By Robert Simonson | The New York Times
Photo by Cheryl Gerber | The New York Times

NEW ORLEANS — There are as many versions of the Sazerac here as there are bars. Still, the one made by the bartender Paul Gustings stands out.

“I use much more Peychaud’s than others do,” he stated, mentioning the bright red bitters that are essential to the drink. Eleven dashes. Or 13, or 10, depending on how full the bottle is. (The dashes are smaller when it’s first opened, he explained, and larger toward the bottom.)

Mr. Gustings has his own way of doing things. An éminence grise in the New Orleans bartender community,

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by Broussard's | about a month ago

By David Lee Simmons, NOLA.com | The Times-Picayune
Photo by David Lee Simmons, NOLA.com | The Times-Picayune

The New Orleans restaurant renaissancehas been matched in recent years with the bar renaissance. As we sat down to decide which new bars should be on our 2014 list, we found many of the ones we liked were associated with restaurants.

When is a restaurant bar also a great bar? After much discussion, we agreed that while it often is a tough call, a space feels more like a bar when patrons can sit and sip while experiencing little to no pressure to order food. Other spaces earned extra credit for having a separate space or entrance, creating

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by Broussard's | 1 month ago

By Todd A. Price, NOLA.com | Times-Picayune
Photo by David Lee Simmons, NOLA.com | The Times-Picayune

A national magazine once called Paul Gustings, who spent years at Tujague's, the crankiest bartender in America. These days, he's atBroussard's new Empire Bar, where you'll often see a smile on his face.

Why wouldn't he be happy?

When the restaurant, founded in 1920, underwent a million-dollar renovation, the owners built a proper bar in the middle. The elegant space opens onto a patio shaded by a century-old wisteria vine.

And behind the wide marble bar, dressed in a vest and sporting a long, narrow grey beard,

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by Broussard's | 1 month ago

By Melanie Warner Spencer | myneworleans.com

When I first read about Drink & Learn history and cocktail classes with cocktail historian Elizabeth Pearce, it occurred to me that I might have missed the boat on a brilliant business idea.

Then it occurred to me that I should promptly go online and buy two tickets ($50 per person) to “The New Orleans Experience.”

Held at the luxe, light-flooded Empire Bar at Broussard’s in the French Quarter, this two-hour class begins with a refreshing cocktail made with lemonade, maraschino liqueur and crème de noyaux. Dubbed the Master Lemonadier, the drink is expertly crafted by New

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by Broussard's | about 3 months ago

By JYL Benson | myneworleans.com

If everybody’s working for the weekend, then brunch is our reward. The weekend scene at New Orleans’ eateries suggests that brunch is a meal best served with festive libations and consumed between peals of laughter. It is an indulgent, leisurely meal that tends to lean toward decadence with free-flowing champagne, mimosas, milk punches and Bloody Marys being the signature beverages consumed with rich, flavorful foods – usually by nattily attired participants.

As is the case with so many things that are vaguely naughty, over-the-top, or both (the cocktail, Mardi Gras, jazz and muffulettas just to name a few),

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by Broussard's | about 3 months ago

Article and Image Source: Esquire

This year's crawl starts on the West Coast, then meanders east.

Our ninth annual celebration of America's best bars, our ever-growing list of those exceptional, harmonious, radiant, and occasionally unruly places to have a drink. As always, we're guided by David Wondrich, Esquire's favorite drinking partner and America's foremost cocktail historian. Now, on with it already. We're thirsty. [...]

BROUSSARD'S
New Orleans

You're having:

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by Broussard's | 3 months ago

By Laura McKnight, NOLA.com | The Times-Picayune

You may have taken shots with bartender Paul Gustings.

But here’s your chance to take a shot at him.

Gustings, veteran New Orleans bartender and professional curmudgeon, will serve as the target during the first in a series of comedic roasts planned at Tiki Tolteca.

The roast of Gustings begins at 10 p.m. May 21 at the tiki bar, on the second floor of Felipe’s Taqueria in the French Quarter.

Maxton Kennedy, bar manager of Tiki Tolteca, said the idea, modeled off televised Comedy Central roasts, is to gather other well-respected bartenders to collectively poke fun

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by Broussard's | 3 months ago

By Ian McNulty | The Advocate

With prevailing dining trends pointing to comfort-food concepts, global cuisine mash-ups and a casual vibe no matter the price range,Broussard’s tacks away so sharply it seems like this old-but-recently-renewed French Quarter restaurant is throwing down a gauntlet.

