Menu - Playt

Absinthe (or Herbsaint); rich simple syrup; Peychaud's Bitters; rye whiskey. The Sazerac was born in the early 1830s at Antoine Amédée Peychaud's pharmacy on Royal Street. It was then popularized at the Sazerac Coffee House; a saloon on Exchange Place in

Cognac; Grand Marnier; maraschino; simple syrup; lemon juice; Angostura. Invented by Joseph Santini in 1850 at the Jewel of the South; the bar at the New Orleans City Exchange; Gravier Street; New Orleans

Chopped romaine; parmesan cheese; anchovies; toasted croutons; & creamy dressing

Cognac; whole milk; simple syrup; vanilla extract. This drink is closely; culturally associated + New Orleans; + milk punch recipes dating back to the 17th century. One early version appears in Jerry Thomas' first ever bar guide in 1862

Chopped egg; cherry tomatoes; green beans; spiced pecans; & creamy bacon dressing

Baby greens; toasted sweet bread; fresh herbs; & lemon oil

Iceberg; grilled corn; green beans; tomatoes; cotija cheese; & house dressing

Baby greens; pumpkin seeds; cherry tomatoes; pecans; & honey balsamic dressing

Iceberg; bacon; tomatoes; & zesty blue cheese dressing

Tender beef steak double dredged; pan fried; served + garlic mashed potatoes; & bacon mushroom gravy

Cognac; Grand Marnier / Cointreau; dark brown sugar; cinnamon sticks; whole cloves; strong New Orleans chicory coffee. Invented by Jules Alciatore in the 1890s; son of Antoine's Restaurant founder Antoine Alciatore in the French Quarter; in the grand old

Dusted + House spices & fried

Crawfish; prawns; mushrooms; cheese; white sauce

Raspberry shrub; cognac; simple syrup; soda water. Signature cocktail at the former Maylie 's restaurant; New Orleans; named for Count Louis Philippe Joseph de Roffignac; mayor of New Orleans in the 1820s. Exact year of its creation in the 1890s; & by w

Absinthe; rich simple syrup; anisette (optional); chilled soda water. Concocted first in 1874 by Cayetano Ferrer head bartender of Aleix Coffee House & later proprietor of the establishment; which he renamed; now known as Old Absinthe House

Fried jumbo wings tossed in buttery Creole hot sauce

Sweet & salty pickle spears; lightly dusted & deep fried; served + chipotle dip

Skewered sirloin; southern spice marinade; & teriyaki dip

Curry marinade; chargrilled; spicy peanut dipping sauce

Cornmeal breaded; deep‐fried; served + Creole tartare sauce

Andouille sausage; Cajun chicken; mushrooms; crispy pork belly; cheese; chile oil

Red; green bell peppers; celery; Vidalia onions

Ground pork belly; garlic; onions; & bacon; served + garlic mashed potatoes; & charred broccolini

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With honey vinegar coleslaw

With bacon tomato jam

Gin; heavy cream; lemon juice; lime juice; simple syrup; egg white; orange flower water. Invented by Henry C. Ramos; who popularized the drink at his own bar on Gravier; The Stag; from 1907; a richer; more elegant & silky drink than its inspiration; the