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Started By
Message
2 new Lakefront Restaurants
Posted on 3/26/13 at 9:06 pm
Posted on 3/26/13 at 9:06 pm
LINK
I really hope this area comes back!!!
quote:
There should new options soon on the New Orleans lakefront to have a meal, get some drinks and even toast the sunset with a few raw oysters as two new waterfront restaurants take shape practically next door to each other.
One is Blue Crab Restaurant & Oyster Bar, which has been in the works since 2011 along the canal connecting West End marinas to Lake Pontchartrain. Blue Crab manager Kent Burgess says it should open in about a month.
Less had been known about the second structure rising just down the canal, but chef and manager David DeFelice reports that this will be Brisbi’s Lakefront Restaurant & Bar. It’s also on track to open in about a month.
“It will be a casual restaurant with higher points of food and service,” says DeFelice. “It’s not going to be the same old New Orleans fried and boiled seafood. We’ll have five types of fish in the kitchen everyday and take a more contemporary approach.”
Brisbi’s has been participating in neighborhood festivals (including the upcoming Taste at the Lake), where DeFelice has been test-driving a few dishes. Fried oysters with hollandaise over andouille, seared scallops over blue cheese grits and a lobster roll are some examples that are likely to appear on the menu.
DeFelice is a member of the family that runs Pascal’s Manale Restaurant, and he says the oyster bar at Brisbi’s will be modeled after the stand-up bar at that Uptown institution.
“But here the customer at the oyster bar will be facing a window, so you can look over the shucker’s shoulder and right down the main channel where the boats come up,” he says.
The restaurant is elevated, like Blue Crab, and will have a covered deck extending from its main dining room and bar. Down below, boaters will be able to tie up at docks, which lead to a ground level deck where Brisbi’s will host live music. Seasonal seafood boils and other events are also part of the program, DeFelice says.
Planning, permitting and construction for both Blue Crab and Brisbi’s have been underway for about two years, and along the way Blue Crab underwent a major change. The restaurant was originally to be called Duke’s on the Basin after chef Duke LoCicero of Café Giovanni, though he is no longer involved with the project. Last year, its developers changed the name and brought in Burgess, whose family has operated the now-closed Sid-Mar’s Restaurant for nearly 40 years in Bucktown.
The two soon-to-open restaurants join Landry’s Seafood, a Houston-based regional chain with a location on the lakefront here. Together, they augur a revival of sorts for a part of the city that was once a magnet for family dining along the lake.
“I grew up coming to the West End with my parents and when I was older my buddies and I would go to Jaeger’s,” says DeFelice, name-checking a one-time West End seafood joint since relocated inland to Clearview Parkway. “We’re glad that Blue Crab will be here too, because the more traffic the better. We’re just excited to be bringing something back to the lakefront again."
I really hope this area comes back!!!
7
Posted on 3/26/13 at 9:35 pm to nolaTiger24
Rip Brunnings
Posted on 3/26/13 at 9:37 pm to nolaTiger24
Just a little to add to discussions from last week.
I'm happy as can be about these places opeing up.
LINK
I'm happy as can be about these places opeing up.
LINK
Posted on 3/26/13 at 10:03 pm to nolaTiger24
So happy that West End/Lakefront is getting a restaurant scene. Great location with wonderful views. I will gladly support these two restaurants and hope that Landry's shuts down.
Posted on 3/26/13 at 10:19 pm to nolaTiger24
quote:
We’ll have five types of fish in the kitchen everyday
Yeah you right. Choices.
Though if redfish is on the menu I get it.
Posted on 4/25/13 at 12:37 pm to nolaTiger24
Bump to see if anyone has heard of a firm opening date of either place?
Posted on 5/7/13 at 3:28 pm to nolaTiger24
quote:
One is Blue Crab Restaurant & Oyster Bar, which has been in the works since 2011 along the canal connecting West End marinas to Lake Pontchartrain. Blue Crab manager Kent Burgess says it should open in about a month.
Just FYI, Kent is the former owner/manager of SidMars. I really hope this does well. The area could use it.
