Coquette Is Not A Tease

Coquette Is Not A Tease originally published on Food and Fond Memories on October 5, 2012 by sandyaxelrod Leave a Comment (Edit)

Coquette Bistro and Wine Bar

I cannot believe a whole month has passed since I last posted. For some reason the Jewish High Holidays always get me side tracked. In addition Steve and I completely redid our patio area turning into a delightful tropical paradise. And he bought me a fabulous new kamado grill. But now that we are in a new year (at least on the Hebrew calendar) and our big project is complete I hope to get back to writing regularly. I will tell you about all of it after I finish about our last trip to New Orleans.
Just to refresh your memory I have been writing about our amazing trip to our favorite city New Orleans, Louisiana. I left off telling you of a day that began with Po’ Boys at Parkway Bakery and Tavern and ended with an outstanding dinner at a Coquette Bistro Wine Bar in the Garden District.

A bar area with dark wood, a long line of bar stools and small tables with white tablecloths.

Coquette’s Wine Bar

Michael Stolzfus and Lillian Hubbard opened Coquette on Magazine Street in December 2008. Chef Stolzfus moved to New Orleans in 2007 and spent a year and a half in the kitchen at John Besh’s Restaurant August before opening Coquette with his partner Lillian Hubbard. The Garden District building was built in the late 1880’s and has been a residence, grocery store, auto parts store and a number of restaurants. With dining rooms on two floors and a fourteen seat bar Coquette serves American food with an ever evolving menu that focuses local and seasonal ingredients.

I immediately felt at home as we entered the restaurant. The tile floors and tin ceiling reminded me so much of my Bubie and Zeyda’s home at 4th and Bainbridge Streets in Philadelphia that my grandparents had built in the 1920’s. Our server Tracy was so warm and animated when we asked her about the house specialty “Fried Chicken” that we decided to just share one appetizer of Fried Gulf Oysters and each have our own order of the “Fried Chicken”. And were we ever glad that we did because it was so delicious that neither of us would have wanted to share that entree.

A white plate topped with fried oysters, slaw and a deep orange sauce

Fried Gulf Oysters

The Fried Oysters were so succulent and the sauce so vibrant that we could not imagine that our entree could top our appetizer. The cabbage slaw was the perfect compliment of texture to the creamy oysters and the spicy peach sauce put it over the top. Oh, did I forget to mention there was also pork belly on the plate. All of the richness was totally balance by the fruity, spicy sauce and cool crunchy slaw.

A white plate with a small rectangle of watermelon topped with yellow beads and chiffonade of mint.

Intermezzo of Compressed Watermelon and Champagne Pop Rocks

Next Tracy placed before us an Intermezzo that literally tickled our tongues. A small rectangle of compressed watermelon topped with sparkling pop rocks! Yes pop rocks! It was a delightful palate cleanser.

A white dinner plate topped with sliced fried chicken, vegetables and dot of bright orange sauce.

Sous Vide Fried Chicken

And then the spectacular “Fried Chicken”. I am sure you have noticed that I keep using quotes around the fried chicken and now I will explain why. It is totally different from any fried chicken I have ever tasted. That is because the chef takes a chicken breast and leg, removes the skin and cooks it sous vide. He then wraps the skin back around the breast and leg, batters it and flash fries it to a crispy golden brown. It was so tender and juicy and flavorful that my mouth is watering just thinking about it.

A square white plate topped with and orange fruit roll filled with vanilla ice cream and garnished with fruit, sorbet and mint shreds.

Peaches and Cream

At that point we were really full but just couldn’t pass on dessert. And again we followed Tracy’s lead and ordered the Peaches and Cream to share. Big mistake! We should have each had our own – it was that good. Imagine a cannoli, but instead of a cannoli shell there was a shell of crisp peach “leather”. Now fill it with a peach cream and garnish it with intensely flavored diced peaches, peach foam, refreshing peach sorbet and a thin ribbons of basil. This was by far one of the most inventive and delectable desserts I have ever tasted! But wait…there’s more. A lagniappe (something extra); we each got a luscious lemon coconut lollypop to enjoy on our way back to our hotel.

Coquette Bistro Wine Bar
2800 Magazine Street
New Orleans, LA 70115
504-25-0421
coquette-nola.com