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After closing a few months for a multi-million dollar renovation, Dickie Brennan's French Quarter eatery Palace Cafe is now open with an upgraded state of the art kitchen downstairs and, more importantly in terms of Cocktail Week, a swanky new rum bar with an attached small plates and charcuterie kitchen on the second floor.
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Barry Himel [Photo: Brasted]
Beverage director Barry Himel has stocked the bar with over 125 rums, 40 tequilas (as well as other spirits), and a selection of craft beer and wines on tap. The restaurant has also brought on some new staff to man the bar's three-wells and expanded lounge area (banquettes are still on the way, with full seating expected by end of October).
The new small plates menu features fried oyster sliders, shrimp toast, crabmeat ravigote crostini, lots of house cured charcuterie and more. The debut cocktail menu features classics—from Planters Punch to a French 75—mocktails, and debut signature drinks including a barrel-aged negroni, a beer cocktail, and the following must-order libations.
Foster The People
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Featuring premium rum Matusalem Clasico Solera 10 year, banana liquer, and El Guapo Polynesian Kiss Bitters, this drink is the rum bar's signature sipper, a nod to both New Orleans and Latin American cultures. $11.
Image credit: Brasted
Drunken Marauder
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A drink that's set on fire is never a bad way to start off a night. This boozy tribute to tiki is made with Rougaroux Sugarshine Rum and Meyer's, with hints of pineapple and orange, but will set you back $15.
Image credit: Brasted
Single Origin
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This tequila-based drink made with Cimarron Reposado has lovely notes of pineapple, cinnamon and rosemary at $10.
Image credit: Brasted
Carpe Noctum
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The drink that will put some hair on your chest: Zaya 12 year rum, cane syrup, and Bittermans Tiki Bitters with a Pernod rinse. $11.
Image credit: Brasted
The bar is now open daily from 11:30 a.m. -until (no reservations necessary), and they're rocking a killer happy hour every Mon-Fri from 4 to 6 p.m. with half off beer & wines on tap and small plates.
Also, one more fact about this renovation: The restaurant was able to keep almost the entire staff (well over 100+ employees) on board during the renovation process, which is pretty remarkable indeed.
