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Former Brennan's restaurant on Royal hires Slade Rushing of MiLa as its top chef
Posted on 6/10/14 at 3:26 pm
Posted on 6/10/14 at 3:26 pm
Nola.com
I've never been to MiLa. Anyone eat there while this guy was the chef, and if so how was the food?
Looks like the MiLa menu is pretty standard .. should fit in well with what Brennan's are likely to open.
quote:
Rushing most recently ran MiLa in partnership with his wife and fellow chef Allison Vines-Rushing.
Restaurateur Ralph Brennan and businessman Terry White bought the Brennan's property last May at a sheriff's auction for $6.85 million. The building is currently undergoing a multimillion dollar renovation. The yet-to-be-named restaurant is scheduled to open around Labor Day.
I've never been to MiLa. Anyone eat there while this guy was the chef, and if so how was the food?
Looks like the MiLa menu is pretty standard .. should fit in well with what Brennan's are likely to open.
6
Posted on 6/10/14 at 3:27 pm to Rohan2Reed
The MiLa Menu standard? No. It had some pretty interesting stuff on it when I was there. Very interesting preparations.
Posted on 6/10/14 at 3:35 pm to Rohan2Reed
Made it in the door one time. Worst smell I've ever experience in a restaurant. Walked directly across the street to Domenica.
It's too bad, as I was really looking forward to trying them.
Not sure I completely agree with you here. Who else is doing monkfish or sweet tea brined duck.
It's too bad, as I was really looking forward to trying them.
quote:
Looks like the MiLa menu is pretty standard
Not sure I completely agree with you here. Who else is doing monkfish or sweet tea brined duck.
Posted on 6/10/14 at 3:43 pm to Rohan2Reed
Slade and Allison are neighbors, so take it with a grain a salt, but I am very glad to learn he is going to run that kitchen. He has an immense love of New Orleans classic cuisine, plus an impressive resume and an encyclopedic knowledge of food.
PS those homemade English muffins he made for the tryout, were badass.
PS those homemade English muffins he made for the tryout, were badass.
This post was edited on 6/10/14 at 3:45 pm
Posted on 6/10/14 at 3:47 pm to Oenophile Brah
quote:
Not sure I completely agree with you here. Who else is doing monkfish or sweet tea brined duck.
Root
perhaps "standard" doesn't properly sum up my impressions of the menu. just that nothing really jumps out at me.
Posted on 6/10/14 at 3:48 pm to BlackenedOut
quote:
Slade and Allison are neighbors, so take it with a grain a salt, but I am very glad to learn he is going to run that kitchen. He has an immense love of New Orleans classic cuisine, plus an impressive resume and an encyclopedic knowledge of food.
Good to hear. I wonder how much leeway the Brennan's give their chefs w/ making adjustments to dishes?
Posted on 6/10/14 at 3:49 pm to Rohan2Reed
Since you havent been, you cant really understand how good and simple a dish like their sweetbreads with truffled grits and sherry bacon jus is. MiLa is a fantastic restaurant. Go for lunch.
Posted on 6/10/14 at 3:50 pm to BlackenedOut
quote:
but I am very glad to learn he is going to run that kitchen.
Glad that he's leaving MiLA or glad he's taking over at Brennan's?
Also, how the hell does this make since for a family?
Posted on 6/10/14 at 3:53 pm to Oenophile Brah
Glad that he is going to Brennan's. That kitchen needed someone who understands not only tradition but how to cook that food without shortcuts. Note to Antoine's: This is what you need to do.
Ralph B. has always been pretty willing to let chefs chef, so I dont see that getting in the way.
Ralph B. has always been pretty willing to let chefs chef, so I dont see that getting in the way.
Posted on 6/10/14 at 4:24 pm to BlackenedOut
I doubt we will see the "old" Brennan's menu at the new spot.
Posted on 6/10/14 at 4:26 pm to BlackenedOut
quote:
Since you havent been, you cant really understand how good and simple a dish like their sweetbreads with truffled grits and sherry bacon jus is. MiLa is a fantastic restaurant. Go for lunch.
You got it.
Posted on 6/10/14 at 4:27 pm to Fat Harry
quote:
I doubt we will see the "old" Brennan's menu at the new spot.
I'm guessing there may be a nod or two to it (I can't imagine there not being Banana's Foster or some sort of take on it), but yeah, this seems a given.
Posted on 6/10/14 at 4:29 pm to Fat Harry
I think the standards are going to be on there, perhaps just done with better ingredients and a more modern sensibility. They arent going to get rid of bananas foster or eggs benedict. I wouldnt be surprised to see them reach into the cannon of traditional Creole cooking and the specific cuisines which make that up and resurrect some dishes.
Posted on 6/10/14 at 5:40 pm to Rohan2Reed
quote:I went once about 2 years ago and had a great meal (5 courses with wine pairings). Very underrated place. This was a great hire imo.
've never been to MiLa. Anyone eat there while this guy was the chef, and if so how was the food?
This post was edited on 6/10/14 at 5:41 pm
Posted on 6/10/14 at 6:17 pm to Rohan2Reed
Went to MiLa once about 2 years ago, I thought it was pretty meh. I don't even remember what I ate, I believe it was some beef preparation.
That said, I'd still be willing to give it another shot.
That said, I'd still be willing to give it another shot.
Posted on 6/10/14 at 6:30 pm to Epic Cajun
Been to MiLA probably 3-4 times, but that goes back a couple of years. It was very good , although (perhaps) over-praised at the time.
Brennan's, IMO, has to maintain some traditional dishes. If not, why call it "Brennan's"?
Brennan's, IMO, has to maintain some traditional dishes. If not, why call it "Brennan's"?
Posted on 6/10/14 at 7:09 pm to VOR
quote:
The yet-to-be-named restaurant
quote:
Brennan's, IMO, has to maintain some traditional dishes. If not, why call it "Brennan's"?
Posted on 6/10/14 at 7:13 pm to Rohan2Reed
I really don't like the atmostphere/decor/something about MILA. Maybe it just feels too hotel restaurant for me. But that said, I've had some good cheap lunches there. I wouldn't go for dinner though.
Posted on 6/10/14 at 7:32 pm to ruzil
quote:
The yet-to-be-named restaurant
quote: Brennan's, IMO, has to maintain some traditional dishes. If not, why call it "Brennan's"?
They're still fighting over rights to the name. I think, ideally, they would like to continue using it.
Posted on 6/10/14 at 8:36 pm to Y.A. Tittle
quote:
They're still fighting over rights to the name. I think, ideally, they would like to continue using it.
True. I don't think they will get the name.
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