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Chef Kristen Essig and her team at Meauxbar will be whipping up a new brunch menu on a weekly basis that will take full advantage of the constantly changing, seasonal ingredients available in Louisiana. Diners can look forward to enjoying creative dishes like Johnny cakes with pork sausage crepinette, soft-scrambled egg toast with avocado and desserts like lemon tarts or crème brûlée.
No New Orleans brunch would be complete without a proper cocktail program and Meauxbar’s bar director Christopher Brian is certainly up to the task offering concoctions to compliment Essig’s cuisine including a house Bloody Mary prepared with horseradish vodka, a traditional Irish coffee and an “Unlimited Mimosa Set Up.” Sunday, January 3rd will also mark the beginning of Brian’s “Pimm’s Series” exploring and serving different preparations of traditional Pimm’s cups. Meauxbar’s brunch will be served on Sundays from 10:30 a.m. to 2:30 p.m..