This is turning into a really good summer for French Quarter drinkers. The new Hyatt French Quarter announced via a press release today that they are just about ready to roll out a new bar concept, Batch, as part of the hotel's $18 million change from the Chateau Bourbon. The hotel's website calls the bar a "tavern with a focus on regional offerings and bar snacks." Batch will open sometime next month, and next year, the new 10,000 square foot Hard Rock Café will join it inside the Hyatt.
The press release makes it seem like there's going to be a heavy emphasis on sharing. Barrel-infused liquors, plus "a barrel service menu using smaller wood containers holding a pre-mixed cocktail for 4 to 6 people." Also, there will be "flask service" with enough ingredients to make 6 cocktails, designed to be self-served. The food menu will likewise focus on shared and small plates.
So with Batch, as well as SoBou and Bar R'evolution (the relatively autonomous drinks arm of Restaurant R'evolution), all coming next month with fresh takes on craft cocktails, is this the month that will redefine drinking in the French Quarter?
NEW ORLEANS, La. (May 21, 2012) – Hyatt Hotels Corporation (NYSE: H) and the owners of Hyatt French Quarter, a joint venture between Carey Watermark Investors and HRI Properties, are proud to announce the opening of the hotel’s bar, Batch, in June 2012. The concept and design of the artisan bar was developed in partnership with Blau + Associates and will offer a rich, modern de?cor with high quality spirits, infused with the natural flavors of oak barrels, accompanied with ingredients, such as, house made flavored simple syrups, Bing cherries and unique bitters. Batch will be a full-service bar and offer food options in the form of shared and small plates. Each of the menu items will feature local and regional ingredients in season.
In keeping with its namesake, the bar will feature barrel service in large and small quantities. At any time, patrons can find highlighted infused spirits, such as rum and bourbon, in large-batch barrels. There will also be a barrel service menu using smaller wood containers holding a pre-mixed cocktail for 4 to 6 people. In addition, Batch will offer flask service where guests have the option of ordering any infused or non-infused spirit. The flask makes 6 cocktails and comes with house made accompaniments for self service and mixing.
“We are so excited about the opening of Batch primarily because it will be such a unique bar in a city known for its sophisticated cocktail options,” stated Darlene Marcello, Vice-President of Food and Beverage, HRI Lodging, “Batch will combine high quality ingredients and spirits, with the creativity of our Bar Chefs. Don’t be surprised to find bacon-infused bourbon on the menu.”
Powdered Sugar will also open in June offering grab-n-go menu items, counter service and a bodega- inspired market with items like wine, snacks and reading material. Menu items available in Powdered Sugar will feature seasonal salads, sandwiches and entrees using locally sourced ingredients. Coffee- lovers can enjoy the quality roasts of Intelligentsia Coffee.
The popular award-winning Red Fish Grill, owned and operated by Ralph Brennan Restaurant Group, is a full-service restaurant residing in Hyatt French Quarter. Known for its BBQ Oysters, Alligator Sausage, Seafood Gumbo and Double Chocolate Bread Pudding, Red Fish Grill is a local’s favorite that guests at Hyatt French Quarter will undoubtedly enjoy. In addition, it was recently announced that The Hard Rock Cafe? will be leasing approximately 10,000 square feet of space residing within Hyatt French Quarter. The restaurant plans on opening in early 2013.