The Grill Room at the Windsor Court Hotel

New Orleans, LA

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Cuisine Description

“People definitely like to drink in New Orleans,” says Sara Kavanaugh, beverage director. “Our style is a refined Southern.”

Kavanaugh breaks down 2013's top wine trends for Wine Enthusiast >>>

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Wine List Description
I focus mainly on Old-World wines and small producers. The higher acids and lower alcohols from the Old World tend to work better with our food.
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Riot-Worthy Dish
Wine Enthusiast editors asked America's 100 Best Wine Restaurants of 2013 "which dish would start a riot if it was taken off the menu?" Their riot-worthy dish is…
"A delicious house-made pasta dish would be a standout, like the pappardelle pasta with spring mushrooms, English peas, black truffle, local basil and shallot cream or the smoked butter-poached halibut cheeks with ramps, marble potatoes, baby asparagus and ramp green jus."

Perfect Pairing
The spring garlic soup with beech mushrooms, pickled ramps and fried parsley pairs amazingly with Bruno Giacosa’s 2011 Roero Arneis from Piedmont.

Wine Events
We offer several different types of wine classes/seminars, but the sensory class is unique: Sommelier Sara Kavanaugh places several of about 100 different ingredients you can detect in wine and guests try to determine what they are smelling.

Video

Wine Enthusiast Magazine announced the third annual issue of America's best wine-centric establishments, and to commemorate the list, WE hosted a rooftop party where we honored this year's recipients and toasted the exploding culture of wine and food.


100 Best Wine Restaurants

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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

Wine-friendly pizzas offer diners a slice of heaven.

New York's Sommeliers Pour Local

Many of Manhattan’s best restaurants aren’t just about eating local, but drinking local wines, too.

Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.