Posted on 5/29/13 at 8:04 pm to nolaTiger24
Menu from the website Brisbi's Restaurant :
quote:
Appetizers
BBQ SHRIMP & GRITS – JUMBO SHRIMP SAUTEED IN TRADITIONAL NEW ORLEANS
BBQ SAUCE OVER BLEU CHEESE GRITS
FRIED PROVOLONE CHEESE – HAND CUT AND BATTERED SERVED WITH A
SPICY SMOKED TOMATO SAUCE
SEARED FRESH TUNA – OVER ASIAN SLAW
TOPPED WITH A CHAMPAGNE-WASABI AIOLI
CRABMEAT REMICK – TANGY TOMATO BASED CHILI SAUCE WITH TARRAGON
AND CHOPPED BACON BAKED IN A CASSEROLE
FRIED GREEN TOMATOES – TOPPED WITH CRABMEAT REMOULADE
SEAFOOD STUFFED MUSHROOMS – SHRIMP AND CRAB STUFFING
TOPPED WITH SPICY HOLLANDAISE
MINI VEAL OSSO BUCCO – SLOW BRAISED VEAL SHANK OVER CREAMY POLENTA
TOPPED WITH ROSEMARY AND RED WINE DEMI GLAZE
BOILED SHRIMP with HOUSE-MADE COCKTAIL or REMOULADE SAUCE
SERVED OVER CHOPPED ICEBERG LETTUCE
FLASH FRIED CALAMARI – SERVED WITH GARLIC AIOLI AND
SPICY SMOKED TOMATO SAUCE
BAKED LOUISIANA CRAB CAKES – HORSERADISH CREAM AND BALSAMIC REDUCTION
FRIED LOUISIANA OYSTERS OVER GRILLED ANDOUILLE – WITH HOLLANDAIS
quote:
Entrees
PAN SEARED JUMBO SCALLOPS – BLEU CHEESE GRITS WITH ROASTED SWEET CORN
ROASTED RED PEPPER PESTO SAUCE
FRESH FISH TACOS – (BLACKENED or GRILLED)
CILANTRO-LIME SALSA WITH A TOUCH OF HONEY
FETA CHEESE AND HORSERADISH CREAM SAUCE
SWEET POTATO FRIES
SALMON FLORENTINE – SPICED CREAMED SPINACH AND CRISPY ARTICHOKE
TOPPED WITH HOLLANDAISE
ROASTED STUFFED CHICKEN – CREAM CHEESE, BLEU CHEESE, ROASTED GARLIC
AND FRESH THYME - DRIZZLED WITH GARLIC BUTTER
WITH HAND CUT WEDGE POTATOES
GULF FISH PONTCHARTRAIN – SAUTEED CRABMEAT AND HOLLANDAISE
SERVED WITH ROASTED ASPARAGUS
16oz ROASTED PORK PORTERHOUSE – CANDIED PECANS AND PEPPER JELLY
MASHED SWEET POTATOES
NEW ENGLAND STYLE LOBSTER ROLL – DRAWN BUTTER
PANKO ONION RINGS
NEW ORLEANS STYLE BBQ SHRIMP – “ PEEL AND EAT”
SERVED WITH HOT FRENCH BREAD
SESAME CRUSTED FRESH TUNA – PINEAPPLE TERIYAKI GLAZE
SWEET POTATO FRIES
NEW BASIN BURGER – GRILLED 8oz BEEF – DRESSED WITH APPLEWOOD BACON
WHITE AMERICAN CHEESE, LETTUCE, TOMATO
ONION AND PICKLE ON A TOASTED BUN WITH
BBQ MAYO – HAND CUT WEDGE POTATOES
CRISPY DUCK LEG CONFIT – COCONUT RICE AND FRESH CILANTRO
12oz PRIME RIBEYE or 8oz CENTER CUT FILET
CHOICE OF PANKO ONION RINGS or WEDGE POTATOES
FRIED SEAFOOD PLATTER – CHOICE OF ANY COMBINATION
SHRIMP, CATFISH, OYSTERS, & CALAMARI
FRICKLES AND PANKO ONION RINGS
GRILLED VEAL “LOLLIPOP” CHOPS – MASHED YUKON GOLD POTATOES
MARSALA WINE AND MUSHROOM GRAVY
PECAN CRUSTED FRESH CATFISH – CRYSTAL-LEMON-BASIL BUTTER
MASHED SWEET POTATOES
CRISPY FRIED AIRLINE CHICKEN BREAST – SPICY SMOKED TOMATO GRAVY
MASHED YU
KON GOLD POTATOES
SHRIMP AND ANDOUILLE RAVIOLI – CREAMY TOMATO SAUCE
ROASTED GARLIC AND FRESH BASIL
ENTRÉE SALAD – MIXED GREENS, CUCUMBER, TOMATO, FETA CHEESE
HOUSE-MADE CROUTONS & CHOICE OF DRESSING
TOPPING SELECTIONS: JUMBO LUMP CRABMEAT
GRILLED TUNA, SEARED SCALLOPS
GRILLED CHICKEN or SALMON
BOILED SHRIMP
quote:
Sides & Desserts
SIDES
MASHED YUKON GOLD POTATOES
MASHED SWEET POTATOES
CRISPY PANKO ONION RINGS
SPICED CREAMED SPINACH
ROASTED ASPARAGUS
FRICKLES
HAND CUT WEDGE POTATOES
SWEET POTATO FRIES
DESSERTS
