Broussard’s – Wine & Spirits Magazine

Broussard’s


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

Creole

504-581-3866


This story appears in the print issue of December 2015.
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