Grey Bar

First Wedding Cake!

Posted on: July 21st, 2009 by admin No Comments

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Executive pastry chef Robert Plouffe and his team stand by their masterpiece. The cake was constructed for the hotel’s first wedding party June 27. (Pictured from left to right: Santto Cheramie, Debbie Hyde and Chef Robert Plouffe)

Our Name Is Going Up in Lights

Posted on: May 28th, 2009 by admin No Comments

 

lightsGeneral Manager Tod Chambers watches as Kurt Weigle, CEO of the Downtown Development District, talks about the importance of The Roosevelt to New Orleans during The Roosevelt’s champagne lighting ceremony held May 20.

Send Us Your Photos!

Posted on: May 26th, 2009 by admin No Comments

Pat Upshaw and family at the Blue Room

Pat Upshaw submitted the above photo, taken in 1957, of his family enjoying Sunday brunch at the Blue Room. “The attached picture is my favorite. I’m the boy in front. Then my mom, my brother, my cousin, my dad and another cousin. The girls came from the farm in Florida. They still remember that night.”

Have photos of yourself at The Roosevelt New Orleans?

Send them to us at history@therooseveltneworleans.com

Historic Roosevelt Hotel Cocktail Menu

Posted on: May 6th, 2009 by admin 4 Comments

Here’s more historic menu goodness from the Roosevelt hotel, with the official drink list full of classics that will, we hope, return to the Roosevelt this year along with their 21st Century concoctions. I don’t have an exact date for this menu, but presumably it predates the move of the Sazerac Bar to the Roosevelt Hotel in 1949, as you’ll note the conspicuous absence of the Sazerac Cocktail on the menu, as well as mentions of the bar.

saz3

I love the beginning … ‘Correct drinking is an art, which is gradually coming back in America, after sixteen years of Prohibition.’ It is indeed, and is once again a lost art for so many. Perhaps we need this menu introduction again, in an age where on weekend nights people stand eight deep at the bar to order vodka tonics or vodka and Red Bull.

saz2

While we see no Sazerac here, the Ramos Gin Fizz is, of course, front and center. Many classics here, with the interesting specification in many of J. & W. Bitters (made by Jung and Wolff) rather than Peychaud’s Bitters, as there were some rights issues at one point. (I’ve become hazy on the details, but Ted ‘Dr. Cocktail’ Haigh has done much research into this subject, and can perhaps enlighten us in the comments!)

There are also some odd versions here … The ‘Casino’ shown here with rum, anisette and pineapple juice bears no resemblance to what one would normally expect a Casino to be, with gin, maraschino, lemon juice and orange bitters.

saz1

Sadly, I expect room service will end up being a bit more than a nickel per drink.

We Want Your Roosevelt New Orleans Stories!

Posted on: April 21st, 2009 by admin 26 Comments

The Sazerac Bar will be returning to its former glory in The Roosevelt New Orleans, and it will once again serve New Orleans cocktail classics like the Sazerac and Ramos Gin Fizz (recipes below).

But even more important than the drinks are the stories that accompany them. We’re sure the new bar will generate more than its share, but we want to hear about your most memorable visit to The Roosevelt New Orleans. When were you there? What did you order? What do you remember about it?

Share your story in the comments!

Sazerac

  • 1 cube sugar
  • 1 1/2oz rye whiskey
  • 1/4oz Herbsaint
  • 3 dashes Peychaud’s bitters
  • lemon peel, for garnish

Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube. Add the rye whiskey to the second glass containing the Peychaud’s Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.

Ramos Gin Fizz

  • 2oz gin (Old Tom if you can find it)
  • 1oz heavy cream
  • 1 egg white
  • 1/2oz lemon juice
  • 1/2oz lime juice
  • 2t sugar
  • 3 drops orange flower water
  • club soda, to top

Shake with cracked ice for at least a minute, and strain into a chilled rocks glass. Top with just a bit of club soda.

Featured in the Times-Picayune

Posted on: March 16th, 2009 by admin No Comments

The Roosevelt New Orleans was noted by Judy Walker in the Times-Picayune earlier this month.

Read the article.

Sazerac Bar Takes the Spotlight

Posted on: March 14th, 2009 by admin 1 Comment

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The Sazerac Bar was in the spotlight in New Orleans March 5, from dawn almost to dusk, with live television comments by general manager Tod Chambers and the third Sazerac Roundtable.

