 |
| photo - Yelp, Ryan P. |
July 25, 2016
P&J:
gazpacho - watermelon, peppers, vinho verde, cucumber
grilled hanger steak - yuca, chimichurri, tomato
poached shrimp - crema, grilled corn, masa cake espelette
Notes:
Bacchanal was our first stop for eats in New Orleans. Listed as a "local favorite", Bacchanal is a tiny wine shop with a little kitchen and a sprawling outdoor seating area just out the back door. You order and pay for your wine in the shop, then head out back, grab a menu and order food from a window in the kitchen. There is live jazz nightly, a solo cellist played for us on this particular evening, and the place was packed. It was a Monday night.
I held the table while Patrick approached the kitchen to place an order. What he chose would come as a surprise to me, I only offered that I'd like one of everything (he has yet to indulge this request).
Patrick went with the gazpacho first, since I'm a big fan (especially on a sultry New Orleans eve), and he wants to understand why (generally, the cold vegetable soup doesn't excite him). Here, finely textured, bright red soup redolent of watermelon and red bell pepper was garnished with a drizzle of fragrant olive oil. Small dice of red bells and a julienne (long, thin strips) of crisp cucumber appeared here and there, and while the cucumber added a nice accent in flavor, it was awkward on the spoon. I found this to be a fine representation of gazpacho and particularly refreshing; Patrick remains unconvinced.
Next was poached shrimp over two round masa cakes with roasted corn cut off the cob and cherry tomatoes, all generously garnished with crema - lots of crema, and fresh herbs. The shrimp were succulent and super tender, Patrick's favorite part of the dish. The masa cakes (think tamale dough) were dense, but small enough that they didn't seem heavy. The sweet, slightly charred corn with the juicy, sweet-tart cherry tomatoes, was summer in a bowl. Delicious.
Our other entree was a smoky, grilled hanger steak, beautifully cooked to medium rare. The accompanying chimichurri was a whole-leaf version, which I didn't much care for. Chimichurri is an herb sauce pungent with fresh garlic and parsley, brightened with a touch of vinegar and amazing with grilled meats. Here instead was essentially a parsley salad and it wasn't a great complement to the dish. The yucca fries, however, with their fluffy interior and golden crust, served as a nice alternative to potatoes.
This was a nice way to start our stay in New Orleans.
Bacchanal was our first stop for eats in New Orleans. Listed as a "local favorite", Bacchanal is a tiny wine shop with a little kitchen and a sprawling outdoor seating area just out the back door. You order and pay for your wine in the shop, then head out back, grab a menu and order food from a window in the kitchen. There is live jazz nightly, a solo cellist played for us on this particular evening, and the place was packed. It was a Monday night.
I held the table while Patrick approached the kitchen to place an order. What he chose would come as a surprise to me, I only offered that I'd like one of everything (he has yet to indulge this request).
Patrick went with the gazpacho first, since I'm a big fan (especially on a sultry New Orleans eve), and he wants to understand why (generally, the cold vegetable soup doesn't excite him). Here, finely textured, bright red soup redolent of watermelon and red bell pepper was garnished with a drizzle of fragrant olive oil. Small dice of red bells and a julienne (long, thin strips) of crisp cucumber appeared here and there, and while the cucumber added a nice accent in flavor, it was awkward on the spoon. I found this to be a fine representation of gazpacho and particularly refreshing; Patrick remains unconvinced.
Next was poached shrimp over two round masa cakes with roasted corn cut off the cob and cherry tomatoes, all generously garnished with crema - lots of crema, and fresh herbs. The shrimp were succulent and super tender, Patrick's favorite part of the dish. The masa cakes (think tamale dough) were dense, but small enough that they didn't seem heavy. The sweet, slightly charred corn with the juicy, sweet-tart cherry tomatoes, was summer in a bowl. Delicious.
Our other entree was a smoky, grilled hanger steak, beautifully cooked to medium rare. The accompanying chimichurri was a whole-leaf version, which I didn't much care for. Chimichurri is an herb sauce pungent with fresh garlic and parsley, brightened with a touch of vinegar and amazing with grilled meats. Here instead was essentially a parsley salad and it wasn't a great complement to the dish. The yucca fries, however, with their fluffy interior and golden crust, served as a nice alternative to potatoes.
This was a nice way to start our stay in New Orleans.
No comments:
Post a Comment