A hot little secret

A lot of music is still floating in the air as the festival season just exploded with the one two punch of a heavyweight fighter. The French Quarter Festival in mid April set up the stage for a very successful JazzFest, the first one in years were rain was not an unpaid participant.

As the hordes who descended on New Orleans for the last weekend of April and the first weekend of May began to gradually return to where they came from, the largest ever convention got underway, however the busy people in the hospitality industry know that just about this time of the year New Orleans’ infamous summer heat takes over the calendar and officially launches what people here call “the dead season,” because this is when the exodus from the city begins. That is the exodus of those involved with the city but not having made a commitment to it.

This is the time of the year when the body count wandering around the usual places trickles down and many business appreciate the presence of people at their establishments. There is no lying about it, the sun this time of the year can be brutally hot, the humidity at times can turn the driest skin into porcelain, and the afternoon rains become a frequent and welcomed visitor.

So here is the deal to tango lovers and aficionados dealing with brutal summer time along and across the nation. In New Orleans we have boulevards enclosed by giant oak trees, and we have air conditioning. We also know when to stay in and when to go out. We do this year in and year out, and look forward to do it again.

This period is ideal for a Bed and Tango experience with Alberto Paz and Valorie Hart combining a great vacation, with a world class tango experience in the most unexpected of places tailored to every individual couple and reaching as far as you want it to go.

Bonfires on the levees

The word bonfire is said to derive from the Middle English bonefire, a fire of bone. In South America a bonfire is a large fire built in the open air. In Louisiana, a bonfire is a festive fire to which everyone in the neighborhood contributes a certain portion of material.

There is an area of South East Louisiana known as the River Parishes (St. James, St. John and St. Charles) that was settled along the lower Mississippi River in the early 1700’s by the Old World French and Germans. These early colonists brought with them the knowledge of both summer and winter bonfire customs and traditions which they had known in their native lands. By sharing this knowledge with their many descendants, it is said that they provided the inspiration for a practice which has evolved into one giant celebration – the present-day Christmas Eve levee bonfires!

There is one more recent and increasingly popular explanation. The bonfires were a “Cajun tradition”, first used to light the way for “Papa Noel”, as Cajuns called Santa Claus. This charming version, although improbable, has been depicted annually in front of a Paulina, LA business establishment where a levee scene shows “Papa Noel” with his pirogue drawn by alligators named Gaston, Ninette, “Te-Boy”, Celeste, Suzette, etc.

In the weeks following Thanksgiving, the levee has been alive with activity as scores of young people worked together, contributing labor and material to create the masterpieces that will be ignited on Christmas Eve.

Every year over one hundred 30 foot plus tall bonfire structures are built of wood, firecrackers, and occasionally bamboo along the Mississippi River levee near the town of Lutcher, Louisiana. These bonfires are laced with kerosene or lighter fluid, then weather permitting, the fire chiefs give the signal at 7 o’clock US Central Standard Time, and the St. James Parish residents simultaneously set a torch to their bonfires, re-enacting a fire ritual long-performed by their early European ancestors to welcome the arrival of Papa Noel on Christmas Eve.

All are welcome to join the merriment, now even special stern wheelers, paddle boats, or riverboats offer bonfire cruises down the Mississippi River. The Gray Lines out of the French Quarter packs a dozen buses and heads for Lutcher on Christmas Eve.

It is a Christmas Eve tradition, unless it rains, then it is promptly changed to a New Year’s Eve tradition.

A New Orleans Southern Christmas brunch

The table in the dining room was set up early in the morning and it was a beautiful sight waiting to welcome good friends for a Christmas brunch. The chosen menu was to include Southern comfort food.

The feast began with smoked salmon with caviar and cream cheese. Also hearts of palm with Argentine salsa golf.

It continued with fresh raw oysters with horseradish sauce

The main course was Gulf Coast shrimp and grits. After cooking on hot oil and butter, the shrimp was stirred into halved cherry tomatoes sauteed with minced shallots, drained capers, dash of Tabasco and fresh lemon juice.

The grits were stirred into boiling milk and then baked in the oven. Separately, minced shallots and minced garlic were sauteed in melted butter and dry Torrontes white wine from the Cafayate Valley in Argentina until translucent. The mix along Parmesan cheese was folded into the cooked grits.

The grits were served on a plate and the shrimp and sauce layered over for a great presentation and a much more delicious treat.

We wish you a Merry Christmas and a Happy New Year.Good tidings we bring to you and your kin;
Good tidings for Christmas and a Happy New Year.

Caroling in Jackson Square has been a tradition since 1946, and remains free and open to the public thanks to people’s support of the Patio Planters of the Vieux Carre.
People of all faiths occupy Jackson Square with candlelight and a book of carols in their hands.

FUN UNDER THE FRESCOES
Concert Series presented by Friends of Saint Alphonsus in support of St. Alphonsus ChurchA Holiday Show with
Becky Allen
Chris Wecklein
Harry Mayronne

Filmed live at Saint Alphonsus Catholic church on the Irish Channel on December 14, 2011

The Reveillon 2011, Nightly Through December

Christmas Feasting
In The Grand Creole Style

By Tom Fitzmorris

After twenty-three years, the Reveillon has become an entrenched and eminently enjoyable part of the Christmas season in New Orleans.It started as an ancient French Yuletide feasting tradition, brought to their New Orleans colony along with Mardi Gras. Originally, the Reveillon was like a Sunday brunch buffet, eaten the wee hours of Christmas morning. In those days one had to fast from the previous midnight in order to take Communion at Midnight Mass, and afterwards everyone needed refreshment. (The word “reveillon” means “awakening.”)

It was an unlikely candidate for revival when Sandra Dartus of the French Quarter Festival proposed a new Christmas dining program in 1988. Served at conventional dinner hours, the new Reveillon was an effort to draw people downtown during December, a slack time for conventions.

This year, forty-one restaurants have signed onto the official Reveillon program–a twenty-five-percent increase over last year. They’ve assembled special menus of between four and six courses for prices ranging from $38 to $90–but most priced in the $40s. Even the most expensive Reveillon menus are enticing values. Prices do not include tax and gratuity.

Here are all the Reveillon menus, plus the holiday season menus for a number of other restaurants. Also here are other restaurants with special holiday season menus, although they’re not participating in the official Reveillon program. (The French Quarter Festival owns the “Reveillon” trademark.) Check back often, because I’m adding more menus almost every day.

