A classic play of sweet and savory, these sweet potato bacon beignets hit the spot. The beignets themselves have a subtle sweetness and are like light puffy pillows. The crunch of the bacon adds a nice layer of textures and the pecan aioli ties everything together. There's no need for dessert when you can share this dish!
|Sweet Potato Bacon Beignets over a Natchitoches Pecan Aioli|
|Brussels sprouts, radish, almonds, and more at the Fountain Lounge|
The beauty of The Fountain Lounge's summer Happy Hour is that you can stroll around the hot streets of New Orleans and pop in at the Fountain lounge and have a beverage as you do in New Orleans and also have a light and refreshing dish (for an affordable price). This tuna tartar was crisp and fresh with the perfect acidity and texture layers. The fermented red pepper paste brings the dish a little flare that rounds out the flavors. There are some seriously tasty dishes coming out of Chef Majorie's kitchen.
|Ahi Tuna Charred and Tartar'd over a Fermented Red Pepper Paste with Pickled Ruston Peaches and Grilled Scallions|
This dish is such a fun combination of flavors! I know it's weird to think of eating pork belly and fresh watermelon in the same bite, but think of it as the salt some sprinkle on their watermelon wedges in the summer. The saltiness of the tender pork belly really harmonizes with the fresh watermelon. I will definitely be back to have this dish again!
|Star Anise Pork Belly with Fresh Watermelon, Local Radish, and Ponzu Dressing|