The Reveillon Dinners are a long standing Christmas tradition in New Orleans. And like most other traditions, we tend to lengthen them out a little bit just to make sure we get enough enjoyment out of them. Rather than just being the hearty feast following Midnight Mass from which the tradition originated, our Reveillon Dinners take place throughout December and into the New Year. After checking out the Reveillon menus of the 47 participating restaurants, I decided to draw up my Reveillon mash up menu, crafting my own dream Reveillon dining experience.
First Course—Dickie Brennan’s Steakhouse
This was a harder process than I could have possibly imagined and my trouble started right out the gate. How do you narrow it down and choose just one from 47 different menus? For this course, I took the one that cut against the grain. Most of the Reveillon first courses are light seafood, soups or salad. Not Dickie Brennan’s Steakhouse. They’ve gone all in with a housemade charcuterie plate: a selection of cured meat, preserves, sausage, terrine and fresh baked bread. For cutting against the grain, they get my nod. There will be plenty of fine Louisiana seafood in the other courses! And if you can’t possibly wait on the seafood, Dickie Brennan’s has Oysters Iberville as an alternative selection.
Second Course—Upperline Restaurant
Upperline Restaurant doesn’t always get the publicity it deserves, which is a shame because I can’t ever remember ordering a single thing I didn’t like at this intimate Uptown spot. Shrimp rémoulade could easily be one of my favorite local starters since I was just a kid. Add in expertly fried green tomatoes and you have a dish to remember forever, so my second course would be the original fried green tomatoes with shrimp rémoulade.
Brigtsen’s is easily the most misspelled restaurant in the city, but also one of the tastiest. Course number three at Brigtsen’s, poisson farci aux champignons (aka stuffed gulf fish with shrimp and crab béchamel and roasted mushrooms) is complex enough to satisfy my tastebuds, but light enough that I can ensure having just enough room for the upcoming dessert course. Want to go a little more holiday feast with your third course? Brigtsen’s also gives you the choice of roasted local duck with cornbread dressing, mashed sweet potatoes and a pepper jelly glaze.
Fourth Course—Café Degas
I take a lot of flak for this from the dessert minded, but I’m not a huge chocolate fan. That being said, one of the most delicious desserts I’ve ever had has been a chocolate pot de crème. Take the pot de crème and add in Café Degas’ lagniappe glass of ruby port and I can’t think of a nicer way to close out this fantasy Reveillon Meal than in the romantic spot off Esplanade Avenue. Best of all, when you’re all done head right down the street and take in Celebration in the Oaks, City Park’s holiday light experience.
But that’s just one of the many wish-list menus I would make. How would you craft yours?
Available for the month of December into the New Year
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