NEW ORLEANS (press release) – The Ace Hotel is offering Coolinary Specials.
Seaworthy:
Set in a classic Creole cottage from 1832, Seaworthy is an oyster bar and seafood restaurant from executive chef Justin Koslowsky. In the lush outdoor patio, guests can enjoy half off all oysters and $2 off Seaworthy’s daily punch and classic cocktails during week day happy hour.
For Coolinary, Chef Justin is offering a special three course dinner menu for $39, with the option of a wine pairing for $15. Details below:
- First course:
- Covey Rise Farm Greens with oyster cracker, panna gratta and a parmesan vinaigrette. Paired with a Raventós Sparkling Rose.
- Second course:
- Charbroiled Oysters featuring three wild Gulf oysters with a Piment D’Espelette butter and lemon. Paired with Oysterman Muscadet.
- Third course:
- Scallops with creamed corn, marinated rapini and pistachio. Paired with La Coeur de la Reine Gamay.
Josephine Estelle:
Josephine Estelle is the Italian by-way-of-American-South restaurant from James Beard award-winning chefs Andy Ticer and Michael Hudman (also of Andrew Michael Italian Kitchen, Hog & Hominy and Porcellino’s Craft Butcher in Memphis) in collaboration with executive chef Chris Borges.
For Coolinary, chefs will be offering a special brunch menu for $25, and a dinner menu for $30. Sharing details below:
Brunch Menu
- First course:
- Yogurt and Granola with house-made yogurt, pecans, oats, honey, strawberry and citrus.
- Baby Iceberg with carrots, radish, cherry tomato and green goddess.
- Second course:
- Quiche with roasted eggplant, summer squash and cherry tomato.
- Fried Chicken Biscuit with calabrian honey butter, dill pickles and farm greens.
- BBQ Shrimp and Grits with cheddar grits, gulf white shrimp, tasso ham and green onions.
- Third Course:
- Chocolate Gelato
- Seasonal Sorbet
Dinner Menu
- First Course:
- Baby Iceberg with carrots, radish, cherry tomato and green goddess.
- Heirloom Tomatoes with green chickpea, green bean, olive and ricotta salata.
- Second Course:
- Josephine Estelle Fried Chicken with a calabrian vinaigrette and Italian furikake.
- Meatballs with guanciale, tomato and parmesan.
- Third Course:
- Anolini with eggplant, zucchini, pistachio and cherry tomato.
- Cavetelli with duck confit, chard, mushroom xo and pecorino.
