The Myrtles, one tasty haunt
Saturday, April 1, 2006
Varnedoe’s Carriage House Restaurant
7747 Highway 61, St. Francisville
Hours: Lunch Tuesday through Saturday 11 a.m. to 2:30 p.m.; dinner Tuesday through Thursday 5 to 9 p.m., Friday and Saturday until 10 p.m. and Sunday brunch 11 a.m. to 3 p.m. only.
Phone: (225) 635-2635
Chef Scott Varnedoe, most recently of Marigny Brasserie in New Orleans, has taken up residence in St. Francisville to re-open the restaurant at The Myrtles Plantation.
The food at Varnedoe’s Carriage House Restaurant is described by the chef as “upscale down South,” and best demonstrated by dishes such as voodoo barbecue shrimp–New Orleans-style barbecue shrimp with smoked Gouda cheese grits, garlic French bread and fried sage leaves. Or, softshell St. Francisville, which is a pecan-crusted softshell crab set atop mixed Feliciana bean cake, stewed collards and a Louisiana red-eye vinaigrette and topped with a pickled merliton salad. That’s merely a glimpse of this deep and thoughtful menu with a wide range of meat, fowl and seafood dishes. Contemporary preparations (and presentations) of recognizable ingredients without being freaky, make this restaurant a must try.
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