The chalkboard menu at The Delachaise.
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chalkboard menus continued, and Chef DeBarr serving a customer at the bar (the cooks are also the servers at The Delachaise).
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Bodenheimer's unnamed cava cocktail with yuzu, grapefruit bitters, and lemon peel.
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White Anchovy Bruschetta with Piquillo Peppers and Eggplant Tapenade
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The Benson: muddled cucumber, lime, arugula, simple syrup, grapefruit bitters, cachaca tequila, and a splash of cava.
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Tequila Shrimp with Yucca Cake, Crushed Avocado, and Tequila Lime Crema
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XXX: tequila, dash of orange juice, campari, sweet and dry vermouth, orange bitters, and flamed orange peel
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"The Rising Sun" Foie Gras with House-Made Togarishi Crust, Stickly Black Rice, and Blood Orange Pepper Jelly Sauce
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Yellow Tomato and Asparagus Napolean with Macadamia Crust, Grilled Jumbo Asparagus, and Citrus Aioli
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The Delachaise: Grilled Bread with Louisiana Oysters Poached in Horseradish Cream, Butter-Braised Romaine Lettuce, and Neuske's Bacon
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French Toast Stuffed with Chocolate, Gjetost (a Norwegian caramelized goat's milk cheese), and Louisiana Cane Syrup
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Chef Chris DeBarr of The Delachaise - New Orleans, LA
Photo: Antoinette Bruno | May 2008
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