New Orleans (September 2000)

Fourth Anniversary Trip

Hotel: Omni Royal Orleans Link to my review

Restaurants: 

• Bayona Link to my review
• Commander's Palace Link to my review
• Cafe du Monde Link to my review
• Court of the Two Sisters  Link to my review
• New Orleans Cooking School Link to my review
• The Grill Room Link to my review
• Louis XVI Link to my review  
• Pat O'Brien's Link to my review

New Orleans: Omni Royal Orleans (September 2000)

My spouse and I stayed at the Omni Royal Orleans for four nights in late September 2000. We stayed in a Petite Room, which was a cozy 175 square feet and featured one queen bed. Our room was beautifully appointed with Creole and French accents and offered a view of the courtyard.

The Omni Royal Orleans is located in the French Quarter at the corner of St. Louis and Royal. The hotel has received the Four Diamond luxury award for the past 31 years. The hotel’s popular Zagat-rated Rib Room – Rotisserie Extraordinaire has been the haunt of literary greats and the politically infamous for more than 50 years. Omni Royal Orleans French Quarter hotel is just 12 miles from Louis Armstrong International Airport. The hotel features a rooftop outdoor swimming pool.

A few of those naming the hotel their “favorite” over the years include David Brinkley, Luciano Pavarotti, Muhamad Ali, Arthur Hailey,( who wrote the book Hotel based on his stays at the Royal Orleans), The Rolling Stones, Jane Fonda, Robert Redford, Charlton Heston, Louis Armstrong (whose last stay in the city was at the Royal Orleans) Richard Nixon, Three Dog Night, Patti LaBelle (who received the key to the city in the Josephine Bonaparte Salon) Bette Davis (while filming the classic Hush Hush, Sweet Charlotte) Paul Newman, Mick Jagger, Don King, Lillian Carter, Chita Rivera (Broadway dance star), Aaron Neville, Rueben Stoddard (recent American Idol winner) and even Lassie the dog.

New Orleans: Commander's Palace (September 2000)

My  spouse and I dined for lunch at Commander's Palace in September 2000. The restaurant was established in 1890 in the Garden District of Uptown New Orleans. Owned by the Brennan family, it has long been one of the best regarded upscale restaurants in the city. Paul Prudhomme and Emeril Lagasse are two of its alumni. Commander's Palace has received a four-diamond rating by the American Automobile Association. It was ranked the most famous restaurant in New Orleans. Though tradition holds that Commander opened his restaurant in 1880, it was actually ten years later, in 1890, that Emile Commander established a small saloon at the corner of Washington Avenue and Coliseum Street. Within a few years he turned it into a restaurant patronized by the distinguished neighborhood families of the Garden District.[3] By 1900 Commander's Palace was attracting gourmets from all over the world. In 1944, Frank and Elinor Moran bought Commander's Palace, refurbished it and carried on its tradition of excellence with an expanded menu including many recipes still used. Thirty years later, when the Brennans took over, they redesigned the interior to complement the outdoor setting. Large windows replaced walls, and custom trellises and paintings were commissioned. In 1996, the Foundation awarded them Most Outstanding Restaurant honor. Other James Beard Awards include Lifetime Achievement Award (Ella Brennan) 2009, Outstanding Service Award 1993, Who's Who of Food and Beverage Award 1984 and Best Chef, Southeast Region (Jamie Shannon) 1999. Zagat's has listed Commander’s Palace as the “Most Popular Restaurant in New Orleans” for 18 years. In 2008, they were inducted into the Culinary Institute of America Hall of Fame.

New Orleans: Bayona (September 2000)

