Last Bite
The Country Club
INSIDE NEW ORLEANS sales rep, Renée, and I went on a culinary adventure last week and lunched at The Country Club in Bywater. The vibrant Creole cottage was transformed from a residence into The Country Club restaurant and bar 45 years ago. Nestled back from the street, it boasts a spacious, beautifully landscaped yard, but it is the inside that is most stunning. Upon opening the front door, we were immediately captivated by the lofty ceiling and the dining parlors beyond. Each parlor, bathed in natural light, features dining tables and elegant light green bamboo-style chairs. Yet, it’s the walls that truly steal the show. In the two larger rooms, magnificent hand-painted murals depict oversized flowers native to Louisiana. Vibrant Louisiana irises, majestic magnolias, exotic birds of paradise, delicate pink roses, and intricately detailed wildflowers adorn the walls, enchanting all who behold them. The smaller front right room follows a bird theme, with hand-painted avian motifs scattered whimsically throughout the bright, white space, each depicting birds in various natural states. Meanwhile, the expansive foyer boasts bright green hand-painted palm fronds, lending a tropical touch before transitioning seamlessly into the bar area, characterized by its dark wood and masculine feel. The captivating atmosphere of The Country Club significantly enhances the overall experience, second only to the exceptional food and service. Chef Chris warmly 64
I n side N e w O rl e an s
by Greta Honsberger
introduced himself before presenting us with some signature Country Club delights. Seated at a banquette beneath the magnolia blossoms, our server, Lily, promptly took our cocktail orders. Renée opted for the Ponchatula Porch Sipper, a delightful concoction of strawberry and white peach tea infused with gin, lemon, and mint, which won her over from the first sip. I gravitated towards the Hugo Gurl Spritz, featuring St. Germain Elderflower, sparkling wine, mint, and soda—a perfect choice for its refreshing taste, especially on a hot New Orleans day. Then came the food, and WOW, what a culinary experience it was! Chef Chris treated us to an abundant