St. Philips Plaza adds a new restaurant — Sazerac Creole Kitchen & Cocktails. It’s in the former Amalour Lounge space which has been several different restaurants in the past years. I hope they kept the dazzling crystal chandeliers?
(from the press release)
Tucson-based, family-owned JAM Culinary Concepts announces the opening of the restaurant group’s newest concept — Sazerac Creole Kitchen & Cocktails, Tucson’s only authentic Creole restaurant.
Sazerac will be open from 8 a.m. to midnight beginning January 16. It is located at 4340 N. Campbell in St. Philips Plaza.
Sazerac Creole Kitchen & Cocktails joins other JAM Tucson-area restaurants – Vero Amore Plaza Palomino, Vero Amore Dove Mountain, The Still Speakeasy, Noble Hops Craft Beer + Fine Fare and the Twisted Tandoor.
JAM Culinary Concepts is owned and operated by Tucson brothers Joshua and Aric Mussman, and their mother, Suzanne Kaiser. (JAM = Josh, Aric and mom)
Named for the Sazerac, a classic Cognac or whiskey cocktail that was popular in 1800s New Orleans, the restaurant will feature a creative craft cocktail menu designed by Sazerac’s mixologist Tiffany Eldredge. In addition to pre-prohibition and prohibition era specialty cocktails, Sazerac will serve craft beer and wine.
Sazerac’s executive chef, Robert Iaccarino, has many years’ experience with authentic Creole cooking. He has worked at the popular Chef Paul Prudhomme’s New Orleans Louisiana Kitchen and Irene’s Cuisine in the French Quarter.
Sazerac will serve breakfast, lunch, dinner and Sunday Brunch. Breakfast offerings will include eggs, quiche, breakfast bread pudding, Andouille sausage, beignets, pralines and baguettes.
Dinner service will feature a rotating combination of fresh fish, shrimp and crab, lamb, beef, quail and duck, plus sides including seasonal fresh vegetables, salads, soups and gumbos. The lunch menu will include all dinner options, plus salads and Po’ Boys.
Sunday Jazz Brunch will feature “create your own omelets,” fried green tomatoes, grits and fresh fish, specialty cocktails and a make-your-own Bloody Mary Bar.
————–That all sounds yummy. What exactly is Creole cooking? “Creole cooking is city cooking: refined, delicate and luxurious, developed and originally prepared by servants. There is greater emphasis on cream, butter, seafood (though not shellfish), tomatoes, herbs, and garlic, and less use of cayenne pepper and file powder than in Cajun cooking, resulting in rich sauces, elegant pureed bisques, and time-intensive soups, brunch dishes, and desserts.” (Source)