NOLA HOTSPOTS FOR TALES OF THE COCKTAIL® 2016
Compère Lapin: Since opening in June 2015 Compère Lapin, Chef Nina Compton's beloved New Orleans restaurant in the Old No. 77 Hotel, has received critical acclaim including a rave review in The New York Times and "Best New Restaurant" nods by New Orleans Magazine and Times-Picayune. Compton helms the neighborhood restaurant, creating robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana's beautiful indigenous ingredients. With a beverage program overseen by cocktail maven Abigail Gullo, cocktails are designed to complement Compton's dishes and are modern yet approachable, utilizing fresh produce and herbs. Signatures include the Andromeda - pisco, green chile vodka, lime and grapefruit, with a splash of rose cordial and the C.L. Pimm's Cup with Strawberry Tea. New cocktails rolling out this spring include Paris Between the Wars - Scotch, lemon, honey and bitters, topped with pear cider and Gentleman's Caller - gin, sherry, Aperol and Genepy. Compère Lapin is located at Old No. 77 Hotel & Chandlery in New Orleans' Warehouse Arts District, 535 Tchoupitoulas Street. Telephone: (504) 599-2119; www.comperelapin.com.
Trinity: Celebrating the hospitality, cuisine, and conviviality synonymous with all-things-New Orleans, Trinity is the new restaurant that opened its doors in the French Quarter in May 2016. Though the restaurant's name is a nod to the trio of aromatic ingredients that are the basis of Cajun cooking (onions/celery/bell peppers), Trinity points to the three hallmarks of the Southern dining experience - eating, drinking and conversation. Executive Chef Michael Isolani who has worked under revered chef/restaurateur Norman Van Aken and helmed the kitchen at New Orleans' acclaimed Bouligny Tavern, features an eclectic menu that pays tribute the amalgamation of ethnicities that contribute to the very unique and easily recognizable flavor of modern New Orleans food culture. Guests can also enjoy a variety of classic and approachable cocktails with a modern flair. Developed by cocktail consultant Adam Orzechowski, libations utilize the variety of seasonal selections that Southeast Louisiana has to offer and are balanced with creativity, flavor and spirits. HardTails are booze-centric and include The Pearl - Fortaleza Reposado Tequila, Manzanilla sherry, house infused poached pear brandy and the SRP Punk - house infused salt roasted-peach rye, lemon, basil, sugar, peach bitters and salt. SoftTails are Low ABV (Alcohol By Volume) and include Da Jam - house infused mixed berry Aperol, balsamic reduction and cane sugar and Borscht and Bubbles - vodka, lemon, beets, and dill, topped with champagne. Trinity is located at 1117 Decatur Street in New Orleans. www.trinityrestaurantneworleans.com
Tujague's: 2016 marks the 160th Anniversary of New Orleans' second oldest dining institution, the birthplace of brunch and home to the oldest stand-up bar in America. As one could imagine, the Tujague's story is steeped in foodie lore - replete with ghost stories, butchers' tales and presidential visits. When the restaurant opened adjacent to New Orleans' first public market in 1856, local workers came daily to enjoy a mid-day "butcher's breakfast" now known as the international tradition of brunch. Trademark dishes from the earliest days included Spicy Shrimp Remoulade and Boiled Beef Brisket, and later the famed Chicken Bonne Femme. Cocktails are equally important to Tujague's history; both the Grasshopper and Whiskey Punch were created behind the stand-up bar - the oldest in America. The guest book at Tujague's has included Presidents - Roosevelt, Truman, Eisenhower and France's De Gaulle - as well as such notables as Cole Porter, O. Henry, Diane Sawyer, Don Johnson, Harrison Ford, Margot Kidder, Dan Akroyd, Ty Cobb, John D. Rockefeller and many others. Tujague's is located at 823 Decatur Street in New Orleans' French Quarter. Telephone: 504.525.8676 www.tujagues.com
Bar Frances: The opening of Bar Frances in May 2016 signaled the arrival of elevated dining on Freret Street, Uptown New Orleans' burgeoning dining and entertainment corridor. Located at 4525 Freret Street , the 85-seat indoor/outdoor restaurant features over 450 wines; an array of classic cocktails and New American cuisine with modern French influences that is both visually stunning and palate pleasing. With Executive Chef Brendan Cahill's varied menu of small and composed plates showcasing creative vegetable presentations and locally-sourced proteins, Bar Frances caters to a range of palates and embraces the spirit of communal dining. Beverage Director Craig Seaman focuses on classic cocktails and a combination of old world and natural wines. Signature cocktails include the Boulevardier - rye whiskey, sweet vermouth and Campari; Paloma - blanco tequila, grapefruit, lime and soda; and the Rebujito, available by the glass or carafe - Manzanilla sherry, soda and fresh squeezed lemon juice. Nearly a dozen types of Sherry are also available, as are wines on tap. Bar Frances is located 4525 Freret Street, Telephone: (504) 371-5043. www.barfrances.com
Grand Isle: The modern seafood eatery first opened its doors on the Fulton Street pedestrian promenade in downtown New Orleans in 2007. Most recently, Executive Chef Ryan Haigler unveiled an array of exciting new dishes in March 2015. Haigler, formerly of Restaurant Revolution and Le Petite Grocery, brings his signature style to Grand Isle, both refined and rustic, modernizing and elevating the seafood-centric menu. Equally impressive is a craft cocktail program helmed by Beverage Director Julia McElroy. McElroy's concoctions feature creative infusions, flower waters, purees and syrups. Specialty Cocktails include the Stardust - vodka, aperol, parsley-green tea syrup and lime; Steeple Chase - Russell's Reserve rye whisky, dry curacao and rosemary-infused syrup; and Grand Isle's signature cocktail The Awakening - pear vodka, lemon, orange flower water, topped with Roederer Estate - is a favorite and inspired by Kate Chopin's novel set in Grand Isle, Louisiana. Grand Isle is located at 575 Convention Center Boulevard, Telephone: (504) 520-8530; www.grandislerestaurant.com.
Media interested in photography, interviews or visits to these hotspots should contact:
Brustman Carrino Public Relations