Windsor Court in New Orleans is about as perfect a hotel as could be imagined—centrally located, impeccably appointed, and staffed with the most impressive personnel in the industry. Other properties may come (somewhat) close to rivaling this urban dreamland of a hotel on those aspects, but Winsor Court ultimately defines itself as being in a class by itself through its cuisine and beverage program.
The wine list is impeccably curated with accessible, yet original varietals. And the food is nothing short of exquisite.
When their Grill Room chef, Daniel Causgrove, whose personable and unassuming demeanor make him instantly feel like family, treated us to a few appetizers recently, we could not stop raving. Since our current issue is rather “crab-tastic,” we thought it apt to showcase one of our favorite Causgrove creations to complement the recipes in the print issue. We recommend you enjoy this blue crab gratin with a chilled Sancerre. Trust us, it is sublime.
Blue Crab “Gratin” Mentioned in this post:
from Chef Daniel Causgrove, The Grill Room at Windsor Court, New Orleans, LA
Blue Crab “Gratin”
Mentioned in this post: