The Gregory | The Watermark Hotel
What once stood as the Louisiana National Bank is now the elegant Watermark Hotel. One can feel the history oozing out of the building as soon as they step in, from the gold and marble accents throughout the building to the original art that hangs on the walls.
“It’s an experience and culture like no other,” bar supervisor Tyrae McDuffie says of the new hotel.
The Gregory, Watermark’s bar and restaurant, is situated in the front of the building and welcomes guests as they walk in through the large glass doors. The cocktail bar offers a vast array of delectable cocktails that are sure to fit every guest’s palate.
The Golden Goose is a signature Gregory cocktail and an ode to Angela Gregory and her famous goose sculpture. This frothy gold creation is made with gin, apricot brandy liqueur, fresh lemon juice, simple, dry vermouth, and not surprisingly, an egg yolk. The Golden Goose is served in a champion campaign class and has “drinkability like no other,” says McDuffie.
For a taste of spring time, try the Normandine made with muddled strawberries, apple brandy liqueur, a splash of orgeat and topped with champagne. Strawberries are currently in full bloom and this light and refreshing cocktail is satisfying for every palate.
The Cucumber Cloud is great for the Louisiana heat year-round. Made with Hendricks gin, muddled cucumbers, orgeat syrup, St. Germain liqueur and lime to give a frothy, herbal taste.
This downtown gastropub offers an elegant, yet relaxed atmosphere where guests can hear music ranging anywhere from Frank Sinatra to My Morning Jacket.
Driftwood Cask and Barrel
Driftwood Cask and Barrel is a dream for any Louisiana native looking for draft beers or craft cocktails from state breweries and distilleries.
Matt Vondenstein, co-owner and bartender, is passionate about the art of crafting each cocktail and is involved in the process from start to finish.
“I’ve driven down here at four in the morning just to make a cocktail I was thinking of,” Vondenstein said.
The Kite in a Hurricane is composed of Oryza Gin, from Donner-Peltier Distillery in Thibodaux, Creme de Violette, Maraschino Liqueur, and fresh squeezed lemon juice and is garnished with a lemon twist and Luxardo cherries.
The Six Toed Cat is an adaption of the Hemingway Daiquiri to include Bayou Satsuma Rum, Maraschino cherry liqueur, and fresh squeezed lime juice and grapefruit. The namesake originates from author Ernest Hemingway, who grew up in Key West which is known for having cats with an extra toe.
The Lemon and Blues uses Crescent Vodka, from New Orleans, house-made blueberry simple, fresh lemon juice and is garnished with a lemon twist. It is served with Vondenstein’s signature straw placed on outside of the martini glass.
Driftwood Cask and Barrel is set to have its grand opening this month and will feature a beer and a cocktail paired with each dish on the bistro menu. Be sure to look out for chicken and waffles on the lunch and brunch menus.
Canefield Tavern
Nestled in the corner of Nicholson and Lee Drive, Canefield Tavern is the perfect place to get a home cooked meal with ingredients made from scratch daily. The rustic cypress cabinets and homemade cornbread and biscuits provide a laid back and cozy atmosphere for anyone looking to enjoy a healthy portion of southern cooking.
Comfort food is not the only thing Canefield offers. Bourbon, Whiskey and Craft cocktails like Sweet Georgia Peach, Cucumber Crush Martini, and Coconut Lime Fizz are also to wet your palate.
The Sweet Georgia Peach is made with light rum, lemon juice, simple syrup, peach schnapps, and soda water served over ice and garnished with a juicy red cherry that gives a sweet tropical flavor.
The Cucumber Crush Martini, is ideal for a breezy spring day and is made with cucumber vodka, simple syrup, muddles cucumbers and lime juice. It is served chilled and garnished with a crisp cucumber and fresh mint.
The Coconut Lime Fizz is Bar Manager Joel Hatty’s favorite because of its sour and fruity combination. Hatty combines honey, Caribbean rum, lime juice and ice to provide a sweet and sour flavor and top with soda water to finish with a fizz. This refreshing cocktail is topped with a slice of lime.
Canefield Tavern is a must for anyone looking to enjoy breakfast, lunch, dinner or brunch or a delicious cocktail served by a friendly staff.
Doe’s Eat Place
Doe’s Eat Place is famous for their healthy cuts of delicious steaks, but many may not know about their full cocktail bar that serves classic cocktails with a unique twist.
Executive Chef George Krause and bartender Garrison Waite are perpetually making new interesting drinks for their customers to enjoy.
The Bee Keeper is derived from the Bee’s Knees, a drink made in the prohibition era that included bathtub gin, honey and lemon juice. To add little something extra to this old favorite,Krause smokes honey for eight hours to produce a sweet hickory smoked honey. He then adds fresh squeezed lemon juice and Bombay gin for delectable smoky flavor that reminds you of being at a BBQ.
Doe’s take on the original 1806 Old Fashion includes housemade gomme syrup, Angostura bitters to give a hint of nutmeg and cinnamon, and bourbon with a high rye content that combats the sweetness from the sugar in the gomme syrup. This smooth concoction is garnished with luxardo cherries.
Krause prides himself on being a perfectionist when it comes to the kitchen and the bar.
“If we are going to make a classic drink, we are going to do it right,” Krause says. “We want to make something that is interesting and adds a flare that no one else has.
