French Quarter restaurant Angeline is launching weekday bar specials including deviled eggs with country ham and bread and butter pickles.
Gourmet hot dog peddler Dat Dog
has hired a new chef and announced new menu additions.
Chef Alex Ventura, an alum of Dickie Brennan’s Steakhouse and Palace Cafe, added a burger and chicken sandwich to the restaurant's menu of hot dogs and sausages.
The Dat Burger features a hand-rolled ground beef patty served on a sourdough roll dressed with pickles, tomatoes, onions, mustard and ketchup. Customers can order chicken sandwiches fried or gilled: the Dat Chick is topped with slaw, jalapenos, sliced apples and the restaurant's signature Sriracha remoulade.
Chef Alex Harrell’s French Quarter charmer Angeline
(1032 Chartres St., 504-308-3106) added weekday bar specials to its dinner service.
Menu options include $5 small plates featuring the house-made pickles and pate selections, including a deviled egg plate with country ham and bread and butter pickles and a crispy cauliflower dish served with olivade aioli. Drink specials include $5 bourbon punch, $4 local beers and several glasses of wine for $7.
The restaurant is running the promotion starting Dec. 21 from 5:30 p.m. to 7:30 p.m. weekdays in the bar and front dining room.
For more information, visit the restaurant’s website here.
Old Metairie pie joint Mark Twain’s Pizza Landing
(2035 Metairie Road, 504-832-8032) is on track to sell its millionth pizza this weekend. The restaurant opened in 1985. Owner Jacques Broussard says they figured out the number through calculating their daily pizza production for the past two decades.
The person who orders the millionth pie – which Broussard says will happen “sometime after 6:30 p.m.” Dec. 19 – will win two medium pizzas a week for the next year.
For more information, visit www.marktwainpizza.com.