I’ve rated all the Reveillon dinners with one to five “snowflakes” based on past years’ Reveillons, the year-round performance of the restaurant, the menu this year, and value. These snowflake ratings are apart from our usual star ratings, and apply only to the Reveillon, not the restaurant as a whole. You’ll also note that certain dishes have our » symbol. As in our restaurant reviews, this indicates dishes I think will be especially good. Information about hours, credit cards, and other matters can be had by clicking on the “FULL REVIEW” link in each listing here. The restaurants are listed in alphabetical order.

Don’t let the holidays go by without going with friends to at least one Reveillon dinner!

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5Fifty5
CBD: Marriott Hotel, 555 Canal. 504-553-5638
FULL REVIEW

The main restaurant of the biggest Marriott Hotel in New Orleans is fairly utilitarian, serving breakfast and lunch and only occasionally dinner. However, its chef Mark Quitney rises to those occasions, and one of them is the Reveillon. His menus have been among the best in recent years, and this one looks as if it will keep that momentum. It’s $45 for six courses. Go with a bunch of others; there’s plenty of room.

Charbroiled Oyster
~~~~~
Four-Onion Soup
~~~~~
Redfish Amandine
~~~~~
Mâche Salad
Toasted pecan vinaigrette, bleu cheese mousse, roasted baby beets
~~~~~
Double Cut Lamb Chop
Black-eyed pea and foie gras cassoulet
~~~~~
Individual Yule Log
Creole cream cheese ice cream

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7 On Fulton
Warehouse District: 700 Fulton (Wyndham Riverfront Hotel). 504-681-1034
FULL REVIEW

The restaurant of the Wyndham Riverside is a cool, secluded place. Their Reveillon dinner of four courses is $60.

»Butternut Squash Soup
Pork shoulder hash and lemon confit
~or~
Catalane Salad
Sopressata salami and fresh fruit
~or~
Mixed Green Salad
Goat cheese and creole mustard vinaigrette
~or~
Cassoulet
Creole tomatoes and white beans
~~~~~
Bacon-Smoked Foie Gras
Pain perdu and caramel emulsion
~or~
Crawfish Cake
Roast mirliton and choron sauce
~or~
Braised Rabbit Risotto
Creole trinity and Fontina Val d’Aosta cheese
~or~
Squash Ravioli
Smoked rosemary and wild mushrooms
~~~~~
»Rabbit Roulades
Smoked polenta and mushroom jus
~or~
»Crispy Duck
Demi-glace and pumpkin streusel
~or~
»Roasted Pheasant
Celery root chips and hunter sauce
~or~
Poached Gulf Fish
Braised endive, wild mushrooms, and lentils
~or~
Filet Mignon
Bleu cheese pave and sauce chaucer
~~~~~
»Homemade Cannolis
Parmigiano-vanilla sweet sauce
~or~
Chocolate Chip Cheese Cake
Soda sorbet
~or~
Tiramisu Crème Brûlée
Torched sugar

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Albertine’s Tea Room (Columns Hotel)
Uptown: 3811 St Charles Ave. 504-899-9308
FULL REVIEW

The Columns Hotel has just the Victorian environment that seems to go with the holidays. Four courses, $46.

Lentil and Ham Soup
~or~
»Oyster Stew
~~~~~
Spinach Salad
Shaved red onions, goat cheese, granny smith apples, balsamic vinaigrette
~~~~~
»Lamb And Wild Mushroom Risotto
Mint demi-glace
~or~
»Filet Mignon Oscar
Parsnip puree
~or~
Coquilles St. Jacques
~or~
Trout Amandine
Wild rice and haricots verts
~~~~~
»Bûche de Noël
~or~
Calas

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American Sector
Warehouse District: 945 Magazine St. 504-528-1940
FULL REVIEW

American Sector is ChefJohn Besh’s retro cafe in the World War II Museum. Its menu is riddled with modern takes on dishes popular in the 1940s. I would say their Reveillon menu doesn’t display that theme very much, with the exception of the scallops oysters–and then only for that use of the word scalloped, which these days is more likely to be called “panneed.” But since there’s another panneed dish on the menu, I guess they had to use it.

Nevertheless, the menu is appealing, and the $45 for four courses sounds like a good deal to me.

»Shrimp Remoulade
Pickled mirlitons and greens
~or~
Scalloped Oysters
Horseradish and parmesan cheese
~~~~~
Butternut Squash Soup
Blue crab and pumpkin oil
~or~
»Duck and Sausage Gumbo
~~~~~
Filet of Beef
Oyster stuffing and Swiss chard
~or~
»Crispy Flounder
Crabmeat, shrimp, and andouille hollandaise
~or~
Pannéed Pork Chop
Red cabbage, chestnuts, and root vegetables
~~~~~
Holiday Sweet Potato Mousse
Dulce de leche and pecan brittle
~or~
»Christmas Vol-Au-Vent
Stewed Winter Fruits

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Antoine’s
French Quarter: 713 St Louis. 504-581-4422
FULL REVIEW

Four courses, $47.

Shrimp St. Pierre
~or~
»Oysters 1-1-1
~or~
Alligator Soup
~~~~~
Tossed Salad
Lettuce, Red Grapes, Shaved Carrots, Walnuts topped with Goat Cheese and Orange Vinaigrette
~~~~~
»Speckled Trout
Crawfish stuffing and a white wine sauce
~or~
Braised Chicken Breast
Pecan sweet potatoes, golden raisin port sauce
~~~~~
»Eggnog Bread Pudding
Praline sauce

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Arnaud’s
French Quarter: 813 Bienville. 504-523-5433
FULL REVIEW

Before Katrina, lunch at Arnaud’s was one of the city’s best-lovved and most durable traditions. Although dinner there has been rolling right along–with the best food in the restaurant’s gleaming history, yet–Arnaud’s hasn’t restored the midday meal.

Except at this time of year. Beginning today through December 24, Arnaud’s will have both a special lunch menu and its full a la carte offering from 11:30 a.m. until 2 p.m. every weekday. The Friday lunches areparticularly lively, filling every table in the big restaurant with people dressed up for the season. The classic lunch of shrimp Arnaud (the best remoulade there is), trout meuniere, and creme caramel is under $30.

And they also have a Reveillon menu. It’s $45 for four courses, and relies mostly on traditional year’s-end dishes. The restaurant is rife with Christmas decorations, too. Here’s the Reveillon menu:

Shrimp Ravigote
Housemade Ccreole mustard, mayonnaise, capers, spices
~or~
»Daube Glacé
Stewed beef chilled between layers of jellied consommé with garlic croutons
~~~~~
»Creole Onion Soup en Croûte
~~~~~
»Gulf Fish Courtbouillon
Simmered in a tomato purée with Ccreole vegetables and Louisiana popcorn rice
~or~
Roasted Chicken Cassoulet
Stewed white beans and duck boudin
~~~~~
»Bûche de Noël
Génoise cake and chocolate butter cream

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Bombay Club
French Quarter: 830 Conti. 504-586-0972
FULL REVIEW

Chef Randy Cheramie is back for a second year in this romantic home of great martinis. Live music every night. The four-course dinner goes for between $58 and $63, depending on the entree.

