TOP FIVE!! Thank you NOLA.com!
NOLA.com – New Orleans’ Best Bars of 2016
NOLA.com – New Orleans’ Best Bars of 2016
New Orleans Magazine – Cool Drinks for Hot Days
2 ounces infused Peach bourbon*
½ ounce Thyme liqueur (farigoule)
1 ½ ounce Lemon sweetened iced tea
Dash of Habanero shrub
Garnish: Thyme sprigs
Combine ingredients in a shaker. Shake and serve over ice in rocks glass. Garnish with a few sprigs of thyme.
* Choose your favorite bottle of bourbon. Slice about four peaches, broil them and let cool. Throw bourbon and peaches together in a sealed container. Store in cool place and let sit for about three weeks. You can also taste test week by week and choose how peachy you want your bourbon.
Created by Morgan Scalco, Cocktail Director at Bayou Wine Garden, 315 N. Rendon St., 826-2925, BayouWineGarden.com
Thank you to Where Y’at Magazine for including Bayou Wine Garden in their list of NOLA restaurants for beating the heat, we are honored and in good company.
Where Y’at Magazine – Chill Out: NOLA Restaurants for Beating the Heat
We are now serving Brunch every Saturday and Sunday from 11am – 3pm and Bayou Wine Garden!
Many thanks to New Orleans Eater for this article, click here to read entire article and see photos.
Wine, cheese, house cured charcuterie, a killer courtyard and a chill vibe.
The team behind beloved Mid City hangout Bayou Beer Garden—Fiona Delargy, Dean DiSalvo, David Demarest, and Virginia Demarest—will debut the brand new, adjacent Bayou Wine Garden this Saturday, January 23, at 4 p.m. The casual yet refined spot is set to become one of the hottest openings this year for wine lovers and al fresco addicts.
The courtyard alone has its own bar with 16 wines on tap, a gurgling fountain, heaters and huge umbrellas. Inside, another 8 wines are on tap, and bottles are also available for purchase at the rustic bar.
But the new wine garden isn’t only focused on vino. Co-owner David Demarest tells Eater that the bar will do cocktails after they get settled in, with a focus on wine drinks including a sherry margaritas and more. But don’t expect bartenders in uniforms. This is a more casual affair, where the staff will wear what they feel comfortable in.
Chef Virginia Demarest has created a menu built around cheese pairings, gourmet sandwiches, and loads of house cured charcuterie that will also be offered at lunch time as well. The kitchen is partially open to the bar, so customers can talk to the chef about potential pairings or recommendations. Orders will be placed at the bar, and brought out to the table by the kitchen (a la Delachaise).
With this opening, the Bayou empire expands to well over 50 employees, and a full fledged compound, with the courtyard does opening up to the beer garden. Customers can sit where they please. The entry to Bayou Wine Garden is on N. Rendon between Bienville and Conti, and there is some parking. Stay tuned for the menu.
At a glance, here’s what to expect:
Many thanks to MidCity Messenger for writing this article. We are very excited to be opening our doors in January 2016!
More than a year after owners announced the new venture, the highly anticipated Bayou Wine Garden, a Mid-City neighborhood wine bar and restaurant, is slated to open adjacent to its adjoining sister Bayou Beer Garden in mid-January.
After earning the support of neighbors and getting a quick thumbs up from New Orleans City Council last December, the original opening date was set for Fall 2015. It’s taken longer than anticipated, however, to get the wine bar’s liquor license, said owning partner David Demarest.
“Our issue right now is our state liquor license comes through tomorrow and so we can order alcohol, but the city liquor license that allows us to sell alcohol, they don’t give you a time date on that,” Demarest said.
Demarest said that the city will issue its liquor license within two to six weeks. Other than that, he added, Bayou Wine Garden is ready for customers.
“That’s it, we’re completely finished,” he said. “All the staff is hired, and we have been training our staff as well.”
The restaurant and wine bar will feature 30 to 40 house-made charcuterie items, around forty cheeses, with a variety of flatbreads, sandwiches, and salads. It will also have 24 wines on tap and over 100 bottles of wine to choose from.
Demarest said the ambiance of Bayou Wine Garden will change between day and night.
“It will be setup almost like an “old-world deli” during the day, where you can come in and buy charcuterie or Coppa or Prosciutto and stuff like that,” Demarest said, adding that at night, it will transition into a traditional wine bar.
Demarest said cocktails will be created with the help of the former bar chef from Maurepas Foods, a Bywater restaurant that closed back in October.
“Paige Chauvin will be doing our cocktail program over there and Brian Bonner, who is a (former) manager at Root. will be doing all our wine over there as well, along with myself,” Demarest said.
Although Bayou Wine Garden will have an adjoining bridge to Bayou Beer Garden, and both will have patios outside, the two restaurants and bars will be different, Demarest noted. He said the wine garden has “rustic industrial” features that set it apart from the beer garden’s more sporty nature.
“The floors were pulled out of the port of New Orleans. The bar top is like a 300 year old cypress tree,” he said about the wine garden. “So it’s set up to mirror itself in that way but architecturally speaking it will capture more of a classic New Orleans older feel.”
Demarest said that he hopes Bayou Wine Garden will attract customers for lunch to try some of the European-inspired food items on the menu, such as sandwiches that are “more reminiscent of Italy or Spain,” to go with the restaurant’s airy “patio feel.”
“You can come in and pick your wine off the shelf and buy it at the bar and get glasses and order your food and go sit outside and we’ll bring it all to you,” Demarest said.
To visit Bayou Wine Garden’s website, click here.