Sylvain is one of my favorite New Orleans restaurants, combining my passions for great food and deliciously blended craft cocktails. My brother-in-law actually introduced me to this unassuming French Quarter eatery, as he shares a love for NOLA cuisine and fine spirits. I also love the atmosphere of the restaurant, with a very intimate indoor dining area illuminated only by flickering candlelight. There is also outdoor seating, which reflects the traditional New Orleans courtyard setting perfectly.
Last night was our second visit to Sylvain and our second time to order both the sweetbreads appetizer and the hanger steak entree. The sweetbreads are prepared buffalo style, with just the right mix of tang and spice, complimented by celery leaves and very thinly carved sticks of green apple (Veal Sweetbreads – Buffalo style, apple and celeriac slaw, Sylvain hot sauce). The steak is tender and served in a bowl of ingredients that compliment each other perfectly (Seared Hanger Steak –
fried brussels sprouts, Cuban-style black beans, roasted corn salsa verde, crema).
Sylvain’s daily fish preparation is always a hot item and worthy of serious consideration. Last night it was pan seared Cobia, which came very close to being my entree selection. Yet, as is typically the case when I am in New Orleans, my belly was still a little full from an afternoon snack of boiled crawfish and I was looking for something a little lighter. I settled on the seared scallops and could not have been more content with my choice (Pan Seared Scallops – Israeli couscous, lima beans, wilted greens, fennel-citrus salad, hazelnut brown-butter).
We tried a few of the cocktails featured in the picture above, yet the “No Fun” and the “Naked Under Leather” were out favorites. The craft cocktail menu changes consistently and it is always fun to explore the new creations! Sylvain New Orleans Review provided by Jason Will of the Jason Will Real Estate Team serving the Alabama Gulf Coast 251-866-6464.