Photos: Filé Gumbo Bar
Filé Gumbo Bar, a new Cajun-Creole Gumbo Bar from Chef/Owner Eric McCree, has arrived in Tribeca. The restaurant draws its inspiration from filé - ground sassafras leaves used as a thickening agent in gumbo introduced by the Choctaw Tribe. The centerpiece is Tiny’s Gumbo named after McCree’s grandfather, Aubreye “Tiny” Gaines.
Tiny’s Gumbo is flavored with onions, celery, and bell peppers—the holy trinity of aromatics—Cajun spices, fresh herbs, and chicken stock topped with a dusting of filé powder and gremolata. It's available with choice of Chicken and Andouille sausage; Seafood with crab, and shrimp; and All-In. Most ingredients are flown in daily from Louisiana adding to the authenticity. The Gumbo Bar is manned by two chefs each operating four steam kettles, featuring customizable gumbo entrees that are made to order.
Other signature dishes include Iconic Jazz Fest Crawfish Bread, a creamy cheese mixture with sautéed crawfish tail meat on Leidenheimer French bread and baked till golden brown; and Char-Grilled Oysters in spicy garlic herb butter served with grilled baguettes.
Dessert is a decadent Chocolate Praline Cake with candied pecans served slightly warmed with a dollop of fresh whipped cream with a salted caramel drizzle. A weekday breakfast of Beignets are offered, house-made pillowy French donuts fried until golden brown and dusted with powdered sugar. They are served with French-press coffee.
Filé Gumbo Bar is located 275 Church Street, New York, NY (646) 851-0810
For more information, visit filenyc.com
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