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IN LESS THAN 10 YEARS, FRENCHMAN STREET HAS EXPLODED WITH GROWTH AS WELL AS IN POPULARITY

New Orleans has always been a tourist town and the French Quarter has and will always be one of it’s biggest selling points. Historical and universally known, the French Quarter, just like Times Square in NYC just has to be experienced at least once.

It’s the Marigny (often referred to as Faubourg Marigny), specifically Frenchman Street, that continues to foster curiosity and excitement outside of the French Quarter. Bars, top-notch music venues, and of course restaurants have filled the once empty and abandoned buildings, and brought in tourists from around the world.

In less than 3 years, principles Chef Daniel Esses, Sophie Lee, and Christopher Starnes, have created not only a stellar music venue (with live music every night), but also a destination for finely crafted cocktails and sophisticated fare.

Here’s just some of the regular performers who play at Three Muses :

Andrew Duhon, Tom McDermott, St Louis Slim & the Frenchmen Street Jug Band, Jenna McSwain, Aurora Nealand’s Royal Roses, Kristin Diable, Raphael & Norbert.

Recently I stopped in for a drink and found Three Muses to be inviting, warm, and filled with a great mix of locals and tourists. The one cocktail that stood out to me from their extensive menu was the Orange Blossom Sazerac. Here’s the skinny and their creative twist on the traditional New Orleans cocktail :

“House Infused Vanilla-Rye Whiskey with a Touch of Cointreau & Our Housemade Orange-Fennel Seed Bitters.”

I’ve had traditional Sazeracs before and the Three Muses variation was fresh, surprisingly floral, and has tinge of spice on the finish. Quite successful, and a welcome deviation from the standard you could get around town.

This particular night, I didn’t get a chance to grab a bite, but look forward to it in the near future, none-the-less. Here’s a few things I’m looking forward to upon my next visit :

/ Housemade Fried Pickles – w/ Buttermilk Ranch

/ Feta Fries – Crispy Fries w/ Feta & Gremolata

/ Kurobuta Pork Belly – Braised in NOLABrew’s Brown Ale w/ Peach Relish & Scallion Pancakes

/ Ms Moon’s Boolgogi Rice Bowl – Ribeye Marinated, Thinly Sliced & Seared w/ Spinach, Sprouts,
& Housemade Kimchi over Rice (Vegetarian Option Available)

/ Parmesan-Potato Gnocchi – Fresh Tomato Sauce, Kalamata Olives, Pinenuts, Fresh Basil & Housemade Ricotta