30˚90˚ Dining Features
Fired up at 5 Fifty 5
The restaurant 5 Fifty 5 offers a fresh approach to food, incorporating New Orleans, Cajun, French, American and Creole cuisine based on a unique wood-fired grill concept. Located inside the Marriott Hotel, 5 Fifty 5 offers “something for everyone,” says Manager Vanessa Jackson, who adds that there’s a private dining room, communal tables for groups and families and smaller, intimate tables for lovebirds. With 182 seats, 5 Fifty 5 has a modern interior that includes a wine bar and an all-around “comfortable setting,” says Jackson. “Its friendly and knowledgeable staff contributes to the dining experience by serving selections with a genuine flair,” she continues.
Executive chef Mark Quitney, a 30-year culinary veteran, has crafted some signature dishes that include the Lobster Macaroni and Cheese and Seared Jumbo Scallops with warm white bean salad and citrus gastrique. “We also offer a collection of delicious sliders that go above and beyond normal options,” says Jackson.
Information, 555 Canal St. (inside the Marriott Hotel), 553-5638.
Dining at The Club
Though it’s only open for breakfast and lunch (it hosts private events by night), The Audubon Golf Clubhouse has a restaurant that offers traditional café foods and “great gumbo, sandwiches, salads and burgers,” says Richard Buchsbaum, vice-president of food and beverage for the Audubon Nature Institute. Keith Emigh serves as restaurant manager, Jan Greco serves as general manager and though the restaurant is in the golf clubhouse, Buchsbaum says “you don’t have to play golf to enjoy a meal.” He adds that the dress code is casual: “From shorts to suits, almost anything goes,” he says. But, “no bare feet or hard spikes!” He adds that the crowd is upscale and fun, with families, professionals, groups of friends and golfers composing the clientele. He says, “the dining room and veranda are warm and friendly and the views are spectacular.”
During the hot month of June, Buchsbaum suggests the Audubon Lemonade as a cool and refreshing treat. The Chicken Salad Plate is a “must-try” and he boasts that the onion rings are the best in the city.
Information, 6500 Magazine St., 212-5452
GW Fins features Northwest wines
GW Fins, a fine dining seafood restaurant in the French Quarter, will kick off its Summer Wine Pairing Dinners on June 26. Focusing on seafood and wines of the Pacific Northwest, the five courses will feature fish such as wild salmon and halibut, prepared with Oregon Summer Truffles and Wild Morel Mushrooms, which reach their peak in the region in June. Each course will feature wines from Oregon and Washington State.
Managing partner Gary Wollerman says “the restaurant appeals to anyone looking for a wonderful dining experience, including the finest seafood and an award-winning wine list.” It also offers “seamless service.” GW Fins has the “perfect balance between comfort and elegance,” says Wollerman. Since the restaurant’s opening seven years ago it has gained national recognition; Southern Living magazine named it as one of the country’s “most romantic restaurants” and it has been featured on Live with Regis and Kelly as well as in publications such as The New York Times and Esquire magazine. Wollerman adds that Executive Chef Tenney Flynn is known for his highly selective nature in choosing only the best to serve to guests.
Information, 808 Bienville St., 581-3467.