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2012-09-13
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Goodbye, Avanti; hello, New Orleans! Sunway Resort Hotel swapped risotto for gumbo this week, replacing its longtime Italian restaurant with a Creole-and-Cajun one. Mardi Gras masks are scattered across this spacious venue, where a band sets the tone for a Louisianan evening with renditions of "What A Wonderful World" and "Summertime." The E.N.D. of the savory courses: black-eyed peas _ soul food with a real boom boom pow of creamy flavor. Just can't get enough of this. Bread pudding, baked wit
Goodbye, Avanti; hello, New Orleans! Sunway Resort Hotel swapped risotto for gumbo this week, replacing its longtime Italian restaurant with a Creole-and-Cajun one.
Mardi Gras masks are scattered across this spacious venue, where a band sets the tone for a Louisianan evening with renditions of "What A Wonderful World" and "Summertime."
The E.N.D. of the savory courses: black-eyed peas _ soul food with a real boom boom pow of creamy flavor. Just can't get enough of this.
Bread pudding, baked with raisins and pecans, served with caramel sauce.
Banana Foster _ marvelously soft but not mushy, sauteed in butter and cinnamon, flambeed with bourbon and served with ice cream and cocoa powder.
Beringer Stone Cellars Merlot (2008) and Saltram Makers Table Shiraz (2010).
Milk Punch (bourbon, amaretto, cream, vanilla).Service here is sparkling, befitting of the Sunway Resort's reputation. New Orleans opens for lunch and dinner on weekdays and for dinner on Saturday.
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