Louisiana_Cookin_-_November_-_December_2019

17 louisianacookin.com

Tell us about your role here at NOPSI Hotel.

I’m the executive chef here at Public Service restaurant

and the hotel. We’ve got a wonderful menu of Creole

classics and some Cajun dishes [at Public Service], and

I like to call it an international gastropub, so we might

pull a little Korean fl avor here, or it might just be a

hearty, ingredient-driven dish. We’re always focusing on

getting great fi sh out of the Gulf and top-quality cuts of

meat. I just like to have fun with it. It’s casual fi ne dining,

so come as you are, ready to have a good time and eat

terrifi c food.

What do you consider your signature dishes at

Public Service?

Our gumbo’s rock solid. I’d hold it against anyone’s in the

city. Our ancho-braised short rib is an excellent dish. I

use ancho chiles, so it’s kind of sweet and a little spicy,

and it’s served with a tortilla hash. Th at one’s fun, and

it’s a little outside the box of your typical Creole [dish].

Our Gulf fi sh étouff ée is super popular. It’s on a tomato

étouff ée with Jazzmen rice and then the fi sh is Creole

seasoned with lemon butter.

Tell us a little bit about your happy hours.

Happy hour is from 3 to 6 p.m [Monday through

Friday]. We have a special bar bites menu for that. We

have a happy hour that we feature at Henry’s, our gin bar,

as well. We’ve got great deals on oysters. It’s really a fun

place to pregame for the rest of your evening or if you’re

going to the game or a concert.

Any specials planned for the holidays?

Th e holidays are probably my favorite because our

ingredient base gets to that kind of comfort food zone.

We have a bourbon dinner, and we’re probably going

to do several of those through the holidays. We feature

a Réveillon menu every year, and that’s a great deal.

Also, we have fi xed-price menus for Th anksgiving and

Christmas Eve. We’re in the hotel business, so we fi ll up

for Christmas.

Aft er a decade working in Emeril Lagasse’s New Orleans restaurants and

most recently at Broussard’s, Neal Swidler joined NOPSI Hotel earlier

this year as executive chef of its entire culinary operation, including

its fl agship restaurant, Public Service. With roots in classic French

cooking and a background in Asian cuisine, Neal brings bold fl avor

combinations and creativity to the kitchen. We recently sat down with

Neal to talk about his menu and what’s in store for the holidays.

CHEF CHAT