New Orleans: Making menu more 'Dabawenyo'

IT'S the dedication to offer customers with a more improved menu with a taste of Davao that prompted the chef of New Orleans Bourbon Steaks branch in the city to come up with a wide array of new delectable food items that will be served soon to Dabawenyos.

But this time around, Chef Peter Ayson, the executive chef of the restaurant, said New Orleans will tap the city's high quality local ingredients and those from neighboring cities to prepare a tasty serving of dishes for the customers' delight.

Chef Peter said they will be sourcing out the Davao's quality seafood products to make the new dishes in their menu. Using the chef's playful mind, he has indeed given some common Dabawenyo dishes a new way of preparing them that are even more flavorful with more herbs infused.

Upon listening to the chef while discussing how far he has progressed in his voyage, Chey Peter said he's no less than elated to find an abundance of fresh ingredients which he can use in place of the ones they regularly order fresh from Manila on a regular basis.

Although, New Orleans is still exploring what other ingredients they can scout to make all dishes become even more palatable to customers.

"We're promoting the ingredients from Davao. We're here to explore," he said.

They are also looking around to find suppliers who can provide them with only the best and the freshest ingredients available in the local market.

The restaurant is also best known for their juicy steak, which you can't help yourself but drool over it. In fact, the smell of the steak that is wafting out of the kitchen will tickle your gustatory pleasure while waiting for it to be served on the table.

Steak, needless to say, is best partnered with a glass of wine. At New Orleans Bourbon Steak, different premium imported wines are also available.

For families who are looking for a seafood resto to dine in, Clawdaddy is the best option to go. Since, it is an adjunct restaurant of New Orleans, customers can conveniently take orders from either of the two restaurants.

Among the new dishes of Clawdaddy is the sizzling entrails of fish. This part is usually not eaten, but who would not when it looks just so delicious?