The chefs at The Smokin Grape sizzle and sear fresh seafood and assemble mouthwatering sandwiches at the newly opened wine bar and restaurant. Diners can dunk creole-style eggplant sticks—lightly breaded and fried—or VeggieTales figurines into a pot of creole-mustard sauce or can sink incisors into thinly sliced catfish-fillet chips. The Smokin Bleu¬–iceberg salad proffers even more sustenance with its crisp leafy greens mingling with crumbled blue cheese and bits of bacon. Five varieties of po boy, including oyster, roast beef, and ham and cheese, escort sweet-potato or french fries. Though not included with this Groupon, a self-serve Enomatic wine bar lets patrons control how much wine they get and when they get it, preventing them from having to distract the bartender with double-jointed-eye tricks in order to get a full glass.
Though its name implies a quick chug or hurried meal, most customers tend to linger at Down the Hatch. That?s because the bar and grill offers scads of activities and creative Cajun-inspired bites to keep loungers happy long into the night. Most evenings here start at a dining room table, where alligator po-boys, smoky pulled pork, and Angus beef burgers are some of the menu?s biggest crowd-pleasers. As the food disappears from plates and more drinks get ordered, crowds diverge onto the brick patio or linger around the bar or jukebox. Amid the festive groups, there are even folks getting work done courtesy of the free Wi-Fi and the belief that the best writers are inspired by whiskey.
As chefs simmer authentic New Orleans shrimp étouffée and watch gulf shrimp blacken, chicken and andouille-sausage gumbo bubbles in a pot nearby, filling the kitchen with a spicy aroma. Marigny Brasserie’s menu earned a "good to very good rating" across the board from Zagat, thanks in part to its menu of creole favorites and its wine list. Diners at the bar can peer over at a stained-glass inset of the Marigny Triangle, while those who choose to eat outside can catch a glimpse of Frenchmen Street in person. On some nights, guests can taste spicy shrimp while listening to musicians tune guitars and fill their maracas with fresh bees.
Friendly bartenders have been serving up pints of Guinness to sports enthusiasts since Tracey's Original Irish Channel Bar first opened its doors in 1949. Decades of Irish paraphernalia line the exposed brick walls, which envelop guests as they sip brews at the lengthy wooden bar or bite into seafood-studded poboys and corned-beef sandwiches in vinyl booths. While 20 televisions document the progress of the day?s sporting events, diners can snag chalk from the pool table to prep their cues for a game of eight ball or to draw a mournful outline around an empty basket of fried okra.
CitySolve Urban Race lets citizens explore their metropolis through a one-day odyssey that tests speed, stamina, and smarts. Teams scamper through their burb as they solve clues ranging from anagrams and pop-culture trivia to deciphering graffiti written in pig Latin. Interspersed throughout the race are mettle-testing physical challenges, molding iron wills to such tasks as dodgeball, improv comedy games, or identifying ice-cream flavors. Each day's race also awards winners for best costumes and best tweet. Each urban iditarod takes between two to three hours, and jet packs are strictly prohibited.
The Cajun kitchen at Dry Dock Café unleashes an extensive menu of authentic New Orleans cuisine, including po boys, crawfish, and oyster entrees. A free, nearby ferry from the French Quarter transports hollow legs to a location within steps of a plate of grilled alligator and pork sausage paired with honey-mustard dressing ($7.25). Crispy crawfish tails doused in a creamy parmesan sauce enlist in a pasta tug-of-war in the crawfish maureeenica plate ($12.95), and brazen red beans transform a mound of fluffy rice into New Orleans’ classic piquant dish ($6.95). Hungry fingers choose from eight po boy sandwiches, including three varieties of sea candy: oysters ($10.95), shrimp ($9.95), or catfish ($8.95)—each brushed with mayonnaise and guarded with Cajun potato spears.