Mr. B’s Bistro | |
---|---|
Restaurant information | |
Established | 1979 |
Owner(s) | Cindy Brennan |
Head chef | Executive Chef Michelle McRaney |
Food type | Creole |
Street address | 201 Royal Street |
City | New Orleans |
State | Louisiana |
Postal/ZIP Code | 70130 |
Country | United States |
Coordinates | 29°57′15″N90°04′06″W / 29.95429°N 90.06826°W |
Website | http://www.mrbsbistro.com |
Mr. B's Bistro is a restaurant in New Orleans, Louisiana, United States. [1] [2] [3] [4] [5] Located in New Orleans' French Quarter, the restaurant is run by restaurateur Cindy Brennan.
Mr. B's Bistro opened in 1979 and at its current location in the French Quarter on the corner of Royal and Iberville Streets on the former site of Solari's Market. [6] [7] [8] [9] Paul Prudhomme helped to open the restaurant while employed by the Brennan family at Commander's Palace. [6] Mr. B's Bistro is managed by partner Cindy Brennan. [1] [2] [5]
The executive chef of Mr. B's Bistro is Michelle McRaney. [2] [3] [6] [10] Chef McRaney was preceded by chefs Gerard Maras and Jimmy Smith. [10]
Hurricane Katrina severely damaged the restaurant in 2005, causing it to close. [2] [4] [6] In 2007, Mr. B's Bistro was rebuilt to look the same as before the hurricane hit, and reopened. [4] [6]
Cindy Brennan authored The Mr. B's Bistro Cookbook: Simply Legendary Recipes From New Orleans's Favorite French Quarter Restaurant ( ISBN 0976300605). [11] The cookbook includes 112 recipes from the restaurant's menu. [12]
Mr. B's Bistro has been included in USA Today's 10 Best Travel Guide for "Best New Orleans Spots for Top-of-the Catch Seafood", "Best Places to Savor Brunch New Orleans Style", and "Best Creole Restaurants in New Orleans from the Quarter to Uptown". [13]
Mr. B's Bistro is located at the site of the Royal Street location of the defunct Solari's gourmet food store. [14]
In 2014, twelve Mr. B's Bistro employees were Restaurant Legends Award Winners. [15]
Jambalaya is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The French introduced tomato to West Africans and they incorporated the crop into their one-pot rice dishes that created jambalaya and enhanced jollof rice. Spanish people made paella which is also a one-pot rice dish cooked with meats and vegetables. These styles of cuisines blended in Louisiana and resulted in cultural and regional variations of the dish.
Calas are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Popular toppings also include whipped cream and different types of nuts. The dish is often prepared tableside as a flambé.
Paul Prudhomme, also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.
Commander's Palace is a Louisiana Creole restaurant in New Orleans, Louisiana.
Galatoire's is a French restaurant at 209 Bourbon Street in the French Quarter of New Orleans, Louisiana, United States.
Oysters Rockefeller is a dish consisting of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, and then baked or broiled. Lemon wedges are the typical garnish. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce.
Leyah (Leah) Chase was an American chef based in New Orleans, Louisiana. An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement, and was known as a gallery due to its extensive African-American art collection. In 2018 it was named one of the 40 most important restaurants of the past 40 years by Food & Wine.
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis in the French Quarter of New Orleans, Louisiana. It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller, pompano en papillote, Eggs Sardou and Pigeonneaux Paradis. Antoine's Cookbook, compiled by Roy F. Guste features hundreds of recipes from the Antoine's tradition. It is also known for its VIP patrons including several U.S. presidents and Pope John Paul II.
Austin Leslie was an internationally famous New Orleans, Louisiana, chef whose work defined 'Creole Soul'. He died in Atlanta, Georgia, at the age of 71 after having been evacuated from New Orleans; he had been trapped in his attic for two days in the 98 °F heat, in the aftermath of the August 29 Hurricane Katrina. He was honored with the first jazz funeral after Katrina on October 9, 2005, in the still largely-deserted city. The procession, led by the Hot 8 Brass Band, marched through the flood-ravaged remains of Leslie's old Seventh Ward neighborhood, starting out at Pampy's Creole Kitchen and stopping along the way at the location of the original Chez Helene.
Brennan's is a Creole restaurant in the French Quarter of New Orleans, Louisiana.
Anne Kearney is an American chef and restaurateur. In 2002 she won a James Beard Foundation award as "Southeast Regional Best Chef".
Emeril John Lagasse III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.
Arnaud's is a restaurant in the French Quarter of New Orleans, Louisiana, specializing in Louisiana Creole cuisine. Established in 1918, it is one of the older and more famous restaurants in the city. The restaurant also houses a museum of the New Orleans Mardi Gras.
John Besh is an American chef, TV personality, philanthropist, restaurateur and author. He is known for his efforts in preserving the culinary heritage of New Orleans cuisine.
Susan Spicer is a New Orleans–based chef, who owns several restaurants in that city, including a take-out food market which doubles as a bakery. She has received several awards, and appeared in the 2009 finale of the Bravo television program Top Chef as a guest judge. Currently she has a partnership with Regina Keever, and together they opened Bayona in 1990, a five star restaurant.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
Cindy Brennan is a member of the Brennan restaurant family who got their start in the restaurant business two generations ago in New Orleans. She is co-owner and managing partner of Mr. B's Bistro, which opened in 1979 in the French Quarter of New Orleans. Brennan is the author of The Mr. B's Bistro Cookbook: Simply Legendary Recipes From New Orleans's Favorite French Quarter Restaurant (ISBN 0976300605). The cookbook includes 112 recipes from the restaurant’s menu.