Mardi Gras at Jack Rose, Hot Tin and Bayou Bar

UnknownNEW ORLEANS (press release) – While Carnival season may look different this year, the team behind Jack Rose, Hot Tin and Bayou Bar at The Pontchartrain Hotel in New Orleans, knows the importance of Mardi Gras celebration for New Orleanians. This year, the Garden District gems will offer an array of festive lunches, brunches and dinners beginning Wednesday, Feb. 3, and running through Fat Tuesday on Feb. 16.

“Being on St. Charles, we’ve always been smack dab in the middle of the parades and celebrations,” says Chef/Co-owner Brian Landry. “Since there aren’t any parades running down the Avenue this year, we figured why not find an alternative? We’re excited to give our friends and community a taste of the season in a safe and convivial environment with lots of great things planned.”

Beginning February 3rd, Jack Rose, Bayou Bar and Hot Tin will all feature an a la carte Mardi Gras menu with an array of Carnival-inspired dishes and cocktails. Specialty dishes include Crawfish & Cracked Potatoes with Calabrian chilies, garlic, cayenne cheddar; Grilled Pork Porterhouse with red beans and rice; Duck Leg Confit with jambalaya; and more. Diners can end on a sweet note with the decadent Mile High Mardi Gras Pie – a twist on Jack Rose’s famed Mile High Pie featuring a multi-colored layered concoction of ube, mango, and pistachio ice creams with coconut meringue and a coconut-cornflake crumble.

What’s Mardi Gras without festive spirits? Guests can imbibe a selection of classic cocktails, Hot Tin signatures, and Mardi Gras specials including Frozen King Cake Daquiri featuring Marsh House rum, king cake syrup, lime; Krewe of Ube – white rum, coconut rum, lime juice, ube syrup and pineapple juice; and the Disco Punch – a stunning, purple, large format cocktail featuring Mt. Gay Eclipse Rum, Bigallet China-China Liqueur, Suze Liqueur, Falernum Syrup, lime juice, pineapple juice, simple syrup and prosecco served up in a sparkling disco ball. Of course, Jack Rose’s playful “chambongs” will also be on offer.

Jack Rose, Hot Tin and Bayou Bar will all offer the Mardi Gras dinner menu nightly from 5PM – 10PM. Additionally, the venues will be open for Friday Lunch on Feb. 12 (11 a.m. – 2 p.m.); Lundi Gras dinner on Monday, Feb. 15 (5 p.m. – 10 p.m.); and Mardi Gras brunch on Tuesday, Feb. 16. The restaurants will offer Galentine’s Day dinner on Saturday, Feb. 13 (5 p.m. – 10 p.m,), and Valentine’s Day brunch (11AM – 2PM) and Valentine’s dinner (5 p.m. – 9 p.m.) on Sunday, Feb. 14. Additional information on Galentine’s and Valentine’s Day is forthcoming.

Reservations are recommended for Jack Rose and Hot Tin and can be made via jackroserestaurant.com/reservations or hottinbar.com/jackroseroof. Jack Rose, Hot Tin and Bayou Bar are located in the Pontchartrain Hotel at 2031 St. Charles Avenue in New Orleans’ Garden District.

 

 

Categories: Food News, Lagniappe