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The Native’s Guide to Summer 2015: COOLinary New Orleans

Written by  IntheNOLA.com
The summer is just full of eating deals it seems. There’s the Heat Index Dinner at Dickie Brennan’s Steakhouse and Temperature Lunch at Palace Café. And there's one more great deal before the summer's over and done with.
 
For the month of August, New Orleanians will be able to eat their way through some of the finest restaurants in the city with the COOLinary New Orleans Restaurant Month. From August 1-31, over 80 award winning New Orleans restaurants will be offering pre-fix lunch and dinner menus: $20 or less for a 2-3 course lunch and $35 for a 3-course dinner.
Let’s take Galatoire's, for example. Considering the normal prices at Galatoire's, the typical New Orleanian would be hard pressed to spend their money there. But the COOLinary menu gives us normal people a little bit of a break.

For the lunch menu, you choose an appetizer (Gulf Fish, Pepper & Onion Bouillon with steamed rice; Shrimp & Hearts of Palm Salad with creole mustard vinaigrette; or Tossed Spinach with pepper jelly and Louisiana fried oysters) and an entrée (Airline Chicken Breast with sauteed spinach, mushrooms, garlic, and meuniere butter; blackened drum with collard greens topped hollandaise; or Louisiana Fried Gulf Fish Meuniere Amandine), AND dessert (Bananas & Praline Caramel vanilla ice cream; Mocha Panna Cotta with whipped cream; or Caramel Cup Custard with fresh berries for $20. For the dinner menu, you get slightly different choices, but still including the appetizer, entrée, and dessert, for $35. In all honesty, you’d probably spend $35 on an entrée alone during regular times at Galatoire’s!
 
Aside from Galatoire's, you’ll also find Brigsten's RestaurantCourt of Two Sisters, Mr. B's Bistro, Tujague's Restuarant, and Pascal’s Manale Restaurant, among MANY others offering similar menus throughout August.
 
Take a look at all the participating restaurants!
 
For more information about Coolinary New Orleans, please visit the website.

 

Last modified on Wednesday, 05 August 2015
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