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Tag Archives: Roasting

MiLa – a beautiful union

20 Friday Dec 2013

Posted by sweepingthesouth in Food, New Orleans, Restaurants, Travel, Uncategorized

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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

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

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

Top: Chocolate Peanut Butter Tart
Bottom: Deconstructed Root Beer Float

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Restaurant R’evolution

30 Wednesday Oct 2013

Posted by sweepingthesouth in Food, New Orleans

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Tags

Bone Marrow, Cooking, Gnocchi, Home, New Orleans, Roasting, Soft Shell Crab, Triptych of Quail

If you want to experience a truly elegant and sophisticated restaurant in New Orleans, this is your place. Chef Folse and Tramonto have created a wonderful fusion of modern creole and classical New Orleans fare. The chic and classy ambience was enhanced by the impeccable service. We were pleasantly greeted at the door and escorted to our table with ease. We did call ahead for a reservation and would advise doing so even during the week. We quickly became wide eyed as we glanced over the numerous, enticing menu options. My fiancé loves Bone Marrow so that was an obvious decision for him. I wanted to start with something light so I ordered the baby beet salad. But then our eyes fell on the “Pasta” dishes and thanks to the helpful suggestion of our headwaiter, we were able to order the gnocchi as a half portion, leaving room for more deliciousness!

Clockwise from left: Bone Marrow, Gnocchi, Red velvet Souffle, and Soft Shell Crab

Clockwise from left: Roasted Bone Marrow, Ricotta Gnocchi, Red Velvet Souffle, and Soft Shell Crab

The gelatinous Bone Marrow was brick oven roasted, served with pickled radish and accompanied by delightful crostini. My Roasted Baby Beet salad was served with goat cheese and molasses candied pecans, light and flavorful. Now, the pasta, what an experience! Eating the fluffy sheep ricotta gnocchi was like nibbling tiny, little clouds. The sauce exuded flavors of vanilla and tarragon and made me feel as though I nearly died and went to heaven. It was blissfully accompanied by lobster and lobster roe. Highly recommended!

We ordered Triptych of Quail and Soft Shell Crab entrees. The three quaint little quails were prepared like mini thanksgiving meals. First, the southern fried quail served with mashed potatoes, the second stuffed with boudin and lastly, glazed with absinthe and served with wild rice. For some reason I thought I could eat all of it! Looks can be deceiving! But they were delectable!

Clockwise from top: Quail, Crunch Peanut butter ice cream and Roasted Beet Salad

Clockwise from top: Triptych of Quail, Crunchy Peanut butter ice cream and Roasted Beet Salad

We selected the house made crunchy peanut butter ice cream as dessert and the red velvet soufflé. I love red velvet and I love soufflé, so to combine the two was exquisite, topped off with a creole cream cheese anglaise. It was melt in your mouth delicious.

There are people who expect dignified service wherever they dine, I did not know what to expect at Restaurant R’evolution, having been to many New Orleans restaurants, but this was exceptional. Plan your next special meal at R’evolution you won’t be disappointed.

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