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Meauxbar Delights for FQF Date Night

karendor | Apr 16, 201509:55 AM

We got to Meauxbar 20 minutes before our reservation after seeing a GREAT show at FQF by Johnny Sketch and the Dirty Notes -- the last Friday act at Esplanade stage after the big afternoon downpour that derailed some of the festival. (We sat in the Sheraton and drank Old Fashioned's and at crackers until it cleared up).

JSDN is such a fun band. My Bob's Southern Comfort pour from the FQF folks was mighty tall, so he was in a good mood. I had Korbel sparkling wine as a minor tribute to my beloved Sonoma County.

We meandered through the quarter and were going to get a drink at Golden Lantern but they were rude so we left.

Once we arrived at Meauxbar, the sweet hostess gave us a great table by the window right away and our server Stacey, was highly attentive and enthusiastic telling us the whole story about how much of the staff migrated from St. Marie to Meauxbar with Chef Essig. Roger is the manager, he was charming, too, and I am not remembering the other gentleman's name (Barry?) but he was wonderful and ended up bringing us an 'extra' cocktail that the bartender had inadvertently prepared. It was a Flambeaux 75: Mezcal, Honey, Grapefruit Oil, Torre Oria Cava, Lemon. A bit too sour for my taste but who's complaining for a free drink!

I started with their version of an Old Fashioned and Bob had the Old Square: Ansac cognac, Old Overholt Rye Whiskey, China China Amaro, Gingerbread Bitters. I liked his drink better than mine; both very nice cocktails.

Starter: Pork Belly & Scallop sherry orange gastrique, kimchi vinaigrette, cashews. Outstanding, I could have had two. Bob thinks it is funny that I cut out my pork fat at home but go straight for it in NOLA!

My main: Hanger Steak au Poivre very nicely done, parmesan frites were slightly too salty. My only minor issue for the entire meal.

Bob's main: Louisiana Gulf (Sheepshead) Fish Amandine , rice pilaf, haricot vert. This fish was perfectly cooked and the sides well-balanced, one of the nicest local fish preps I've had in NOLA.

The dessert was an off the menu 'meyer lemon ice-box cake' with a wonderful not-too-sweet whipped cream and graham cracker trust.

Delicious, satisfying, beautiful atmosphere and decor and very capable service.
I think Meauxbar just topped Sylvain as my favorite "date-night" destination. Good job, Kristin Essig and her team.

Golden Lantern,
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