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Where might we reserve for a top-flight, please-all-the-senses anniversary dinner? Elegance of the room/service should macth that of the food/wine choices. Thanks in advance, and we'll post our results.

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  1. http://www.restaurantaugust.com/

    1. I will not argue with EC's suggestion of Restaurant August, but will add The New Orleans Grill @ the Windsor Court Hotel:
      http://www.windsorcourthotel.com/web/...

      Reviews with each:
      http://chowhound.chow.com/topics/433877
      http://chowhound.chow.com/topics/570653

      Hunt

      PS I think that the wine service at The New Orleans Grill is much better, but then we did the sommelier's pairing at RA. Their winelist looks very interesting and I feel that we'd have had a much better experience, had I only gone from the list, and not trusted the sommelier.

      -----
      Restaurant August
      301 Tchoupitoulas Street, New Orleans, LA 70130

      Windsor Court Hotel
      300 Gravier Street, New Orleans, LA 70130

      10 Replies
      1. re: Bill Hunt

        Try Delmonico's

        1. re: Tonto

          That rec. should work, as well. We had a very good meal there, and the only complaints, that I can come up with were with the wine service. It was not bad, just not up to par with the rest of the evening.

          Hunt

          -----
          Delmonico Restaurant & Bar
          1300 St. Charles Avenue, New Orleans, LA 70130

          1. re: Bill Hunt

            Thank y'all for the time and thoughts. We've resv'd. @ Stella!; (will check back next time (next ann.) if we're still in town (increasingly likely) for fine choices.)
            Bill H - There's a new grape in the world -Traminette- recent (6yr) hybrid from Cornell and upstate-NY growers/vintners. It's a floral-spicy-solid wine that lacks the (overpowering-to-some) body of G'wurtz (one of its parents), and when finished properly is a versatile accompaniment to the wide range of spicy/hot/robust meals I favor. Really only available in the Finger Lakes/NY region, but 'the more you know......

            1. re: brucec

              Thank you for the H/U. I have found few of the hybrids, that I really liked, but a lot of that could be the winemaker's finishing of the grape. I'll keep my eye out for this one.

              Do you have any recs. on producers? I do not normally head to the NY section of the wine shop, but will on your rec. Sounds a bit like a cross between a Viognier and a G'wertz. Done right, I do enjoy floral whites. Just because the grape is a hybrid, or being planted in AVA's that are not normally on my radar screen, does not mean that they are not wonderful - gotta' try it.

              Thanks,

              Hunt

              1. re: Bill Hunt

                My 1st choice is by Castel Grisch, followed closely by McGregor's and Dr. Frank's (Constantine Frank, who is a truly pivotal figure in the growing of vinifera grapes in several US climes.)

                1. re: brucec

                  Thank you for the recommendations. Now, I just need to see if I can find any in AZ. Even much of CA's (that's the state, not our northern neighbors) production does not make it here.

                  Hunt

        2. re: Bill Hunt

          I went to Rest. August the other night-you might be please to know that they have a new Sommelier she just started from what I gathered.

          1. re: localfoodie

            Thank you for sharing. Only question is did she do a good job for you? I hope that she will work more closely with the kitchen and that Chef Besh (or his GM) support her and allow her to revamp the main wine list, especially with regards to the chef's tasting menus and the pairings.

            I would have gone back, because of the food and the rest of the service, but now will make a special effort to make it sooner. If she's doing a good job then, I'll retract my previous statements with an addendum and special note on that review.

            Appreciated,

            Hunt

            1. re: Bill Hunt

              Unfortunately I did not require her services, because I knew exactly what I wanted, but I did inquire bacause I know that they have been running without a sommelier, and I noticed her presence. I am excited to see what she will come up with- perhaps I will try back in about 3 weeks - enough time for her to get her footing.

              1. re: localfoodie

                You will be back, before I am. Please offer up a review of everything. Obviously, I am most interested in her wine program.

                Appreciated,

                Hunt

        3. Stella! was full Sat. and we had a late-ish (9:45) res. - there was some concern that the quality of the food/service might be lagging by then. There was NO need for concern. We opted for the 7-coure chef's menu and were never let down. From the amuse' to the lagniappe (that makes 9 !) we were, by turns, bedazzled an delighted. Of note were the soup (squash puree' w/ bacon and a savory chocolate), and fish (the ideal combination of a shatteringly-crisp exterior wrapping done-to-perfection buttery flesh). The sevice was unobtrusive, competent and always arrived half a beat before one thought of it. Wine selection was broad and (to-this-eye) fairly complete, and the staff was happy to open and leave the bottle(s), per instruction. We could not have been better pleased.

          1 Reply
          1. re: brucec

            Thank you for the report, and glad you enjoyed it.

            Back in previous days, NOLA was a late dining city. Things changed with Katrina, but it sounds like it is getting back to that, with later seatings and kitchens staying up longer. I feel that this is a good sign.

            Hunt