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New Wines!

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After two years of only serving Domestic wines here at Dante’s, we are going International again.

Enjoy!

Burgundy
Latour Macon-Lugny Les Genievres
Jean Marc Boillot Montagny 1er Cru

Bordeaux
Chateau Haut Carles Fronsac
Chateau Charmail Haut Medoc

Côtes du Rhône
Perrin Côtes du Rhône Villages

Spain
Marqués de Cáceres Rioja

New Zealand
Rowland “Wild Thyme”
Central Otago, New Zealand

Jazz Fest Specials

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Blue Crab Salad

tossed with a ravigote dressing and served with local tomato

$11.50

Grilled Andouille Sausage

with stewed onions, Jack Daniel’s spiked Creole mustard, and sweet potato cornbread

$9.50

Entrees

Crawfish Pie

Louisiana crawfish cooked in a dark roux based sauce and served in an iron skillet. Topped with a puff pastry dome

$23

Gulf Fish & Crabmeat Maque Choux

on a bed of local collard greens

$25

Dante’s Mixed Grill

Rabbit tenderloin Wellington, slow cooked wild boar leg tossed with a turbodog bbq sauce on a buttermilk biscuit, and grilled duck sausage. Served with stewed blackeyed peas and a crunchy cole slaw

Hours Change

Our Hours

Monday 5:30 – 10:00

Tuesday CLOSED

Wednesday 5:30 – 10:00

Thursday 5:30 – 10:00

Friday 5:30 – 10:00

Saturday 10:30 – 2:00 / 5:30 –10:00
Sunday 10:30 – 2:00 / 5:30 – 10:00

We apologize to our weekday customers, but we are no longer able to serve lunch. Please come see us for dinner or the weekends for brunch

Sarsaparilla!!!

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In case you didn’t know, there’s a new sheriff in town. Or at least a new watering hole. Plus they have food. Late night to boot! Sarsaparilla is popping up from 7pm til 1:30am on Tuesday nights right here at Dante’s Kitchen. Locally sourced seasonal small plates, creative cocktails all very affordably priced at 7$ as well as lots of games and live music to to keep you entertained.

Check them out on Facebook @ http://www.facebook.com/sarsaparillanola or at their website http://sarsaparillanola.onbile.com They are always here on Tuesdays and are as casual as you would hope. It is a bar pop up after all!  See you then y’all. Cheers.

Wine List

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Wines by the Glass

Wines by the Bottle

Dinner Menu

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Cocktail List

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From our Beverage Enthusiasts Craig Seaman & Jordan Deis

Brunch Menu

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Served Saturday & Sunday, 10:30am–2:00pm.

No Reservations @ Brunch

Summer bounty in the house

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Its always fun to sit with my chefs young and old alike and develop new menu changes. The more experienced can help the newer ones to form complete ideas and the younger ones always have some fresh ideas even if it’s only a part of a dish or an ingredient that they wanted to try working with. Summer is here and this season seems to I fluency everyone’s menu ideas than any other season.

Granted our winter seems to produce ingredients that we generally have more of an attraction to cooking but here summer with its heat and humidity turns out to be the season that has the largest impact on the thoughts of the people in the kitchen. As they say , it’s damn hot in here”. Lighter style dishes and using the bounty of the season opens new ideas and areas in the mind that have shut down for 6 months.

We got Creole tomatoes, okra, green beans, zuccinni, many types of squash, carrots and eggplants. But and thus is a big but by August the heat shuts down most crops and we start scrambling again. Ah well that’s the plight of the chefs who try to cook seasonally and locally. So while the veg and fruits are pouring in daily we get to work preserving in jars or pickling or drying( though this last method is tough in our wet environment, think drying berries underwater. Soon you’ll see hundreds of jars on our shelves again with peaches and blueberry Barbeque sauces, pickles both familiar and puzzling, jams jellies butters juices syrups mustards and any other type of condiments you can think of. Menu changes next week 6/23 and summer is in the house.

I love it and can’t wait to get at it teaching old techniques and even learning new ones. Makes it so much easier when you have a glorious bounty to work with.

Always Good To see Steve

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Steve is a friend who drives around the south searching out the tastiest in season fruits and vegetables. Today he came in with Alabama peaches. Most were oh so Juicy and sweet with the perfume of summer in a wildflower field.

Had to just couldn’t help myself grabbed my Kershaw from my belt and randomly selected one. Cutting in the juice poured down my hand and onto my arm. Gathered the cooks around and we had a remarkable tasting of one of Summer’s true treats. Peaches left on the tree to ripen. The stories started flying of grandmas and childhood.

Cobblers and Jams. Pie and pickled. Pork chops, salads desserts making a menu isn’t hard when you start off with not only a beautiful product but one that evokes such emotional memory. Everyone said wow that is a good peach as juice dripped from chins and before we knew it 4 peaches were nothing put some seeds Without people like Steve we would be doomed to hard tasteless peaches left on the counter to soften but never developing the flavor that comes from tree ripening picking up the Flavours of a specific terroir sugar development perfume a sort of time travel to childhood and a time when to keep the kids out the house and burn some energy we were sent to pick peaches with the promise of the best peach pie and on the lucky days dare I say a la mode!!!! We all have our own time travel to a place that to us was perfection surrounded by family and love.

Pie crust made the old way with ingredients and that extra something called love that just doesn’t show it’s wonderful face much anymore. It was beautiful and a great break from the wilderness and mountains of work that is a restaurant weekend. So here’s to Steve etter and all the Steve etters out there. Thank you for letting me visit even for a short time with my grandmother and a simpler time called childhood summer

New Years Eve

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We will be serving our normal brunch and dinner menus on New Years Eve this year. Chef is still thinking about what specials to run, but we have heard him mention lamb racks and and something with truffles. Check back closer to New Years Eve for a listing of the specials.

Our Hours for New Years Eve: 11:00-2:00 for brunch and 6:00-10:30 for dinner.

Don’t forget we are open for Brunch & Dinner on New Years Day as well!

Christmas Weekend Specials

For Friday & Christmas Eve Saturday

Appetizers

Louisiana Blue Crab Cake
over Wild Mushroom Cream

Boston Bibb Salad
with Stilton cheese crumbles, slow roasted tomatoes, and Stilton Cheese Dressing

Entrees

Grilled Ribeye
served with Potato Gratin, Black Pepper Butter, and Housemade Steak Sauce

Seared Speckled Trout
on a bed of White Truffle Grits, Topped with Portabella Mushrooms and Leeks in a Rosemary Brown Butter Sauce

New Years Day

We will be open on New Years Day for Brunch and Dinner! No reservations needed, just show up & eat!

Christmas Party

We will be having our staff Christmas party this Tuesday (Dec 20th) from 8 p.m. until midnight. If you are checking this website, you are invited!

Not responsible for hangovers!

Merry Christmas & Happy New Year Ya’ll!

Merry Christmas

Our hours this week are as follows:

Monday: 11:30 – 2:30 & 5:30 – 9:30
Tuesday: Closed
Wednesday: Closed
Thursday: 11:30-2:30 & 5:30 – 9:30
Friday: 11:30-2:30 & 5:30 – 9:30
Saturday Christmas Eve: 11:00-2:00 & 5:30 – 9:30
Sunday Christmas Day: Closed