We make it a one-stop shop for planners,
because we have everything here. Planners
really enjoy the fact that they don’t have to
do a lot.”
Accent DMC President Dyan Lyons rec-
ommends the venue frequently.
“If you put a group on the whole muse-
um campus, you can host 6,000 people,”
she said. “You can block the street, so that’s
really amazing, and you can put cocktails
in different rooms. They have dog tags they
can make for participants, and they can
move the big tanks onto the street and have
Uncle Sam stilt walkers.”
Bonnie Boyd, president and CEO of BBC
Destination Management, a local DMC,
BORN TO CELEBRATE
YOUR NEXT CONFERENCE
WIN A CHANCE TO VISIT HISTORIC MOBILE FOLLOWED BY A CARIBBEAN CRUISE!
FOR MORE DETAILS, GO TO WWW.MEETINMOBILE.ORG
Whether indulging in Creole or Cajun cuisine, or perhaps a menu of stylish modern creations with international flair, New Orleans is a rewarding place to treat the taste buds. Numerous
award-winning culinary hot spots provide memorable venues for private
events and dining.
Planners looking to please gourmands and foodies can take note that
multiple chefs in New Orleans received James Beard Awards this year.
Zachary Engel of Shaya ( www.shayarestaurant.com) won as Rising Star
Chef of the Year; his restaurant serves modern Israeli food in an equally
modern setting. On the second floor, groups of up to 60 can savor the
cuisine in the Magazine Room, a private dining space that hosts seated
dinners and standing receptions.
The James Beard Best Chef award went to Rebecca Wilcomb at
Herbsaint Bar and Restaurant ( www.herbsaint.com), which serves con-
temporary French-Southern cuisine on histor-
ic St. Charles Avenue. The restaurant, which
is also included in the Times-Picayune’s an-
nual list of New Orleans 10 Best Restaurants,
offers multiple options for groups, including
an on-site private dining room that hosts up
to 50 guests for a seated menu and up to 80
guests for a reception. Larger groups looking
to enjoy Herbsaint’s menus can make use
of Calcasieu ( https://calcasieurooms.com),
a private dining facility in the Warehouse
District, just two blocks from the Ernest N.
Morial Convention Center.
The honors for Outstanding Bar Program went to Chris Hannah of
Arnaud’s French 75 ( www.arnaudsrestaurant.com) bar, which serves
classic cocktails and Creole cuisine in what
was once a “gentlemen-only area.” Arnaud’s, a
French Quarter favorite, has 17 private dining
rooms that combine modern technology, tasty
dishes and classic style—and the option of
adding a bit of live jazz or other entertainment to
Other noteworthy award-winners include
Emeril’s Delmonico (http://emerilsrestaurants.
com/emerils-delmonico), which received the
Expert’s Choice Award and Best of New Orleans
Award from TripExpert. The venue, located on
the St. Charles Avenue streetcar line, specializes in traditional Creole
dishes and offers private dining for groups of up to 120.
Compere Lapin ( http://comperelapin.com), which serves Caribbean
and New Orleans-inspired cuisine in the hip-and-happening Warehouse
District, is celebrating the fact that Chef Nina Compton was named one
of Food & Wine magazine’s Best New Chefs.
Hotels in New Orleans are also well-versed at catering to groups with
unique culinary options. The Hyatt Regency New Orleans (https://new
orleans.regency.hyatt.com), for example, has eight dining outlets with
choices ranging from sushi to burgers to farm-to-table cuisine.
Meanwhile, the Royal Sonesta New Orleans ( www.sonesta.com) allows groups to enjoy authentic New Orleans music at its Jazz Playhouse,
accompanied by sophisticated cocktails and appetizers. This decidedly
local musical art is also celebrated during the Sunday Jazz Brunch at
the Sonesta’s Restaurant R’evolution, which specializes in Creole and
NEW ORLEANS MUSEUM OF ART