Explore New Orleans
Photo courtesy of Randy Schmidt
Photo courtesy of Caribbean Room
Photo courtesy of Beth D'Addono
Photo courtesy of Neil ALexander
Jack Rose is the newish eatery that reinvigorates what used to be the Caribbean Room in the Pontchartrain Hotel. Jack Rose, run by the locally based QED Hospitality Group from chef/co-owner Brian... Read More
Jack Rose is the newish eatery that reinvigorates what used to be the Caribbean Room in the Pontchartrain Hotel. Jack Rose, run by the locally based QED Hospitality Group from chef/co-owner Brian Landry and his partner Emery Whalen, virtually throws open the windows in the place, letting the fusty air out and the fresh air in. Thanks to a sassy cocktail program, bracing design and a modern New Orleans menu of craveable Italian, French and Spanish dishes from chef de cuisine David Whitmore, Jack Rose is anything but your usual hotel restaurant. Don't miss the bone-in chicken parm dusted with cheese, Muddy Waters, a seafood dish over squid ink pasta made with royal red shrimp and the raclette-filled fried squash blossoms when they're in season. More casual than its predecessor, gone are the much-wear jackets and traditional always-on-the-menu dishes. The name, by the way, pays homage to the Pontchartrain's connection with Tennessee Williams, who reportedly wrote Cat on a Hot Tin Roof while staying at the Hotel. Jack Rose is inspired by his play The Rose Tattoo. And yes, the Mile High Pie is still a skyscraper wedge, a memorable dessert from the days of the Caribbean Room that is always a hit no matter what the occasion.