Kingfish, she had just accepted her new position as executive chef and asked me to wait about a month before coming to taste her revamped menu at Sainte Marie Brasserie. I did exactly as she requested and only six weeks later visited the restaurant at 930 Poydras, an intimidating, yet stunning structure Kristen fondly dubbed the "Death Star."
John and I were immediately seated when we walked into the restaurant, even though I had neglected to make reservations. We started off lunch with a couple of cocktails, John opting to indulge in his usual Sazerac, while I selected a delectable drink called a "Sighting at the old iron yard" which featured Rougaroux Aged Rum, Licor 43 (a Spanish citrus-based liqueur) and Hoodoo Chicory Liqueur.
Our entrees arrived just as we were finishing. We both chose the day's specials, John opting for a seared drum served in a lemony butter sauce atop risotto and I got the New Zealand Lamb Rib Chops, the bones crisscrossed atop a mound of purple hull peas, fresh corn and halved cherry tomatoes. Both dishes were so bright with the flavors of each ingredient showing strong on the palate. John and I had no difficulty gobbling it all down and I found myself gnawing on the bones, making sure every scrap of perfectly grilled lamb flesh would not go to waste.