The Midway Mule, a twist on the classic cocktail served in a copper mug, is on the new cocktail menu at American Sector.
(945 Magazine St., 504-528-1940)
the restaurant and bar inside the National WWII Museum, has launched a new nostalgia-heavy dinner and drinks menu.
In a nod to practices during World War II, such as rationing, the menu will feature some dishes that include canned and pickled produce. Another wartime-themed gimmick: The restaurant is offering a rotating three-course "Allied Victory” prix fixe menu which will highlight the cuisine of the countries involved in World War II.
The restaurant, formally under the helm of the John Besh group (which parted ways with the museum the when its management contract ran out last year) is now led by executive chef Raymond S. Pierre and chef de cuisine Eric Cook, who say their new “Victory Garden to Table” new American menu will highlight locally sourced produce and ingredients.
On the menu: A Bavarian soft pretzel fonduta made with Kolsch beer, a pastrami sandwich topped with bacon-braised sauerkraut and Abita Turbodog mustard on marble rye and shrimp and grits served with roasted tomato and tasso broth.
Desserts include a “wartime” pound cake with fresh berries and a s’mores pie with toasted marshmallows.
Featured drinks include the Midway Mule, a twist on the classic drink, served in a traditional copper mug. A daily happy hour runs from 4 p.m. to 7 p.m. and museum guests will be given “ration cards,” which they can redeem for a free cocktail or slice of pie after 3 p.m.
For more information, visit the restaurant's website.