EAT+DRINK
G A M B I T > B E S T O F N E WO R L E A N S . C O M > N OV E M B E R 2 9 > 2 0 1 6
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PLATE DATES NOVEMBER 29
Dinner with a curator 6:30 p.m.-8:30 p.m. Tuesday American Sector Restaurant, National World War II Museum, 945 Magazine St., (504) 528-1940 www.nationalww2museum.org Tom Czekanski discusses Medal of Honor recipients from the defense of Pearl Harbor. A four-course meal includes saimin soup with chicken, ginger and rice noodles; cabbage salad with ham, pineapple and Key lime vinaigrette; teriyaki chicken with sticky rice and snow peas or sweet chili-glazed salmon; and chocolate coconut pie. Alcoholic and nonalcoholic beverage pairings are included. Tickets $56.99.
4337 banks st. 8am-3pm daily 504•273•4600
delivery by biscuitsandbunsonbanks.com
NOVEMBER 30
Toro Bravo at Bacchanal 5 p.m.-11 p.m. Wednesday Bacchanal, 600 Poland Ave., (504) 948-9111 www.bacchanalwine.com Chef/restaurateur John Gorham of Portland, Oregon’s Toro Bravo (www.torobravopdx.com), Tasty n Sons and Pollo Bravo presents a pop-up tapas menu. The wine shop highlights Oregon wines from Anne Amie and Stoller Vineyards.
DECEMBER 3 & 10
Gingerbread house building workshops 9 a.m.-11 a.m. and 12:30 p.m.-2:30 p.m. Saturday Red Fish Grill, 115 Bourbon St., (504) 598-1200 www.redfishgrill.com Pastry chef Brett Gauthier and executive chef Austin Kirzner teach children how to build their own gingerbread houses. Call (504) 5395508 for reservations. Each $55 ticket includes three seats (additional seats $10), a gingerbread house, child’s T-shirt, a chef’s hat, crayons, tax and tip.
Runway Cafe
FIVE IN 5 BRUNCH IN THE WALNUT ROOM 8AM-3PM TUES-SUN • 504-241-5300 6001 STARS & STRIPES BLVD. LOCATED AT THE LAKEFRONT AIRPORT WWW.MESSINASTERMINAL.COM
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Company Burger
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Meril
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Parkway Bakery & Tavern
FIVE POSTTHANKSGIVING TURKEY DISHES
611 O’Keefe Ave., (504) 309-9422; 4600 Freret St., (504) 267-0320 www.thecompanyburger.com The turkey burger is topped with tomato jam, arugula and green goddess dressing.
424 Girod St., (504) 526-3745 www.emerilsrestaurants. com/meril Crispy turkey necks are served with citrusy Crystal mojo sauce.
538 Hagan Ave., (504) 482-3047 www.parkwaypoorboys.com Wednesday, Nov. 30, is the last day to get a Thanksgiving po-boy, filled with roasted turkey, stuffing, cranberry sauce and gravy.
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Part & Parcel
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Ye Olde College Inn
611 O’Keefe Ave., Suite C-8, (504) 827-1090 www.partandparcelnola.com The T.A.S.T.E. sandwich features fried turkey, avocado, sprouts, tomatoes, chipotle aioli and a fried egg on ciabatta. 3000 S. Carrollton Ave., (504) 866-3683 www.collegeinn1933.com The house gumbo at College Inn is made with turkey and andouille sausage.