New Orleans, Louisiana

Back in early June I ventured to one of my favorite cities in the south for a dear friends bachelorette party  - which we named (#) the Summit of Free Spirits. I had not been to New Orleans since a girls trip in 2011 (!!), so it was really nice to return and soak it all in again. 

How badly do you want to dive headfirst into that plate of Beignets / that Sazerac / those broiled oysters topped with crab right now? The food in this city is something special. We had a lot of NOLA first timers and I was excited to re-visit some of the French Quarter musts with them like Hotel Monteleone's Carousel Bar, Pat O'Brien's courtyard, Lafitte's Blacksmith Shop Bar and Cafe Du Monde. We hit up terrific restaurants as to be expected and visited some new neighborhoods that I hadn't been to. Here's the rundown: 

Brunch at The Ruby Slipper | Creative southern breakfast fare served in a lively cafe. My dish pictured is The Costa Rican - gallo pinto (slow cooked black beans and rice) over a warm tomato salsa, two fried eggs, spicy chorizo sausage, avocado + crispy plantains.

Dinner at Borgne | Coastal Louisiana Seafood from renowned Chef John Besh. My entrée pictured is the Angel Hair Pontchartrain - creamy shellfish broth, oysters, shrimp, garlic + bottarga. Other girls loved the Crispy Frog Legs over rice vermicelli and herb nuoc cham.

Drinks in The Warehouse District @ Lucy's Retired Surfers Bar and the brand new Ace Hotel rooftop pool bar Alto. We sipped Chica Chica Boom's (in the plastic pineapple pictured, so fun!) made with with rum, aperol, pineapple, orange, grapefruit and honey. I really enjoyed wandering the Warehouse District, it was refreshing to get out of the touristy French Quarter for bit and explore a low key but hip residential neighborhood.

Dinner at Bourbon House | Andd back to the heart of the French Quarter for some proper Creole fine dining on Bourbon Street. My incredible meal pictured: Charbroiled Oysters on the half shell in a creole bordelaise butter with jumbo lump crab meat and Gulf Redfish with new potatoes, balsamic glazed red onion + lemon beurre blanc topped with crawfish. 

Ghost Walking Tour in the French Q | On what was my second night and some others third night, this was the perfect low key group activity. It was easy for us to join a tour on a whim. Our guide was animated and knowledgeable; you learn a lot about NOLA history and the ghost stories are legit! Highly recommend.

Confederacy of Cruisers 9th Ward Bike Tour | I recommend this experience above the Ghost Tour if you had limited time. After cruising through the neighborhoods that were flooded under 10 feet of water during Hurricane Katrina, I am a changed person. Too see it all up close - the devastation and loss, the spirit and the rebuilding, and the adorable shotgun houses that still remain really made an impression. Photos here.

Be sure to check out my US Travel Page where you can find more NOLA Recommendations!

Red Cat Kitchen @ Ken'n'Beck | Oak Bluffs

Our night on Martha's Vineyard celebrating Alex's 30th Birthday was one for the books. The Red Cat Kitchen at Ken'n'Beck came highly recommended for dinner. We decided to partake in the Chef's Whim Tasting - which is strictly for folks with zero food aversions or food allergies. The entire table must agree to participate and decide on a number of courses (we chose four). Chef-owner Ben Deforest calls it The Wild Ride.

Lobster Bisque | the late great Stew Rounsville's recipe

Island Smoked Bluefish | baby heirloom tomato salad with grilled bread, preserved lemon and extra virgin olive oil

Tempura Salmon | sweet corn risotto, watermelon, cucumber & feta salad

Grilled Porterhouse | fennel ver jus, whipped sweet potatoes & grilled asparagus

Cocktails: Basil Gimlet and Sazeracs

This was unanimously one of the best meals we've had in a long time. And that was perhaps some of the best lobster bisque I've had, ever. Every course was special - well thought out, creative and perfectly executed. The vibe of this tiny spot with low lighting, chill music, and eclectic artwork from local artists can't be beat! 

Red Cat Kitchen

14 Kennebec Ave

Oak Bluffs, MA 02557

Forum | Back Bay

Forum Bar & Restaurant was one of the business on Boylston Street most affected by the tragic Boston Marathon bombings back in April. After months of hard work and painstaking renovations they reopened in August with a polished and classy interior, a new chef, and a terrific new food and drink menu. Recently they hosted a media dinner where the new menu offerings were showcased in their intimate upstairs dining room.

I started the evening with a classic Sazerac which warmed me right up on what was the first chilly evening in late October. Friends order some of their signature fall cocktails - sips of the Cranberry Cobbler and the Pumpkin Sangria are comforting and not overly sweet. 

The bar bites menu offers a variety of flavorful dishes; my favorites are the cauliflower and white bean hummus with grilled sourdough bread and the bacon wrapped shrimp with soy ginger dipping sauce. Next comes the indulgent streak+cheese spring rolls and crispy crab fritters served with an Old Bay tartar sauce. From the appetizers menu a huge bowl of sauteed mussels grace us, they are outshined in this instance by the more exciting predecessors.

Mini portions of the braised wild boar pappardelle are enjoyed around the table; concluded as a very worthy contender for an entrée choice. The 8oz bone marrow encrusted filet ($36) with a red wine demi glace would be worth the splurge, the tender meat is enhanced by the rich, buttery, slightly sweet marrow with a delicately crisped breadcrumb crust.

There are desserts, too! A flourless milk chocolate torte with preserved cherries, spiced chocolate crumble and toasted marshmallow, a rather forgettable oreo semmifredo, a triple chocolate mousse martini, some southern style fried peach pies with salted caramel sauce and finally, a lovely banana crepe cake with peanut butter mousse, mango butterscotch and pb&j ice cream.

It is wonderful to see these guys up and running. Welcome back, Forum