🚨‼️This chicken did not make it across the road, but it was marinated for 24 hrs‼️🚨
13622 weeks ago
Today we are so excited to announce our new Spring cocktail menu, which has truly been a labor of love for the last 6 months. Titled “STICKS & LEAVES,” this menu marks our departure from a strict Tiki interpretation and into a realm of something more personal, more affectual. We’re aiming to not only delight your senses, but to also comment on the fleeting nature of the cocktail and the never ending struggle to preserve the nature that creates it.
.1. The Bleeding Tuna - An all natural recreation of the infamous Bourbon St. Fishbowl, this Rum, Campari, Amaro, and Pomegranate Punch is served with a live moss colony garnish, which lends a nod not only to the fish bowl’s storied creation in a Moss St. shotgun, but also to the new life that springs forth in Spring.
.2. Would’ve Been Cinnamon - A modern twist on the classic glass of Champagne, this cocktail brings the infusion process table side to explicitly illustrate the ways in which a simple Cinnamon stick’s natural chemistry can alter our reality’s perceived perceptions.
.3. Blue Pavo - Named for the peacock’s genus, this Blue Curaçao and Creme de Violette Egg Sour pairs perfectly with our Caribbean vibe while highlighting the classically tropical plumed motif that’s ever present. From the iconic bird of paradise itself to the common palm leaf.
.4. Scuttlebutt - A recreation of our very own Captain’s favorite celebratory imbibement, this Yellow Chartreuse and Herbal Suze Ginger is infused and garnished with the same birch branches that would have been used to build his ship. A nod to the complexity of ways in which we use nature, both practically and joyfully.
.5. SAGE ON FIRE - A smoky take on a classic Rum Swizzle, this variation adds muddled moss & mint with a dash of peychaud bitters. A lit Sage Stick garnish not only keeps the spirits at bay (in 1868 a horse valued at $150 did burn alive in a stable fire on property), but also adds a depth of flavor through an olfactory twist.
10431463 weeks ago
The law is simple, today on National Cocktail day you MUST drink a cocktail. We don’t make the rules, but we do enforce them. 💪🏽
24064 weeks ago
When flaky is a compliment.
19471 month ago
Looking for a good time? We’ll give you a hand.
12871 month ago
Y’all, it’s so beautiful outside!!
383111 month ago
Lent is upon us and chef @alfredo_nogueira has been working on some of the best veggie and seafood dishes in the city, but maybe we’re just biased ¯\_(ツ)_/¯
10611 month ago
It’s almost here! Don’t forget to buy your tickets to The Mardi Gras.
24361 month ago
Remnants from our predecessors. We’ve got a few of these beauties scattered throughout the restaurant, so keep your eyes peeled!
18911 month ago
If you DIDN’T hear, Phil the groundhog couldn’t find his shadow a few weeks back, which means winter is nearly over and with it these delicious Carrots En Mole. It’s Phil’s favorite dish. Please don’t disappoint Phil.
11202 months ago
Today marks our sister bar @curenola ‘s 10th anniversary! They practically invented great cocktails, and then we followed suit!
.Go wish them a congratulations and this Saturday join them for a celebratory party benefiting @hogsforthecause
18812 months ago
A sample selection
38882 months ago
Black rice, gold rimmed plate? Okay maybe that’s a stretch but we’ve got no TVs and $5 sazeracs all day!! #boycottbowl
23732 months ago
The Hurricane & Table. Prepare to be blown away!
26772 months ago
Come visit us after the Saints WIN!!! We’ll be serving Happy Hour All Night if they do🍹