Bistro Daisy NOLA originally published on Food and Fond Memories on September 2, 2010 by sandyaxelrod Leave a Comment (Edit)
Bistro Daisy NOLA
Spinach Salad with Warm Bacon Dressing and Crisp Crusted Goat Cheese Medallion
A few days prior to our last evening in New Orleans we met another foodie (imagine that) on the Royal Street Stroll and we were chatting about favorite restaurants in NOLA. Being a local we asked our new friend David for a recommendation for dinner. He highly praised a place called Bistro Daisy after the owners’ daughter. He told us a little about the menu and the ambiance. We share a love for Brightsen’s and David said that like Brightsen’s Bistro Daisy was family run and in a converted home.We share a love for Brightsen’s and David said that like Brightsen’s Bistro Daisy was family run and in a converted home. The wife is the hostess and bartender and the husband mans the stove. Also like Brightsen’s it seemed like there were many more locals dining than tourists. I know it’s odd but Steve and I no longer feel like tourists when we are in New Orleans. We have been there so many times. We know the neighborhoods and how to get to them. Plus we try to dine off the beaten path whenever possible. Our server suggested the Adelshein Pinot Noir from Willamette Valley, Oregon. It was fairly priced at $49.00 and paired quite nicely with our meal which consisted of three appetizers and a totally decadent dessert. After eating and drinking so much earlier in the day that was more than enough to fill us up. First we savored the jumbo lump crab in horseradish aioli with artichokes, new potatoes, petite croutons and bay leaf infused oil. It was so good we ponderd ordering another one but just at that moment our salad was placed in front of us. We had thought about ordering the “daisy salad” of fresh mozzarella, roasted peppers, arugula and pumpkin seeds with white balsamic vinaigrette but opted instead for the spinach salad. Our plate was piled high with warm spinach salad with bacon, toasted pecans, shallots and sherry vinaigrette topped with a disc of hot, creamy fried goat cheese. It was delicious!! I loved the combination of flavors and textures. Salty, savory, sweet, tangy, creamy, crunchy and nutty. Following our salad course our entree appetizer was seared yellowfin tuna with arugula pesto on a warm torn bread crouton salad with roasted Vidalia onions, roasted peppers and Nicoise olives. The tuna was perfectly cooked which for Steve and I is just seared on the outside to take the chill off leaving the center red and cool. However, the pièce de résistance was definitely the dessert. I wish I had some right now!! It was a generous scoop of dark bitter chocolate, caramel and toasted pecan house made ice cream served with a delicate shortbread cookie. Now that was a dessert well worth the calories!!! I imagine we’ll be dining at Bistro Daisy again on our next trip to NOLA in October for Steve’s birthday and Halloween.
Seared Yellow Fin Tuna with Arugula Pesto
Our Very Decadent Dessert
