Goodbye, BACCO!

This is a letter from Ralph Brennan about the closing of BACCO:

Dear Friends of BACCO,

Like flour shaking through a sifter, the last days of BACCO in its present incarnation quickly are winding down.  

BACCOs last day of service is January 4th, 2011.  Until then, its business as usual  just a lot more festive!  Our stellar staff stands ready to seat, service, and share with you their upcoming plans, be they with our unnamed new restaurant at 2700 Metairie Road (Spring 2011), at Red Fish Grill or Ralphs on the Park, or in another outstanding New Orleans restaurant.

The BACCO kitchen continues to bustle with the dishes you crave Lobster Ravioli, BACCO Shrimp, Roasted Chicken & Stracci, Garlic and Rosemary Pork Tenderloin, and all things truffle during our annual December Truffle Festival.  10¢ lunch martinis and holiday cocktails abound, and holiday lunches have a way of lingering into dinner  only in New Orleans.

It has been a pleasure and a privilege to operate BACCO.  Weve served two United States presidents, countless celebrities, visitors from across the globe, and most importantly local, vocal, food-loving New Orleanians.  

While we continue to pursue the perfect location for an updated BACCO, our short term energies will be focused on Ralphs on the Park, Red Fish Grill, and Ralph Brennans Jazz Kitchen at the Disneyland® Resort in California, as well as the upcoming Metairie Road opening, our new catering division Ralph Brennan Catering & Events, Ralph Brennans Courtyard CafĂ© at the New Orleans Museum of Art, and our exclusive catering relationship with the Hermann-Grima Historic House and Courtyard, a spectacular French Quarter outdoor event setting.

In the midst of holiday merrymaking, I wish to thank you for your patronage and well wishes as the Ralph Brennan Restaurant Group embarks on its next chapter of making people happy and enjoying the thrill of doing so, our time-honored mission and purpose.

Wishing you and yours Happy Holidays and a wonderful New Year!  


Ralph Brennan
0 Responses