NEW ORLEANS (press release) – Four Seasons Hotel New Orleans and Chef Alon Shaya of Miss River kick off a new weekend brunch beginning Saturday, February 19. Available every Saturday and Sunday from 11 a.m. – 3 p.m., the grand experience features a menu inspired by New Orleans brunch favorites. The restaurant elevates the experience to a Jazz Brunch with live music by the Gregory Agid Trio on Sundays.
“Our weekend brunch at Miss River invites guests to have fun and connect with their companions while enjoying a menu inspired by the flavors and culinary traditions of Louisiana,” said Mali Carow, general manager of Four Seasons Hotel New Orleans. “Add in the incredible musical talent of Jazz clarinetist Gregory Agid, and you have a party perfect for entertaining.” Agid is a regular performer with GRAMMY award-winning artist Michael Buble and the Delfeayo Marsalis Uptown Jazz Orchestra.
The brunch menu, crafted by Chef Alon Shaya and executed by Executive Chef Kelley Schmidt, includes signature dishes such as Whole Fried Chicken and handmade biscuits with dipping sauces; Duck Eggs Creole stewed in a rich tomato sauce; Crab Meat Omelette filled with blue crab ravigote; Louisiana shrimp and Anson Mills corn grits; and an Eggs Crème de la Crème of poached eggs and creamed spinach served over toasted brioche bread and topped with hollandaise sauce and caviar. The Beignets and Ham with sliced prosciutto, gorgonzola dolce, and dipping sauces are perfect for sharing with the whole table. The menu also offers a decadent Pain Perdu made with brioche, bananas, pecans, and Louisiana cane syrup for those who prefer to indulge in the sweet side.
“We celebrate the food and traditions that make New Orleans such a special place,” said Alon Shaya, chef-partner for Miss River. “Working closely with local farmers, fishers, and vendors is key to ensuring our menus incorporate the best available products for the season. Each dish we create honors these relationships.”
Brunch would not be complete without signature cocktails. Servers elaborately dress Bloody Marys with classic accoutrements, as well as local-inspired garnishes like pickled quail eggs, okra, and steamed shrimp. Housed on a custom-designed, art deco cart, Miss River’s mimosa station offers freshly squeezed juices, seasonal fruit, and a variety of sparkling wines and large format champagnes curated by Sommelier Blake Baudier.
Reservations are recommended and can be arranged by calling 504-434-5701 or online via Open Table. Miss River is open daily for lunch (11 a.m. – 3 p.m.), dinner (5:30 – 10 p.m.), and weekend brunch from 11 a.m. – 3 p.m. For more information, visit www.missrivernola.com and follow along on Instagram @MissRiverNOLA and @FSHotelNewOrleans.