My spouse and I dined at Bayona for dinner in September 2000. Defying definition or simple classification, Susan Spicer's team creates food that moves across a spectrum of styles and influence. Using the freshest local ingredients to craft flavorful, balanced yet complex dishes is Bayona’s specialty. With inspiration from the Mediterranean, Asia, North Africa, France, Spain, Italy, and all around the United States, you will always find something new and innovative on our daily specials. Featuring Susan's favorites over the last 25 years, Bayona's classics menu continues to delight. A pioneer of the slow food movement, relax in the 200-year old French Quarter Cottage, or unwind in the courtyard while dining. Susan Spicer began her cooking career in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. In 1982, she opened the 60-seat bistro “Savoir Faire” in the St. Charles Hotel as Chef de Cuisine. In 1985, she worked at the New Orleans Meridien Hotel’s “Henri”. In 1986, she left to open the tiny “Bistro at Maison de Ville” in the Hotel Maison deVille. In 1990, she opened Bayona, which soon earned national attention and has been featured in numerous publications from Food and Wine, Saveur, and Food Arts, to Travel and Leisure, Bon Appetit, and The New York Times. In 2000, Susan opened Herbsaint, a casual award-winning contemporary bistro-style restaurant in the Warehouse District of New Orleans. Susan has been the guest chef at The James Beard House, The Oriental Hotel in Bangkok, the Lanesborough in London, Cunard and Crystal Cruise Lines, as well as appearing on local and national television, including an appearance on the finale of the popular Bravo series Top Chef in 2009. In May 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region and, in 1995 was chosen for the Mondavi Culinary Excellence Award. Bayona was featured as one of Restaurants and Institutions 1996 Ivy Award Winners, as well as being named to Nation’s Restaurant News Fine Dining Hall of Fame in 1998. One of the 1989 recipients of Food and Wine’s Best New Chefs award, Chef Spicer was inducted in the summer of 2008 into the magazine’s Best New Chef Hall of Fame. In March 2009, the John Folse Culinary Institute honored Chef Spicer with the Lafcadio Hearn Award given to “…culinary professionals who have had a long term positive influence on the cuisine and culture of Louisiana and the nation…” In addition Bayona received “5 Beans,” the highest rating from the New Orleans Times- Picayune., Since 1995, Bayona has been listed in the Zagat Guide for New Orleans as one of the top 5 restaurants in the city, receiving a rating of 28 points out of 30, and has repeatedly received 4 stars from Mobile Star Awards, one of two restaurants to receive this rating in New Orleans. In May 2010, Susan was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America. In May of 2010 Susan was inducted into the James Beard Who’s Who of Food and Beverage in America. Her latest project is the opening of MONDO, a casual, family style restaurant which opened in June of 2010 in Chef Spicer’s neighborhood of Lakeview, where she has lived for 20 years.

New Orleans: Pat O'Brien's (September 2000)

My spouse and I enjoyed evening cocktails at Pat O'Brien's in September 2000. Their famous hurricane drinks were potent, and cause a great hangover the next morning, which was only relieved by some greasy hash browns and orange drink from McDonalds. We sat in the courtyard at a table with other guests because it was so crowded. Drinks come in huge  souvenir glasses, which you can return for a small deposit. Pat O'Brien's Bar began operation as a legal liquor establishment on December 3, 1933, at the intersection of Royal and St. Peter streets in the French Quarter. Before that, during Prohibition the bar was known as Mr. O'Brien's Club Tipperary; the password "storm's brewin'" was required to gain entrance to the establishment. In December 1942 it moved to its present location at 718 St. Peter Street, into a historic building dating from 1791. Pat O'Brien's is home to the original flaming fountain (located in the courtyard) and the hurricane cocktail. There is also a piano bar, featuring twin "dueling" pianos where local entertainers take song requests. The dueling piano bar is thought to be the first of its kind. O'Brien is reported to have invented the hurricane cocktail in the 1940s. The story of the drink’s origin holds that, due to difficulties importing scotch during World War II, liquor salesmen forced bar owners to buy up to 50 cases of their much-more-plentiful rum in order to secure a single case of good whiskey or scotch. The barmen at Pat O’Brien’s came up with an appealing recipe to reduce their bulging surplus of rum. When they decided to serve it in a hurricane glass, shaped like a hurricane lamp, the hurricane was born.

New Orleans: Cooking School (September 2000)

My spouse and I took a cooking class at the New Orleans Cooking School with Gigi Patou in September 2000. What is a roux? What is lard? Why does restaurant food taste so good?
Since 1980, the New Orleans School of Cooking has introduced countless visitors from around the world to the wonderful food and rich culture of New Orleans and Louisiana as a whole. Theentertaining cooking classes and Louisiana General Store are located in a renovated molasses warehouse built in the early 1800s in the heart of the French Quarter, 524 St. Louis Street. The school teaches the basics of Louisiana Cooking in a way you’ll never forget. Fun is a primary ingredient in our kitchen! The Cajun / Creole experts teach New Orleans specialties such as Gumbo, Jambalaya and Pralines, seasoning them with history, trivia and tall tales! We accommodate individuals, private group classes, special events, and off-site events. The Louisiana General Store is a thoughtful collection of the best locally sourced products, used and loved by our family of New Orleans School of Cooking chefs. We carry a full line of Cajun and Creole products, cookbooks, spices, gift baskets, cookware, and their famous seasoning - Joe’s Stuff.

New Orleans: Court of the Two Sisters (September 2000)

My spouse and I dined for brunch at The Court of Two Sisters in September 2000. (One of us had visited previously in 1994.) No doubt about it, this is one of the prettiest places around, thanks to the huge, wisteria-shaded courtyard and the 200-year-old building, and you should soak up that ambience by enjoying a smart cocktail or two. Then you should go out to eat. Sadly, the food is just mediocre, and let’s face it, even supermodels eventually need some personality. The daily jazz brunch buffet is nonetheless popular, and we do get the attraction, so you’d do best to stick with the basics (like simple eggs Benedict) and enjoy the company.

