Oceana Grill
Where? Oceana Grill (French Quarter, New Orleans, Louisiana, United States of America) Map Menu
When? Wednesday December 25, 2019
Who? Me
Food Style? New Orleans Seafood
When I arrive at 6pm, there's already a queue outside. Fortunately for me, I'm by myself and there's plenty of seats at the bar. I start the night off with a smooth margarita called “Road to Bourbon Street”: tequila, Cointreau, lime sour and agave nectar. It's got some dry ice for theatrics and it already feels like I'm going to have a good time. The menu is different to what was advertised on a Google, but I ended up going with the special which wasn't on the menu anyway, redfish tchoupitoulas. I overheard some lady on the plane saying redfish was amazing so I might as well give it a go now.
Mains
Redfish Tchoupitoulas: Blackened redfish fillet on a jalapeño crawfish cornbread dressing, topped with sautéed shrimp in a garlic lemon butter sauce and mustard greens
Damn it's good. There's heaps of delicious buttery sauce coating the shrimp and fish, the proteins are cooked perfectly, the redfish has a beautiful crust on the outside that packs a punch. Even the mustard greens, which have never really made an impression on me, are tasty, and help to cut through all that richness. The jalapeño dressing underneath is quite subtle, so I've added a few drops of some local hot sauce to give it more of a kick. Yum!
By this time, the margarita is very much in effect and it suddenly dawns on me that American pours are much more generous. I should be careful next time.
Dessert
Kentucky Bourbon Pecan Pie: Large buttery pecans, layered on a rich, smooth filling with a hint of kentucky bourbon, on a pastry crust
I can't resist dessert. Pecan pie is a southern staple and this one hits the spot. It's warm and comforting, and the center is soft and gooey, which contrasts well with the roasted pecans on top. The bourbon comes through nicely. My only criticism is that the crust is too sweet, the dessert has enough sugar already!
Posted by Jeremy at 9:19pm on Friday January 3, 2020 :: 0 comments :: 