Direct from San Francisco’s “Best Neighborhood Bar,” mixologist Eric Dahm has over 10 years’ experience in custom cocktail making and has created a line of craft cocktails that follow the long legacy of New Orleans libations. Eric’s new bar menu blends his California bar philosophy with a more visible marriage between the bar and kitchen programs. Just like Chef Mark Falgoust of Grand Isle, Eric focuses on in-house production and local sourcing: using fresh ingredients and in-house touches that are changing up the way the restaurant approaches drink making! All of the new specialty cocktails range between $9 - $12, however during happy hour on Thursday’s, all of the “specialty cocktails” are ½ off from 4-7 p.m.After our FESTIVales beer crawl in the Warehouse District, I got a chance to meet Eric when dining at Grand Isle and sample one of his cocktails, the Spa Collins, which is a collins cocktail (served over ice with club soda) with Hendrick’s Gin over ice with fresh lemon and lime juice, ginger, mint, and cucumber. It was damn good and refreshing.
|2 Abitas and 2 NOLA Brewing beers.|
|smoked/fried oysters in the foreground, baked/stuffed oysters in the background|
Since I rarely get downtown for eating and drinking, I was happy to have to opportunity to sample a little bit of Grand Isle's menu. FYI, in addition to the Spa Collins, their new cocktail list includes:
Opening palates with Beefeater Gin, Lillet Blanc, Cointreau, and fresh lemon juice.
Sparkling wine and St. Germain in a lavender-laced flute, this Miss is floral, refreshing, and downright bubbly.
Ice-cold Grey Goose Vodka makes a most civilized bed for a just-shucked raw oyster. With a gentle touch of dry vermouth.