With our new friends in tow we head down the street to Good Friends (740 Dauphine St. at Ann St. Tel: 504-566-7191. www.goodfriendsbar.com), a casual neighborhood bar where you can get good drinks, play pool, people watch from the balcony upstairs, and meet some incredibly nice people. The Queens Head Pub upstairs has an intimate Victorian setting with its solid oak flooring, 140 Sq. Ft. mahogany bar, gold/maroon faux finished walls, gold candelabras, chandelier, and designed cut glass panels. The walls are decorated with an eclectic collection of Earl Hebert and Andy Warhol paintings along with historic New Orleans photographs. During this visit, we came here almost every night, either for sundowners, or after dinner drinks. We met people from all walks of life, from local artists, philanthropists who were helping to rebuild the city after Hurricane Katrina, to former porn stars. If you enjoy meeting fascinating people, and having stimulating conversations, this is the place to go.
The next day, we decide to hit the gym at the Hyatt Regency New Orleans and work off some of the “empty calories” from the drinks from the night before. Located above the city on the 32nd floor, their 24-hour, state-of-the-art fitness center is equipped with spin, free weight, elliptical, and cardio equipment, including treadmills, cross trainers, and cycles. With floor to ceiling windows, we totally enjoyed our workout here with its inspiring and expansive views of the Mercedes-Benz Superdome and the Crescent City.
Afterwards, we go to the Regency Club where Preferred Hyatt members have private access to the hotel’s exclusive rooftop bar and lounge on the 32ndfloor. Guests can enjoy unlimited breakfast, snacks, appetizers, and an honor bar. The complimentary breakfast features fresh fruit and yogurt, toast, muffins, eggs, and assorted cold cuts. At the end of the day, you can stop by for afternoon or their evening wine and beer reception offering a variety of appetizers, wines, and craft beer.
As this is our last day in New Orleans before heading back to New York, we spend the afternoon swimming and sunning by the pool before heading to Galatoir’s (209 Bourbon St. Tel: 504-525-2021. www.galatoires.com) for dinner.
Opened in 1905, Galatoir’s celebrated its 110 anniversary this year. Considered the grand dame of New Orleans fine dining, we didn’t quite know what to expect. Would there be a line of tourists waiting to get in, stuffy formal service, and snobby patrons? We are happy to report that this was one of the best dining experiences we have had in a long time. The moment we arrive, the host greets us warmly and asks which server we would prefer. As we were Galatoir’s virgins, we let him decide for us. Recently 17 of their servers were honored for their 557 combined years of at experience and service at the restaurant. All of these men and woman have worked here for at least 20 years, some more than 40 years. Our server, Dorris Sylvester, has been with Galatoir’s for 39 years.
Glancing around the main dining room, we are pleasantly surprised by the informal elegance of the large open room. Featuring antique bentwood chairs, high ceilings with ceiling fans with lights, and one wall with mirrors and green, flocked wallpaper, this is the perfect setting to see and be seen (in an unpretentious way, of course). Everyone is relaxed and having a great time. Before deciding on our food, we order vodka martinis and toast one another. A handsome middle-age man accompanied by a woman in a red dress and a whimsical, flowery hat across the room look our way and toast us with a big smile. An older woman dining alone nods to us in appreciation. I guess our enthusiasm for this new experience, and being able to share it with each other, is something that our fellow diners like to see.
After a few sips of our drinks, Dorris is there to help us choose what to have for dinner. His warm, inviting smile makes us feel as if we are at the home of a good friend. With an excellent selection of classic entrées like NY Strip steak, pork chops, chicken Creole, and a wonderful assortment of seafood dishes, we have a hard time making up our minds. Finally we decide to share a juicy filet mignon with sides of sautéed spinach and potatoes au gratin, followed by a key lime tart for dessert.
To say this is the perfect ending to the perfect getaway would be an understatement. It is more like the perfect beginning to a love affair with the city and people of New Orleans.
