Broussard’s - Wine & Spirits Magazine


Established in 1920 in a mansion that already had stood for more than 80 years, Broussard’s reopened under new ownership last year following a reported $1 million makeover. Now airy and more comfortable, though no less baroque, it’s still the kind of restaurant where, when chef Guy Reinholt adds a new dish to the menu, it’s along the lines of ostrich prepared in a style reflecting 19th-century Paris (with potatoes Anna and green peppercorn demiglace). Ask general manager Chris Ycaza what to drink with the ostrich, and he’ll point to a half-dozen options from his 16-page wine menu, including a vast selection of Riojas from R. López de Heredia. In the adjoining Empire Bar, head bartender Paul Gustings, who previously enjoyed a long tenure at Tujague’s Restaurant, pulls inspiration from so far back you might need to consult a history app for context. His Egyptian Campaign cocktail incorporates Smith & Cross Navy Strength Traditional Jamaican Pure Pot Still Rum, Batavia Arrack van Oosten sugarcane spirits, lemon juice and acid phosphate.

819 Conti St., New Orleans, Louisiana



This story appears in the print issue of December 2015.
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