Why You Should Not Go To Kitchen Bar Modern – Encouraged in order to my blog, with this time I will explain to you about keyword. And after this, here is the primary photograph :

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The beef daube po-boy at Breakaway’s R&B in the Marigny could’ve appear from addition era of New Orleans cooking. The abjure étouffée, buttery and aloof the appropriate affectionate of peppery, could’ve appear off a grandmother’s stove afterwards a springtime boil.

The chips are a actuating affirmation of the admiral of persillade, garlicky and angrily aromatic.

Crawfish etouffee is a appropriate at Breakaway’s R&B, a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

But conceivably the best arresting affair is how this all comes through a alehouse that aloof opened this year.

How generally can you airing into a brand-spanking-new restaurant and feel anon like it has been there for ages? New Orleans absolutely brings added opportunities than best places, accustomed the contours of our old barrio and the aggregate accent about our food.

Breakaway’s R&B at Dauphine Street and Franklin Avenue in the Marigny is a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

But it’s been a continued time aback annihilation fabricated such a able consequence in this attention as Breakaway’s. This is a bar, with appropriately backward hours and the quirks and characters that confined gather. It’s additionally a advertise for some New Orleans ancestry foods and how they chronicle today.

Salad and a cocktail – Breakaway’s R&B style. The cocktail is a boozy sno-ball dubbed Pretty Baby and the bloom is a beginning alloy of spinach, citrus, fennel and pickled onion.  (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

It’s an old-school access abutting with a avant-garde affection for how abounding New Orleans bodies eat today. That agency vegan dishes that aren’t aloof an accommodation, but an basic allotment of the menu.

Breakaway’s was created by Olivia and Paul Artigues. The abode was aftermost accepted as the Lost Love Lounge, which lasted a decade as a Marigny adjacency bar afore closing in the pandemic.

Paul Artigues, chef and drummer, opened Breakaway’s R&B as a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

Artigues has fabricated his name both in New Orleans aliment and music. As a bagman he’s a longtime assistant with Guitar Lightnin’ Lee. As a chef, he spent years as the chef/owner of the Green Goddess in the French Quarter. Hurricane Ida accepted the aftermost draft through the travails of the pandemic, and Green Goddess bankrupt aftermost fall.

Breakaway’s R&B is a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

If the global, vegetarian-friendly appearance at Green Goddess was consistently adamantine to pin down, Breakaway’s is the opposite. It is anon accustomed from the academy of New Orleans joints that appearance little barrier address but can accomplish abracadabra with the pots and pans. 

Red beans and rice with absurd shrimp at Breakaway’s R&B, a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

Too often, I acquisition myself autograph about such places because they’re closing, and the communicable was abnormally rough. Aback Avery’s on Tulane closed, for instance, it spelled the end for a almost adolescent restaurant alive in this old-school style.

Breakaway’s is an archetype of a abode animating the ranks, while additionally affective the appearance advanced a bit.

The daube resembles a buzz beef po-boy, but it is not the aforementioned thing. It’s a alertness that merges the braising techniques of the French kitchen with the all-day alive red booze of Italian cooking. It is a Creole conception through and through.

Beef daube fills a po-boy and garlicky persillade acme the chips at Breakaway’s R&B, a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

The beef is not aloof falling-apart breakable but adapted bottomward to the point area it comes aback calm as article new — soft, able-bodied and not alike awkward because of how apprenticed up the gravy is to the meat. It is center to a sauce, a ragu, and Breakaway’s additionally serves it over noodles and over fries.

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And those fries. Each time a baker carries a bowl through the bar, the persillade topping —  that commingled ability of garlic, parsley and oil — leaves an ambrosial aisle you can about see, and can absolutely taste. The chips themselves are adapted to a aphotic done-ness, with aberration of admeasurement and arrangement to backpack this booze along.

Tofu topped with garlicky persillade and mirliton slaw accomplish for a vegan po-boy at Breakaway’s R&B, a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

The aforementioned persillade transforms the tofu po-boy into article so appetizing I can no best belittle at the abstraction of a tofu po-boy. It sticks to absurd wedges of tofu ample up on the loaf with a vegan aioli and a brittle mirliton slaw that brings to apperception a bánh mì.

Shrimp and okra borsch at Breakaway’s R&B, a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

The borsch at Breakaway’s is a shrimp and okra adaptation that reminds me of the gumbos from assertive restaurants in Acadiana that booty such pride in the bowl they serve altered specialized versions. This one is a seafood gumbo, but it’s as abundant about the okra as the shrimp and their coaction in a deep, aphotic roux.

Big salads, boozy sno-balls

Citrus bloom with baldheaded fennel and pickled onion at Breakaway’s R&B, a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

Here’s a alehouse that takes accessible pride in its salads. The citrus bloom looks like a annual from the ancillary of a Mardi Gras float, in comedy and alike in proportions. A ablaze citrusy bathrobe goes over the layers of appearance and pickled ribbons of fennel and onions, with a nice crisis from balmy pecans and aloof rice.

Breakaway’s R&B is a restaurant and bar alive an old academy appearance in new agency in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

The dining allowance in aback is windowless and feels hidden. The bar up advanced is added the personality of Breakaway’s, including its bifold role as a erect bar for drinks.

There are somewhat bigger wines than you’d apprehend from a bend bar, and additionally a specialty in sno-ball cocktails. Artigues generally works the sno-ball apparatus himself, awkward out a cup abounding of “sno,” the abject for a balloon gum-pink adaptation (called Pretty Baby) with vodka and ambrosia cream, or a excellent julip or a “sno-y” arrangement of the coffee-based bistro brulot.

Sno-ball affair are a specialty at Breakaway’s R&B, area the jukebox is abounding with New Orleans abstract and the kitchen puts its own circuit on bounded flavor. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune)

The jukebox glows in the corner, abounding with CDs, a bequest from the canicule aback a “playlist” meant addition austere a mix. It unfurls like the best set you’ve anytime heard on WWOZ — lots of Dr. John, Allen Toussaint, the Meters and Irma Thomas.

This tavern’s name comes from one of Thomas’ acclaimed hits, “Break-A-Way,” with the “R&B” allotment cogent “restaurant and bar.”

It additionally seems apt for a kitchen that is breaking abroad from trends to accompany aback article acutely abiding in New Orleans.

Breakaway’s R&B

2529 Dauphine St., (504) 571-5179

Thu.-Mon., 4 p.m.-midnight (til 1 a.m. Fri., Sat.)

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