Esquire names SoBou one of the Best New Restaurants in America
(New Orleans, LA; October 5, 2012) - Esquire magazine released its annual list of Best Restaurants today, crowning SoBou as one of the top new restaurants of the year. The list is compiled by the magazine's esteemed Food and Travel Correspondent, John Mariani, who has eaten his way across the country for nearly three decades.
"SoBou is an establishment our team has been dreaming up for years now. For us, this is what we love to do - a serious restaurant where the beverage program is not an afterthought," says Proprietor Ti Martin. "We call it cooking with Louisiana DNA and adult beverages. Guests can come for cocktails and nibble on snacks or they can enjoy a multi-course dinner with wine pairings. We are thrilled to receive this award and want to thank Esquire and Mr. Mariani for the honor."
The trusted and talented team behind the Commander's Family of Restaurants, including "cocktail chick" Ti Adelaide Martin, have creatively blended the flavors and "spirit" of New Orleans into SoBou - a Modern Creole Saloon. Led by an all-star team including Executive Chef Juan Carlos Gonzalez, and Consulting Chef Tory McPhail of Commander's Palace, SoBou's Creole, Cajun and southern-influenced dishes will perfectly complement celebrated Bar Chef's Lu Brow and Abigail Gullo's state-of-the-art cocktail program. Ideally located in the swanky W New Orleans - French Quarter, SoBou offers guests an exceptional dining experience including a bar chef table, self-serve wine machines, a hidden courtyard, and a beer garden.
For more information or to make a reservation visit http://www.sobounola.com/ or call 504.552-4095.
SoBou, a "spirited restaurant," offering cutting-edge cocktails and Louisiana street food-inspired small plates is located at W New Orleans - French Quarter. Created by the Commander's Family of Restaurants, SoBou brings together an all-star team including "cocktail chick" Ti Adelaide Martin, Alex Brennan-Martin of Brennan's of Houston, Cousin Brad Brennan, Commander's Palace Executive Chef Tory McPhail and General Manager Steve Woodruff, Corporate Bar Chef Lu Brow, and Wine Guy Dan Davis. SoBou will serve breakfast, lunch, and dinner alongside an innovative cocktail, wine and beer program.