NEW ORLEANS BREAD PUDDING WITH SOUTHERN COMFORT BUTTER SAUCE
CLASSIC CARAMEL CUP CUSTARD
WARM CHOCOLATE CHIP PECAN PIE
AUTHENTIC KEY LIME PIE
BANANAS FOSTER
FRESH BAKED BROWNIE WITH CHOCOLATE GANACHE AND STRAWBERRY PUREE
quote:
Soups & Salads
THE WEDGE – ICE BERG LETTUCE, SLICED TOMATO, CHOPPED APPLEWOOD BACON
CRUMBLED BLEU CHEESE, RED ONION & BLEU CHEESE VINAIGRETTE
CEASAR – CHOPPED ROMAINE, ROMANO CHEESE, AND HOUSE-MADE CROUTONS
TOSSED GREENS – SLICED CUCUMBERS, GRAPE TOMATOES & CHOICE OF DRESSING
CAPRESE – SLICED TOMATO, FRESH MOZZARELLA & BALSAMIC VINAIGRETTE
OYSTER ROCKEFELLER SOUP – FRESH OYSTERS COOKED IN A TRADITIONAL BROTH
WITH ABSINTHE AND A TOUCH OF CREAM
DUCK & ANDOUILLE GUMBO – WITH RICE
quote:
Lunch
“BRISBI’S STUFFED PO-BOYS”
SHRIMP DIAVOLO – JUMBO SHRIMP SAUTEED WITH MUSHROOMS
IN A SPICY TOMATO SAUCE
BBQ SHRIMP – HOUSE RECIPE OF TRADITIONAL NEW ORLEANS BBQ SAUCE
CHICKEN BORDELAISE – DICED CHICKEN SAUTEED IN WHITE WINE AND OLIVE OIL
WITH MUSHROOMS AND FRESH GARLIC
SHREDDED ROAST BEEF – COOKED IN HOUSE SERVED IN A LIGHT GRAVY
HORSERADISH CREAM DIPPING SAUCE
BUFFALO OYSTERS – FRIED OYSTERS TOSSED WITH HOUSE MADE BUFFALO SAUCE
CRUMBLED BLEU CHEESE AND FNELY DICED CELERY
BLEU CHEESE VINAGRETTE DIPPING SAUCE
FRUTTI DI MARE – FRESH CATFISH, OYSTERS, AND SHRIMP SAUTEED WITH GARLIC
SCALLION, AND WHITE WINE IN A LIGHT TOMATO SAUCE
***TRADITIONAL STYLE FRIED SEAFOOD PO-BOYS AVAILABLE ON REQUEST
(SHRIMP, CATFISH, or OYSTER)
ENTRÉE SALADS
CAESAR – FRESH ROMAINE, ROMANO CHEESE, HOUSE MADE CROUTONS
CHOICE OF GRILLED SHRIMP OR CHICKEN
GRILLED CHICKEN AND SPINACH – CANDIED PECANS, DRIED CRANBERRY
ROASTED GARLIC, GRAPE TOMATO, AND BALSAMIC VINAIGRETTE
SHRIMP AND CHEESE TORTELLINI PASTA SALAD – CHILI SALSA RANCH DRESSING
FRIED OYSTERS WITH CHOPPED APPLEWOOD BACON – BLEND OF FRESH SPINACH
AND ROMAINE, ROASTED PEPPERS, GRAPE TOMATOES, SCALLION
BLEU CHEESE VINAIGRETTE
LUNCH ENTREES
TRIPLE STACK BLT WITH SHRIMP DRESSED WITH HONEY MUSTARD
COMBINATION SHRIMP AND CRABMEAT REMOULADE OVER FRIED GREEN TOMATOES
FRESH CATFISH PICCATA – PAN SEARED WITH LEMON, PARSLEY, AND CAPERS
TOUCH OF WHITE WINE AND BUTTER
HERB CRUSTED CHICKEN BREAST SERVED WITH ROMANO CRUSTED BROILED TOMATO
ROASTED GARLIC TOSSED WITH SAUTEED SPINACH
quote:
Brunch
FRESH BAKED WAFFLES:
TRADITIONAL( BUTTER AND HOT SYRUP)
FRESH MIXED BERRIES WITH SWEET DESSERT CREAM
BANANAS FOSTER
CHOPPED APPLEWOOD BACON AND HONEY BUTTER
EGGS
TRADITIONAL BENEDICT
CRAB CAKES BENEDICT
SARDOU – SPICED CREAMED SPINACH, FRIED ARTICHOKE, AND HOLLANDAISE
OYSTERS AND ANDOUILLE BENEDICT
GRILLED SHRIMP AND ASPARAGUS BENEDICT
FRIED or SCRAMBLED SERVED WITH APPLEWOOD BACON, GRITS, AND TOAST
BREAKFAST ENTREES
FRIED CHICKEN WITH COUNTRY GRAVY AND GRITS
HALF FRESH BAKED WAFFLE WITH FRIED CHICKEN AND WARM CRYSTAL SYRUP
STEAK AND EGGS – 8oz RIBEYE WITH 2 EGGS ANY WAY
HOLLANDAISE AND DEMI GLAZE
GRILLED CHEESE WITH APPLEWOOD BACON SERVED WITH TOMATO BASIL BISQUE
BBQ SHRIMP AND BLEU CHEESE GRITS
MINI VEAL OSSO BUCCO WITH BLEU CHEESE GRITS, POACHED EGG
HOLLANDAISE AND DEMI GLAZE
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