»Cajun Caviar, Corn and Crab Pancake
Choupique caviar, grilled basil, and satsuma vinaigrette
~or~
»Quail Stuffed With Foie Gras Boudin
Blackberry reduction
~~~~~
Braised Short Ribs
Tomato and okra braised beef short ribs, creamy stone ground grits, and spicy peanuts
~or~
»Roasted Oyster Stuffed Duck
Leg quarter, oyster dressing, candied yams, mustard greens, and sage demi-glace
~or~
Pan Roasted Gulf Red Snapper
Sautéed mirliton, tasso, jumbo lump crabmeat, smoked tomato beurre blanc, and panéed marinated artichokes
~~~~~
»Chocolate Plate
Raspberry liqueur gastrique, candied lime zest, and Christmas spiced pecans

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Bourbon House
French Quarter: 144 Bourbon. 504-522-0111
FULL REVIEW

Four courses, $50.

Smoked Duck Salad
Candied kumquats, cranberries, and spiced pecans
~~~~~
»Smoked Oyster Stew
~or~
»Turtle Sauce Piquant
Tortellini and Tasso
~~~~~
Seafood Stuffed Flounder
Green beans amandine
~or~
»Double Cut Pork Chop
Celeste figs, Creole rice dressing, smothered lima beans
~or~
»Dry-Aged Oven Roasted Duck
Citrus gastrique, molasses, whipped sweet potatoes, and bourbon braised greens
~~~~~
Bananas Foster Crêpe
Banana custard, foster sauce, and vanilla gelato

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Brennan’s
French Quarter: 417 Royal. 504-525-9711
FULL REVIEW

Four courses, $60.

»Oyster Soup
~~~~~
»Egg Hussarde
Poached egg on Hholland rusk, Canadian bacon, marchand de vin and hollandaise sauces
~or~
Jackson Salad
Iceberg lettuce, chopped hard-boiled eggs, crumbled bacon, blue cheese, and chives
~~~~~
Trout Amandine
Sautéed, lemon butter sauce, slivered almonds, and potatoes
~or~
»Grillades and Grits
Sautéed veal served in Creole sauce, fines herbes, cracked ground pepper, and grits
~~~~~
Bananas Foster
~~~~~
Lagniappe
Glass of White or Red Wine

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Brigtsen’s
Riverbend: 723 Dante. 504-861-7610
FULL REVIEW

Four courses, $48.

»Oyster Chowder
Bacon and fennel
~or~
»Filé Gumbo
Chicken and andouille sausage
~~~~~
Mixed Green Salad
Satsumas, feta cheese, spiced pecans, pickled red onion, and cane vinegar dressing
~or~
»Sea Scallops Sardou
Creamed spinach and artichokes
~~~~~
»BBQ Shrimp
Garlic bread
~or~
»Pan-Roasted Pork Chop
Apple cider pan gravy and roasted winter vegetables
~or~
Poisson Farci Aux Champignons
Pan-roasted Gulf fish stuffed with shrimp, crab béchamel, and sautéed mushrooms
~~~~~
»Eggnog Crème Brûlée
~or~
Bread Pudding du Jour

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Broussard’s
French Quarter: 819 Conti. 504-581-3866
FULL REVIEW

Four courses, $48/

Belegtes Bauern Brot, Räucher Schinken, Schmalz, Gefülltes Ei
Cured German ham on seven grain bread, stuffed deviled egg
~or~
»Königin Pastete Mit Krebsschwänzen in Dill-Sosse
Pastry shell with crawfish in a dill sauce
~or~
»Ungarische Gulasch Suppe
Beef, paprika, and potato soup
~~~~~
Apfel und Sellerie Salat, Schnittlauch
Celeriac and apple salad with chive dressing
~~~~~
»Schlate Platte mit Kassler Rippchen, Bratwurst, Frischer Schweinebauch Aauf Bayrisch Kraut
Smoked pork loin, bratwurst, and fresh bacon on Bbavarian cabbage
~or~
»Halv Ente Bressiert, Saure Sahne Sosse, Apfelrotkohl, Kartoffel Nocken
Roasted half duckling and sour cream sauce, red cabbage and potato dumpling
~or~
Gebratene Kalbshaxe, Frisches Gemüse und Röstis
Braised veal shank in red wine, hash brown cake and assorted vegetables
~or~
Lachs Forelle Gefüllt Mit Krebsfleisch Auf Fenchel, Mit Kapern Sosse
Salmon trout fillet, crabmeat stuffing on fresh fennel mustard caper sauce
~~~~~
»Apfel Strudel, Vanille Sosse
Apple strudel, vanilla sauce

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Cafe Adelaide
CBD: 300 Poydras St. 504-595-3305
FULL REVIEW

Four courses, $49.

»Turtle Soup
~or~
Shrimp and Okra Gumbo
~or~
Sweet Potato and Goat Cheese Bisque
~~~~~
Red Wine Pickled Pork Shoulder
Mustard green purée and smoked brabant turnips
~or~
Cauliflower and Grapefruit Salad
Garroxta cheese, charred onions, fennel, dijon mustard, and dill aioli
~~~~~
»Crab–Poached Gulf Fish
Blue crab, cauliflower gratinée, scallion confit, and meyer lemon beurre noisette
~or~
»Sage-Smoked Pork Chop
Sweet potato pie hash, crispy kale, and chicory-rum red eye gravy
~~~~~
Satsuma Gâteau de Sirop
Mint Chocolate Pot de Crème

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Commander’s Palace
Garden District: 1403 Washington Ave. 504-899-8221
FULL REVIEW

Five courses, $90.

