Palace Café has started its popular summer tradition of Temperature Lunch.
Temperature Lunch, now in its 20th year, is available from 11:30 a.m. to 2:30 p.m. Monday to Friday at the New Orleans restaurant at 605 Canal St. The two-course meals are priced at the previous day’s high temperature. For Example, if Monday’s high temperature was 88 degrees, then Tuesday’s lunch will cost $8.80. The offer will be available through Labor Day.
“Temperature Lunch is synonymous with summer lunch. Locals love it and frequently dine with us more than once a week,” said Palace Café owner Dickie Brennan.
Lunch begins with choice of soup du jour or Werlein salad. (For those desiring gumbo or turtle soup, there is an additional charge of $1.50). The lunch then moves into the chef’s entrée of the day using seasonal local ingredients. The day’s entree along with its price is posted about 10:30 a.m. each day on Palace Café’s social media channels on Facebook, Twitter and Instagram. For more information, call (504) 523-1661 or go to palacecafe.com.
Also, Dickie Brennan’s Steakhouse, 716 Iberville St. in the French Quarter, has returned its Heat Index Dinner Specials. Available from 5:30 p.m. to 7 p.m. Monday through Friday, the steakhouse will offer an entrée of the day for the previous day’s heat index.
The entrée schedule is: Monday, ½ and ½ po-boy; Tuesday, Steakhouse Bacon Cheeseburger; Wednesday, Barbecue Shrimp; Thursday, Prime Beef Debris Po-Boy; and Friday, McIlhenny Oyster Salad. The specials run to Labor Day.
For more information, call (504) 522-2467 or go to dickiebrennanssteakhouse.com.
Antoine’s Restaurant in New Orleans’ French Quarter is the most recent listing on the Southern Food and Beverage Institute’s National Culinary Heritage Register.
“The SoFAB National Culinary Heritage Register is a list of culinary products, processes, inventions, traditions and establishments that are at least 60 years old and that have contributed significantly to the development of American foodways,” a news release said. “The first and only register of its kind, the National Culinary Heritage Register is an initiative designed to explore and preserve the complex history of food and beverage in America.”
Antoine’s is home to such dishes as Oysters Rockefeller, Pompano En Papillote, Eggs Sardou and Oyster Foch.
“We are honored to be recognized on this prestigious register. It is extremely important to us to keep the culinary heritage of classic French Creole cuisine alive in New Orleans,” said CEO Rick Blount.
More information about the register and application can be found at http://sofabinstitute.org/culinary-heritage-register/. For more information about Antoine’s, visit antoines.com.
Muriel’s Jackson Square is paying homage to the Creole tomato with a special menu in June. Chef Gus Martin’s four-course meal, which is $48 per person, will be available in addition to the daily dinner menu, and items may be chosen a la carte.
The first course is a Creole Tomato Carpaccio, made with beef tenderloin, baby arugula, shaved sweet onion and crisp, fried horseradish. A Creole Tomato & Lump Crab Salad is served second with avocado, red onion, Louisiana smoked pepper caviar and a charred tomato vinaigrette.
For the third course, guests may choose either Louisiana Soft-Shell Crab served on a panzanella of Creole tomato, red onion, cucumber and peppery arugula, laced with an andouille-garlic ragout, or Pan-Roasted Pork Tournedos with a Creole tomato, crawfish and tasso bread pudding and classic marchands de vin.
The final course, dessert, is a Creole Tomato & Strawberry Crepe with a cashew chantilly cream.
Creole tomatoes are only grown along the Mississippi River in Plaquemines and St. Bernard parishes, just south of New Orleans.
“I look forward to Creole tomato season each year because those juicy, red tomatoes are so rich and flavorful,” Martin said. “Cooking with Creoles is one of the greatest culinary rewards of living in, or visiting south Louisiana. And they make it worth every bite.”
Muriel’s Jackson Square is open for dinner seven days a week from 5:30 p.m. to 10 p.m. Monday through Friday, and from 5 p.m. to 10 p.m. Saturdays and Sundays. Lunch is served from 11:30 a.m. to 2:30 p.m. Monday through Saturday. Sunday Brunch featuring Joe Simon’s Jazz Trio is offered 11 a.m. to 2 p.m. Call (504) 568-1885.