Jimbeaux’s Bar and Grill is a new restaurant tucked away at the site of the old Picayune Social House on Camp Street. It’s location in New Orleans’ Central Business District makes it the perfect spot for dinner or after work cocktails.
The food is classic bar and grill favorites with a creative twist. I was lucky enough to be invited to a tasting recently – and let me tell you, they’re impressive. Each course had its own creative twist and was paired with a signature cocktail.
To start, we were served Ponchatoula Salad, which consists of grilled shrimp, strawberries, and toasted almonds served over spring greens with a house-made strawberry vinaigrette. It was light and refreshing – the perfect starter for a sweltering summer afternoon. It was served alongside some red bean hummus (red beans, olive oil, Tahini sauce, and lime juice) topped with Jimbeaux’s creole trinity.
The cocktail for this course was named the Pear of Aces: Wheatly vodka mixed with ginger-pear shrub, honey, prosecco, and served with a pear juice cocktail caviar.
The second course began with Oyster Flambeaux, a true twist on the traditional. Raw oysters on the half shell with butter, olive oil, Jimbeaux’s Creole trinity and bacon were flambéd table side with Wild Turkey 101.
Served along with the oysters were roast beef tacos – my personal favorite dish of the evening. Slow-cooked roast beef topped with Mardi Gras slaw and crema inside a locally-made corn tortilla. Truly delish.
The cocktail for this course was the Amiga de Diablo, and it’s a must-try for anyone. It’s made with Don Amado Mezcal, jalapeno-infused tequila, St. Germain, prickly pear, rosemary-infused agave, and lime.
For the entree, I was given a taste of what are sure to become two local favorites. The first was Steak Jimbeaux – a 12oz hand cut NY Strip topped with sauteed mushrooms, red onions, and lump crab meat, all served with garlic Parmesan fries.
The second entree was the Boss Burger – a 10oz brisket patty topped with both sharp cheddar and peperjack cheese and bacon served on a Brioche bun.
The cocktail for this course was dubbed the Southern Belle, and is Jimbeaux’s twist on a Sazerac. It consists of Sazerac Rye, Atelier Vie Absinthe Rouge, VSOP cognac, hibiscus gomme, and Jimbeaux’s creole-bitters.
We also got a taste of Jimbeaux’s CBD tea – Sazerac Rye, High Wire Amaro, rosemary-infused agave, CBD herbal bitters, and a CBD tincture.
A Surprise Dessert
By the time we got to dessert, I have to admit that I was quite full. But who can resist when served a milk chocolate bread pudding topped with white chocolate chips, soaked in Bayou Spiced Rum and New Orleans root beer extract? Certainly not me.
Alongside this treat was a Campfire Old Fashioned topped with a toasted marshmallow. To say that the folks at Jimbeaux’s know how to both put on a show and treat a customer right would be an understatement. It was a truly enjoyable evening.
Jimbeaux’s Bar and Grill is located at 326 Camp Street in New Orleans, and celebrate their soft grand opening TONIGHT, August 3, 2019. Tell them Wander N.O. More sent you!