It was with high hopes that we visited the Crescent City to see the sights, experience Mardi Gras and sample the fare from many of the fine restaurants that grace this elegant city. For seven consecutive evenings we explored the byways and alleys of the French Quarter seeking sustenance and visiting the classic, historic venues that make New Orleans a culinary capital of the world. Several of the restaurants that Chez will review over the next week hardly need his ringing endorsement… they have been serving the public for generations, yet Chez feels compelled to ‘give the devil his due’ and mention them if for no other reason than to add his voice to the litany of praises that have historically rained down on a few of the ‘notables’. In the case of a few others, well… let’s just say that the ‘hype’ does not measure up to reality, but enough of introductions. Let’s bring on the reviews!
We started our culinary adventure at the Bombay Club, a decidedly English-themed establishment filled with quaint, curtained dining booths, old world ambiance and a menu with a decidedly British slant.
Dinner began with cocktails… to do less just wouldn’t be civilized, and what better choice than a good quality Bombay Sapphire martini garnished with a Stilton-filled olive… magnificent! In addition, rather than the standard bread we received a pair of scones, fresh from the oven and kissed with touch of honey. Absolutely divine!
For our appetizer we selected the Bombay Shrimp Cocktail, gin poached jumbo shrimp, served with pickled okra, a gin and horseradish cocktail sauce and leaves of fresh spinach… good, but nothing exceptional, although the addition of the okra was a nice change from the traditional shrimp cocktail. I did note that the flavors from the gin poaching of the shrimp was lost amidst the rest of the flavors of the dish and I found the dish somewhat pedestrian and most assuredly ‘very old school’… but it did fit the décor and the theme nicely.
Main course was a most excellent cut of filet with melted English Stilton cheese, chive mashed potatoes & sauce bordelaise. This dish made the whole meal! The steak was tender, the tang that the Stilton brought to the dish was amazing but the sauce bordelaise and the creamy, smooth mashed potatoes rounded out the dish and kept all of the flavors in balance.
The only negative that Chez can concede was that, as far as dinners go, it was on the pricey side… but he is willing to choke that up to pre-Mardi Gras price increases and forego judgment until he is given an opportunity to get back (not during Carnival) and try it again!
