Anyone know what’s up with Roux on Orleans? Granted I was there on an unseasonably cold Tuesday night, but my business dinner was the only party in the entire dining room. Perhaps locals haven’t made their way over since it reopened in October, or maybe they’re turned off because it’s in a hotel (but a beautiful Old World French one at that). The ambiance was lacking, but the impeccably served four course local bounty menu for $38 was delicious (available through the end of the month). Chef Guy Sockrider started us with a lagniappe (a little something extra) of duck, then we continued on to crawfish beignets, creole tomato salad in aged balsamic and olive oil, fresh gulf white shrimp in a garlic chardonnay herb butter sauce, and white chocolate bread pudding, swimming in a pool of Makers Mark caramel (I swore this was straight up butter).
It was a delicious Creole meal that left me beyond satisfied. The only thing missing was the joie de vivre spirit of New Orleans.