Tête en Glace
Cured hog jowl, crispy pork cracklings, cayenne mustard, truffled goat cheese mousse, and spicy pickled vegetables
~~~~~
Reveillon Salad
Christmas lettuce, watercress, honey roasted, chestnuts, Louisiana citrus, grilled sweet onions, triple cream brie, and spiced pecans
~~~~~
Foie Gras and Ginger Snap Parfait
Foie gras ice cream layered in ginger snap tuilles, chopped nuts, candied fruit, spiced rum, and sugarcane-cured foie gras
~~~~~
Potato-Crusted Flounder and Redfish Brandade
Butter roasted baby artichokes, Ponchatoula red beans, pickled pork, and a velouté of roasted winter squash
~or~
Dry Aged Duck Breast
Black rice, foie gras financière, sugar plums, foie gras ganache, duck jus rôti, and shaved oregon black truffles
~~~~~
Dark Chocolate Flan
Reduction of California Cabernet and European chocolate, pecan nougatine, ruby red grapefruit, and white chocolate

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Court Of Two Sisters
French Quarter: 613 Royal. 504-522-7273
FULL REVIEW

Four courses, $42.

»Turtle Soup au Sherry
~~~~~
»Shrimp Remoulade and Crabmeat Ravigote
With fried green tomatoes
~~~~~
»Blackened Pork Tenderloin
Pecan rice pilaf, roasted alligator sausage, and beurre blanc
~or~
»Seared Duck Breast a l’Orange
Confit dirty rice, sweet potato puree, and candied pecans
~or~
Trout Amandine
Pan fried fillet of trout, rosemary-roasted new potatoes, steamed asparagus, finished with almonds
~~~~~
»Egg Nog Crème Brûlée
Sugar cookie

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Delmonico
Lee Circle Area: 1300 St Charles Ave. 504-525-4937
FULL REVIEW

Four courses, $60.

»Creole Charcuterie
Beef daube glacé, andouille, housemade mustard, pickled okra
~or~
Winter Green Salad
Savory rice calas, fennel, and satsuma vinaigrette
~~~~~
Crab and Mirliton Bisque
~or~
»Sautéed Frog Legs
Almonds, capers, and lemon
~~~~~
Rabbit Fricassee
Caramelized root vegetables, leeks, and sherry reduction
~or~
»Pan Roasted Quail
Oyster dressing and mushroom gravy
~~~~~
Café Brulot Crème Brûlée
Chocolate praline

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Dickie Brennan’s Steakhouse
French Quarter: 716 Iberville. 504-522-2467
FULL REVIEW

Four courses, $50.

»Andouille-Stuffed Farm Quail
Sweet potato hay and cane syrup glaze
~or~
Crab and Corn Chowder
~~~~~
Spinach and Oyster Salad
Maple mustard vinaigrette
~~~~~
»Grilled Veal Porterhouse
Creamy pumpkin risotto, haricots vert, smoked bacon, sweet onions, caramelized shallot butter
~or~
»Whole Stuffed Flounder
Shrimp, mirliton dressing, sage brown butter, and fried leeks
~~~~~
Hot Chocolate Pot de Crème
Spiced dark chocolate custard with marshmallow cream and roasted pecans

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Domenica
CBD: 123 Baronne (Roosevelt Hotel). 504-648-6020
FULL REVIEW

Four courses, $55.

Crispy Mangalitsa Pork Daube
Bitter green salad, creole mustard, and poached egg
~~~~~
Marsala-spiked Turtle Soup
Ditalini pasta, turnips, and collards
~~~~~
Beef Braciole
Horseradish and parmigiano-stuffing, “red gravy” and herb breadcrumbs
~~~~~
Budino di Pane
Sweet mascarpone filling, Louisiana citrus caramel

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Emeril’s
Warehouse District: 800 Tchoupitoulas. 504-528-9393
FULL REVIEW

Four courses, $60.

Turtle Soup en Croute
~~~~~
Fricassee of Crawfish
Veal sweetbreads, artichokes, and truffle
~~~~~
Foie Gras-Stuffed Mississippi Quail
Warm lobster salad and kumquat vinaigrette
~~~~~
Apple Butter Calas
Walnut and eggnog anglaise

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Galatoire’s
French Quarter: 209 Bourbon. 504-525-2021
FULL REVIEW

Four courses, $45.

Duck and Andouille Gumbo
~or~
»Roasted Butternut Squash Soup
Sweet and spicy pecan cream
~~~~~
Mayhaw Vinaigrette-Dressed Arugula
Triple cream Brie Danish
~or~
»Beet Salad
Roasted beets, walnuts, blue cheese, and arugula with vinaigrette
~~~~~
»Tarragon Aioli–Crusted Gulf Fish
Garlic spinach and potato galette
~or~
Braised Lamb Shank
Roasted acorn squash, brussels sprouts, and glazed baby onions

»Banana Bread Pudding
Praline sauce

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Galvez
French Quarter: 912 N Peters. 504-585-1400
FULL REVIEW

Four courses, $45.

Seafood and Corn Bisque
~or~
»Broiled Oysters
Eggplant and Chorizo
~or~
»Gambas al Ajillo con Chorizo
Shrimp with garlic and chorizo
~~~~~
Warm Spinach Salad
Bacon dressing
~~~~~
»Paella Valenciana
Arborio rice with chorizo, chicken, seafood, and vegetables
~or~
Trio del Mar
Gulf fish, fried oysters, grits cake, crawfish sauce
~or~
»Chuletas a la Parilla
Grilled pork chop, sweet potato, andouille hash, vegetables, and fig demi-glace
~~~~~
Bread Pudding
Caramel bourbon sauce
~or~
»Cafecito
Chocolate and cherry coffee confection
~or~
Flan
Fig compote

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Gumbo Shop
French Quarter: 630 St Peter. 504-525-1486
FULL REVIEW

The Gumbo Shop’s Reveillon has a strong following among local people, even though if you didn’t know the place you’d say it looks a bit touristy. The reputation was originally stoked by the outrageously good price the dinner carried–for years it was under $20. It’s up to $38 now, but it’s still the least expensive of all the Reveillon dinners. Four courses, plus lagniappe: cafe brulot at the end of the repast.

»Oyster and Artichoke Soup
~or~
Chicken Andouille Gumbo
~or~
»Turtle Soup
~~~~~
Tossed Green Salad
Toasted pecan vinaigrette
~~~~~
»Pan Roasted Chicken Breast
Oyster andouille stuffing
~or~
Crawfish Étouffée over Rice
~or~
Crab Cakes
Green peppercorn and crawfish sauce
~or~
Penne Pasta
Wild mushroom cream
~or~
»Roasted Half Duckling
Local rum and Louisiana citrus sauce
~~~~~
Chocolate Cheesecake
Raspberry liqueur sauce
~or~
»Hot Bread Pudding
Whiskey sauce
~or~
Homemade Pecan Pie
~~~~~
»Café Brûlot

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La Côte Brasserie
Warehouse District: 700 Tchoupitoulas. 504-613-2350
FULL REVIEW

Four courses, $50.

