The Carousel Bar & Lounge
Bar · French Quarter ·
Iconic revolving carousel bar serving classic cocktails
Iconic revolving carousel bar serving classic cocktails
"Still spinning after more than 75 years, this merry-go-round bar in the Hotel Monteleone is one of the swankiest attractions in the Quarter, along with non-rotating seats with great window views of Royal Street. The Ramos Gin Fizz is great here, but the hotel is known as the birthplace of the Vieux Carre cocktail. There’s live music in the adjacent room some afternoons and evenings." - Eater Staff
"The famous Carousel Bar and Lounge is a French Quarter hotspot that’s been spinning for more than 65 years in the Hotel Monteleone. Step up to the 25-seat revolving bar and check out the broad cocktail menu (we recommend the Sazerac) and then venture out to Royal Street for a night of reveling." - Eater Staff
"Yes, this bar is built into an actual moving carousel inside the Hotel Monteleone (and yes, it’s a little gimmicky). That said, it’s still a fun place to grab a drink. At all hours of the day, you’ll find a mix of tourists draped in beads and hotel guests pre- and post-gaming weddings. You might not notice the bar spinning at first, but once you get seated at one of the stools, you'll definitely feel the slow, constant movement." - carlo mantuano, megan braden perry, garrett snyder, zella palmer
"Spinning for 75 years, this merry-go-round bar in the Hotel Monteleone is one of the swankiest attractions in the Quarter and offers non-rotating seats with great window views of Royal Street. The Ramos Gin Fizz is great here, but the hotel is known as the birthplace of the Vieux Carre cocktail. There’s live music in the adjacent room some afternoons and evenings." - Eater Staff
"The Monteleone Hotel’s revolving Carousel Bar offers a cocktail menu that might as well be a master class of iconic drinks. Most notably, the Vieux Carre was invented here back in the 1930s, combining whiskey, cognac, vermouth, Benedictine, and bitters and paying homage to the neighborhood from which it sprung." - Eater Staff, Clair Lorell
