Bourbon Street Bar & Grille
Contact Info:
Address: 346 West 46th Street
City: New York, NY
Zip: 10036
map: View the Map
Phone: (212) 245-2030
Email: contact@bourbonny.com
Website: http://www.bourbonny.com
Hours: Lunch: Mon - Fri 11am - 4pm
Dinner: 4pm - 10pm
Brunch: Sat - Sun 10am - 4pm
Food Info:
Chef:
Tommy Hines
Cuisine:
Cajun
2nd Cuisine:
Creole
Reservations:
Click for reservations
Takeout:
Yes
Payment:
Amex Visa Mastercard Discover
Cititour Review:
Having visited New Orleans a few years back, I can vouch that the owners of Bourbon Street Bar & Grille, a sprawling new two-story eatery on Restaurant Row, have gotten the city’s “bon temps rouler” vibe down pat, having created an extremely lively bar scene where young Manhattanites and tourists come together to let the good times roll. Indeed, even though most of the formal dining tables are on the second floor, this is not the place to come if you want to indulge in quiet conversation.
Unfortunately, while chef Tommy Hines begin his cooking career in New Orleans, Bourbon Street’s fare doesn’t quite live up to that city’s high culinary standards. Sure, it’s more than possible to have a pleasant and satisfying meal, but the kitchen doesn’t quite achieve the necessary level of greatness.
While Hines give a clever spin to alligator meat by coating fried strips of this delicacy in a vibrant “buffalo” sauce (a la buffalo wings), my dining partner – far more familiar with alligator than I – deemed the meat a tad tough. The pan seared crab cake had plenty of crustacean, but the texture was a mite mealy, and much of the flavor came from the kicky jalapeno-accented sauce on the plate. Perhaps the turtle soup would have been a bigger winner.
Entrees proved more worthwhile, notably a generous portion of excellent fried oysters with French fries and coleslaw. (Shrimp and catfish can be ordered the same way.). Our charming waitress also recommend Hines’s signature dish of Bourbon Steak and Shrimp – a variation on surf and turf – in which an enormous tasty steak (we made two full meals out of it!) are topped with a quartet of nicely sautéed herbed shrimp, all napped in a flavorful, slightly-sweet bourbon-chile sauce. We ignored the huge pile of fried potatoes Lyonnaise in favor of a side of classic grits gently flavored with cheese.
Desserts may be slightly predictable, but don’t ignore them. Beignets, the traditional fried dough specialty of New Orleans, arrived piping hot and filled with banana – and were so addictive we had one more than planned, while the Bourbon Pecan Pie was so delicious it practically disappeared the minute after it came to the table.
Review By: Brian Scott Lipton
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