Meauxbar

After working with U2 in New Orleans my crew and I definitely needed a well deserved meal to celebrate and although there was no time to hit the usual restaurants everyone knows about, we decided to try something that got good reviews and was on the way to the airport.

Meauxbar is sort of a farm to table bistro with some very interesting dishes. Nothing fancy but good food and nice atmosphere in which executive chef John Bel and his team provide sober renditions of inventive dishes that are a joy for the palate and are easy on the eyes and the body.

I’m a lover and a connoisseur of burrata and I have had some incredible ones in Southern Italy (where burrata IS from), some really bad frozen ones in Italian restaurants around the US, some decent ones from stores, farmers and restaurants. Well let me tell you, this burrata was one of the best ones I’ve ever had in the US! I don’t know how they do it but I asked the waiter and he said it was not imported from Italy but made by a nearby Louisiana cheese maker which really surprised me. Served on a bed of summer squash, sunflower seeds and peaches vinaigrette, honestly this burrata was so authentic tasting that it might as well have been served on a bed of rocks and it would have been delicious anyway!

Would have been a shame to be there and not have some gulf products so we tried the special of the day (scallops on a bed of kale and rice) and the Gulf Fish courtbouillon, both very good.

The $35 pre fix lunch came with a dessert and I had the fennel mousse which was truly exquisite as well!!

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