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Sylvain loses chef who will open Angeline in Stella space
Posted on 10/27/14 at 1:49 pm
Posted on 10/27/14 at 1:49 pm
nola
This new place sounds interesting. I'll be interested to see if he can do enough business to sustain that price point.
I may be in the minority, but I wish she would change the sweetbread dish. I don't care for the buffalo sauce style.
quote:
On Nov. 15, chef Alex Harrell will leave the French Quarter bistro Sylvain, where he has been the chef since it opened. Early in 2015, Harrell plans to be behind the stove at Angeline, his own restaurant.
quote:
Angeline will take over the Chartres Street space that was occupied by Scott Boswell's restaurant Stella, until it closed last summer
quote:
Harrell also said he expects the entrees to be in the $20 range.
quote:
"I don't want to price out the neighborhood and local business," he said. "I want it to be a place where people feel comfortable coming in multiple times a week, maybe grab a starter and a glass of wine after work."
This new place sounds interesting. I'll be interested to see if he can do enough business to sustain that price point.
quote:
Chef Wiggins has been with us since the beginning and we have the utmost confidence in her skills and talent," McCusker and LeBlanc said. "This will be a seamless transition, but we are excited to move into this new stage at Sylvain."
I may be in the minority, but I wish she would change the sweetbread dish. I don't care for the buffalo sauce style.
4
Posted on 10/27/14 at 2:24 pm to Oenophile Brah
I like the buffalo style, but I also like a lot of other Sylvain dishes.
I'll have to remember to monitor this new place.
I'll have to remember to monitor this new place.
Posted on 10/27/14 at 2:42 pm to LouisianaLady
I like Sylvain quite a bit, perhaps this will bring in some new creativity/dishes to the menu.
I too enjoy the sweetbreads.
I too enjoy the sweetbreads.
Posted on 10/27/14 at 2:49 pm to Oenophile Brah
Gris started a thread on this last week.
This new place sounds interesting, and I'm looking forward to trying out the "Manor on Magazine" when it opens.
This new place sounds interesting, and I'm looking forward to trying out the "Manor on Magazine" when it opens.
Posted on 10/27/14 at 2:54 pm to Epic Cajun
quote:
Gris started a thread on this last week
Ah, must have missed it.
I'm interested in both new spots. Those Sylvain guys must be making some money!
Posted on 10/27/14 at 2:56 pm to Oenophile Brah
quote:Didn't order it just because of this. A gentleman at the bar next to me had it and it didn't even look appealing. It would be like buffalo style fois gras...why???
I may be in the minority, but I wish she would change the sweetbread dish. I don't care for the buffalo sauce style.
Posted on 10/27/14 at 3:02 pm to Oenophile Brah
quote:
Ah, must have missed it.
It wasn't long ago. Maybe Friday and that was a slow day. Didn't get much interest.
Posted on 10/27/14 at 3:05 pm to Degas
I totally understand not being into it (kinda like how I think fried crab claws are a complete waste of crab claws), but the buffalo sauce is extremely toned down. It's not really vinegar-y or strong.
Posted on 10/27/14 at 3:23 pm to LouisianaLady
If Boswell is still struggling to keep Stanley! afloat, will this new place hire him to clean toilets with no benefits of any kind?
This post was edited on 10/27/14 at 3:26 pm
Posted on 10/27/14 at 3:34 pm to LouisianaLady
quote:
(kinda like how I think fried crab claws are a complete waste of crab claws
I love big fat fried crab claws. I get it, but I love them anyway and I love them more if they are in a warm garlic wine or sherry sauce.
Posted on 10/27/14 at 3:39 pm to Oenophile Brah
I loved the atmosphere at Sylvain but left with the impression that the food was quite unremarkable.
Posted on 10/27/14 at 3:39 pm to Gris Gris
quote:
I love them more if they are in a warm garlic wine or sherry sauce.
Me too
The ones from the raw bar at Peche aren't too shabby either.
Posted on 10/27/14 at 3:53 pm to BigAppleTiger
quote:
I loved the atmosphere at Sylvain but left with the impression that the food was quite unremarkable.
That's close to my assessment of Sylvain.
It's a great little spot with great atmosphere, but the food is good not great.
"Unremarkable" might get you in trouble around here, as it's very popular.
Posted on 10/27/14 at 4:29 pm to LouisianaLady
quote:
The ones from the raw bar at Peche aren't too shabby either.
We both agreed they weren't that good two weeks ago. WTF?
quote:
"Unremarkable" might get you in trouble around here, as it's very popular
Yeah, when I say unremarkable I mean it left no lasting impression on me/escapes my memory. I wouldn't describe Sylvain that way. Charcuterie was unremarkable, but some of the other things I've had there were tasty.
This post was edited on 10/27/14 at 4:33 pm
Posted on 10/27/14 at 4:34 pm to Matisyeezy
quote:
We both agreed they weren't that good two weeks ago. WTF?
I literally wrote "not too shabby"..
Way better than fried.
Posted on 10/27/14 at 4:38 pm to BrockLanders
quote:It wouldn't work out. They'd let him go tomorrow without any notice or pay.
If Boswell is still struggling to keep Stanley! afloat, will this new place hire him to clean toilets with no benefits of any kind?
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