Thursday, September 25, 2008

As if they weren’t already delicious enough, the popular Blackened Filet Mignon and Chateaubriand will be permanently upgraded this week from Certified Black Angus Choice to Certified Black Angus Prime. Black Angus Prime is the highest grade on the USDA 8-grade scale, and is a beautifully marbled and intensely flavorful cut. Only 2% of all US beef is awarded this distinction, and at Hookah Café it is expertly butchered by Chef David Duvall from a fresh (never frozen) tenderloin.

With the addition of this highest caliber of Certified Angus fresh beef to our menu, a slight increase in the price of these dishes is necessary ($2 for the Filet, $5 for the Chateaubriand), but given the exceptional quality and flavor of Black Angus Prime this minor increase is easily justified. Indeed, this grade of beef is available in only a handful of high-end restaurants in New Orleans and often at an exorbitant price ($100+), making Hookah Café‘s Certified Black Angus Prime offerings a reasonable but exceptionally delicious indulgence. Stop by soon to taste for yourself!

On his blog The Wandering Foodie, Tim Dollar describes himself as a “middle aged, regular guy who has always had a love of food, wine, cooking, gardening and photography.” We recently stumbled across…

LGBT Film Festival during Prospect 1, a city wide international art show.

New Orleans: Halloween 2008 was magical. Frenchmen Street was delightfully scay, and the neighborhood was littered with thematic art installations. These pictures feature Hookah Cafe Employees and other neighborhood friends on Frenchmen Street, and in the Marigny and Bywater. Thanks to everyone who was extra creepy this year.

As if they weren’t already delicious enough, the popular Blackened Filet Mignon and Chateaubriand will be permanently upgraded this week from Certified Black Angus Choice to Certified Black Angus Prime…

Tom Fitzmorris, New Orleans’ best known Food Critic and Radio Personality interviewed Hookah Cafe’s executive chef, David Duvall. Tom expressed fascination and curiosity about the Hookah Cafe’s unique concept and wanted to know where it all came from. He mentioned that his last time at the Hookah…

This event was organized by alldaybuffet.org. It was a simple concept: $2 from every drink sold went towards Rebuilding Together New Orleans. The organizers did a great job of bringing people out for the event. Everyone was really excited about the night, and when we started to snap some photos, party goers started tripping over themselves to get in the shot.

For the fifth consecutive year Hookah Café will be participating in the Dining Out For Life event organized by the NO/AIDS Task Force. Twenty-five percent of all dining proceeds from Thursday July 17th…

Two Best of the Big Easy Awards were recently bestowed upon Hookah Café by the readers of Where Y’At Magazine. Chosen first in the category “Best Tapas”…

Finally, Hookah Café’s limited kitchen hours have been lifted and the full menu will now be available six days per week. All entrees, tapas, appetizers, and desserts will be served…

Interior renovations at the Hookah Café, a gradual process which began three months ago, were completed this week. New banquettes, chairs, and tables now decorate the main dining room, replacing the old coffee tables and accompanying teak-wood low-slung chairs, thereby giving a more dining-friendly feel to the main room…

Hookah Cafe is an easy chose for Valentines Day. We will be serving a Prix Fixe 5-Course Menu – Available Feb 14th (Valentines Day) only.

Hookah Café Chef David Duvall recently earned a 2007 Clean Plate Award from Restaurant Business magazine for his Fried-Green Tomato Napoleon…