The Saint Hotel is filled to the chalice with innuendo & unexpected irony. Last week we featured the hotel but clearly left out one of their distinct advantages, the hotel restaurant, Tempt.
It doesn’t take much to Tempt most New Orleanians with food. By far it’s our city’s most heralded attribute and our biggest weakness. Since we’re on the liturgical tip, NOLA has all 7 deadly sins covered with Lust + Gluttony, in my mind relates to our food culture.
With that said, Executive Chef Marcus Woodham and his culinary pulpit has landed gracefully at The Saint Hotel. Within a few months, he’s built a diverse and seductive menu rooted in deep southern sensibilities with a twist of faith. Here’s a description in their own words :
“Executive Chef Marcus Woodham of the ever-popular Patois in Uptown New Orleans, lends his modern touch to classic Southern cuisine at TEMPT located in The Saint Hotel. Serving updated takes on Southern and New Orleans cooking, TEMPT will offer a constantly changing seasonal menu focusing on local produce and products. The restaurant design juxtaposes modern and antique elements creating a sleek, sexy and altogether unique setting. Surrounded by an all white room, scraped wood floors and French lithographs, this sensory-driven experience is all about a memorable culinary experience and good times shared among friends. The walls of this comfortable upscale bistro are adorned by a seasonal rotation of original works of art by local artists.”
To the right of the grand entrance to the hotel is the dining room of Tempt. The large stark white columns stand up against sheer white drapes add to the mystery of the space. Up against the window facing historic Canal Street is a lengthy marble table with perfect place settings and black leather chairs fit for any group’s last supper of sorts. Once seated, the feast began.
Boudin Balls as a dish could certainly use a renaming, but I couldn’t be more addicted to them. Tempt is certainly in the running for our personal favorite around town and their version is very much like a stuffed hush puppy from heaven. Great texture and huge serving and the tang of the spicy mustard was a perfect compliment.
The trio of apps we had were pretty fantastic and was a tease for our entrees, below…
This one/two punch of meat put us over the edge. The twin pork chops were cooked just right and were juicy and tender through and through. The sweat glaze on top contrasted very well with the green onion and sauteed red pepper garnish.
The 14oz Ribeye proved to be a beast. Laid atop sweet potato hash, and served with sauteed rapini and redeye gravy, it was a meal even Ken Spacey in Seven could be proud of. The sweet potato hash offset the wonderful char of the steak and made for a perfect intro for this medium rare affair.
After the meal, I was so thrilled to have been staying in the hotel and only needed to be escorted up a few floors as opposed to through the entire French Quarter. I must say, the meal was divine, but my thoughts are still with the boudin balls for sure. Quite stellar.