| |
|
|
|
|
|
|
The Art of Food
La Côte Brasserie Offers an
Excellent Dining Experience
Story by Debra Kronowitz La
Côte Brasserie at the Renaissance Arts Hotel serves up an
excellent dining experience from Executive Chef and Louisiana
native Chuck Subra. Located in the historic 1910 Union warehouse,
the building was once home to Hurwitz-Mintz Furniture Co., an
institution well-known to generations of New Orleanians.
The architect firm of Lyon’s and Hudson
was careful in maintaining the essence of the building’s
existing architectural integrity while redesigning it as a
stylish modern brasserie.
The design is inspiring and is often
referred to as the “SoHo of the South.” The space also houses
the Arthur Roger Gallery Project. This mix of eclectic food and
design make for a trend-setting New Orlean’s dining experience.
With a stainless-steel exposed kitchen, behind-the-scenes
activities are visible to everyone. A 50-foot serpentine counter
begins with a 20-seat bar, continues as a 10-seat communal
dining table and ends at a 10-seat full-service seafood raw bar.
La Côte Brasserie provides seating for 118 people and a private
dining room accommodates up to 10 people.
The Menu
Subra’s seafood-oriented menu draws on the diverse cultures that
contribute to what is known as South Louisiana cuisine. In
addition to the Louisiana-style seafood dishes, the menu is
enhanced with Asian influence.
Subra’s passion for the design of
creative Cajun cuisine makes La Côte Brasserie unique.
Innovation is a common theme among the preparations. Subra’s
rich appreciation of the abundant seafood available in Louisiana
and the Gulf of Mexico is coupled with local and international
flavors. Signature dishes range from the Gulf Coast to the coast
of Asia, including glazed salmon with Tobasco ® & Steen ®’s cane
syrup over roasted mirliton with Louisiana shrimp nage; a whole
fish preparation with glass noodle and nuoc mam;
Hibachi scallops with Chinese mustard sprouts;
and tuna poke. |
|
|
 |
|
|
|
La Côte’s breakfast menu includes vanilla
French toast, chocolate chip pancakes and the La Côte Brassiere
buffet, made up of traditional breakfast items. Lunch offers an
array of appetizers and specialties, including red fish with
corn succotash and sweet potato hay; tempura chicken; and a
variety of sandwiches. The dinner menu offers a variety of fish,
beef and chicken. Save room for dessert, as the menu offers
flourless chocolate cake, banana bread pudding, brulee crepes
and orange zest savarin.
In addition to the menu, the restaurant offers a “Chef’s Tasting
Menu” nightly, which includes six specialty courses and the
option of wine pairings with each course.
Subra’s recent accolades include
Louisiana Cookin’
“2005 Chefs to
Watch.” In 2004, he was awarded the
Jamie Shannon Award.
The restaurant is located at 700 Tchoupitoulas St. and is open
seven days a week. Breakfast is served from 6:30 to 11 am; lunch
from 11:30 am to 2:30 pm; and dinner from 6 to 10 pm, Sunday
through Thursday and until 11 pm on Friday and Saturday. For
reservations, call 504.613.2350. Complimentary valet parking is
available. |
 |
|
|
|
 |
|
|
|
|
|
