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Thursday, March 26, 2015

Sac-A-Yay: Chefs Cody and Sam Carroll open a new restaurant in New Orleans

by Blair Loup, Chief Confusion Coordinator

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
Drunk Pheasant: Whole Bird with Rosemary with thin Canebrake Gravy

Low Tide Tower: Hot and Cold Louisiana Seafood
Low Tide Tower: Hot and Cold Louisiana Seafood

Lost Trout: Perdu-Style Speckled Trout, Sweet Corn Calas, and Crawfish Étouffée
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
Aged Banana Pudding in a Jar: Peanut Butter Mousse and Vanilla Wafer Crumble