Going to visit the Mouse? How about a real New Orleans brunch experience? The Brennan name is pseudonymous with the great food of New Orleans and Ralph Brennan has spread that French Quarter gospel all over the Third Coast including his Orlando outpost, Ralph Brennan's Jazz Kitchen.
N'AWLINS BRUNCH FEST
EVERY SUNDAY 10 AM - 3 PM
LIVE JAZZ QUARTET, MAGIC CARD TRICKS, MARDI GRAS FACE PAINTER, BLOOD MARY BAR, SAMPLE SPECIALTY BRUNCH MENU
STARTERS
Bourbon Street Sampler
A taste of New Orleans; BBQ pork sliders, Creole calamari, coconut shrimp, blackened chicken spring rolls Serves two or four 13 / 22
Gumbo Ya-Ya
Chicken, andouille sausage, dark roux, Creole seasoning, rice 8
Oyster Shooters
Bloody Mary cocktail sauce 1/2 dozen 12
Fried Green Tomatoes
Applewood smoked bacon, spicy boiled egg, Cajun remoulade 8
BRUNCH SPECIALTIES
Crab Cakes & Eggs
Pontalba potatoes & Creole hollandaise 14
Bananas Foster French Toast
Applewood smoked bacon, bananas Foster syrup, whipped cream 12
Grits & Grillades
Slow roasted pork medallions, aromatic vegetables, andouille grits, red wine reduction 13
BBQ Shrimp & Grits
New Orleans style BBQ sauce, andouille grits 13
ENTREES
Pasta Jambalaya
Gulf shrimp, andouille sausage, roasted chicken, spinach fettuccine,Creole seasoning 15
Cornmeal Crusted Catfish
Pecan pilaf, asparagus, lemon butter sauce 12
Red Beans & Rice
Camellia red beans, andouille sausage, Tasso ham, Creole seasoning, popcorn rice 10
Blackened Shrimp Cobb Salad
Baby greens, applewood smoked bacon, spicy boiled egg, avocado,crumbled blue cheese, honey-balsamic vinaigrette 13
Downtown Disney® District 714-776-5200
lunch, dinner, & sunday n'awlins brunch fest
Plus live music nightly!
visit www.rbjazzkitchen.com
I once got a text message from a friend who was vacationing in Orlando. It read, "Dining at Emeril’s Tchoup Chop. You're fired as our personal chef." Legasse's inspired take on Pan Asian cusine has been wowing visiters to the City that Mickey built for years and Chef de Cuisine Greg Richie is making sure nothing happens to change that. In July Emeril’s Tchoup Chop received four stars from the Orlando Sentinel. Here's part of the write up:
July 12, 2009 By Heather McPherson Kitchen excels from start to finish
Emeril’s Tchoup Chop at Universal is not new to the Central Florida dining scene, but there is new talent in the kitchen. Greg Richie has garnered a following since 2000, when he opened Roy Yamaguchi’s Roy’s on Sand Lake Road.
Roy’s menu is Hawaiian fusion, a concept partially-embraced by Tchoup Chop, which has a broader Polynesian-Asian scope. Under Richie, the kitchen excels — from start to finish — as never before.
We started with the pork and Asian vegetable dumplings ($8). The plump pockets were a great match with the mellow sake-soy sauce. The crunchy shrimp ($10) were partially wrapped in what appeared to be thin strands of pasta. It’s an appealing presentation with a kicky hot and sour sauce. It was almost game over with the “wow” factor from the “kicked up” crab cake ($13) and the wasabi-cured salmon Napoleon ($8.50). The cake lounged in a mango-habanero butter sauce and included a wonderful caramelized pineapple compote. The Napoleon was stacked in a cone-shaped glass with lovely layers of diced salmon, avocado, tomatoes, nutty crème fraîche. The large, rumpled wonton chips on the side were perfect for scooping. Read the full Orlando Sentinel article.
Photo Copyright © 2009, Orlando Sentinel
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