Duck and Andouille Gumbo
~~~~~
Wedge Salad
Herb vinaigrette, bacon, and blue cheese
~~~~~
Bouillabaisse
Gulf seafood stew with saffron, spicy Cajun aioli, grilled baguette
~~~~~
New Orleans Bread Pudding
Whiskey sauce

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Lüke
CBD: 333 St Charles Ave. 504-378-2840
FULL REVIEW

Four courses, $55

Shrimp Remoulade
~or~
»Chilled Daube of Beef
Sauce gribiche, pickles, and country bread
~~~~~
Turtle Soup
~or~
Crab Bisque
~~~~~
»Horseradish-Crusted Standing Rib Roast
Whipped sweet potatoes and oyster dressing
~or~
»Garlic-Crusted Pork Roast
Ragout of root vegetables and pear glaze
~~~~~
Apple Tarte Tatin
Brandy ice cream
~or~
Sweet Potato and Maple Pot de Crème
Candied pecans and chantilly cream

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Martinique
Uptown: 5908 Magazine. 504-891-8495
FULL REVIEW

Five courses, $58.

Foie Gras Crème Brûlée
~or~
»Bowfin Caviar
Shaved asparagus gribiche
~~~~~
»Turtle Soup
Amontillado sherry
~or~
Oyster-Leek Bisque
~~~~~
Winter Spinach
Satsuma supremes, chévre, and Meyer lemon crème fraîche
~or~
»Roasted Beets
Blue cheese and a cranberry French walnut vinaigrette
~~~~~
»Duck Confit
Cherry-port wine gastrique and goat cheese grits, duck boudin
~or~
Rabbit and Housemade Tasso ‘Tourtière’
Root vegetables and crimini mushrooms
~~~~~
»Café Brulôt Pot de Crème
~or~
Baked Alaska
~or~
Peppermint Ice Cream and Gingerbread

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Mat & Naddie’s
Riverbend: 937 Leonidas. 504-861-9600
FULL REVIEW

Four courses, $40.

»Oyster Brie Soup
Wine: Petit Lagniappe Champagne Aperitif
~~~~~
Duck Confit Salad
Bitter greens, toasted walnuts, goat cheese, dried cherries, and honey truffle oil vinaigrette
~or~
»Fried Eggplant
Jumbo lump crabmeat, roasted red pepper, and spicy rémoulade
~~~~~
»Grilled Venison Medallions
Baked gruyère spätzle, caraway braised red cabbage and port glaze
~or~
»Bronzed Drum
Christmas ale courtbouillon, Gulf shrimp, and Louisiana brown jasmine rice
~~~~~
»Winter Ginger Spice Cake
Crème fraîche and candied ginger

---

Mike’s on the Avenue
CBD: 628 St Charles Ave. 504-523-7600
FULL REVIEW

Four courses, $40-$48, depending on entree.

Classic French Onion Soup
Brie crostini
~~~~~
Louisiana Shrimp
Blue cheese flatbread, caramelized onions, walnuts, pear, and arugula
~or~
»Oysters and Wild Mushroom Salad
Creole mustard vinaigrette
~~~~~
Braised Short Ribs
Sherry demi-glace, pecan jasmine rice, and long beans
~or~
»Rosemary-Crusted Rack of Lamb
Mint jelly, garlic mashed potatoes, glazed carrots
~or~
»Pan-Seared Trout
Crab beurre blanc, mirliton casserole, and smothered corn
~~~~~
Pumpkin Roulade
Creole cream cheese filling, maple glaze, and bittersweet chocolate sauce
~~~~~
Lagniappe Brandy Alexander
Fresh whipped cream and nutmeg

---

Morton’s the Steakhouse
CBD: 365 Canal (Canal Place Mall). 504-566-0221
FULL REVIEW

Four courses, $60.

»Baked Five Onion Soup
~or~
Oysters Rockefeller
~~~~~
Caesar Salad
~or~
House Salad
Housemade blue cheese dressing, chopped egg, and anchovies
~~~~~
»Single Cut Filet Mignon
Bearnaise sauce
~or~
Cajun Ribeye Steak
~~~~~
Jumbo Lump Crab Cakes
~or~
Sautéed Button Mushrooms and Onions
~or~
Creamed Spinach
~~~~~
Key Lime Pie
~or~
»Crème Brûlée

---

Mr. B’s Bistro
French Quarter: 201 Royal. 504-523-2078
FULL REVIEW

Four courses, $49.

Oyster Stew
~~~~~
Reveillon Salad
~~~~~
Filet Royale in Puff Pastry
Mushroom duxelle and béarnaise
~~~~~
Dark Chocolate Cupcake
Milk chocolate frosting

---

Muriel’s
French Quarter: 801 Chartres. 504-568-1885
FULL REVIEW

Four courses, $45.

»Louisiana Oyster Pan Roast
~or~
Blue Crab Napoleon
Fried eggplant, roasted vegetables, and jumbo lump crabmeat
~~~~~
Poached Pear and Bibb Salad
Red onion, hazelnut brittle, and roquefort-gin vinaigrette
~or~
»Beet Salad
Tomatoes, fennel, and mixed greens
~~~~~
»Herb-Roasted Leg of Lamb
Smoked bacon-black lentil ragoût, buttered brussels sprouts quinoa, and a cherry-rosemary demi-glace
~or~
Louisiana Citrus Gulf Shrimp
Redfish cake, lemon butter sauce, grapefruit, and orange segments in lemon-pepper gastrique
~or~
Wood-Grilled Filet Mignon
Parsnip mash, baked wild mushroom, parmesan, and horseradish cream
~~~~~
Vanilla Bean Crème Brûlée
~or~
»Pain Perdu Bread Pudding
Meyer Lemon Bavarian Cream

---

NOLA
French Quarter: 534 St Louis. 504-522-6652
FULL REVIEW

All three of Emeril’s restaurants are in the Reveillon program this year, all with worthy menus. The biggest surprise is in his most casual place, NOLA. It’s a bit more expensive than average for the Reveillon at $60 for four courses, but the courses themselves are a bit more ambitious.

»Mississippi Rabbit Terrine
Pickled vegetables and housemade mustard
~or~
Roasted Pumpkin Soup
Crispy veal sweetbreads and pumpkin oil
~~~~~
»Spice-Cured Foie Gras
Frisee, cranberry vinaigrette, and candied pecans
~or~
Louisiana Blue Crab Meat
Baby greens, Creole mustard-tarragon vinaigrette, and roasted beets
~~~~~
Tasso-Stuffed Quail
Louisiana popcorn rice, black-eyed peas, and bacon-smothered cabbage
~or~
»Roasted Gulf Fish Courtbouillon
Louisiana crawfish tails, mirliton, and crispy potatoes
~~~~~
Eggnog Rice Pudding
Palmier cookies
~or~
Traditional Pecan Pie
Sweet potato ice cream and caramel sauce

---

Palace Café
French Quarter: 605 Canal. 504-523-1661
FULL REVIEW

Four courses, $50.