Starting off the day was Chambers’ appearance on the WGNO-TV/ABC26 morning news, where he brought the station’s viewers up to date on the reopening of the hotel and, in particular, the re-launch of the fabled Sazerac Bar. Reporter Lorin Gaudin and the morning crew interviewed Chambers as bartender Michael Glassberg prepared Sazerac cocktails on the set, carefully following the drink’s recipe. “The Sazerac Bar once again will shine with the fabulous Paul Ninas murals originally painted in the 1930s,” Chambers said, “and the bar will reclaim its place as one of America’s finest cocktail destinations.”

Later that day, approximately 45 invited guests gathered at the French 75 Bar at Arnaud’s Restaurant to share stories about the Sazerac Bar, the Sazerac cocktail and the hotel itself. Chambers, as well as director of sales and marketing Mark Wilson, welcomed guests who included members of the news media, community leaders, business owners and others who are looking forward to the June 2009 reopening.

The Best Sazerac in Town

Posted on: March 10th, 2009 by admin 4 Comments

“Hmm … too bad we can’t really go try a Sazerac at every single bar in town.”

“Why not?”

Thus began The Great Sazerac Crawl of 2001, in which Wesly and I, during one of our annual trips back home to New Orleans, decided that we needed to do some comparing and contrasting. We had just finished a gorgeous Sazerac at Bayona, and although it was untraditionally served in a cocktail glass rather than a rocks glass it was really top-notch.

Sadly, my notes from that next few days are long gone, but we had a LOT of Sazeracs — I’d say we probably hit at least 15 different bars and restaurants. Most were just fine, some were spectacular, a few were truly rotten, but of all the spaces where we quaffed them, our favorite space was this one:


Chuck &Wes at the Sazerac Bar, 2001

Alas, the photograph is dim and blurry, a side-effect of eschewing flash in an attempt to preserve some atmosphere. In case you’re wondering, yes indeed, it’s the Sazerac Bar at the former Fairmont and former-and-soon-to-be-once-again Roosevelt New Orleans Hotel. I have to confess that we did want to smack a few of their bartenders at the time — simple syrup premix with bitters added to it does not make for a potable drink — but there was no better space for us to have one of what is undoubtedly my favorite cocktail. (I have no idea why some of their bartenders took that shortcut back then — adding the bitters in properly measured amounts separately from the simple syrup takes all of five seconds extra — but I have no doubt that the reincarnated bar’s standards will be nothing but top-notch, with beautiful Sazeracs made from scratch.)

The bar itself, the gorgeous murals, the banquettes (sadly removed a while back, but due to be restored) and all that history … this promises to rise to becoming one of the finest bars in the country. One really great way to achieve that, in addition to hiring creative, cocktailian bartenders who’d bring their own original concoctions to the bar, would be to look back into their own history.

Sazerac Bar Menu

Here’s an old Sazerac Bar menu from my collection, which I’m guessing dates to the early 1940s – please correct me if anyone remembers the exact years when you could get a Sazerac for 60 cents!

Sazerac Bar menu, Roosevelt Hotel, New Orleans, 1940s

Click on the photos for enlarged versions, and let’s start reading that menu:


Sazerac Bar menu, Page 2

The Sazerac, of course tops the list, with the Grasshopper listed second, interestingly — supposedly invented on the other side of Canal at Tujague’s. Martinis, natch (with a proper amount of vermouth, please; i.e., some rather than none!). The New Orleans staple anisette, Ojen (which is in dwindling supply — it’s actually not made anymore, and New Orleans has all that’s left. Find it at Martin Wine Cellar and Vieux Carré Wine and Spirits, and on the menu at Lüke and Commander’s). Look at those classics … Aviation, Jack Rose … yum. Let’s not forget the classics; everything old is new again.


Sazerac Bar menu, Page 3

More classics, and more locals: The Ramos Gin Fizz, of course, which here should be better than those served at any other bar on the planet. The Bayou Swizzle — anyone still have the recipe for that? Rickeys and Sours and Punch, oh my! Perhaps we’ll see punch bowls appearing in this bar again, as the preferred tipple of the 18th and 19th Centuries makes its way back to 21st Century bars.


Sazerac Bar menu, Page 4


Sazerac Bar menu, Page 5

The Sazerac Company no longer makes the pre-bottled Sazerac Cocktail, but I suspect we’ll see the signature glasses for sale, perhaps a 21st Century version?


Sazerac Bar menu, Page 6


Sazerac Bar menu, Page 7

There’s the Bayou Swizzle again, rather prominently featured. I’d really love to know what was in this (besides the warmth of a Southern sun and the subtle tang of a bayou breeze, of course).


