NOLA's Annunciation Unveils Renovated Bar and Bar Program

Nov 14, 2016 Industry News
Industry News

Located in a beautifully restored turn of the century building in New Orleans’ Warehouse District, Annunciation restaurant opened in 2012 to rave reviews and accolades including a “Best New Restaurants” nod by Times-Picayune. Four years later, the restaurant continues to keep pace with the ever-evolving culinary scene in The Big Easy with recently-appointed Executive Chef Jacob Cureton; a new menu of modern Creole and Southern cuisine; and the unveil of a newly renovated bar and bar program.

Owner J.C. Romero, who developed and operated Tommy’s Cuisine and Tommy’s Wine Bar in 2003 with his father, Tommy Andrade, says, “With all of the amazing restaurants opening in New Orleans, I wanted to ensure that we stay relevant and adhere to today’s dining culture.  Chef Jacob’s approachable menu and our new bar area and bar menu offer something to fit everyone’s taste and budget.”

When Cureton took the helm at Annunciation earlier this year, the talented toque came with great experience including positions at Stella!, Emeril’s Delmonico, and Johnny V’s Bistro in New Orleans and The Range Kitchen & Cocktails in California.  Cureton was also a tour chef for the former Dinner Lab underground dining club.

At Annunciation, Cureton has just introduced a soulful, creative menu of modern Creole and Southern-inspired dishes.  For The Table  are the perfect starters to share and include Baked Oysters with  Chapapeela Farms house made boudin and a brown butter hollandaise served atop a bed of herb and beet salt;  baked jumbo lump Crab Cakes, bound with Leidenheimer French Bread and served with lemon beurre blanc and curly cress; a stunning presentation  of multi-colored Beets with Pecans, Goat Cheese and Satsuma, served with yellow and pink beet purée; and cold Smoked Fried Chicken and Dumplings.

Large Plates options include perfectly cooked Gulf Drum with Covey Rise Farms sweet potatoes and yams, sautéed kale and a moutarde beurre blanc—caviar like mustard seeds reduced with apple cider vinegar and white wine then mounted with soft butter; Chappapeela Farms Pork Osso Buco with charred corn, Papa Tom’s cheese grits and local peppers; Sweet Corn & Kale Risotto with jumbo lump crab, smoked tomato vinaigrette and herb oil; and Cureton’s tribute to his travels in China last year – Seared Yellowfin Tuna with Creole fried black rice, sweet potato habanero sauce and the Chef’s signature Steel Sauce (half Steen’s cane gastrique and half eel sauce).  Rounding out the menu are Sides To Share that include Vegetable Au Gratin – tomato, okra, and Zephyr squash prepared with cheese curds, bechèmel sauce and white miso and Baked Mac-N-Cheese with a French Bread crust.  Sweet treats are fun and creative with offerings such as Dreamsicle Curd with Butterfinger; Butterscotch Budino; and Banana Pudding Crème Brulee—a tribute to Cureton’s childhood favorite pudding with vanilla wafers.

Sunday Brunch at Annunciation features live entertainment; specialty cocktails and $5 Bloody Marys and Mimosas, along with an array of culinary delights. Standouts include Louisiana Berry Waffles with vanilla crème and Steen’s blended syrup; New York Strip Steak with poached eggs and pommes frites; and both Oyster Dressing Benedict and Boudin Benedict.

The recently-renovated bar area is both stylish and inviting.  Driven by a desire to marry rustic elements with contemporary sophistication, Annunciation’s new look was carefully selected to enhance guests’ experience. Patrons will enjoy a more intimate environment in the main dining room, while the relaxed bar area will showcase new high top tables made of carbonized ash, as well as an intimate lounge area with warm chocolate brown leather chairs and dark wood tables.

The bar program features both classic cocktails and creative libations including The Devil’s Beating His Wife—white rum, house made ginger syrup, Stiegl Radler and grapefruit; Pecan and Tonic—Cathead pecan vodka, coriander syrup, lemon and tonic with a sugar rim; Sour Gris—Bulleit Rye, Crème de Violette, lime and Peychaud’s bitters; and a Blueberry Sazerac—cognac, blueberry, Peychaud’s, Angostura and absinthe. A new Bar Menu offers a variety of tasty dishes such as Crispy Brabants—crunchy potatoes with smoked sweet paprika and preserved lemon aioli; Pork Cracklins; Boudin Balls; Mussels Normandy with apples, bacon, shallots and brandy; and the Annunciation Cheeseburger—ground short rib burger with white cheddar on a house made brioche bun. Newly launched Happy Hour was just introduced and is available Monday through Friday, 4:30 to 6:30 p.m, at the bar. Happy Hour specials include half off all bar food, along with $4 draft beer, $5 glasses of house wine; and $6 to $7 signature cocktails.

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