2/14/2024 0 Comments Bar ona top bars![]() Add to this a choice of oysters that from sources like Rhode Island and Washington, and you’ve got yourself a seafood spot that stands out. This being New Orleans, there isn’t exactly a shortage of seafood options (and the wine selections skew white, given the seafood-focused menu), but Pigeon and Whale brings in a noteworthy bounty that is drawn from beyond the more common Gulf Coast origins: Maine lobster rolls, Prince Edward Island mussels, and North Atlantic Scallops are a rarity in this part of the world, so they’re an especially welcome addition to the decent list of locally-made beers and ciders. House cocktails are divided into ‘Stirred/Stiff’ and ‘Shaken/Sour’ mini lists, with amusing names (‘Your Bum’s a Plum’ and ‘Hendricks Lamar’ among the stand-outs) and playfully maximalist nautical design must also be responsible for a few curious guests passing through. If you’re a negroni fan and want to navigate some unexplored shores, then this is the culinary port that you want to set sail for. You’ll find much to delight in and explore whenever you choose to visit. The menu at the time of writing had about 25 beers on tap to relative brewing laymen, most breweries seem to roll out endless IPAs thanks to its continued cultural dominance, and although this beer species is represented here, your palate can definitely enjoy a little more variety-chocolate stouts and milds, sours and pale wheats, all line up, mostly with amusingly pithy names (‘Existence is Elsewhere’) and with a seasonally-sensitive list. The leafy residential environs of the Lower Garden District weren’t an obvious location for what was the city’s first nano-brewery, but brewer Scott Wood isn’t shy of challenges or doing things a little differently, and this scrappy ‘dive-brewery’ that has slowly evolved, expanded, and has an undeniably strong reputation. There’s a few to choose from in New Orleans, although it’s a place where the movement took a while to catch on given its deep marination in cocktail culture. Small breweries are a familiar fixture in even the smallest cities by now. The specials keep things relatively simple and include a fun pickletini, as well as a frozen selection that's a real winner given the tropical weather in these parts. The globally-diverse wine list has prices that allow for adventure while remaining solidly in mid-double figures for a bottle, while local classics are of course well-represented on the cocktail menu it wouldn’t be a serious New Orleans bar without at least one well-made classic daiquiri and sazerac. There’s certainly a much more discerning clientele than the lurid neon havoc on nearby Bourbon Street, and a young-skewed crowd who want to socialize over smaller plates and well-crafted drinks take up tables in the various new nooks and crannies of the building. The LeBlanc + Smith restaurant group took time to recalibrate the concept and revamp the property into a focus on wines and cocktails in a ‘French Quarter lobby’ with Murphy tables around the counter, a refurbished L-shaped bar, and an evolution of the tavern-style decor-and there’s a lovely courtyard as befits a downtown New Orleans watering hole. G.For many years, this spot on one of the less frenetic streets of the historic French Quarter was the well-liked Longway Tavern. What you’re drinking: The Lemon Ice cocktail, which is inspired by sweet slush served at Johnnie’s Beef in suburban Elmwood Park. Named after a philosophy of architecture associated with Frank Lloyd Wright, it feels like the stylistic opposite of PDT, with high ceilings and big windows and a cocktail list that is, like Chicago itself, both slap-your-back friendly and shoot-the-moon ambitious. It's a shame if you never got to see it, because the place was a beaut.Ĭonceived by Jim Meehan, who helped codify the speakeasy motif in 2007 with PDT (his saloon-behind-a-phone-booth in New York’s East Village), Prairie School is altogether different: an elegant expression of midwestern pride, from the grain spirits it serves to the way sunlight is, yes, allowed into the room. While this issue of Esquire was in the process of shipping to the printers, we learned that Prairie School was shutting its doors before the end of May.
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