Pool Club, will host BOO Bash from 2PM until 6PM with palm and tarot card readings, caricaturists, costume contests, a live DJ entertainment and a cash bar. This event is free and open to the public.
Halloween Weekend Events Include:
- Friday, October 28: Brunch & BOOs (9AM-2PM) – Virgin Hotels New Orleans first floor restaurant, Commons Club, will host a Halloween Bottomless Brunch to kick off the holiday weekend. The brunch will feature free-flowing drinks and a DJ spinning everyone’s favorite Halloween tunes. Reservations are encouraged and can be made on OpenTable.
- Saturday, October 29: BOOlesque Brunch with Trixie Minx (10:30AM & 1PM) – Brunch festivities will continue on Saturday at Commons Club with Trixie Minx. The burlesque-style brunch will include a two-course menu priced at $45 per person (excluding tax and gratuity). There will be two seatings for the show, the first at 10:30AM and the second at 1PM. Reservations are encouraged and can be made on OpenTable.
- Saturday, October 29: BOO Bash (3PM-7PM) – The second installment of BOO Bash at The Pool Club will take place Saturday, October 29. From 3PM until 7PM, attendees will be able to enjoy palm and tarot card readings, caricaturists, costume contests, a live DJ entertainment and a cash bar. This event is free and open to the public.
Dickie Brennan Restaurant Group
Dickie Brennan's Steakhouse and Palace Cafe will both host a special Halloween lunch on October 28. For more information on the menu and to make a reservation, visit them on Facebook, or click the photos below.
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Eliza Restaurant
If you're in the Baton Rouge area, join Eliza Restaurant for their special Witches Lunch on October 28. Visit their website for more information, and to reserve your spot.
Taking precautions to protect your employees, customers and property is essential when you run a business. Here are some tips, specific to restaurants, to help prevent crime.
How to prevent a robbery
Examine your opening and closing processes.
BOX: Criminals look for two things when selecting a target: lots of cash and an easy get away.
Protocol for cash handling
Secure the back door
Front doors and windows
Alarm system
Video camera surveillance
Time-lock or Time-delay drop safe
For a complete robbery prevention program, contact the LRA SIF Loss Prevention Department at (504) 454-2277.
How to prevent a robbery
Examine your opening and closing processes.
- An individual should never open or close the business alone. Always schedule no less than two employees at opening or closing time. A best practice is for the first employee to enter and check for security-related issues. The second employee waits outside until the first employee give the all clear.
- Opening and closing times are most likely times a robbery will take place. The odds increase the more cash is on site.
- Lock the front door at closing.
BOX: Criminals look for two things when selecting a target: lots of cash and an easy get away.
Protocol for cash handling
- Keep cash in a restaurant to a minimum.
- Large bills should be kept in a time-controlled drop safe.
- Advertise outside that you keep a minimal amount of cash in the register and that you do not accept large bills.
- Don’t schedule your trips to the bank the same time each day. If you are being targeted, your habits are being watched. Change the times and routes to the bank.
- Don’t make your cash obvious. Use a messenger bag, a pizza box, etc.
Secure the back door
- The back door should never be left unlocked or propped open unless continuously guarded. (This includes loading/receiving areas.)
- Install a peephole in the back door to eliminate a blind exit.
- Do not take out trash or perform outside activities after dark. Consider creating a trash room that does not require employees to exit outside to discard refuse.
Front doors and windows
- Increase visibility inside and out. Keep front doors and windows clear of signs, shrubs and posters to allow good, two way visibility. Employees can see suspicious persons outside. Customers and police can see inside.
- Keep the outside of business well-lit at night, proper lighting can deter crime.
- Use height markers at entrances, and consider the use of chest-high video cameras.
- Landscaping on the premises should be maintained to allow for maximum visibility.
Alarm system
- Install a hold up/silent alarm with activation buttons strategically located in the restaurant, and consider the use of remote transmitters.
- Employees must be thoroughly trained in the use and circumstances under which the hold- up/silent alarm should be activated.
Video camera surveillance
- Place large monitors near cash registers, allowing customers to see it in use.
- Camera should be used to monitor loading/receiving areas, trash disposal area and exterior doors.
- Ensure that the surveillance systems are properly networked and recording continuously.
- Take preventive maintenance measures such as surge protectors and software upgrades.
Time-lock or Time-delay drop safe
- Signage Ideas: Safe cannot be immediately opened by manager or daily cash deposits can only be retrieved in the presence of an armored car security guard.
- Employees must not discuss sales volumes, cash handling policies, banking information, numbers of employees, as well as opening, closing, and back door procedures with non- employees.
- Employees must keep robbery prevention procedures secret.
For a complete robbery prevention program, contact the LRA SIF Loss Prevention Department at (504) 454-2277.
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