»Crabmeat Remick Moderne
Pontchartrain blue crab baked with a garlic-chili aioli, topped with housemade bacon and buttered brioche
~~~~~
Cured Pickled Pork Rillette
Calvados apple butter, grilled bread, pickled apple, arugula, and peanut salad
~~~~~
Redfish Amandine On The Half Shell
Haricots vert, jumbo gulf shrimp, sweet potatoes
~or~
»Tournedos Wellington
Two petit filets, garlic-sautéed spinach, foie gras, shiitake mushroom duxelle, baked in pastry, with blue cheese and tasso glaçage
~~~~~
Plaquemines Citrus Icebox Pie
Pistachio crème anglaise and candied zest

---

Pelican Club
French Quarter: 615 Bienville. 504-523-1504
FULL REVIEW

Four courses, $55.

»Turtle Soup
Aged sherry
~or~
Creamy Oyster, Fennel and Mirliton Chowder
Applewood smoked bacon and fried oysters
~or~
Smoked Speckled Trout Mousse
Johnnycake, pickled haricots verts, horseradish Creole cream cheese, choupique caviar
~or~
»Buttermilk Fried Quail
Tasso hollandaise, jalapeno spoon bread and Louisiana strawberry gastrique
~or~
Goat Cheese Salad
Baby greens, walnuts, grapefruit with a creamy olive oil dressing
~or~
»Terrine of Moulard Duck and Foie Gras
Duck rillettes, Lester’s citrus chutney and toasted olive bread
~or~
Italian Salad with Tomato and Toasted Bread
Basil, olive salad, sweet onions, roasted garlic, pepperoncini and parmesan
~or~
»U-10 Barbecue Shrimp
In a cast iron skillet with green onion biscuit
~or~
»Pelican Club Baked Oysters
On the half shell with applewood smoked bacon, roasted red peppers, parmesan and garlic herb butter
~~~~~
»Butter Poached Lobster and Scallops
Apple smoked bacon, preserved Meyer lemon crème, stone ground grit cake and fennel mirliton salad
~or~
Panneed Gulf Fish with Jumbo Lump Crabmeat
Roasted new potatoes, haricots verts, Creole meuniere sauce, jalapeño hollandaise
~or~
Nine Oz. Filet Mignon
Truffle mashed potatoes, baby vegetables, marchand de vin or béarnaise sauce
~or~
Panko and Herb Crusted Duck Paillard
Mixed mushrooms, foie gras, Benton’s country ham, duck demi-glace, caramelized plantains and braised collard greens
~or~
Australian Rack of Lamb
Mascarpone polenta and gremolata
~or~
»Louisiana Cioppino In Its Own Pot
Gulf fish and shrimp, scallops and mussels, side of linguini in tomato basil sauce
~~~~~
»Banana and Grand Marnier Crème Brulee
~or~
»Warm White Chocolate Bread Pudding
White and dark chocolate sauces
~or~
Cranberry Carrot Layer Cake
Orange cream cheese frosting and honey glazed pecans
~or~
Chocolate Decadence Cake
~~~~~
Chef Richard Hughes’ Cookies

---

Restaurant August
CBD: 301 Tchoupitoulas. 504-299-9777
FULL REVIEW

The flagship of the Chef John Besh empire presents a yuletide version of its chef’s tasting menu, five courses for $95.

Spiced Foie Gras au Torchon
Warm red currant Linzer torte and candied hazelnut crus
~~~~~
Brouillade aux Truffles
House farmed eggs and creamery butter with burgundy truffles
~~~~~
Turtle Soup “Grande Mere”
~~~~~
Herb-Roasted Duckling
Locally grown red cabbage, slow braised with apple spätzle “from the board” and glazed chestnuts
~~~~~
Steamed Dark Chocolate Torte
Cherries, spiced milk chocolate, and roasted white chocolate ice cream

---

Rib Room
French Quarter: 621 St Louis St. 504-529-7045
FULL REVIEW

Four courses $45.

»Creole Pumpkin Soup
Louisiana crabmeat
~or~
Fried Oysters on Grilled Eggplant
Artichoke, Herbsaint, satsuma butter
~or~
»Shrimp Remoulade and Ahi Carpaccio
Smoked paprika aioli
~or~
Boudin Cake
Celestine fig chutney, spicy pecan, green peppercorn sauce
~~~~~
Classic Rib Room Salad
~~~~~
»Sautéed Drum on Sweet Potato Andouille Hash
Creole tomatoes, lemon-caper vinaigrette
~or~
Roasted Half Duck
Bocage honey-balsamic glaze, sun-dried cherries, wild rice
~or~
»New Orleans BBQ Shrimp
Papa Tom’s grits, garlic basil bread
~or~
»New York Sirloin
Roasted garlic fingerling potatoes, black peppercorn crust New Orleans Rum demi-glace
~~~~~
»Traditional Christmas Yule Log
~or~
Profiterole
Toasted almond pastry cream, eggnog crème anglaise

---

Roux on Orleans
French Quarter: 717 Orleans (Bourbon Orleans Hotel). 504-571-4604
FULL REVIEW

Four courses, $48.

Blue Crab Beignets
Creole remoulade
~~~~~
Chicory Lettuce
Warm bacon vinaigrette and a slow-poached egg
~~~~~
Beef Wellington
Beef stuffed with mushroom duxelle in puff pastry with baby vegetables and a truffle Madeira sauce
~~~~~
White Chocolate Bread Pudding
Bourbon caramel

---

Royal House
French Quarter: 441 Royal. 504-528-2601
FULL REVIEW

The Royal House is in the historic building on the corner of St. Louis and Royal that housed Tortorici’s for a hundred years. (It’s across St. Louis from Antoine’s.) It’s one of a small local chain of French Quarter restaurants leaning in the direction of visitor tastes. But with its oyster bar and seafood-heavy menu, this place has been better than its sisters, and both my experience with it and reports I hear from others have been good. This Reveillon menu is attractive to my tastes, and at $42 for the four courses is on of the best Reveillon values out there.

