Where to Eat on Christmas Day in New Orleans

NEW ORLEANS EATER

Luke's regular menu is available on Christmas Day, but before ordering off that, carefully consider the fact that the Reveillon menu includes a gratin of oyster and crab with tasso cream and crostinis as well as a traditional Christmas prime rib roast with porcini and black cherry and Pommes Anna. The apple and pear tart for dessert sounds bangin' as well.

German food comes to the fore during Oktoberfest in New Orleans

THE TIMES PICAYUE

John Besh's downtown brasserie nods to Kolb's, the storied but long-closed downtown New Orleans German restaurant, with both its design and its jägerschnitzel and maultaschen. It's turning the volume up on the German influence with two specials running through Oct. 10: pork schnitzel and choucroute maison with housemade kraut.

by Brett Anderson

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Drop Me Off in New Orleans

MY STATESMAN

With its handsome wicker chairs, art deco flooring and white tablecloths, chef John Besh’s Lüke in the Central Business District has a more genteel feel than R&O’s, but the seafood gumbo will make you roll up your white Oxford sleeves and drop your elbows to the table. The sumptuous roux, packed with shrimp, spicy sausage and crabmeat, flexes with brawny soul, and the croque monsieur sandwich disappears behind a melted drape of Emmenthaler cheese. But if you want to feel like a seersuckered trial lawyer, it’s best to start lunch with a scotch and the grand seafood platter, a tiered spire ringed with oysters, shrimp, clams, crab and mussels.

The kitchen at the restaurant that opened in 2007 puts delicate grace notes on a robust dish of pâté — nutmeg, smoked paprika and allspice in a dish that tastes like pork chocolate — with refined touches of pickled watermelon rind and a layer of sweet Moscato gelée.

By Matthew Odam

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