Soubou NOLA in the French Quarter in New Orleans

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[{"selector":"#anim-d744b251-f65d-4a05-b519-bdb7c03ab88e","keyframes":{"opacity":[0,1]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-01ac2e76-4878-4a5d-b6b4-cdfea3274b8e","keyframes":{"transform":["translate3d(0px, -139.89606%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12ccc9b3-70cc-452d-9a8c-97f546a34d92","keyframes":{"opacity":[0,1]},"delay":500,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] WELCOME to Sobou in the New Orleans French Quarter. The restaurant of the W Hotel French Quarter, you definitely don’t have to be staying there to enjoy this dining experience. Learn more

We went for brunch, which is super special, because on Sunday, Sobou hosts “Legs & Eggs,” a Burlesque brunch featuring a live jazz/Dixie band and local.

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[{"selector":"#anim-727b3c78-f738-4262-b4b1-3b43ab347296","keyframes":{"opacity":[0,1]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f5db37d2-4dcd-4f80-b677-9e3444a9275f","keyframes":{"transform":["translate3d(-122.09302%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c2bcae2f-f9b4-4e3b-9f58-37b0d923f873","keyframes":{"opacity":[0,1]},"delay":100,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-db923011-23eb-420a-84c6-fd450294310f","keyframes":{"opacity":[0,1]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-94024338-fe87-4afb-959c-f58605e76312","keyframes":{"transform":["translate3d(0px, -148.68336%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The bartenders and the head of the beverage program all share the same passion for producing cocktails that are either unique or the perfect rendition of a traditional drink, or both. Learn more

For instance, the highball ice for drinks like the classic New Orleans Vieux Carre or a go-to traditional Old-Fashioned starts with this block of ice, hand-chiseled down…every time for every drink.

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And, yup, I definitely got cold little ice pieces splattered all over me shooting this. Refreshing.

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[{"selector":"#anim-40dc856d-e990-4a54-8d1d-ff995bf11188","keyframes":{"opacity":[0,1]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f238c8b0-a46e-49ec-9ecf-e36b3b609865","keyframes":{"transform":["translate3d(0px, -410.0156%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b551387b-7e62-4568-9476-9eb90540f8a2","keyframes":{"opacity":[0,1]},"delay":500,"duration":2500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] So, one thing about me is this–I am happiest while photographing and being photographed. I see light and color in terms of photographs everywhere I go. Learn more

Now, on to the glorious food…Appetizers up first: Buttermilk biscuit donuts with smoky bacon served atop a mild cream cheese frosting.

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Cochon de Lait Tamale, with pickled red onion, roasted jalapeno, and cilantro crema. And yep, it’s topped with a pork rind. Right on!

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Swipe up to learn more!

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