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by Tom Fitzmorris |
Bourbon House FRENCH QUARTER ¤ 144 Bourbon click for map ¤ 522-0111 Contemporary Creole. Seafood. ¤ Casual. ¤ www.bourbonhouse.com Open continuously 11 a.m.-9 p.m. seven days. ¤ AE DC DS MC V |
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Dickie Brennan's third
restaurant is a casual seafood specialist, although you'd never know
that to look at it. The main dining room is lofty and spacious, with
big windows giving onto the passing parade in a revitalized block of
Bourbon Street. Unique lighting fixtures that look like clusters of
peeled satsumas give the place a hint of French antiquity. Private
rooms on the second floor have balconies leaning over the main space.
Along the Iberville Street frontage is an enormous oyster bar and booth
seating. Like Dickie Brennan's other two restaurants (the Palace cafe and Dickie Brennan's Steakhouse), the Bourbon House looks as much to the past as to current trends. A lot of the food here reminds me of dishes served at Commander's Palace in the early 1980s. Which is a good thing: those were delicious, and we haven't seen them much since. The Bourbon House was one of the first major restaurants to get back to work in the downtown area, having sustained only insignificant damage. It's the only one of Dickie Brennan's restaurants that was able to reopen right away, and as a result enjoys the services of three executive chefs in the kitchen--although Chef Jared Tees is the tastemaker. Menu Recommendations Updated November 2005. Oysters on the half shell. Oysters on the half shell with Louisiana caviar. Baked oyster trio. Deviled stuffed crab meuniere. Crab fingers with garlic and lemon butter. Seafood gumbo. Gulf fish pecan. Gulf fish Grieg. Grilled redfish on the half shell. Barbecue shrimp. Shrimp Chippewa. Double cut pork chop with stone-ground grits. Bread pudding. Creole cream cheesecake. |