#4 Among The 33 Best Seafood Eateries
3 Fleur
EntreePrice-28
BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday
LunchLunch SundayLunch MondayLunch TuesdayLunch WednesdayLunch ThursdayLunch FridayLunch Saturday
DinnerDinner SundayDinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Borgne

CBD: 601 Loyola Ave (Hyatt Regency Hotel). 504-613-3860. Map.
Casual.
AE DC DS MC V
Website

ANECDOTES AND ANALYSIS
Of all the notions from the fecund mind of Chef John Besh, Borgne may be the best of them. In a casual restaurant whose decor makes a clear statement on behalf of seafood, he and his chef-business partner Brian Landry blend the flavors of New Orleans with those of the long-running Isleños community just downstream. That alone is a brilliant idea, never before explored. What comes out of the effort is a menu that seems familiar, but brings a collection of unusual flavors and food marriages that are unique in the eating. The location near the Superdome and the rapidly-developing Poydras @ Loyola area adds to its utility.

Borgne-DR1-

WHY IT’S NOTEWORTHY
Borgne is a chic, casual, and engaging restaurant whose cuisine reaches into a realm not much explored by other New Orleans restaurants. A good deal of its menu takes its inspiration from the Spanish Islenos cuisine. That cross-pollinated with the French New Orleans cooking style as both evolved. So none of it seems foreign to local palates. The rest of the menu refers to back pages of New Orleans restaurant cookery, reviving dishes we haven’t seen in a long time except in the really old eateries. (Fish en papillote, to name the best example.) All this is pulled together by Chef Brian Landry, whose major resume item is as executive chef at Galatoire’s for a few years–although these days his best resume item is that he created Borgne.

Black drumfish a la plancha.

Black drumfish a la plancha.

WHAT’S GOOD
Like John Besh’s other restaurants, Borgne places heavy emphasis on obtaining vividly fresh, locally-produced foodstuffs. This is particularly important in a seafood house, and all the good signs are here. No fish dish requires a certain species, preferring the best-looking catch of the day to the most famous or popular fish. Oysters–the royalty of Lake Borgne seafood–are here in many guises, starting with the raw bar. They’re not afraid of putting out a homely stew or other rustic eats if the flavor excites.

Fish in a bag.

Fish in a bag.

BACKSTORY
Borgne (pronounced “born”) is named for the large, shallow, brackish, seafood-rich lake (a bay, really) that brings the waters of the Gulf of Mexico to the side door of St. Bernard Parish. It’s also the home of the Isleños–Spanish colonists from the Canary Islands. At the time of the American Revolution, Louisiana was a Spanish colony, but with insufficient Spaniards to defend it. The Isleños liked the fishing in what is now eastern St. Bernard Parish. Their particular kind of Creole culture lingers there, melting year by year into that of New Orleans. Borgne borrows those traditions, uniting them with the superb bayou seafood the Isleños enjoyed.

DINING ROOM
Like Besh’s other expansions, Borgne was expensively built and furnished, but in a casual, clean, cool style. The atmosphere maven I live with loves the place. You know it’s about Louisiana. That much comes through loud and clear from square columns built of oyster shells, T-shirts worn by the servers, and hand-drawn signs, many with amusing messages. It all suggests that you are in a big seafood joint in West End, Delacroix Island, or some other End Of The World. The long bar–which looks as if it had come from another, much more formal restaurant–is backed by a wall of material suggesting endless peaceful waves rolling in from infinity.

FULL ONLINE MENU

Broiled oysters.

Broiled oysters.

BEST DISHES
Starters
Raw oysters on the half shell
Broiled oysters, spicy garlic butter
Gulf fish ceviche, pickled mirliton, sweet corn, chiles, tomatoes
Duck poppers, jalapeño, bacon
Grilled octopus, Berber hummus, garlic caper confit
Turtle soup
Duck and andouille gumbo
Seared yellowfin tuna, black-eyed pea & crispy rice salad

Entrees
Black drum a la plancha, brown butter, pecans, jumbo lump crab
Whole seafood stuffed flounder, shrimp and crab stuffing
Fish in a bag, caramelized fennel, spinach, tomato, crab fat
Blackened swordfish, creamed charred corn, shishito peppers
Twice cooked chicken Clemenceau, mushrooms, brabant potatoes, garlic, peas
Adobo marinated hanger steak, wild mushrooms, salsa verde

Desserts
Chocolate tart, peanut butter, caramel, sea salt, saba
Key lime ice box pie, ginger, black rum ice cream
White chocolate mascarpone cheesecake, satsuma, almond brittle

FOR BEST RESULTS
A meal composed of oysters, appetizers, salads and gumbo or other soups would be a very good one, and you wouldn’t miss the entrees. Ordering dishes with Spanish names will not result in unfamiliar flavors, and may seem the most Creole aspect of the food.

OPPORTUNITIES FOR IMPROVEMENT
The chairs resemble those bucket-style plastic seats in 1960s bowling alleys, and are uncomfortable for long sitting. (That may have been intentional.) Some presentations are so informal that they look thrown onto the plate (the fish en papillote being the most flagrant).

FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.

  • Dining Environment +2
  • Consistency +1
  • Service+1
  • Value +1
  • Attitude +1
  • Wine & Bar
  • Hipness +2
  • Local Color +2

 

SPECIAL ATTRIBUTES

  • Good for business meetings
  • Many private rooms
  • Open Sunday lunch and dinner
  • Open Monday lunch and dinner
  • Open all holidays
  • Open till 11 p.m.
  • Open all afternoon
  • Oyster bar
  • Quick, good meal
  • Good for children
  • Pay valet parking
  • Reservations accepted

 

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