»Oyster and Fennel Stew
Swiss puff pastry croustade
~or~
Spinach Salad
Warm bacon vinaigrette, boiled eggs, sweet red onions, candied pecans
~~~~~
Alligator Sausage
Red potatoes, pickled mirlitons, Creole mustard, arugula
~or~
Red Fish Beignets
Louisiana hot sauce butter, cane syrup, and powdered sugar
~~~~~
»Grilled Hanger Steak
Truffle fries, arugula, herb sauce
~or~
Braised Lamb Shank
Parmesan grits cakes and smoked tomato ragout
~or~
»Duck Confit
Pumpkin spoon bread, orange caramel, and green bean amandine
~~~~~
White Chocolate Bread Pudding
Lavender anglaise
~or~
Dark Chocolate and Cinnamon Wafers
Vanilla ice cream

---

Sazerac
CBD: 123 Baronne, Roosevelt Hotel. 504-648-1200
FULL REVIEW

Many years before the Reveillon became an annual holiday dining tradition, the Sazerac set the style and the standard with its lavish Christmas menus. Every year beginning in the mid-1970s, the chefs here developed feasts along elaborate themes. They have never been equaled for grandeur. After many years since the last of those were served, the Sazerac comes full circle with its first Reveillon menu. They have the spirit right: a good bit of game shows up on the menu. And at $45 for four courses, it’s one of the better bargains.

Crispy Oyster and Spinach Salad
Shaved fennel, pickled onions, slab bacon, and creamy parmesan dressing
~or~
Red Wine Braised Veal Cheeks
Grilled country bread, triple-creme soft rind cheese, onion marmalade, and parsley salad
~~~~~
Duck and Wild Mushroom Gumbo
~~~~~
Roasted Venison Loin
Parsnip puree, Brussels sprouts, and black currant-zinfandel reduction
~or~
Blood Orange Glazed Duck Breast
Duck confit-foie gras risotto, Swiss chard, and rye whiskey sauce
~or~
Butter Poached Maine Lobster ($15 Surcharge)
Winter squash, lardons, savoy cabbage, and late harvest riesling nage
~~~~~
Sour Cream Panna Cotta
Warm caramel beignets and “red hot” poached apple
~or~
Black Out Cake
Chocolate crumb cake with bitter sweet chocolate pudding and raspberry sorbet

---

Ste. Marie
CBD: 930 Poydras St. 504-304-6988
FULL REVIEW

Four courses $45.

»Foie Gras Terrine
Sour cherry chutney and toast points
~or~
Warm Potato and Smoked Eel Salad
~~~~~
»Cauliflower Vichyssoise
Caramelized pear
~~~~~
»Roasted Squab
Gnocchi and foie gras emulsion
~or~
»Fennel- and Garlic-Crusted Pork Chop
Warm quince and apple compote
~or~
Roasted Cod
Savoy cabbage and white bean in black truffle beurre blanc
~~~~~
Pumpkin Crème Brûlée
Cranberry and ginger sorbet
~~~~~
Assorted Housemade Italian Christmas Cookies

Lagniappe Seasonal Cocktail

---

The Besh Steakhouse
CBD: Harrah’s New Orleans Casino, 8 Canal. 504-533-6111
FULL REVIEW

The name and address say it all: it’s John Besh’s steakhouse, in Harrah’s Casino. Four courses, $40.

Turtle Soup au Sherry
~or~
Watercress, Apple and Fried Oyster Salad
~or~
Sweet Potato Sage Agnolotti and Brown Butter
~~~~~
Fall Harvest Salad
Apples, walnuts, crisp mizuna, and poppy seed dressing
~or~
Butternut Squash Bisque
Crisp Pancetta
~~~~~
Squab and Crawfish Étouffée
~or~
Butter Bean Cassoulet
Pork belly, wild mushroom sausage, and rabbit confit
~or~
Pan Roasted Louisiana Pompano
Local citrus and brown rice
~~~~~
French Beignets with Wild Berries
~or~
Chocolate Lost Cake with Local Pecans
~or~
Crème Brûlée

---

Tujague’s
French Quarter: 823 Decatur. 504-525-8676
FULL REVIEW

Four courses, $38.

Shrimp Remoulade

Soup du Jour

Brisket of Beef
Creole horseradish sauce
~or~
Fish du Jour
~or~
Veal du Jour
~~~~~
Dessert du Jour

Glass of House Wine

---

Upperline
Uptown: 1413 Upperline. 504-891-9822
FULL REVIEW

The Upperline was the first non-French Quarter restaurant to sign up for the Reveillon promotion. That was years ago, and they’ve been back every year since. The menu has an unambiguous holiday slant. You start with, for example, a glass of Madiera. Later on the lamb osso buco and the duck with ginger peach sauce both are perfect for the cooler weather. But almost all of these dishes are regular offerings! One could almost say that it’s Christmas all year long at JoAnn Clevenger’s delightful bistro. Four courses, $45.

Glass Madeira Wine
~or~
»Turtle Soup
~or~
Gumbo
~~~~~
»Fried Green Tomato Shrimp Rémoulade
~or~
Spicy Shrimp Cornbread With Aïoli
~or~
»Crispy Oysters
Two rémoulades
~or~
»Duck Etoufée
Louisiana pepper jelly
~or~
Watercress Stilton Salad
~or~
House Salad
~or~
»Sweetbreads Ragoût
~~~~~
»Sautéed Fish Meuniére
~or~
»Fish Piquant
“Hot and hot” shrimp
~or~
Reveillon Grilled Fish
~or~
»Lamb Shank Osso Buco
~or~
Veal Grillades
Cheddar grits
~or~
»Roasted Duckling
Ginger peach sauce
~or~
»Petite Filet Mignon
Béarnaise or garlic port sauce
~~~~~
»Thomas Jefferson’s Crème Brûlée
~or~
Profiteroles, Chocolate Sauce

»Honey Pecan Bread Pudding
Toffee sauce
~or~
Stilton Cheese
Pecans

---

Windsor Court Grill Room
CBD: 300 Gravier. 504-522-1994
FULL REVIEW

The Grill Room is the sole survivor of a spate of ultra-grand restaurants in the mid-1980s. Except for a short slack period right before and after Katrina, it has kept its standards high. For the past couple of years, its Reveillon menu has not only been excellent, but at $55 for four courses is too good to resist. Good place to dine with friends you haven’t seen in too long. And here is the biggest indoor Christmas tree in town.

»Gulf Fish Fin Tuna Carpaccio
Pickled golden beets, kumquat, shallots, and white balsamic
~or~
Carnaroli Risotto
Parmesan and black winter truffles
~or~
»Roasted Butternut Squash Soup
Foie gras and wild boar
~~~~~
Belgium Endive and Arugula Salad
Almonds, blue cheese, fried grapes, and 25-year balsamic
~~~~~
»Grilled 28-Day-Aged Strip Loin
Yukon gold potato, bone marrow, black trumpet mushrooms, and red wine reduction
~or~
»Pork in Three Preparations
Grilled tenderloin, osso buco ravioli, and belly. Broccoli raab, rutabaga and marsala reduction
~or~
Crispy Skin Local Snapper
Sunchoke , florida rock shrimp, red quinoa, and 12-year balsamic
~~~~~
Almond Pound Cake
Compressed melon, yogurt, and red beet

Copyright © 2011 The New Orleans Menu. The Best Restaurants In New Orleans. All Rights Reserved.

