Explore New Orleans
Cuisine: American, Continental, Creole, Local Specialty
Price Range: $$$
Jack Rose is the festive 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 festive 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 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 must-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. Take note that Friday lunch here is a tasty and raucous affair, with dishes like a fab steak tartare, artfully composed Caesar salad and softshell crab when it's inseason. Wait WHAT? bottomless Veuve Clicquot for $30 - no wonder it gets noisy! Add the Chambong into the picture, a bong-like delivery system for the VC, and the ladies go crazy.