This past weekend I continued my non-stop travels through the south by visiting the always amazing and always beautiful, New Orleans. Let me give you a piece of advice though, I suggest never visiting New Orleans the weekend we "Spring Forward." If you ARE going to visit that weekend, please be sure to take some time off on Monday, or be prepared to drown yourself in copious amounts of coffee. I personally partook in the latter.
I arrived at the airport and was already through security two full hours early for this particular trip. I know this is going to give Helene hives knowing that I wasn't there 15 minutes in advance, but I like to be early then have a leisurely time drinking a cold beverage. Joke was on me, my flight was delayed a full two hours, whomp whomp.
The weather in Dallas was gray and wet, but the second the plane poked its nose above the clouds, the view was breathtaking. Flights that take place on a gross, overcast day are always my favorite.
Since my flight was so late, I had to hustle to meet my friends at dinner at a place called Shaya. Shaya was voted "Best New Restaurant in America" and there was no question as to why. We ordered a large sampling of small plates, everything from wood roasted brussel sprouts to the beef stew.
The Official Sazerac Cocktail || The Offical Cocktail of New Orleans
1 cube sugar
1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon
¼ ounce Herbsaint
3 dashes Peychaud's Bitters
Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
The bar was perfect for drinking a handmade cocktail: dark and full of brown leather. Hence, why that Sazerac photo is so grainy.
We had dinner in our hotel too, eating at the same chef's restaurant as the night before, Dominica. Dominica serves pizza... melt in your mouth pizza.
We had a sampling of their most popular dishes: roasted cauliflower, a selection of meat and cheeses, margherita pizza and the rigatoni. I wish I had taken photos, but it's probably a good thing I didn't because you guys would be drooling all over your keyboard.