Bon Appétit’s Grub Crawl New Orleans will visit 15 restaurants over three nights June 22-24, ending with a concert Sunday, June 24. Ticket prices range from $25 for the concert only to $200 for a full-weekend pass.
The Grub Crawl is one of three held across the country, the first in Brooklyn and the last in Los Angeles. In New Orleans, a news release says, crawlers “will take part in a roving-forward-thinking lineup of programming as they explore different neighborhoods and interact with culinary talent at each stop along this moveable feast.”
Here’s the lineup:
Friday, June 22: Warehouse District. Begins at 6 p.m.
- Mike’s on the Avenue: Sample sake cocktail shot flights as chef Mike Fennelly demonstrates how to roll sushi in three different styles.
- Hotel Modern, Bellocq and Tamarind: Learn the secret to Bellocq’s signature cocktail, the Cobbler, then indulge in Tamarind’s French-Vietnamese fusion cuisine from chef Dominique Macquet.
- Borgne: Enjoy family-style appetizers and pitchers of spiked iced tea.
Saturday, June 23: The French Quarter. Begins at 4 p.m.
- Domenica: Sample assorted salumi, cheeses and pizzas.
- Sylvain: Try crispy pork shoulder, Coosa Valley grits, pickled collards and mustard jus while Liam Deegan, certified Cicerone, serves beer cocktails. Learn about the building’s history, connection to William Faulkner and how it survived Katrina.
- Stanley: Taste the Stanley Screamer cocktail and Breaux Bridget Benedict, which is house-made boudin, a poached egg, American cheese, smoked ham and Creole hollandaise served on toasted French bread.
- Stella!: Enjoy an open-face egg salad sandwich with toasted brioche, American caviar and dill crème fraîche.
- Napoleon House: Tour with restaurant owner Salvatore Impastato and discover the building’s history while sampling a Pimm’s Cup and mini muffulettas.
Sunday, June 24: The Garden District. Begins at 11:30 a.m.
- La Petite Grocery: Savor champagne and “Louisiana caviar” hors d’oeuvres as chef Justin Devillier explains the food and drink pairing, then tour a garden where some of the ingredients are grown.
- Lilette: A seated meal featuring crudo and braised short rib with wines.
- Bouligny Tavern: Try burrata bruschetta with tomato and pesto, pigs in a blanket and gougères, also with wines.
- La Divina Gelateria: A dessert flight that includes four courses of sorbeto/gelato pairings.
- Apolline: General manager Jenny Smith will show how to make the restaurant’s signature Bend That Elbow champagne cocktail and chef Matt Farmer will demonstrate how he makes maque choux.