Spring has Sprung in the Big Easy
“It's spring fever. That is what the name of it is. And when you've got it, you want—oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!” [...]
You are my sunshine
May the sun shine all day long, Everything go right and nothing wrong. May those you love bring love back to you, And may all the wishes you wish come true!
A Cherubic Cocktail
Mary muddles blackberries and basil then adds Cathead Honeysuckle Vodka and Chambord. After adding ice, she shakes and strains to create this heavenly Honey Child.
Our catfish are hot, but the special is cool!
This Blackened Mississippi Catfish laced in a Crystal hot sauce butter and served with roasted new potatoes, dill and red onions is one of our COOLinary lunch specials. Two courses only $17.95. Find our complete COOLinary Lunch Menu here: https://muriels.com/portfolio/special/
Did Someone Say Pina Coladas?
If you like Pina Coladas, you'll love sipping this delightful Don Q concoction on our balcony while listening to live music and watching the Jackson Square action below.
Winner Winner Liquor Dinner
Congratulations to our very own Mary Hulse for seizing victory in the Waiter's Race at the French Market this past Sunday. Also, thank you to our waiter, Gary, for participating. We're so proud of our team and thankful for these [...]
Gargantuan Gulf Shrimp
Chef Erik has been tweaking the menu for summer and his new presentation for Shrimp and Grits includes creamy grits, leeks and a sensational smoked tomato butter sauce. We only use Gulf shrimp and this has been a great season. [...]
A Drink Fit For Royalty
This Pimm's Royale made with Bombay Dry Gin, Liqueur infused with fruit, house-made ginger syrup, fresh lemon and lime juices then spritzed with soda is a refreshing and regal cocktail.
Is Your Mouth Watering Yet?
Roasted Creole Tomato Cup Salad Makes 1. 1 Creole tomato 1 ounce lettuce mix 1/2 ounce cooked corn kernels 1/4 ounce shaved red onion 1 ounce basil dressing (see recipe below) Cut off the top of the tomato, and scoop [...]
Creole Crustaceans
The arrival of summer in NOLA means it's both Soft Shell Crab and Creole Tomato seasons. Chef Erik fries these live and kicking crustaceans up and serves them on a bed of linguine tossed in roasted garlic cream. He tops [...]