Tags
Cook, Food, Home, Louisiana, Mississippi, Recreation, Roasting, Root beer, Soft drink
We had been wanting to try MiLA for a while now, a union created by a Mississippi and Louisiana Chef. It had been recommended to me over a year ago and then when we saw it on the list of New Orleans’ Top 10 Restaurants, we had to try it. If you are staying at the Pere Marquette Renaissance Hotel, it is conveniently located inside. We made an early dinner reservation because we were heading to a show at the Saenger Theatre. It was quiet inside and dimly lit, the décor was modern upscale, maybe a bit opulent. Our host seated us promptly and we had a lovely booth overlooking Baronne Street. The menu is neither large nor overwhelming, but has a fair amount of appetizing options. They immediately brought out bread, but this was not ordinary bread. There were sweet potato rolls served with a lima bean puree and biscuits served with soft sea salt butter. Yum!
Top from Left: Pan Roasted Sweet Breads over grits; Roasted Beet Salad; Roasted Butternut Squash Soup
We were conflicted over what to order, but our waiter was knowledgeable about the menu and very helpful. We began with the Pan Roasted Sweet Breads served over creamy black truffle grits, Creamy Butternut Squash Soup served with generous lumps of blue crab and crème fraiche, and a Roasted Beet Salad served with a goat cheese mousse (I know, I have a thing for beets lately). The Sweet Breads could have easily been a meal themselves, but were worth every bite. For our entrees, we ordered the Roasted Beef Tenderloin wrapped in Bacon and served with creamy salsify, and Crispy Baby French Chicken with a crawfish in a lobster sauce served with fingerling potatoes. Pan-fried and served with two tiny wings and two tiny chicken breasts, each was beautifully battered and served over the lobster sauce. It was a cold winter’s night so both entrees hit the spot! For those of you who never tried or even heard of salsify, it is a root vegetable with an oyster like flavor, definitely an interesting vegetable.
From Top: Roasted Beef Tenderloin; Crispy Baby French Chicken
Of course, we still ordered dessert! How could I resist a Chocolate Peanut Butter Tart? It was so rich, crispy and chocolaty served with a chocolate sorbet! We also ordered the Deconstructed Root Beer Float, which was really unique. It was made with a vanilla bean bavarois, a ginger snap tuiles and an Abita Root Beer Sorbet. It is presented as an ice cream bar, but the moment you cut into it and take a bite, it tastes like an actual Root Beer Float!
Top: Chocolate Peanut Butter Tart
Bottom: Deconstructed Root Beer Float
Sweeping the South 