Chandelier Bar
Bar · Central Business District
2 Canal St, New Orleans, LA 70130
Highlights
The Chandelier Bar at Four Seasons New Orleans is a swanky gem where opulent decor meets meticulously crafted cocktails, perfect for an indulgent night out.
The Chandelier Bar at Four Seasons New Orleans is a swanky gem where opulent decor meets meticulously crafted cocktails, perfect for an indulgent night out.
"A bar at the Four Seasons Hotel New Orleans, semifinalist for Outstanding Bar." - Clair Lorell
"It’s impossible to have a bad time at Chandelier Bar. Maybe it’s all the marble, crystal, and gold hardware that makes us feel fancy, or the fact that the bartenders and servers are just extraordinarily nice. It’s really the cognac drinks that keep us coming back, though, like the refreshing and raspberry-loaded Roffignac. It’s also worth trying their martini, which is served in a glass created with the same crystal used for the enormous chandelier that the bar’s named for. You could make a full meal out of the complimentary housemade potato chips (they’re that good), but all of the food is excellent—try the beignets, spicy cracklins, and warm, salted chocolate and caramel chip cookies." - Megan Braden-Perry
"At first glance, these look like typical beignets—puffy, golden brown, and dusted with powdered sugar. But they're fried in butter, which makes them extra rich, especially when dipped in the toasted vanilla sauce. These are definitely the swankiest beignets you can find in town, but you're at the Four Seasons, after all. Keeping with the theme, they come plated on a cute little silver tray. Pair the beignets with the Brandy Crusta cocktail that's also tan and decorated with sugar." - megan braden perry
"There may be no sophisticated way to eat beignets, however, there is a way to eat them in luxury, and that’s underneath the twinkling crystals at the Four Seasons Hotel’s Chandelier Bar. It’s best to eat acclaimed chef Alon Shaya’s butter-fried beignets, which come served with a side of toasted vanilla sauce for dipping, with an espresso martini to wash it all down. During the holidays, look out for specialty dessert-drink hybrids, like the incredible S’mores milk punch." - Adriana Lopez, Eater Staff
"Author and chef Alon Shaya oversees restaurants in New Orleans (Saba, Miss River and Chandelier Bar), Denver (Safta), the Bahamas (Silan), and Las Vegas (Safta 1964)." - Kate Dingwall
