Chefs Cody and Sam Carroll, both graduates of the Louisiana Culinary Institute, opened a new restaurant in the New Orleans Warehouse District last week and Team Bite and Booze could not be more anxious to get through the doors. Sac-A-Lait boasts a menu full of elevated Prairie and Swamp Cajun dishes.
I first met the Louisiana Culinary Institute graduates while tagging along on shoots for the Louisiana Culinary Trails. We filmed at the duo's first restaurant, Hot Tails, in New Roads.
I hope Jay and I can make it to New Orleans soon to dine at their new venture. Once we do, we'll make sure to get you a full review. But to tide me over, I had Sam send over a few pictures of her favorite dishes. You can check out the full menu for Sac-A-Lait by clicking here.
|Drunk Pheasant: Whole Bird with Rosemary with thin Canebrake Gravy|
|Low Tide Tower: Hot and Cold Louisiana Seafood|
|Lost Trout: Perdu-Style Speckled Trout, Sweet Corn Calas, and Crawfish Étouffée|
|Aged Banana Pudding in a Jar: Peanut Butter Mousse and Vanilla Wafer Crumble|