Chef Brian Landry skillfully prepares grilled pompano with broken romesco sauce at the Pontchartrain Hotel. He elaborates on its Spanish influences, showcasing it as part of his cookbook Rhythm & Roux. This publication celebrates the intertwining of music and cuisine in New Orleans.
Nestled on St. Charles Ave alongside the streetcar line, Bayou Bar offers an intimate atmosphere where music and food become one. Jazz takes center stage thanks to bassist Peter Harris, who leads a jazz combo most evenings. Every night, the city’s best musicians perform in this room,
Landry notes. The closeness of the bandstand to the dining area creates a living room-like setting.
The Pontchartrain Hotel, home to Bayou Bar, boasts a rich history. Notable figures such as Truman Capote, Frank Sinatra, and Tennessee Williams enjoyed its hospitality.
The venue, crucial in announcing the arrival of the New Orleans Saints in 1966, adds to its allure. This room is special,
remarks Landry. These stories contribute to the unique atmosphere.
Peter Harris and Herlin Riley perform at Bayou Bar, attracting diners and listeners alike. Back in 2016, the music program began with Harris, marking a profound transition from sparse attendance when a lone pianist performed.
Harris, a seasoned musician since age 16, finds jazz and upright bass captivating. His artistry mirrors Landry’s culinary creativity. Together, they crafted Rhythm & Roux, paying homage to the rich heritage of New Orleans.
Both Landry and Harris share a deep connection to their hometown, revealed through diverse inspirations. Landry’s cooking marries European techniques with Creole and Cajun flavors, while Harris draws from the city’s musical innovation. Their collaborative cookbook blends recipes with stories from musicians who’ve graced Bayou Bar, such as Herlin Riley, Branford Marsalis, and Dee Dee Bridgewater.
In Rhythm & Roux, Landry aspires to honor culinary traditions through dishes served at his restaurants. His Spanish-influenced grilled pompano with broken romesco exemplifies this fusion. Romesco sauce, featuring nuts and olive oil, enriches the mild pompano fish.
Additional recipes include:
- Crab au Gratin Croquetas: Reflects a crossroads of French and Spanish influences.
- Turkey Necks: Emphasizes soulful Southern cuisine using humble ingredients.
- Black-Eyed Pea Rice Salad: Links agricultural history from West Africa to the American South.
- Braised Oxtails: Highlights Caribbean culinary traditions.
Accompanying the recipes are cocktails like Duck Fat Sazerac, hailed as America’s first cocktail, and desserts like Bourbon Bundt Cake, epitomizing Southern baking.
Musicians contribute to the narrative, sharing thoughts on the culinary and musical synergy at Bayou Bar. Harris likens assembling musicians to composing dishes, where certain ingredients enhance or detract from the outcome.
Landry connects Creole cuisine with cultural influences, pointing out essential elements drawn from Spanish, German, and Haitian traditions. Rhythm & Roux offers a Duck & Andouille Gumbo recipe, embodying the spirit of New Orleans.
Acknowledging Black American influences on jazz and cuisine, Landry advocates open dialogue with those contributing to these traditions. He emphasizes both culinary and musical artistry united in an extraordinary experience at Bayou Bar, deepening the impact.
As ensembles perform nightly, musicians bond over shared meals between sets, discussing varied topics while enjoying Landry’s menu. The camaraderie reveals itself in performances, blending improvisation with cohesion.
Landry notes, When musical chemistry aligns, magic happens on the bandstand.
This fusion of culinary and musical magic inspires guests long after they leave Bayou Bar.
Pompano with Broken Romesco Recipe:
Romesco, a Catalan sauce originating from Spain, is transformed into a warm vinaigrette, keeping ingredients distinct. Its high oil content complements pompano, balancing richness seamlessly.
Broken Romesco Ingredients:
- 1 cup blanched hazelnuts
- 1 cup Marcona almonds
- 3 tablespoons shallots, finely minced
- 1 tablespoon garlic, finely minced
- ½ teaspoon chili flakes
- ½ cup sherry vinegar
- 1 cup piquillo peppers, chopped
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 ½ cups extra virgin olive oil
- 2 cups cherry tomatoes, halved
- 3 tablespoons Italian parsley, torn
Pompano Ingredients:
- 6 fresh pompano fillets, 8 to 10 ounces, skin-on
- kosher salt and freshly ground black pepper
- 1½ cups homemade croutons
Instructions:
To create the romesco, preheat the oven to 400°F. Toast hazelnuts and almonds for 6 to 8 minutes. Allow to cool and chop coarsely. Sweat shallots, garlic, and chili flakes in a saucepan for 2 to 3 minutes. Deglaze with vinegar, add peppers, salt, sugar, and simmer. Gradually incorporate olive oil, tomatoes, and parsley. Remove warm vinaigrette from heat and mix with nuts. For pompano, heat the grill to 500°F, season fillets, and cook skin-side down. Grill for 3 to 5 minutes until cooked. Serve topped with romesco and croutons.
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