Book your personalized and discreet getaway, now!

All the tango you can muster,
Surrounded by the fabulous gastronomical offerings of the city
Riding the streetcar to the French Quarter
Strolling the streets with to go cups filled with your favorite libation
Catching a mid afternoon jam session
Joining an evening of music and more culinary temptations.

1. Private room with queen size bed, private bathroom, and 2 hours of private lessons, $250 per day, single or double occupancy.
2. $450 weekend special, Saturday and Sunday.
3. $950 four day extended weekend.

To book, calculate the total amount, and send check or money order with 50% deposit to,

Valorie Hart
808 Washington Ave.
New Orleans, LA 70130

Or use your credit card via safe and secure site PayPal HERE.

Phone, 504.535.3614 or email planet.tango@gmail.com

An evening with Allen Toussaint

Yes, that’s right.
As Fortuna would have it, we received a phone call from our good friend Jessica who’s on the board of the Algiers Riverfest Festival. This festival takes place in April weeks before the mother of all festivals, JazzFest, on the West bank of the Mississippi (actually the south bank of the river but you have to be here to understand, so please don’t ask).

People gather near the ferry landing, on the levee, across the street from the old court house. There is a stage for the artists who perform all weekend long, and an arts and craft fair plus a row of delicious food dispensing stands.

About a month before the festival, which this year takes place on April 17-18, the board of the Algiers Riverfest holds a Preview party for patrons and donors featuring a silent auction and a special guest artist performance. That’s what the phone call from Jessica was all about, “Would you like to be my guests to the party?”

It happened that we had Bed and Tango guests that weekend, Ed and Melanie from New York, so we thanked Jessica and our incredible luck, and the four of us headed for Mardi Gras World, a giant warehouse across the river where the Mardi Gras floats are built year around.

It was a fabulous night as we crossed the Crescent City Connection and made our way to the Blaine Kerns’s Studios where Mardi Gras World stands facing the skyline of the the city of New Orleans across the river. We were very excited because the featured artist was Allen Toussaint, an American musician, composer, record producer, and influential figure in New Orleans R&B.

Please enjoy our evening and chalk one more reason why our Bed and Tango is a favorite for tango dancers with discriminating taste.

VIDEO OF THE MAGIC EVENING

TESTIMONIALS

First we want to thank you very much for the hospitality and the high end educational argentine tango training sessions. Magda and I are very appreciative of the great personal attention and skills given to improve our argentine tango.
We hope that soon can meet again. As discussed you are welcome to stay in our apartment in Hackensack NJ. There is very convenient transportation in all directions and we could also assist you if needed.

Magda and Andrei

Please know how much we enjoyed the entire weekend. It was the best! Our friends are so excited about the book/DVD we shared with them. Hopefully some of them will reserve a Tango weekend with you soon. I really have enjoyed the magazines also. We would love to do another tango weekend or at least do a lesson or two on our next visit to New Orleans. Thanks for making our tango experience so wonderful! We will continue working on what you taught us and use the book also.

Judith

Linda and I began to study and dance Argentine Tango about 5 years ago, and we have studied with Alberto and Valorie on numerous occasions (they’re our favorite tango instructors in the whole world); our weekend of Tango, bed and breakfast at their lovely home/studio in New Orleans was a wonderful getaway experience, the city was great, and having this couple all to ourselves has taken our dance to another level altogether!!!!!! We recommend this weekend experience to everyone who wants to work on the romance and authenticity of Tango…

Bud

I had a wonderful time and I have already begun watching your teaching DVD. I’ll be using it to practice with my friends… Of course I’ll also do my best to spread the word about what a great thing it is to spend a weekend at the Tango B&B and take intensive individual instruction.

Sara

What could be better than staying with good friends, sharing in their warm home and garden district environs and honing our tango. It was also great to see you doing well!!! Thank you -we enjoyed our tango week-end immensely.

Hilda

Tango being a part of my life, Alberto, Valorie, I had an amazing time. I’m still smiling… My poor roommate had to listen to me gush about how great my tango weekend was. I’m sad that we had to leave, but I know that we will be seeing you both again soon. Thank you for the fantastic experience, in an amazing city, with the best tango instructors. I learned so much and gained so much more confidence with my tango.

John

I traveled to New Orleans for an intensive tango experience. A few of you have asked me about it, and a few have noticed the change in my dancing! I just want to take a moment to share with you an opportunity that you might not realize you have…I made reservations to spend a long weekend with Alberto Paz and Valorie Hart as a guest of their “bed & tango getaway” in New Orleans! Always generous and masterful teachers, I spent hours each day working with them, and practicing in their studio. I even received the two best master classes of my entire tango education from them while I was there! It’s those “aha!” moments that you get with only a world-class teacher that have impacted my dancing so noticeably. On Saturday night, they hosted one of the most delightful milongas I’ve ever attended…beautiful music in a gorgeous venue, the most openhearted and friendly people, and a floor filled with skillful dancers! It was truly refreshing to be embraced by the culture of tango so completely and warmly… and of course, it was also a treat to be surrounded by the colorful culture of New Orleans…jazz and food and architecture… it’s an incredibly generous offer and I’m really excited to share it with you.

Laura

Thanks for your hospitality and the use of your comfy home. We really enjoyed the Tango lessons and meeting your friends at the milonga. We are reading your book — so well written — and continue to pracice. Till our paths cross again.

Culest and John

Thelma and Louise

By their own admission, these girls are so easy… that is when it comes to breakfast. They are both coffee drinkers and they’ll eat anything from fruit and cheese to peanut butter toast. I don’t think there is anything they won’t eat. They also love to keep it simple and easy. For these special guests of the Bed and Tango it was all about the tango, the getaway and good conversation.