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Come see the in-demand bassist perform with his own band tonight
Kermit Ruffins and the Barbecue Swingers
Les Bon Temps Roule (10:00 PM)
Candlelight Lounge (8:00PM)
Shake your brass in the Treme with a blend of hip hop, R&B, and pop
Maple Leaf (8:00PM)
One of New Orleans’ best percussionist invites his friends to the stage
PubliQ House (9:30PM)
Brass with electric guitar and keyboard
Chickie Wah Wah (8:00PM)
Americana from Austin
City Park (6:00PM)
Thursdays at Twilight, tonight with one of New Orleans’ premiere contemporary jazz pianists
Gasa Gasa (8:30PM)
Hosted by the Swamp Lilies, feat. Greg Good
Mid City Lanes Rock N Bowl (8:30PM)
Zydeco from Ville Platte
Ogden Museum (6:00PM)
Tonight, Jimbo Mathus performs while guests enjoy contemporary southern art after hours, sip on cocktails, and enjoy grub from Miss Linda’s Soul Food Catering
Talkin' Tiki: The Offshore Pops Up on Freret Street Tuesday
by Brad Rhines
Freret Street channels the spirit of the islands next week, with the tiki-themed pop-up The Offshore set to move into the Company Burger. On Tuesday night, Chef Adam Biderman will once again team up with Cure bartender Nick Detrich to pair food and cocktails inspired by America’s mid-century Tiki obsession.
The Offshore is just one of several ventures that have found a home at Company Burger, including the wine-centric pop-up BTG and the Brigade Coffee Company coffee truck. By hosting his friends and neighbors, Biderman has established a community for locals who believe that being serious about food culture doesn’t necessarily mean taking food culture too seriously.
More than just a typical burger-and-fries joint, the Company Burger pays attention to detail, crafting an American classic that’s rooted in Biderman’s history of fine dining. The Company Burger proves that simple food in a simple setting can still be serious eats. When collaborating with others, Biderman looks for like-minded folks who bring a sense of fun to whatever they’re doing.
“MVB pioneered the pop-up in this town,” said Biderman, referring to now defunct burger pop-up that took over Slim Goodies on Sunday evenings. After a few visits, Biderman said, “I saw how much fun they were having." He realized he could do the same thing at his own place.
“It gives me a chance to work with people who are as passionate about what they do as I am about food and burgers,” said Biderman of the pop-ups.
For The Offshore, that means working with Nick Detrich, who bartends just across Freret Street at Cure. Stopping in for after-work drinks, Biderman has had plenty of opportunity to sample the fruits and liquors that provide the base for Detrich’s Tiki obsession. The opportunity to pair food with the bold cocktails, he says, is a chance to “flex my food muscle,” branching out beyond his current role of burger chef and teaching his crew about fine-dining dishes like sweetbreads, which have made an appearance one way or another on nearly every pop-up menu at the Company Burger so far.
Food will be prepared “luau style” at The Offshore, meaning a coursed buffet paired with cocktails. The sweetbreads will be there, along Biderman’s take on Polynesian classics like steamed buns and sweet-and-sour pork. Tickets are $50, which covers food and drinks, and are available in advance at Company Burger. By eschewing menus and table service, the idea is to move away from a traditional restaurant experience and make the event more like a party. It’s that convivial atmosphere, says Biderman, that’s worth giving up his usual night off.
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