La. restaurants make list for best wine selections

Photo by Sara Essex Bradley  --  Chef Isaac Toups, of Toups' Meatery in New Orleans, presents his meatery board, which features charcuterie offerings and seasonal accompanying condiments.
Photo by Sara Essex Bradley -- Chef Isaac Toups, of Toups' Meatery in New Orleans, presents his meatery board, which features charcuterie offerings and seasonal accompanying condiments.

Wine Spectator magazine has released its 2013 Restaurant Wine List Awards, which highlights the restaurants around the world that offer the best wine selections, and dozens of Louisiana restaurants have made its list.

Baton Rouge restaurants earning one of the three award levels in this year’s wine list awards program are Fleming’s Prime Steakhouse & Wine Bar, 7321 Corporate Blvd.; French Market Bistro, 16645 Highland Road; Galatoire’s Bistro, 3535 Perkins Road; Gino’s Restaurant, 4542 Bennington Ave.; Juban’s Restaurant, 3739 Perkins Road; Mansurs on the Boulevard, 5720 Corporate Blvd.; Ruffino’s, 18811 Highland Road; and Sullivan’s Steakhouse, 5252 Corporate Blvd.

Also making the list are Bernadette’s, Gonzales; Ruth’s Chris Steak House and Village Café, both in Lafayette; The Dakota Restaurant and Ristorante Del Porto, both in Covington; and the Ruth’s Chris Steak House in Metairie.

New Orleans eateries on the awards list are: Commander’s Palace, Emeril’s New Orleans, Brennan’s Restaurant, Clancy’s, Emeril’s Delmonico Restaurant & Bar, Galatoire’s, Nola, Café Adelaide, GW Fins, Louisiana Pizza Kitchen, Mat & Naddie’s Restaurant, Morton’s The Steakhouse, Mr. B’s Bistro, Ruth’s Chris Steak House, Shula’s Steak House, SoBou, The Delachaise, The Pelican Club Restaurant & Bar and Tommy’s Cuisine & Wine Bar.

Sullivan’s new menu

Sullivan’s Steakhouse of Baton Rouge has a revamped menu that includes plenty of summer produce and seafood, Executive Chef Leighton Carbo said in a news release.

In addition to steaks, guests can get lighter fare, including the Seafood Trio featuring salmon, garlic shrimp and sea scallops; and a berry crumble that includes raspberries, blackberries, strawberries and blueberries.

There are also new cocktails, plus a new feature called “Sullivan’s Seasonals,” which “will change with the seasons to offer the best that regional farmers have to offer,” the release said. For example, the summer menu includes several recipes that incorporate fresh tomatoes. And, the new menu has a $39 prix fixe, three-course offering.

Zolia’s wine night

Zolia Bistro & Enoteca, 400 Convention St., II City Plaza, Baton Rouge, hosts a wine night from 5:30 p.m. to 9 p.m. every Thursday.

For the wine tasting, guests have a choice of three red wines and three white wines. Cost is $18 per person.

Also available is a tapas tasting featuring an assortment of meat and cheese boards, grilled vegetables, fruit, crostinis, cannellini hummus, salads and pastas. Cost is $20 per person, or $15 if purchased in combination with the wine tasting.

For more information or reservations, call (225) 490-2312 or email louis@zoliabistro.com.

Dick & Jenny’s menu

After a six-month run, the Cristiano pop-up at Martinque Bistro in New Orleans has closed. However, Cristiano’s menu items are being integrated into the new menu at Dick & Jenny’s, 4501 Tchoupitoulas St.

Dick & Jenny’s has been purchased by Kelly Barker and Cristiano Raffignone, who also own Martinique Bistro and Cristiano Ristorante, Lounge & Wine Boutique in Houma.

The new menu will reflect a mix of northern Italian cuisine and Louisiana soul food, the new owners said. Cristiano chef Lindsay Mason and Dick & Jenny’s chef Stacy Hall will be working together this summer to incorporate favorites from both restaurants, a news release said.

Toups’ Meatery

Chef Isaac Toups, of the New Orleans restaurant Toups’ Meatery, will share his contemporary Cajun cuisine with New York diners at City Grit on Tuesday night. Toups, a native of Rayne, was invited to prepare the special dinner, which will include cracklins, a Louisiana crab salad, a “meatery board,” boudin and cane syrup hand pies with blackberry ice cream.

For the dinner, his wife, Amanda, co-owner and wine buyer at Toups’ Meatery, and its general manager, Larry Nguyen, will provide support service. Also assisting will be sous chef Josh Wilkins and Isaac Toups’ youngest brother, Nate Toups, a culinary student.

Some of the dinner’s menu items are on the Toups’ Meatery menu and others are showing up as specials.

Isaac Toups also was recently featured in an article about 12 up-and-coming Southern chefs in Business Insider Australia.

Ruth’s Chris restaurants

The Ruth’s Chris Steak House in Metairie on Monday unveiled its newly renovated space and the New Orleans location launched its Sizzle, Swizzle & Swirl Happy Hour.

The Metairie restaurant, 3633 Veterans Blvd., said its new space includes an expanded bar and private dining rooms.

Ruth’s Chris Steak House at 525 Fulton St., New Orleans, is offering summertime sips and bar bites, each for $7. Among the food items are a steak sandwich, grilled tenderloin skewers served with sesame soy sauce over spring greens, prime sliders and seared ahi tuna. Cocktails include pomegranate martini and Moscow mule.

Jazz brunch

Restaurant R’evolution, 777 Bienville St. in New Orleans’ French Quarter, has added music to its Sunday brunch experience.

The Playhouse Jazz Trio, a creation of jazz artist Irvin Mayfield, will entertain guests throughout brunch service, which is from 10:30 a.m. to 2:30 p.m. each Sunday.

Abita Beer

The Abita Brewing Co. says its popular Andygator will be available in six-packs for the first time in October and a new Grapefruit Harvest I.P.A. will be added to the Abita harvest line of brews in December.

The Andygator will continue to be sold in 22-ounce bottles and as a draft brew.

All of the company’s Abita Harvest brews are made with ingredients grown in Louisiana and are available for a limited time. The addition to the line will be made with Louisiana ruby-red grapefruit.