Jack Rose
Restaurant · Central City
2031 St Charles Ave FL 1, New Orleans, LA 70130
Highlights
Refined Cajun-Creole dishes, cocktails, whimsical decor
Refined Cajun-Creole dishes, cocktails, whimsical decor
"Open on both Christmas Eve and Christmas Day to hotel guests and the public, with chef Brian Landry’s focus on seasonal and Cajun flavors. A four-course prix-fixe (from $61 to $93 depending on the main) might include items such as duck gumbo, beet and citrus salad, seared scallops, and lamb tournedos; desserts include the restaurant’s famed Mile High Pie or butter pecan bread pudding. Reservations advised." - Clair Lorell
"Jack Rose in the storied Pontchartrain Hotel is a celebratory space oozing color, style, and pop culture chic. Chef Brian Landry creates modern Creole fare at Jack Rose — try the fried chicken parmesan — and outstanding pub cuisine at Bayou Bar, a destination in itself thanks to the spectacular live jazz that takes over the intimate space five nights a week." - Beth D’Addono
"Reserve a four-course, prix fixe menu ($63-$88 depending on the choice of entrée) at this fanciful St. Charles Avenue hotel restaurant. The menu is a refreshing mix of nontraditional starters like pork cheeks polenta and fried oysters Rockefeller and entrees like swordfish with artichoke tapenade and stuffed roast turkey." - Beth D’Addono
"Everything is better with andouille. Which is why the shrimp and grits at Jack Rose are so slammin’. Nibs of sausage add smoky flavor notes to the dish, served atop stone ground al dente grits. Featured on the Sunday brunch menu, the dish is just one of the many reasons to check out this gem in the Ponchartrain Hotel." - Beth D’Addono
"Mile-high pie has been synonymous with The Pontchartrain Hotel’s Caribbean Room restaurant for generations. When Jack Rose restaurant took over that space, there was never an intention that the famed treat was going away. Smart move — the elaborate three-tiered pie layered with chocolate, vanilla, and peppermint ice cream, topped with meringue, and a chocolate drizzle, is as much a part of the local landscape as the streetcar that rumbles past the hotel." - Beth D’Addono
