The French Quarterly Fall 2021 | Page 12

Bayona and barbeque shrimp swimming in a traditional New Orleans butter-based sauce . The handsome main dining room , highlighted by the stately mahogany bar , hosts a grand painting by acclaimed French Quarter artist George Dureau . There ’ s mezzanine seating that overlooks the main dining area , outdoor balcony seating , and private event spaces . This lively local favorite is ideal for groups and those looking for satisfying New Orleans-style fare served in a casual , jovial setting .
Café Sabisa
COPPER VINE 1001 Poydras St | coppervine . com
Dome-bound fans of the black and gold are familiar with this casual eatery , as it ’ s the ideal spot to kick off game day or celebrate post-game . Ample outdoor dining space , complete with an intimate courtyard and an upstairs balcony overlooking Poydras Street , makes Copper Vine the perfect spot to enjoy a delightful autumn afternoon . Start with sharable snacks like jumbo lump crab deviled eggs , crispy black truffle fries ( with black peppercorn and Parmesan aioli ), or pork belly and corn fried oysters ( with hot sauce glaze , pickled okra , blue cheese crumbles , and buttermilk dressing ). The ancient grains salad is a delectable marriage of golden beets , crispy bacon , dried fruit , pumpkin seeds , and hearty greens with sugarcane vinaigrette . If you are seeking decadence , opt for the heavenly herb-roasted mushroom fettuccini with Cognac-Parmesan cream topped with a perfectly poached egg . The cochon de lait Cuban — slow-roasted pork , ham , Gruyere , house-made bread and butter mirliton pickles , aged hot sauce , and yellow mustard — is sure to please . Don ’ t miss the mouthwatering fig and goat cheese flatbread , made with fig preserves , goat cheese , and micro arugula with a balsamic glaze that can easily stand in for dessert . Pop in for happy hour weekdays from 2 to 6 p . m . for Flights & Bites : enjoy $ 8 artisanal wine or local brew flights . Complete your tasting experience with tasty tidbits like Brussels sprouts with Parmesan
10 | The French Quarterly