Bayou Bar’s Jazz and Culinary Blend

Chef Brian Landry crafts grilled pompano with broken romesco sauce at the Pontchartrain Hotel, sharing his passion for Spanish influences. The recipe is part of the cookbook Rhythm & Roux. Bayou Bar, housed within the Pontchartrain Hotel and situated along St. Charles Ave, becomes a lively venue as night falls. Jazz fills the intimate space, led by bassist Peter Harris. Patrons enjoy Landry’s seasonal menu while soaking in the music’s ambiance.

Bayou Bar has witnessed history, having hosted guests like Truman Capote, Frank Sinatra, and Tennessee Williams. The venue was also the backdrop for significant events like the announcement of New Orleans obtaining its NFL team. Landry emphasizes the special feeling of the space.

Despite challenges, Landry revitalized Bayou Bar in 2016, enlisting Harris to spearhead a music program. Harris relates his journey with the upright bass to his realization of his unwavering dedication to jazz. Now, alongside Landry, Harris contributes to their cookbook, Rhythm & Roux: The Simmer and Swing of New Orleans.

Landry’s culinary influences stem from the fusion of European techniques with Creole and Cajun flavors, mirrored by Harris’s musical interpretations rooted in New Orleans’ rhythm and improvisation. The cookbook celebrates this vibrant culinary and musical heritage.

Within Rhythm & Roux, readers find signature recipes including Pompano with Broken Romesco, Crab au Gratin Croquetas, Turkey Necks, Black-Eyed Pea Rice Salad, and Braised Oxtails, each reflecting diverse cultural legacies. Cocktails like Duck Fat Sazerac and desserts like Bourbon Bundt Cake add more layers to this culinary exploration.

Interspersed with culinary delights are stories from musicians who have graced Bayou Bar, including drummer Herlin Riley, saxophonist Branford Marsalis, and singer Dee Dee Bridgewater. Harris likens assembling musicians to composing a dish, highlighting the harmonies created when elements fit naturally.

Gumbo encapsulates New Orleans’ diverse culinary influences, featuring Spanish seafood and German sausage, along with traditions from Haitian cuisine in its red beans and rice. Located within Rhythm & Roux, Duck & Andouille Gumbo epitomizes the soul of Creole cooking.

Landry acknowledges Black Americans’ contributions to both the culinary and musical arts, fostering open conversations among chefs and musicians. Such dialogues inspired the collaborative essence of Rhythm & Roux.

As music resonates through the venue, camaraderie blossoms. Musicians share meals and lively discussions, contributing to the unique atmosphere. Between sets, Harris savors pompano, while Riley enjoys beet salad, crab meat pasta, and short ribs. Together, their creations embody the convergence of exquisite flavors and musical artistry.

The musical magic at Bayou Bar arises from inspired improvisation, forming enchanting symphonies akin to perfectly blended culinary ingredients.

No modern Creole cookbook would be complete without a gumbo. It’s the soul of the region simmered into a single pot.

Landry and Harris craft experiences that marry culinary excellence with captivating musical moments, offering an immersive dive into New Orleans’ cultural tapestry.

Pompano Broken Romesco

Romesco is a classic Catalan sauce that originated along Spain’s northeastern coast. Here, the sauce is served warm as a broken vinaigrette, enhancing distinct elements. Pompano’s rich oil content complements the dish without overwhelming it.

• Serves 6
• 1 cup blanched hazelnuts
• 1 cup Marcona almonds
• 3 tablespoons shallots, finely minced
• 1 tablespoon garlic, finely minced
• ½ teaspoon chili flakes
• ½ cup sherry vinegar
• 1 cup piquillo peppers, chopped
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1½ cups extra virgin olive oil
• 2 cups cherry tomatoes, halved
• 3 tablespoons Italian parsley, torn
• 6 fresh pompano fillets, 8 to 10 ounces, skin-on
• kosher salt and freshly ground black pepper
• 1½ cups homemade croutons

To make the romesco, preheat the oven to 400°F. Toast hazelnuts and almonds on a baking sheet for 6 to 8 minutes, cool them, and chop coarsely. In a saucepan, sweat shallots, garlic, and chili flakes over medium-low heat until aromatic, approximately 2 to 3 minutes. Deglaze with sherry vinegar. Add piquillo peppers, salt, and sugar, bringing the mix to a simmer. Slowly incorporate olive oil, maintaining a gentle simmer. Add tomatoes and parsley, check seasoning, then remove the vinaigrette from heat. Stir in the nuts.

To grill the pompano, heat the grill to 500°F, clean and oil the grates. Season fish fillets with salt and pepper, grill flesh side down diagonally across the grate for 2 to 3 minutes. Turn the fish 45° to create cross-hatch marks, cooking for another 2 to 3 minutes. Flip fillets to skin side, continue cooking for 3 to 5 minutes until fully done. Serve the grilled pompano with the romesco sauce.

Toss croutons with romesco, spoon over the fish, and enjoy.