Expensive, elegant and formal, specializing in Continental cuisine and calling to mind special evenings rather than anytime dinner, Broussard’s feels more like the type of restaurant that has endured rather than one that people would create these days.

And yet it’s hard to see why the place should be anything else. A historic complex in

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by Broussard's | 4 months ago

By Todd Price, NOLA.com | Times-Picayune

Zagat unleashed its critical acumen on New Orleans and came up with a list of our city's 10 hottest restaurants. The dining destinations of the moment include Pêche Seafood Grill,McClure's BBQ, MoPho and Marti's.

Like any list, this one is open to debate and inevitably a tad arbitrary. Why are Ivy and District Donuts.Slider.Brew excluded? Had it been published two weeks from now, Square Root, Pizza Domenica and maybe Milkfish would likely have earned the status of "hotness."

The 10 chosen by writer Paul Oswell cover a range of prices, styles and neighborhoods. All but two, the renovated

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by Broussard's | 4 months ago

By Paul Oswell | zagat.com

It’s not easy for new restaurants to make a name for themselves in the food-obsessed city of New Orleans, but these are the places that have excited local palates over the last twelve months.

Broussard's

Why It's Hot: Not many old-school New Orleans restaurants get a chance at a second incarnation. After a million-dollar makeover, the dining rooms at this 1920s French Quarter institution are ready to welcome a new generation of fine diners. A newly named Empire bar and refined hallway are just two of the more striking physical changes, and behind the scenes, chef Guy Reinbolt now directs

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by Broussard's | 4 months ago

By Gwendolyn Knapp | nolaeater.com

Oh, brunch. That weekend meal unlike any other, which in its ideal form features great food, good company and plentiful drinks. These are things New Orleans excels at, so it's no wonder that we've got some great brunches. Here, then, we present the updatedEater NOLA Brunch Heat Map as the weekend approaches, featuring the hottest brunches in the city right now. There are tons of great spots for brunch in Nola, but these are places that have either opened or added brunch in the last year. [...]

1. Broussard's

This grand dame with elegant dining rooms and a great courtyard serves up

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by Broussard's | 4 months ago

By Scott Gold | thrillist.com

Mardi Gras may be over, but that doesn’t mean you can’t continue to have fat Tuesdays (and Wednesdays, and Thursdays... you see where this is going), thanks to the slew of awesome new openings New Orleans has seen over the last few months -- so we took the liberty of lining up the best ones right here. [...]

Broussard’s
French Quarter
Another Big Easy legend reborn from its own ashes, the legendary Grande Dame restaurant sports not only a million-dollar restoration -- that’s seven figures to bring this baby back -- you’ll also find the always delightfully grumpy master

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by Broussard's | about 6 months ago

By Beth D'Addono | 10best.com
Photo Credit: Grand Isle

Nothing is black and white in New Orleans, whether you’re talking food, music, politics or history. The difference between Cajun and Creole cuisine is no exception. Both styles of cooking share French roots and many of the same ingredients. Beyond that, it’s a matter of country style vs. city style, rustic and hearty fare vs. rich, sophisticated preparation.

Cajuns and Creoles

To understand their food, first understand their roots. Cajuns were French Acadians expelled for their Catholic beliefs in the 1700s from what is now Nova Scotia. Many settled

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by Broussard's | 6 months ago

by Tom Fitzmorris | nomenu.com

Weddings and the anniversaries of them are best left to the women involved. That’s my policy, anyway. Mary Ann said that she thought we ought to go to Mass today at St. Mary’s Assumption Church in the Irish Channel. That’s where we accepted the bonds of matrimony twenty-five years ago this Tuesday. That grand church was originally built in the prosperous 1840s by the German Catholic community. The Irish had their own church–the equally breathtaking St. Alphonsus, across the street.

Given its neighborhood (on the way up now, but one of the most distressed parts of town for decades), we expected to find

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by Broussard's | 6 months ago

By Ian McNulty | The New Orleans Advocate

With prevailing dining trends pointing to comfort-food concepts, global cuisine mash-ups and a casual vibe no matter the price range, Broussard’s tacks away so sharply it seems like this old-but-recently-renewed French Quarter restaurant is throwing down a gauntlet.

Expensive, elegant and formal, specializing in Continental cuisine and calling to mind special evenings rather than anytime dinner, Broussard’s feels more like the type of restaurant that has endured rather than one that people would create these days.

And yet it’s hard to see why the place should be anything else. A historic

Read more

by Broussard's | 7 months ago