New Orleans: The Grill Room (September 2000)

My spouse and I dined for dinner at The Grill Room at the Windsor Court Hotel in September 2000.
In a city known to the world for its distinguished restaurants, The Grill Room is recognized as one of the world’s best. The Chef de Cuisine, Daniel Causgrove, masterfully blends contemporary southern cuisine with timeless comfort food influences. A meal is nothing less than a celebration. The Grill Room is one of New Orleans’ only four-star/four-diamond restaurant—2015 Forbes (formerly Mobil) Four Star dining award and AAA Four Diamond dining award winner. It serves contemporary American cuisine with a distinctive New Orleans flair.

New Orleans: Louis XVI (September 2000)

My spouse and I dined for dinner at Louis XVI at the St. Louis Hotel in September 2000.
This small, yet stylish St. Louis Hotel is home to one of New Orleans' premier dining experiences, Louis XVI. The dining rooms here feature an elegant style with a 1920s Parisian flair. Impeccably tuxedoed waiters complete an atmosphere of high formality. The classic French food is rich in sauces and flawless flavors. Menu specials include Fish Louisianne, Beef Wellington, and a fine Rack of Lamb and assorted cream-based soups. Desserts include many fire-lit, table side prepared dishes, certain to draw attention. The suggested choice is the Chocolate and Banana Mousse surrounded by Lady Fingers with Chantilly cream in an English rum sauce.

New Orleans: Cafe du Monde (September 2000)

My spouse and I enjoyed a snack at Cafe du Monde in September of 2000. Cafe du Monde is a coffee shop on Decatur Street in the French Quarter in New Orleans. It is best known for its cafe au lait and its French-style beignets. The New Orleans-style coffee is blended with chicory. The French brought coffee with them as they began to settle along the Gulf Coast and the Mississippi River, circa 1700. During the American Civil War, the New Orleans Creoles developed the chicory-blended coffee (as there was a coffee shortage) — which has continued to be served at Café du Monde and other New Orleans restaurants. Chicory adds a chocolate-like flavor to café au lait. The Acadians (Cajuns) from Nova Scotia brought other French customs, such as the beignet, to Louisiana in the 18th century. Unlike most doughnuts, beignets are squared pieces of dough with no hole in the middle and are most often covered with powdered sugar. Sometimes they are seen served with fruit, jam, maple syrup, or even savory items. At Cafe du Monde, the beignets are served traditionally, with a thick covering of powdered sugar, in orders of three. The menu at Café du Monde is simple, as it only includes dark-roasted coffee with chicory, beignets, white and chocolate milk, and fresh-squeezed orange juice. The coffee is served black or au lait. According to the Cafe du Monde’s Vice President, Burton E. Benrud, Jr., the beignets remain the only food item on the French Market location's menu; and Café du Monde is committed to “keeping things the way they’ve always been: recipes have gone relatively unchanged.” Cafe du Monde is open 24 hours a day, 7 days a week, except for Christmas Day and days when "the occasional hurricane passes too close to New Orleans".

Theatre: Swing (September 2000)

Swing! celebrates the music of the Swing era of jazz (1930s–1946), including many well-known tunes by artists like Duke Ellington, William "Count" Basie, and Benny Goodman. It received a nomination for the 2000 Tony Award for Best Musical and other Tony awards. Swing! premiered in 1999 and closed in 2001, running for 461 performances.

Swing! combines high energy dancing, singing, and acrobatics. There is no dialogue in the show, and the story is told entirely through music and dance. The show tries to recreate the swing style of jazz, which used large bands, fixed musical arrangements, and solo-driven improvisations. Together with the development of the music, various forms of swing dancing emerged, varying by geographic regions, such as the Lindyhop or Jitterbug in Harlem or the Whip in Houston. There are also story-driven numbers. The show includes music and dance styles from early swing, West Coast, to other jazz styles, and even hip-hop (as shown as in an all-male version of "Boogie Woogie Bugle Boy"). Some of the songs have new lyrics, but most are well-known swing-era hits, including "It Don't Mean a Thing (If It Ain't Got That Swing)"; "Sing, Sing, Sing", "Jumpin at the Woodside"; and "Boogie Woogie Bugle Boy (of Company B)".

Pittsburgh: Grand Concourse (September 2000)

The Grand Concourse is a Pittsburgh treasure. Occupying the former Pittsburgh & Lake Erie Station, Grand Concourse represents an unmatched dining experience and a historical excursion. Constructed in 1901 and still possessing the original look, the station’s accents of brass, marble and mahogany create Pittsburgh’s most unique dining experience. Guests savor spectacular steak, seafood and the city’s best brunch, as chosen by Pittsburgh Magazine, all under the splendor of a majestic stained glass cathedral roof. As many people go in just to walk around and see the beautiful ceiling and grand staircase in the old train station as to eat. It's a special occasion kind of place, popular with people entertaining out-of-town guests. The Sunday brunch is so popular McMaster quit advertising it (we love the doughnut maker in the bar!).

Pittsburgh: Hemingway's Cafe (September 2000)

Hemingway's Cafe is a fun place to meet friends for drinks or a casual meal. Located in the Oakland section of Pittsburgh on Forbes Avenue near the University of Pittsburgh campus, it boasts over 40 types of draft beer.