We’ve been to New Orleans two of the last three or four weekends — both galas, one of them for a board I’m on, celebrating their 125th year in the city. The first of the two weekends, we stayed at NOPSI for the first time
Shug and I actually took the train because he had come in from a school trip, and I was thinking it would be better/different than just driving in, and we enjoyed it (though next time I’ll be better about packing snacks)
There were a few delays but it was fine — and if we didn’t have a ride or Uber, there were taxis waiting in a queue to take people wherever. On the way, we saw some fun things, like the white cliffs of Epes (think: white cliffs of Dover geologic phenomena), and this huge mass of water lilies.
The boys and I walked and walked and walked the Quarter; we saw the scaffolding at St Louis Cathedral and the sky was too pretty to not act like a tourist and take the usual pics
I made a reservation for the three of us to eat at Donald Link’s new Chemin a la Mer on the fifth floor at the Four Seasons, which is still really new. Alon Shaya’s Miss River is downstairs, off the lobby. Speaking of the lobby, there’s the gorgeous Chandelier Bar:
Loved this areca palm and the air plants around the base
Also, I saw this work by Dawn DeDeaux on the way to the elevators. Her Space Between Worlds exhibit at NOMA was beyonnddddd and definitely my favorite last year.
The entrance to the spa on the fifth floor:
Here, Chemin. The tables at the windows are all only for parties of two, so we sat closer to the middle of the restaurant, but it was still beautiful (and honestly, if you’ve stayed at even the Hilton Riverside or the Westin, this is not a more incredible view to get excited about, so don’t feel left out if you’re in a bigger party).
We started with the baked feta which needed a couple more pieces of bread, but was really, really good and everyone wanted more.
Shugie got the hamburger which he — and I know this sounds odd — described as “really wet” and it slid all over the bun even with out mayonnaise, and was just super messy. This is a fork and knife hamburger, even if you’re a teenager.
Shugie enjoyed his pan-roasted Ora king salmon with beluga lentils, and I have to say, I’m not even a lentils fan and they were delicious.
I had the duck confit with white bean pistou and while the duck was terrific, the beans were just as good, which goes to attest how much skill went into them
Then a couple of weeks later, we were back for the NCJW 125th anniversary gala at the Higgins, which was lots and lots of fun. I’m on their board (thanks to Zoom, meetings are easy) and this was a great way to see some people I’ve only ever met on-screen.
