6 facts about Bacobar, Asian-Latin fusion restaurant open now in Covington
NOLA.com has observations regarding Bacobar
Jean-Pierre Guidry and Carl Schaubhut, the former executive chef at Cafe Adelaide, met when they both cooked at Commander's Palace. They teamed up again to create Bäcobar in Covington. The Asian-Latin fusion restaurant opened Feb. 15. Here are six things to know about the new north shore restaurant:
1. Bäcobar playfully mixes Asian and Latin flavors with local ingredients. Everything but the bread and cheese is made from scratch.
2. "It's two chefs running a restaurant and wanting to step back and have some fun," Schaubhut said. "We wanted to do what everybody expected us not to."
3. The menu includes kimchi debris fries ($8), shrimp and bacon pad Thai ($17), a burrito with popcorn rice, black beans and kimchi salsa ($12) and "bacos," steamed buns served like tacos (two for $8). (See a PDF of the full menu)
4. Bäcobar makes four of its own hot sauces, include a sriracha-style Bäco Sauce and a Thai green jalapeño sauce. Eventually, they want to bottle and sell the sauces.
5. Brennan's bartender Lu Brow, who worked with Schaubhut at Cafe Adelaide, created the cocktails, including the fancy frozen daiquiris like the Plantation Punch and a blackberry bramble.
6. All the draft beers are from Louisiana. The wine list is carefully selected, and all of the 14 bottles are poured by the glass. "I'd rather have a smaller menu and offer everything by the glass," Schaubhut said.
Want to know more about Bacobar? See our earlier story.