Now that we’ve passed the halfway mark of COOLinary Restaurant Month, we hope you’ve taken the opportunity to indulge in at least a few of the many restaurant deals available throughout New Orleans in August. With more than 50 participating restaurants to choose from, you’re bound to discover a new favorite dish while dining out for less. This week we’re looking forward to taking advantage of the COOLinary menu at The Fountain Lounge at The Roosevelt New Orleans.
Combining the glamorous history of the Roosevelt Hotel with modern luxury, the Fountain Lounge offers live music, clever cocktails and small plates, making it a great date-night location. During August, the Fountain Lounge features a $20 COOLinary lunch menu Monday through Friday and a $35 dinner menu Tuesday through Sunday.
For lunch, choose from a chicken and andouille gumbo or crispy Brussels sprouts appetizer. (Read on to find the Brussels sprouts recipe.) As an entree, take your choice of a smoked chicken salad with crisp romaine, bacon lardons, aged cheddar, brioche croutons and roasted garlic-buttermilk dressing, or a delicious Cubano sandwich, stuffed full of country ham, roast pork and provolone cheese, plus whole grain mustard.
During dinner, pick from gumbo or a local beet salad appetizer, then choose from the fresh fish of the day, or a dry-aged beef burger, complete with onion jam, aged cheddar, bacon, sunny side up egg and hand cut fries. For dessert, finish off with your choice of carrot cake or classic New Orleans bread pudding.
Reserve a table today, and read below to learn how to make the Fountain Lounge’s delicious crispy Brussels sprouts at home.
Crispy Brussels Sprout Salad Recipe
- 1 lb. fresh Brussels sprouts
- 2 fresh breakfast radishes
- Fresh chives
- Toasted almonds
- 2 quarts canola oil for frying
- 25g black peppercorns
- 150g rice wine vinegar
- 115g white miso
- 200g honey
- 20g soy sauce
- 3 whole eggs
- 575g olive oil
Pre-heat fryer to 375 degrees.
Start by placing the black pepper and rice vinegar into a blender and blending until the pepper is completely ground. Add miso, honey, soy sauce and eggs, continue to blend. While the blender is running on medium speed, slowly pour the olive oil in to make a proper emulsion.
To finish, fry Brussels until golden brown and tender, season with salt as soon as they come out of the fryer. Artfully arrange the sprouts on a plate with the miso-honey dressing. Garnish with the fresh radish slices, chives and toasted almonds.