You are coming to New Orleans to enjoy the fine dining, but perhaps don't have the time to go to all the restaurants you have heard about. Relax. Melange brings you a taste of several great ones, plus some magic of its own.
Ambience:
Melange is on the third floor of the hotel, adjacent to the On Trois Lounge. The restaurant design is elegantly Ritz-Carlton, featuring an art deco-ish opaque skylight, crystal and brass chandeliers, and beautifully designed table settings. There are several curtained "cheater's booths", perfect for small parties, as well as a separate wine room for private dining. Special reservations are available for the chef's table in the kitchen. On the Saturday evening we went, I found the wait staff to generously accommodating without hovering. The ambience is that of understated romance, perhaps because of its somewhat retro atmosphere of dinner and dancing.The Dinner Menu:
We were there for supper and tasted Melange's version of Vizard’s Louisiana Seafood Gumbo, Blackened Scallops, and a Trio of Crab appetizer that could serve for a light meal. Upperline's Fried Green Tomato's with Shrimp Remoulade was also a favorite with one of us. Several of us had the Grilled Filet of Beef Covered with Louisiana Jumbo Lump Crab, (heavenly) and someone else had Broussard’s Pompano Napoleon(scallops, and shrimp, puff pasty crust). Other choices are Arnaud's Shrimp Creole,Cuvee Mustard and Herb (crusted Atlantic salmon with lump crabmeat Brie Orzo,and Lemon Confit), or Mosca's Chicken a la Grande, among more. We had home made ice cream with chocolate sauce for dessert, but there are several more sinfully good offerings. Dinner reservations are recommended and jackets are not required. Dinner is served from 5:30 p.m. - 10 p.m.
Con: Expensive $$$$
Breakfast and Lunch:
In addition to the usual cereal and eggs, Melange offers specialties such as Ponchatoula “Pain Perdue” (Lost Bread with raisins, fresh strawberry compote, and pecan maple syrup), "Jazzed Up Your Southern Grits" seasoned with your choice of onions, chives, tomato, mushrooms, spinach, and sharp Cheddar or Swiss cheese and scallions“, the Big Easy” Crab Benedict (fresh seared crab cakes Benedict style topped with poached eggs and Creole Hollandaise Sauce.) Lunch features a "Peacemaker," a Po-Boy with oysters or shrimp and remoulade sauce or a Muffaletta, a classic from Central Grocery with Italian meats, Provolone on Italian bread, with olive salad. Try the Crab Cobb salad with jumbo lump crabmeat, Papperdelle Pasta with Cajun shrimp and asparagus crawfish cream sauce. Breakfast is served daily from 6:00 a.m.-10:30 a.m.; lunch is from 11:00 a.m. - 2 p.m. Sunday Summer Brunch featuring pianist, Armand St. Martin is available from 10 a.m. - 2 p.m.Lagniappe
Lagniappe means a bonus, and the bonus here is Jeremy Davenport, a trumpeter/vocalist who studied with the Marsalis family and toured with Harry Connick Jr. Jeremy specializes in improvisational American jazz, but he also does the standards the way they were meant to be heard. Together with his trio, Jeremy will take you on a musical journey that you can enjoy while you dine, a la' the 1940's, or you can listen with a cocktail from the adjoining On Trois Bar. Any way you listen, the music is delicious.
