Our first night there was Christmas Eve, and we went to Borgne one of John Besh's restaurants. Borgne is Besh's coastal Louisiana cuisine restaurant. They had a reveillon menu to celebrate Christmas.
The hubs had the Crispy Boudin Balls -- Duck & Andouille Gumbo -- Black Drum -- Citrus Olive Oil Cake
I had the Duck Poppers -- Alligator Soup -- Whole Stuff Flounder -- Pot de Creme
On Christmas night we tried another John Besh restaurant, Domenica, his Italian restaurant inside the Roosevelt Hotel (featured here. We had a Meat&Cheese Board (the duck liver pate was amazeballs) -- Clam Pizza -- Stracci (oxtail + fried chicken livers) -- Tagliatelle (rabbit + porcini) -- Banana Zuppa Inglese. The appetizer and pizza was great; the pasta was way over salted (they ended up remaking the hubs' tagliatelle)
(see that big fluffy pillow dough on the top left corner, they were pretty amazing: its Domenica's savory version of a beignet fried in DUCK FAT. so yummy with the duck pate. anyway..moving on before i drool...)
I think I'll stop here for now and do one more post of the more casual foods we had.
