Dining Features

Gott breakfast?

Chef Dave Gotter opened Gott Gourmet Catering in January of 2006, an endeavor that led to the opening of Gott Gourmet Café in October of 2008. Gott Gourmet Café now features a selection of fresh salads, sandwiches, burgers and more, all within the restaurant’s philosophy of: “Homemade, Fresh, Unique.”

Gott Gourmet’s latest endeavor is the addition of a Weekend Breakfast menu, featuring dishes such as Jumbo Shrimp and Smoked Gouda Organic Yellow Grits, breakfast burritos, omelets and à la carte items. They also offer BYOB with no corkage fee until a liquor license is acquired. “This is popular at breakfast,” says Christy Parker of Gott Gourmet. “Many bring a bottle of champagne to complement our freshly squeezed OJ. Or some bring a bottle of wine for afternoon dining on the sidewalk.”

Gametime Gourmet is another new feature at the café. The special menu, available during football season, features a tailgate theme, including items such as hot wings, specialty hot dogs, loaded fries and more.

The café tries to stay as green as possible, keeping the environment a priority. “One thing that has resulted in much attention for us is that we offer eco-friendly to-go items,” says Parker. “Our cups, straws and lids are made from corn, and our to-go boxes (are) made from sugarcane – no Styrofoam here!”

Gott Gourmet Café is open Tuesday through Friday 11 a.m. to 9 p.m. and Saturday and Sunday 8 a.m. to 5 p.m.

Information: 3100 Magazine St., 373-6579.



October at Broussard’s
Broussard’s in the French Quarter is offering a selection of new events and specials during October, including drink specials, a beer pairing dinner and a “big, German Oktoberfest,” says Elizabeth Schindler, marketing director.

“October is going to be a pretty happening month at Broussard’s, especially since the weather is going to be beautiful.”

“We have a great new bar menu that’s available every night and during the day,” Schindler says. “We have that massive, beautiful courtyard … We want people to come here after work and have cocktails.”

Broussard’s kitchen, which has been dishing out classically New Orleans cuisine since 1920, is run by Chef Gunter Preuss and award-winning Chef de Cuisine Tory Stewart. Recent events at Broussard’s have included a rum dinner and tequila pairing dinner. Discounted parking is also available, “which is a plus,” Schindler says.

Broussard’s will soon begin serving lunch every Friday, and dinner is from 5:30 to 10 p.m. daily. Sunday brunch is from 11 a.m. to 2:30 p.m.

Information, 819 Rue Conti, 581-3866, www.broussards.com.



Surf and turf with a sizzle
When something seems to be working, why change it? Such is the mantra at Crescent City Steakhouse, selected Steakhouse of the Year by New Orleans Magazine in 2009. “We’ve been doing the same sort of thing we’ve been doing the past 76 years,” says Bill DiPaola, general manager. The restaurant has stayed in the Vojkovich family, starting with founder John in 1934 and continuing with Krasna Vojkovich today.

“We are the inventor of the New Orleans-style steak – steak sizzling in butter. We’ve been around and awful long time,” says DiPaola of the restaurant’s signature item. As far as the meat goes, Crescent City offers rib eye, filet wrapped in bacon, strip sirloin, T-bone and porterhouse cuts.

While they have no plans to change the classic steak, they are adding new things to the menu, including three new menu items this fall: Maine lobster tails, Alaskan salmon and yellowfin tuna. They also offer appetizers, including onion rings and shrimp cocktail made with Gulf shrimp, salads, vegetable sides and desserts.

Another addition is the opening of a banquet room on the second floor that seats up to 50 people.

Crescent City Steakhouse is open Wednesday and Thursday 11:30 a.m. to 9 p.m., Friday 11:30 a.m. to 9:30 p.m., Saturday 4 to 10 p.m. and Sunday 1 to 9 p.m.

Information: 1001 North Broad St., 821-3271.

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