Which is kind of the point, because, as Jones told Baltimore after the place opened, “I don’t know one person who doesn’t love New Orleans. The scene can get lively, our bartender told us. on the weekends, when a DJ usually takes over. New Orleans-style music is played on the sound system until about 10 p.m. That’s a sin in any town, but especially so in the Crescent City. And while an entree of salmon stuffed with crabmeat and crawfish was serviceable, the accompanying Cajun rice was bland. The charbroiled oysters were overwhelmed by the bath of butter and Parmesan and Romano cheeses that topped them. The Mardi Gras Mambo shrimp, grilled shrimp tossed in house-made sauce served with really good French bread, were tasty, too. We tried a bunch of appetizers and found the gumbo to be spot-on. All your Creole classics are here-jambalaya, crawfish étouffée, red beans and rice, and a number of po’ boy sandwiches. 8 ounces Louisiana lightly battered shrimp served on bed greens with cheese, tomatoes and croutons. ![]() Fresh romaine, Parmesan cheese and croutons. The food menu was shaped in part by New Orleans native Donnie Stykes, who is a friend of the owners. 10 ounces boiled Louisiana shrimp on bed greens with tomatoes and croutons. ![]() A coffee Old-Fashioned was also well-made, but only contained a tiny hint of coffee. We couldn’t help but fantasize about taking a refreshing sip on a sticky Southern afternoon. Our favorite was the Raspberry Beret, made with gin, lemon juice, raspberry-rosemary syrup, and ginger ale. There’s a Sazerac available, with the classic combination of rye whiskey and absinthe. The Cross Street Hurricane packs a punch just like the original one from Pat O’Brien’s on Bourbon Street that inspired it. Many drinks on the cocktail list will be instantly recognizable to anyone who’s been to Mardi Gras or Jazz Fest. We sat at the bar and were handed a leather-bound folder that contained a plethora of laminated menus and a pad of paper ones for the raw bar. When we walked in on a cold night in December to the band Gramatik’s funky “Just Jammin’,” we knew we were in the right place. Music defines New Orleans’ sense of place. The first thing you notice when you walk into the space, which retains Ryleigh’s framework but has been updated with stylish marble bar tops and other aesthetic touches, is the tunes. The restaurant and bar, housed in the Cross Street building that once was home to Ryleigh’s Oyster, aims to fulfill Baltimoreans’ Big Easy fix with a host of New Orleans-inspired cocktails and cooking. That joie de vivre is precisely what co-owners Ricardo Jones and Matthew Lasinski hoped to capture when they opened NOLA Seafood and Spirits in Federal Hill last October. New Orleans is a town, true, but more than that, it’s a feeling. It’s a world-renowned mecca for Cajun and Southern cuisine, the birthplace of jazz, and a destination for party-seekers from age 21 to 101. ![]() They told me the food was going to take 30mins and when i came back around that time the food was ready - overall the food was good, the onion rings were fresh and tasty, and the hush puppies were good and not greasy.New Orleans is more than a city. it wasn’t the best customer service experience when i finally got to order, i asked about the busy phone line and the servers very rudely said “we are busy, only have one phone line and no call waiting”. When i went to restaurant i saw it was open and there was one line to order and pickup. started at 12p and when i finally went to restaurant it was 6:30p so for 6.5 hours the phone was constantly busy - it was not a great start According to facebook they had indicated they were open so i tried to call them but the phone was busy and i couldn’t get through i. My parents were in the mood for seafood and in the past they’ve enjoyed New Orleans Food and Spirits. Seafood Restaurants for Lunch in Harvey.Seafood Restaurants for Families in Harvey.Restaurants near New Orleans Food & Spirits.Hotels near (MSY) Louis Armstrong Intl Airport.Hotels near Boomtown Casino New Orleans.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |