SoBou is inspired by the spirit of the Old Absinthe House, which they founded back in 1943. A “drinks-focused restaurant,” SoBou offers breakfast, lunch, and dinner, and the regionally sourced menu, invented by Executive Chef Juan Carlos Gonzalez, features inspired finger food to nibble with some of the most awesome drinks in the city—from snazzy cocktails to local brews. Gonzalez intermingles Louisiana street fare along with a Creolized version of his own Puerto Rican home food and the mix is nothing short of sensational. He also sources from artisanal producers and longtime area farmers, which means you might find a salad of baby arugula, sweet and spicy beer nuts, Tabasco mango ribbons, gorgonzola dolce, shaved watermelon radishes and brined pickle vinaigrette, or a sticky, molasses lacquered pork belly with dirty rice calas, grilled green onion and ham hock stewed Louisiana red bean purée. Carnivores will also love the andouille-and-tasso meatballs, and the duck “debris” and butternut beignets napped with foie gras fondue and chicory-coffee ganache is out of this world!
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