Sazerac Bar menu, Page 8

I imagine the Ramos Gin Fizzes will be more expensive (but worth every penny), and I’ll bet the sandwich menu, if they offer one, will be a bit more exciting. Actually, the reopening of this bar and hotel is tremendously exciting. See you in June for a Sazerac!

Chuck Taggart is the author of the long-running web site The Gumbo Pages and its subsidiary blog Looka!, featuring New Orleans cuisine and culture, with a big serving of cocktails. Though not a professional bartender he’s a dedicated and enthusiastic mixologist whose recipes have been published in the Times-Picayune, Imbibe magazine, the San Francisco Chronicle and Robert Hess’ recent book The Essential Bartender’s Guide and served in bars from Seattle to Boston to the French Quarter.

John Besh And Alon Shaya Partner To Open Domenica

Posted on: March 9th, 2009 by admin 6 Comments

In New Orleans, the heart of a neighborhood often is defined by its corner restaurant or bar, a warm and inviting space where patrons are almost certain to know who will be dining at what time and table – a place so welcoming and with characters so congenial that diners feel they could slide in and join them at that table.

Take that neighborhood spot, increase the size, drop it into a world-renowned Waldorf Astoria hotel in downtown New Orleans, and you’ve got Domenica, a new look and idea for the Besh Restaurant Group. With Alon Shaya, former chef de cuisine at Besh Steak in New Orleans, as executive chef and partner with John Besh, Domenica will open in June 2009, serving an extensive menu of rustic Italian fare in a lively, open dining room seating about 120 at private or long communal tables.

Shaya is smitten to the point of obsession with the unpretentious country fare he encountered during his year-long sabbatical in Italy, and the dishes and setting of Domenica are smartly fitted to suit his passion.

“This is exactly the sort of food everyone likes to eat – simple, approachable and honest,” Shaya says, “prepared with skill and infinite care.”

The name “Domenica” means “Sunday” in Italian, and no matter what day of the week it is visitors will experience that warm and inviting Sunday-supper feeling.

Just as in the Besh Restaurant Group’s other restaurants – August, Besh Steak, Lüke and La Provence – the culinary emphasis will be on local, artisan-crafted products. At Domenica, the focus will be on traditional and regional Italian foods using many local Louisiana ingredients, as well as imported Italian artisan oils, cheese, flours and vinegars.

Occupying a spot in The Roosevelt New Orleans, the historic downtown hotel currently undergoing a $145-million historic restoration, Domenica becomes part of a rich example of New Orleans culture.

“By adding Domenica, we feel The Roosevelt New Orleans will reclaim its position as a premier dining location in a city that appreciates and expects fine dining,” says hotel general manager Tod Chambers.

At the corner of business-oriented Canal and Baronne streets, it will be perfectly situated to bring together neighbors with diverse interests but a shared taste for great food and camaraderie.

Entering Domenica, guests first encounter the raised bar area seating about 20. The bar itself is anchored by antique glass meat cases displaying Shaya’s estate-raised pork delicacies. To reach the private dining room, guests will be ushered right through the bustling kitchen for a fleeting, intimate look at the inner workings of an authentic Italian kitchen.

The main dining room, however, will be a cavernous, open space, packed with vintage character and dark masculine wood – for example, that of the sturdy, handmade tables weathered by the waters of the nearby Gulf of Mexico and salvaged from a barge submerged for more than 200 years. The long communal refectory tables will seat 10 to 12, with smaller parties at surrounding tables. The floors will be rustic heart pine, and the wooden tables will be topped not with tablecloths but with hearty placemats printed with the menu.

Shaya spent time northeast of Milan, traveling as much as he could to places like Venice, Tuscany and Trentino Alto Adige, tasting, watching and learning. He favored the small Italian towns and countryside establishments where proud artisans have created their products and, in turn, dishes under the same azure skies in the shade of the same ancient cedars using the same ingredients, techniques and equipment handed down through the generations.

“These were not Michelin-starred restaurants,” Shaya explains, “but what I came to understand was authentic Italian culture.”

Working in these tiny, family-run operations, Shaya has been privy to authentic, long-established recipes and techniques. Performing all tasks as a full-time line cook, he has had the opportunity to perfect the methods for perfectly crusted pizza, exquisitely handmade pastas, pillowy gnocchi, fire-roasted vegetables and creamy risotto. Luckily for New Orleans, he has brought all of his knowledge, experience and enthusiasm back with him, distinguishing his craft with an unmatched devotion and raising the bar of excellence for the region’s agricultural bounty.

