Originally published on Food and Fond Memories on July 5, 2017 by sandyaxelrod 0 Comments (Edit)
Our fourth day in New Orleans began with a Jazz Brunch at Court of Two Sisters. Steve and I had debated between the buffet brunch there or a return visit to Commanders Palace for their Jazz Brunch.

A restaurant courtyard with colorful market umbrellas

The Court of Two Sisters Outdoor Dining

The Court of Two Sisters Cold Buffet

The Court of Two Sisters Cold Buffet

Hot Food Buffet at Court of Two Sisters

Hot Food Buffet at Court of Two Sisters


Honestly we made the wrong choice. It is not that the food wasn’t good, because the food was fine. We just don’t love buffets. You eat way more than you should merely because you can. The selections were varied beyond belief and the setting was gorgeous. Eating al fresco in a beautiful courtyard certainly has its merits. But sadly we heard almost no Jazz at all. The band was very far from where we were seated and took such a long break that we were finished eating before they returned. So, although it is a much touted place for brunch, we won’t be returning to Court of Two Sisters.

A multistory brick building with white wrought iron balconies, musicians and horse drawn carriage in front.

This is not a Popeye’s Chicken Ad!

A gift shop sign Roux Royale with a plate with fleur de lis and silverware

My Favorite Gift Shop in NOLA

To burn off the thousands of calories we had eaten at brunch we decided to walk through Jackson Square which is always entertaining. We enjoyed looking at all of the artwork displayed on the iron fence surrounding the park. And we were thoroughly entertained by the street performances. And then for more exercise we power walked our way along the Mississippi River to the Riverwalk Outlet Mall and did a little shopping. By the time we finished there we were ready for a dip in the pool back at our hotel!

Black and white drawings on table covering with napkins and silverware

Clever Table Covering at Bayona

Our dinner reservations for the evening were at one of our all time favorite restaurants Bayona. Steve and I try to go there every time we’re in New Orleans and Chef/Owner Susan Spicer never disappoints us. “Defying definition or simple classification, Susan Spicer’s team creates food that moves across a spectrum of styles and influence. Using the freshest local ingredients to craft flavorful, balanced yet complex dishes is Bayona’s specialty.

Red and green lettuces and lots of shaved Parmesan on a white plate

Bayona Salad

With inspiration from the Mediterranean, Asia, North Africa, France, Spain, Italy, and all around the United States, you will always find something new and innovative on our daily specials. Featuring Susan’s favorites over the last 26 years, Bayona’s classics menu continues to delight.”

Veal Sweetbreads with Sherry Mustard Butter on a white plate with black striped edge

Veal Sweetbreads with Sherry Mustard Butter

Seared Sea Scallops with Creamy Grits and Tomato Stewed Okra on a white plate

Seared Sea Scallops with Creamy Grits and Tomato Stewed Okra

We started off with one of my favorites the Veal Sweetbreads with Sherry Mustard Butter. What I love about the sweetbreads here is that they are cooked to perfection being crisp on the outside and creamy inside. We also shared the Seared Sea Scallops with Creamy Grits and Tomato Stewed Okra which was amazing. The scallops were perfectly seared creating a lovely crusty exterior with a sweet creamy interior. And they were enhanced even more by the savory grits and slightly acidic okra.

Grilled Hanger Steak with Balsamic Bordelaise on a white plate with black striped edge

Grilled Hanger Steak with Balsamic Bordelaise

For our entree we shared the Grilled Hanger Steak with Balsamic Bordelaise which was accompanied by Polenta Cake, Rapini, Crimini Mushrooms and Roasted Cipollini Onions. The dish was rich and filled with contrasting flavors that added great enhancement to the tender steak.

Chocolate Empanada, Dulce de Leche Sauce and Vanilla Bean Ice Cream on a white plate with a large shard of dark chocolate behind the ice cream

Fried Hot Chocolate! Aztec Chocolate Empanada, Dulce de Leche Sauce and Vanilla Bean Ice Cream

And somehow we managed to still find room for dessert. But not just any dessert. Oh no. We had Fried Hot Chocolate! Aztec Chocolate Empanada, Dulce de Leche Sauce and Vanilla Bean Ice Cream. When no one was watching we licked our plates. Shhhhhh. Don’t tell anyone.

Bayona
430 Dauphine St.
New Orleans, LA 70112
(504)525-4455