Summer Sips & Eats at Grand Isle Restaurant in New Orleans - Food & Beverage Magazine

Summer Sips & Eats at Grand Isle Restaurant in New Orleans

AS NOLA HEATS UP, GRAND ISLE COOLS THINGS DOWN WITH REFRESHING NEW COCKTAILS & SUMMER-INSPIRED DISHES

Grand IsleAs temperatures begin to rise in the Crescent City, Grand Isle, New Orleans’ downtown seafood dining destination, introduces an array of brand new cocktails and dishes available during lunch and dinner.

Developed by Beverage Director Julia McElroy, libations cater to all tastes, ranging from light and refreshing to bold and boozy.  McElroy’s concoctions feature creative infusions, flower waters, purees and syrups.  New Specialty Cocktails include the Mayflower – gin, freshly made cucumber juice and strawberry puree, served over ice and garnished with a cucumber wheel; Stardust – vodka, aperol, parsley-green tea syrup and lime; Steeple Chase – Russell’s Reserve rye whisky, dry curacao and rosemary-infused syrup; and a Blood Orange Margatini featuring mezcal, blood orange liqueur, house made blood orange syrup and fresh squeezed lemon and lime juice, served chilled straight up. New Classics are creative twists on traditional cocktails like the Lemon-Mint Julep; Dirty Bleu Martini; Strawberry Bojito; and the Bacon Bloody Mary featuring house bacon-infused vodka and spicy cilantro-chipotle puree.  Of course, Grand Isle’s signature cocktail The Awakening – pear vodka, lemon, orange flower water, topped with Roederer Estate – remains on the menu and is inspired by Kate Chopin’s novel set in Grand Isle, Louisiana.

Guests can accompany new cocktails with a variety of new dishes created by Executive Chef Ryan Haigler. Palate-pleasing starters include Burnt Black Pepper & Sambuca Sausage with mizuna, pickled cherry peppers, creamy dill vinaigrette and cornbread crumble; Grilled shrimp and Popcorn Rice Stuffed Mirliton; and Crab and Brie Hand Pies with a smoked paprika remoulade. Mainplate and sandwich additions include Grilled Double Cut Pork Chop with dirty rice, grilled farm veggies, Steen’s jus and pickled mustard seeds; Surf and Turf Po Boy featuring Wagyu beef debris, smoked fried oysters and pickled jalapeño aioli; and a Whole Fried Fish with mirliton & radish slaw, avocado-jalapeño vinaigrette and preserved lime crème fraiche.

Grand Isle is located at 575 Convention Center Boulevard, on the Fulton Street promenade in New Orleans.  Lunch and dinner served 11AM – 10PM Sunday through Thursday; 11AM – 11PM Friday and Saturday. Happy Hour is Monday through Friday 4PM – 7PM. $3 discounted parking is available in the Harrah’s parking garages with validation. Telephone: (504) 520-8530; www.grandislerestaurant.com

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