Remoulade caters to out-of-towners who stroll the French Quarter at their own pace, and to locals who stop in for lunch, or a drink and a quick bite after work. Famous Shrimp Arnaud, red beans and rice, oysters on the half shell and po-boys share the menu with 8-oz. specialty burgers, grilled all-beef hot dogs and thin-crust pizza.
From the start, the Casbarians were focused on creating a casual, fun place, with a menu to satisfy a crowd of appetites, large and small. The selection of eight-inch pizzas, Nachitoches meat pies, side orders and salads, are perfect for snacking or grazing. For heartier eaters, there are half-pound burgers, barbecued shrimp, fried seafood in a basket or BBQ ribs.
Remoulade serves their own collection of potables called Bayou Potions - "guaranteed to ward off alligators," as well as other mixed drinks, shooters and draft and bottled beer, from a beautifully restored 1870's mahogany bar that dominates one wall. Converting a relatively small number of square feet into a functional and visually exciting space was a challenge. The kitchen, designed for Chef Tommy DiGiovanni, is gleaming state-of-the-art perfection. A large area of glass was installed that puts the kitchen in full view, Archie Casbarian said, not only to showcase a spectacularly designed facility, but to let diners see that their food is coming from a sparkling clean, wonderful place.
Chef DiGiovanni and the Casbarians did extensive research, including several trips out of town, to sample the latest trends in restaurants across the country. While New Orleans is known everywhere for its food and restaurants, they wanted to offer more than colloquial dishes at Remoulade. At the same time, the Remoulade hamburger and the Remoulade dog are topped with Arnaud's Sauce, and the five Remoulade pizzas start with a thin crust, and from there they are distinguished by Chef DiGiovanni's flair, inspiring and far from ordinary. |
Archie Casbarian is known for the standards of excellence he applies to quality ingredients, preparation of food, and service. The materials and workmanship that went into Remoulade had to meet his same high expectations. The exterior of the century-old building, with its french doors and French Quarter-style gallery overhead, was treated to a face lift, too. On a street known for music and a variety of entertainment, the Casbarians would have loved to include live music at Remoulade. Since space would not allow that, they installed a music system that plays New Orleans jazz. Then, as an alternative, they created their own fantasy band, a cartoon ensemble called "The Almost All-Crustacean Pick-Up Band." Arno, the shrimp, plays bass, and Craw Dad crawfish is on drums. The horn section is made up of Angus the hamburger on clarinet, Mardi Claw the crab on trombone, Frankie the hotdog on trumpet, and the oyster, Slick, and Gil, the catfish, on saxophones. The characters adorn the Remoulade menu and T-shirts that the staff wear. The shirts and posters are available in the Retail Shop.
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