JOIN US FOR HAPPY HOUR!
FROM 11AM-6PM, MONDAY-FRIDAY!
All wine by the glass $5
Beer at the bar $1 off
$1 off all well drinks
Our Current House Cocktail List:
**21 and over. We are a non smoking establishment. Service animal pets are the only animals allowed.
Seating is first come first served. We do not take reservations.
We accept Visa, MC, Discover & Amex.
bAR features of the week: May 14th
NOLA Hurricane Saison: Where we live, hurricane season is kind of a big deal. For a few months every summer, any day might come word that a storm is on track to turn your life upside down. Plus it’s really hot outside. So you’re a little on edge. Which is why NOLA Brewery made their Hurricane Saison: to refresh the spirit and take the edge off. The Belgian saison yeast imparts a fruity essence that has been likened to passion fruit or mango. Its balanced blend of three hops and five malts is accented by the addition of cumin, peppercorns and grains of paradise, creating a truly distinctive summer beer. Tasting notes: Dark golden hue. Tropical fruit aroma. Mild tartness. Balanced with a slight citrus hops edge. Faintly peppery on the finish.
In 1885, Fernand Moureaux inherited a family distillery in Maisons- Alfort. In order to rescue the company from the brink of bankruptcy, he joined forces with Henri Porte, his bank manager's son, to create a new aperitif. The two men believed in the future of chilled aperitifs and the power of a brand, so together they strove to create a new sort of aperitif, going against the grain of what was fashionable at the time: instead of basing their aperitif on wine, they used a plant — gentian! The idea was ingenious, and in the heat of the following summer, the gentian aperitif quickly drew many enthusiasts. It even won over Parisians when, in 1889, Fernand Moureaux presented his aperitif at the World's Fair and was awarded the prestigious gold medal. To mark the event, the pavement cafés of Paris were festooned with eye-catching orange, the signature colour of what would henceforth be known as "Suze". Does it bear the name of Fernand Moureaux's sister-in-law, who loved the gentian aperitif, or a small river in Switzerland close to where Fernand harvested the ingredients for this celebrated formula for the first time? In fact, the origin of the name Suze remains a mystery to this day. For generations, Suze has been renowned for its original recipe and traditional production. Its aromatic complexity is the result of a subtle balance between fresh gentian and many different aromatic plant extracts. Suze is made from both farmed gentian and wild gentian.
Suze may be enjoyed on the rocks with lemon peel, with tonic and cucumber, or in a white negroni with gin and dry vermouth.