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The menu at this New Orleans-themed restaurant -- one of just a few in Denver -- is stamped with gumbo, crawfish etouffée, turtle soup, sweetbreads, oysters and blackened shrimp. And the cocktail roster is a syllabus of speakeasy classics, including a Sazarac, Pimm's Cup, absinthe frappe and the purely southern Hurricane. And the New Orleans theme is carried throughout the quarters -- both the dining room and "Voodoo Bar" (complete with a voodoo doll).
Location, location, location. The subterranean space at 250 Steele Street has swallowed up another restaurant: Big Easy Creole Kitchen. George Gastl, a native of Denver and graduate from the Culinary... More »
Happy Fat Tuesday! Here are a couple of culinary specials to help you get into the Carnival spirit today. And if you know of any others, feel free to toss them in the comments sections below. See als... More »
Super Bowl Sunday is this weekend, which means everyone will be turning their attention to New Orleans, where the annual championship game will be played. If you weren't able to make it to the Big Eas... More »
A new restaurant is coming to Cherry Creek: La Piccola Venezia has a liquor-license hearing today for its space at 250 Steele Street, right above Ondo's Spanish Tapas Bar and Big Easy. See also: -Re... More »
Adrian Miller has a lot on his plate these days. The lawyer-turned-politico is running Stephen Ludwig's re-election bid for University of Colorado regent, and he's also finishing up a book for the Uni... More »
My wife and I dined at The Big Easy for the first time this evening. We were plesantly shocked to see a menu full of well thought out creole dishes instead of the usual popcorn shrimp and gumbo. Our server started our night with the House Special, Broiled oysters on the half shell, while we considered the menu. The mixoligist has assembled a murderer`s row of New Orleans classic cocktails including a frsh made Hurricane, a Sazerac and a full array Abita beers. You can order traditional with pork, beef, our snapper our go a little wild with turtle soup, rabbit or duck confit. Our entrees were well plated and each came a with a side dish that pulled the whole creation together. We finished our meal with a root beer float and a nap. I promise You will see me at the bar when you come in.
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