|Bacon Wrapped Prawns at Salu|
I began my lunch with a New Orleans Pisco Sour. A little Peruvian pisco, tequila, orange, lemon, lime, and pineapple juices and a dash of bitters brought on a delightful early-day cocktail. I'll have to remember this one next time I'm thinking about a tequila sunrise for brunch! Salú features a mussels menu with various flavors to choose from. I appreciate a restaurant that can do something like mussels well and with different flavors. We seem to struggle with mussels a bit in Louisiana since they don't come from the Gulf, but these were up to par. In the foreground are the Chorizo Mussels with garlic, tomatoes and beer. Farther back sit the Parmesan Mussels with extra cream, garlic, and chives. Both were rather tasty. Simple, but distinct flavors made each dish unique, and the sauces are always great for dipping some frites in!
|Candied Pecan Crusted Scallops|
|Zaatar Seared Yellow Fin Tuna from Salú|
I wish all tuna could look as gorgeous as this. My belly began sending signals of fullness, but my taste buds had to be rewarded when I got a look at this fish. Expertly minimally seared, the bright red tuna sat atop a smoked asparagus tomato relish with additional extra virgin olive oil. The smoke flavors danced with the freshness of the tuna. There was no bunny hopping in my mouth, but rather a tango with a sexy lady, wildly swinging on the dance floor called my tongue.
|Bacon Wrapped Date to end the meal at Salú|