From carburetors to crab cake ravigote, the building located at 2800 Magazine St. has undergone more than just a facelift in recent months. The former auto-parts store re-opened as Table 1 Brasserie on Oct. 1 – only four weeks after Hurricane Katrina.
At first glance, the blond, brick building is simple, with plenty of sidewalk seating, making this the perfect place to sit, dine, see and be seen.
If you are looking for a more intimate dining experience, merely walk through the double doors and take your seat inside.
When you’re downstairs with the yellowed wine-label wallpaper, exposed brick and a wine rack that looms 14 feet over a mahogany bar, you may – for a minute – forget where you are.
When you’re upstairs, however, it’s impossible to forget, with the huge floor-to-ceiling windows overlooking Magazine? Street. Original works from renowned artist Catherine Mayer line the walls and make the perfect centerpiece for the mantels above both of the dining rooms’ working fireplaces.
The dishes served at Table 1 are as as ostentatious as the décor. Each course is served on simple white tableware; the vibrant colors of the food itself steal the show.The Creole Shrimp Remoulade, perfectly stacked and served on a bed of baby greens, did leave something to be desired. That something was the remoulade itself. The menu reads, “a spicy green onion and garlic remoulade sauce.” Perhaps on that particular day they happened to be out of green onions and garlic. After taking the first bite, my lunch date smiled, and I knew exactly what she was thinking: – We should have ordered the house cured salmon.
As for entrée selection, there is something offered to suit any taste. The only trouble here comes when trying to choose between the Prince Edward Island mussels or the croque monsieur.
Some advice to make this decision an easy one: Go for the steamed mussels. The Gruyere cheese served on the sandwich was a bit too young, giving it a sweeter taste as opposed to its usual nutty flavor. The Prince Edward Island mussels, steamed and served over a white wine, fennel and sweet red onion broth, are more than a meal. They’re a luxury.
Dessert at Table 1 is a course never to be skipped. With five items to choose from, the bete noir, a flourless chocolate cake, comes in second to the poached pear served with a whipped goat cheese, cream sauce.
The moderately-priced menu makes dining at Table 1 perfect for any budget. The restaurant is open from 11 a.m. to 10 p.m. from Sunday to Thursday and 11 a.m. to 11 p.m. on Friday and Saturday. Reservations are not required but highly recommended.
Jared Bailey can be reached at [email protected].
