Commons Club starts brunch! Best Autumn Brunch in NOLA

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Commons Churro Donuts

NEW ORLEANS (press release) – Commons Club, the flagship restaurant, bar and lounge in the newly opened Virgin Hotels New Orleans was praised for Chef Alex Harrell‘s thoughtful, ingredient-based cuisine served in a stylish, contemporary setting. Now the team is excited to introduce. to announce Weekend brunch Beginning Saturday, Oct 16. Local foodies and visitors alike can indulge in Harrell’s imaginative brunch menu featuring seasonal southern cuisine with Mediterranean influences Saturdays and Sundays from 9 a.m. – 2 p.m.. Include tempting treats “Churro” donuts dusted with cinnamon sugar and a Danish baby served with whipped cream cheese, fruit compote and sugar cane syrup. Include hearty offers Allspice and cheese toast served on multigrain bread with crispy benton ham, frozen cucumber and dill; Fried egg sandwich with Benton’s bacon or country ham, fermented chili aioli and cheddar, served on a bagel or croissant; Golf prawns and bayou cora grits served with smoky tomato and fennel broth; crispy boudin served with bayou cora red corn grits, sunny egg and red eye sauce; and a delicious Wagyu burger with frozen cucumber, smoked Gouda cheese, bacon aioli and Alex’s mustard, served on a potato roll with French fries. Since brunch is not complete without alcoholic drinks, there will also be a selection of creative cocktails. Virgin Hotels New Orleans is located in 550 Baronne St. in the Speicherstadt of the city. For more information on the Commons Club, please visit commonsclub.com/neworleans and follow the Commons Club New Orleans on Instagram @commonsclubnola.

TUJAGUES

Experience the flavors of Old New Orleans at Tujagues, Crescent City’s second oldest restaurant serving traditional New Orleans cuisine with bold flavors. at Tujagues, Guests can enjoy brunch Friday Sunday. The highlights include grilled oysters – ½ dozen or a dozen; Shrimp or Brisket Poboy; hot honey chicken biscuit – fried chicken in hot honey sauce, served with french fries; Prawns and grits – Parmesan stone semolina, andouille, baby prawns, roasted peppers, jumbo shrimp, New Orleans-style BBQ sauce. Tujague’s unbeatable drink specials make every brunch experience an unforgettable experience $ 18 bottomless mimosa; $ 4 Guilhem Rosé; $ 4 Tujague’s own brand sparkling; $ 5 Gray Goose Martinis or New Amsterdam Martinis. Brunch is available on Friday from 11:00 am – 2:30 pm; Saturday and Sunday from 10:00 am – 2:30 pm. Tujague’s is located in 429 Decatur St. Phone: (504) 525-8676; tujaguesrestaurant.com

BIRDY IS BEHIND THE BOWER

Birdy’s Behind the Bower is a breakfast, brunch, and lunch place in the back of the Framework building that serves southern-inspired, local American cuisine next to an inviting outdoor courtyard. Guests are welcome to enjoy Weekend brunch at Birdy’s every Saturday and Sunday 8 a.m. – 2 p.m.. Belong to the favorites huevos rancheros – black beans, slow cooked chicken in adobo, pico de gallo, coriander, avocado, two eggs for sure; Shakshuka – Tomatoes, vegetables, feta, poached eggs, herb salad, grilled baguette; and Banana bread french toast – whipped ricotta, candied walnuts, salted caramel. Not to be missed are the fabulous ones Birdy’s boards: Brunch board – Donut, cereal, bacon platter, hot coppa, bubble waffle, fruit, seasonal jam, mini biscuits, mini pancakes, house syrup, triple cream cheese, soft-boiled eggs; Pastry board – Seasonal fruit cakes, mini deep dish chocolate pecan cakes, Italian cream cake, macarons, small brownies, sunrise bread, various biscuits, meringues; and the Biscuit board – whipped local honey butter, seasonal jam, chicken sausage sauce. Birdy’s Behind The Bower is located in 1320 magazine St.. Phone: (504) 302 2992.; Birdysnola.com

JACK ROSE

Jack Rose, named Best Hotel Restaurant in the Country by USA TODAY 10BEST Readers’ Choice Weekend brunch complete with imaginative seasonal dishes and champagne specials. Gourmets and connoisseurs can indulge themselves Chef / owner Brian Landry‘s tempting dishes, including the Saffron orecchiette – butternut squash, walnut pesto, coconut; Pork belly – white beans, fennel, beets, salsa verde; fried shrimp + grits in etouffée sauce; Chicken + waffles, Pepper jelly; and Steak + eggs – Wagyu flank, eggs with the sunny side up, crispy potatoes, salsa verde. Update your brunch with Veuve Cliquot bottle specials to the $ 60, or opt for one of the restaurant’s famous cocktails. Jack Rose is located in the Pontchartrain Hotel, 2031 St. Charles Avenue. in New Orleans. Brunch is served Saturdays and Sundays from 11 a.m. – 2 p.m.. Phone: (504) 323-1500; www.jackroserestaurant.com.

COMPARE LAPIN

Brunch lovers can enjoy a range of delicious foods in New Orleans’ gastronomic gem. Compère Lapin in the old hotel No. 77. Brunch is served every Sunday 10:30 a.m. – 2:00 p.m.. Brunch favorites include the everything bagel– Tuna tartare, Calabrian crema; Buttermilk biscuits – ricotta, preserved fruit; tater tots – Crème fraîche, caviar; Ricotta Cavatelli – Maitake mushrooms, corn, bacon; and Chef Nina Comptonis very popular French toast – Rum caramel, pecan, mint. Guests can opt for the Fixed price Option that includes three courses For only $ 35 per person. Brunch at Compére Lapin would not be complete without creative cocktail creations. Drinks included Copper funnel – Absolut Elyx vodka, cardamom, pineapple, GH Mumm champagne; Madeira cobbler – Rainwater Madeira, Rancio Sec, Fino Sherry, Grapefruit Oleo, Lemon; and Beer for breakfast – [frozen] Coffee stout reduction, vodka, Averna, Crème de Cacao, Fernet, milk. Compère Lapin is located in The Old No. 77 Hotel at 535 Tchoupitoulas-St. in New Orleans. Reservations can be made on Resy. Phone: (504) 599-2119; comperelapin.com.

TOUPS ‘MATERY

Since the introduction of brunch in 2019, Chef Isaac Toups’ Flagship restaurant Toups’ butcher shop was a busy hotspot to spend weekend days in mid-city New Orleans. The restaurant continues to serve Weekend brunch every Saturday 11 a.m. – 3 p.m. and Sunday 10 a.m. – 3 p.m.. Brunch favorites are one of the favorites Louisiana fried rice with shrimp made with crab fat and ham; Coffeecake – caramel coffee sauce, candied bacon; fried redfish Benny – Catfish, Braised Vegetables, Poached Eggs, Smoky Green Hollandaise; seared foie gras – Buttermilk Sourdough Biscuits, Red Eye Sauce, Crunchy Onions; and Buttermilk Fried Chicken Sandwich – spicy sauce butter, braised vegetables, Gruyere. Of course, the famous Crackles, Toups Burgers and Meatery Board are also offered. The drunken brunch menu includes a selection of seasonal cocktails and $ 15 Bottomless Mimosas. Toups’ Meatery is located in 845 North Carrollton Avenue. in New Orleans. Phone: (504) 252-4999; toupsmeatery.com.



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