The Cajun and Creole flavors of south Louisiana are bubbles up in the Mission today with the official aperture of Alba Ray’s. The restaurant is starting with banquet account only.
Consider the place an ode to Southern cooking. Specifically, the bottomward home flavors of places like New Orleans, Lafayette, Baton Rouge.
The abstraction comes from the aggregation abaft Popson’s. And the name is aggressive by chef-owner Adam Rosenblum’s babe and co-owner Alvin Garcia’s son.
Rosemblum’s comestible accomplished includes a assignment at Herbsaint, one of New Orleans’ added admired dining destinations. He acutely abstruse a affair or two because the card is steeped in south Louisiana staples.
Boudin in any anatomy is delicious, but boudin formed into assurance and deep-fried is alike better. The Alba Ray’s baby plates accommodate boudin assurance served with pickled okra and creole alacrity ailoi; craven and sausage gumbo; broiled aerial sausage; and char-broiled oysters.
The menu’s approved entrees are a little added acceptable with the brand of craven confit, shrimp and grits, and seafood linguini.
The ample entrees go appropriate aback to affection of Bayou country with an Alba Ray’s adaptation of a shrimp boil, as able-bodied as craven and pork jambalaya.
And yes, there will be bedraggled rice and red beans and rice. Both are offered as sides.
On the cooler side, the cocktail account has a Hurricane evocative of the accepted Bourbon Street daiquiri. There’s additionally a French 75 (Arnaud’s French 75 is a accepted French Quarter bar), and a Bywater cocktail named afterwards the New Orleans neighborhood.
And for lovers of aggregate Louisiana, Alba Ray’s will additionally accept Abita beer.
So in agreement of an all-embracing concept, Alba Ray’s is about as Louisiana as California can get. The alone affair it’s missing today is a Saints d on television or a additional band alfresco the door.
See beneath for the complete menu:
Alba Ray’s: 2293 Mission St.; 5:30-11 p.m. Sunday through Thursday; 5:30 p.m. to 2 a.m. Friday and Saturday; banquet account is served until midnight with bar aliment served from midnight to 2 a.m.
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