NEW ORLEANS — Ralph Brennan’s Red Fish Grill, 115 Bourbon St., New Orleans, is celebrating its 3 millionth barbecued oyster, which was fried sometime March 20, by hosting a contest for fans to build a new oyster dish.
One of the restaurant’s most popular dishes, barbecued oysters are flash-fried then coated with Crystal Hot Sauce and drizzled with house-made blue cheese dressing.
The winner of the BYONB (Build Your Own Next Best) Oyster Dish will get up to a dozen free oysters, every day and prepared any way, for life. Participants can submit their suggestions at http://www.redfishgrill.com/3millionbbqoysters.html.
A winner will be chosen at random.
Call (504) 598-1200.
NEW ORLEANS — Martinique Bistro, 5908 Magazine St., New Orleans, introduces its spring menu.
Chef Eric LaBouchere’s new lineup includes Dulac flounder served with Louisiana crawfish tails, wild rice and mushroom pilau and romesco; Choucroute Garni, a cider-riesling braised sauerkraut served with Cleaver & Co. Toulouse sausage, roasted pork loin and crispy pork belly; and a boneless New Zealand lamb loin with cucumber-sweet onion pickles, Israeli couscous, Meyer lemon-watercress aioli and a tomato-sherry vinegar demi-glace.
Call (504) 891-8495.
NEW ORLEANS — Constantine Georges and Skip Murray, founders of Dat Dog, have opened a second location of the hot dog eatery at 3336 Magazine St.
The Irish Channel location will feature indoor and outdoor eating spaces and art by local folk artist Simon Hardeveld. The menu includes franks and bratwursts imported from Germany and Belgium alongside Louisiana staples such as locally made smoked andouille and alligator and crawfish sausages. Fixings include Creole tomatoes, chili, wasabi and gaucamole.
“Our menu is truly only limited by the imagination of the person ordering,” Murray said.
In addition to the new Irish Channel location and the first Dat Dog on Freret Street, Georges and Murray also plan to open a third location at 601 Frenchmen St. sometime this year, a news release says.
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