A jewel box of a cocktail lounge has opened at the new Kimpton Hotel Fontenot in the CBD led by executive chef Chris Lusk and bar supervisor Paula Echevarria. Dubbed the Peacock Room, the new hotspot delivers a bright and vibrant feel during the day and a moody atmosphere after sunset. The interior of Peacock Room features a bohemian mix of rich blue hues, art, vintage carpets, brass hardware, crystal fixtures and velvet upholstery. Meanwhile, the menu spotlights New Orleans’ rich food and beverage scene. Expect to find a contemporary selection of hard-to-find spirits and inventive craft cocktails, such as the “Primp and Preen” (mezcal, white rum, orgeat, fresh citrus and a touch of blue curaçao) and the “Right Place/Wrong Time” (butter-infused vodka, coconut milk and espresso syrup). Meanwhile, the food menu includes items like Crawtator-crusted oysters with jalapeño sriracha, mirliton and bacon lardon; blue crab pimento cheese with port salut, Calabrian chiles and toasted brioche; and fruits de mer pho, made with cashew hoisin, grouper, shrimp ramen and crab boulettes. 501 Tchoupitoulas St., 571-1818, hotelfontenot.com.
The Four Seasons Hotel and Private Residences New Orleans has announced another reason to welcome the brand to the Crescent City: the opening of the Chandelier Bar. This glamorous, lower-level bar—led by beverage manager Hadi Ktiri—serves as the centerpiece of the hotel. As such, the menu reflects beautiful executions of NOLA’s most famous cocktails such as the Sazerac, Ramos Gin Fizz, Hurricane and French 75. Meanwhile, other obscure cocktails are meant to transport guests through creative storytelling and art. Also on offer is a collection of premium Champagnes and sparkling wines, including Dom Pérignon and Ruinart by the glass. A food menu from acclaimed local chef Alon Shaya showcases shared plates. To really raise the bar, order caviar service with your libation of choice. Designed by Bill Rooney Interiors, Chandelier Bar offers 85 seats (22 at the bar, 51 in the lounge and 12 on the garden terrace) and design elements such as contemporary shutter screens of oak, iron and curated art. Enveloped by a grand lighting installation designed by Preciosa, guests will marvel at the chandelier’s 15,000 glass trimmings composed of round, pendeloque and almond shaped crystals, and high-quality clear optical glass in tulip and ball shapes.
Creole Cuisine Restaurant Concepts—the restaurant group behind Broussard’s, Kingfish, The Bombay Club, Chartres House and others—has announced new cocktails to help guests cool down this summer at Flamingo A-Go-Go and Ernst Cafe. At Flamingo A-Go-Go, try the “Pineapple Upside Down Cake” made with amaretto, Baron Samedi spiced rum, pineapple juice and Montecado, and, at Ernst Cafe, try the “Fulton Freeze” made with Irish whiskey, brandy, coffee and cream. 869 Magazine St., 577-2202, flamingonola.com; 600 S. Peters St., 525-8544, ernstcafe.com.