World-renowned celebrity and James Beard award-winning chef, John Besh, has opened his newest restaurant Borgne, in the Hyatt. Brian Landry, the longtime New Orleans native chef of Galatoire’s (perennially one of New Orleans finest restaurants), is the chef de cuisine. The name “Borgne” refers to the nearby lake that makes up the largest saltwater estuary of the Gulf of Mexico. Both chefs grew up fishing on Lake Borgne. The restaurant specializes in Louisiana seafood with a touch of Spanish influence and features a mix of traditional dishes and others with contemporary twists. Almost all of the appetizers are made with seafood such as broiled oysters in spicy garlic butter, crabmeat-stuffed artichokes, and shrimp toast. Again, the entrée menu is loaded with local seafood. One you may want to try “Fish in a Bag”. It is a sheepshead (a local fish that tastes better than is sounds) cooked in a paper with caramelized onions, fennel and crab fat. When it is served at the table, the paper is slit open with a resultant rush of aromatic steam arising from the dish. Delicious! The strawberries served with pound cake and lemon curd, or one of the other desserts, add a great finish to your meal. Borgne is open daily from 11AM–11PM.
crabmeat-stuffed artichokes
And now, how about some jazz? The 8 Block Kitchen and Bar has “Live at the Hyatt” every Friday and Saturday night at 9PM, featuring native New Orleanian songstress, Anais St John singing soulful jazz. A decadent Chocolate Dessert Buffet serves such delights as Warm Chocolate Bread Pudding, and Infused Hot Milk with Chocolate Lollipops, as well as others too numerous to name. Marvelous cocktails, champagnes, wines, and freshly brewed gourmet coffee are served as you relax in a cabaret lounge atmosphere. It’s a great way to end your days at the conference. See you there???
Warm Chocolate Bread Pudding
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