The chef and his staff are not all that is awaiting Domenica’s opening: there is also a small stockpile of 1,500 pounds of salumi slowly curing, and prosciuttos and hams that have been aging for close to 12 months at the Besh Restaurant Group’s shared smoke house at La Provence in Lacombe, La. Shaya packed them away before his Italian adventure and is now refining his menu and preparing additional cured meats, hand-crafted Italian style cheeses, liqueurs and other time-intensive traditional Italian ingredients that cannot be hurried but which are integral to the authentic country Italian fare he learned “living over the store.”

Bread service sets the tone of each meal, with a basket of assorted house-made grissini, aromatic with fine sea salt and other seasonings. The fresh flavors of simple salads, pastas, and roasted meats braised with natural juices and a wide variety of antipasti using the freshest Louisiana produce will drive the menu. Each item will reflect the pure and unpretentious cuisine Shaya encountered in his travels, basic preparations with sometimes just two to three ingredients per dish. Pizzas will bake to blistered perfection in an authentic wood-burning oven. A portion of the menu will be dedicated to large platters heaped with savory fare brought to the table for all to share amid an atmosphere of excitement and anticipation, as food is typically presented on the day of rest among families in Italy.

“There’s a strong sense of community in rural Italy, just as there is here in New Orleans,” Shaya observes, “and this will be a place to rub elbows with neighbors – a loud, fun, boisterous and happy place.”

With custom-made beers and a wine list focusing on various regions of Italy, the libations at Domenica are ideally suited to the menu and to discriminating palates. Most bottles will be priced modestly under $35, with a special list of Barolos and Barbarescos on reserve. It also will be hard to resist Shaya’s own house-made nocino and limoncello, the latter of which started with Meyer lemons he recently picked in season in Louisiana’s countryside, Plaquemines Parish.

Domenica will be open seven days a week for lunch and dinner.

Exclusive Interview with Executive Chef of New John Besh Restaurant

Posted on: February 23rd, 2009 by admin No Comments

John Besh, chef and owner of several New Orleans restaurants including August and Lüke, will be opening a new Italian restaurant, Domenica, in The Roosevelt New Orleans this year. We got a chance to ask a few questions of Alon Shaya, executive chef of Domenica and partner in the restaurant, and the answers left our mouths watering…

Salumi will obviously be a big part of Domenica. Will you be using local pigs? What types of salumi, specifically, do you plan on offering, and why?

Once I returned from Italy that was the first thing I started doing. We had a few pigs from La Provence slaughtered and began curing the pig necks (coppa) the bellies for pancetta, the legs for culatello and fiochetto, and we also made lots of different kinds of salami, like strolghino and Gentile. Salumi will be a big part of what we do at Domenica because it is a big part of the everyday eating habits of Italians. I had a chance to work in a Salumificio (a butchery that makes all kinds of cured meats) outside of Parma and learned some very old recipes for different kinds of cured Italian meats, so that is what I am replicating back here in New Orleans.

I’ve heard that there are plans for a wood-fired oven for cooking meats, pizzas, and other Italian country fare. Can you whet our appetites with a hint of what’s to come?

We will have a wood fired brick oven in the kitchen to make Napolitano style pizzas. The great thing about those ovens is they also work great for roasting meats and fish, so we will take advantage of that as well. From Domenica you can expect the types of foods you would eat with families in the country sides of Italy. Braised game birds and rabbit, grilled whole fish with lemon and herbs, hand rolled pastas with simple sauces, ricotta and spinach dumplings, fritto misto of Louisiana seafood. These are the foods I remember eating all the time Italy and I think people in New Orleans have been missing out on some of these traditional dishes.

Italian cuisine is definitely not at the forefront of the New Orleans food scene. What inspired you to open an Italian restaurant? What will you be offering that visitors and locals can’t find elsewhere?

Italian food has always been my first love when it comes to cooking. When I first started working in restaurants they were all Italian and I learned under some really great chefs. Visitors and locals will be able to experience the foods that you find in small towns and villages throughout Italy. As I traveled through Italy I found the best foods to be in small trattorie and osterie that were run by families and usually had the grandmother at the helm in the kitchen. I made it my mission to study those foods with the intention of bringing it back to new Orleans. We will still have very recognizable foods like lasagne bolognese, but it’s a recipe I learned from the 83 year old grandmother of the chef I worked for in Italy.

What appeals to you, both as a chef and diner, about country Italian food versus a fine dining experience?

I love soaking up juice left on a plate with thick pieces of bread. I love the taste of fresh arugula over a grilled steak after its been sprinkled with a little salt and lemon juice, I love eating the pieces of carrots and celery in the bottom of a casserole dish of braised rabbits, I love the way the oil separates from meat sauce on a plate of hand cut tagliatelle. Need I say more?