Just in time for French Quarter Fest mass hysteria, Ian McNulty reports that Salon By Sucre is on schedule to open this weekend. The downstairs sweets shop has already opened in all its third wave coffee/Modbar glory. But the sleek tea room/lounge/restaurant hybrid upstairs is a highly-anticipated Spring opening, one that will likely revolutionize the tea room and pastry dining experience in New Orleans. The restaurant will sport a balcony, glassed-in walk-through wine cellars, an Iberico Ham station at the bar, full tea service, and pastry chef Tariq Hanna's and sous Emily Crotty's interpretation of savory lunch and dinner menus. Behold, some teaser items:
In Hanna's kitchen here, the idea of bacon-wrapped scallops is rendered with bone marrow and bacon jam. Sea urchin and saffron cream are folded between lobster and pappardelle. And "funky beets" get a flurry of shaved chocolate. Pop the top from what looks like a sardine can, and you find chocolate cremeux capped under a lustrous olive oil gelee.
Also of utmost importance: Bar snacks include sugar coated deep fried pretzels and sliderettes, yes, tiny burgers that you can "balance on your thumb." There will also be milkshakes. Rejoice now.
The front of house is run by former somm of Danny Meyer's Union Square Cafe in New York City, Braithe Tidwell, who brings with her an extensive wine knowledge and a specialty for all things Bordeaux and bubbly. She also brought along another Union Square alumni, Beth McCaskey, who will crank out craft cocktails alongside a bevy of sour beers and ciders.
Salon By Sucre
622 Conti Street
New Orleans, LA 70116
Phone: (504) 267-7098
Project Opening: Saturday, April 11
*Downstairs Sucre shop certified open Sun-Thurs, 8 a.m. to 10 p.m. Fri/Sat, 8 a.m. to midnight.