People are always asking us what our secret is, and no it’s not bits of bacon….though I don’t think that can hurt.
“You guys are so cute together, what’s your secret?”
“How do you not want to bash each others’ faces in all the time?”
Well I think I figured it out on our recent trip to New Orleans.
It was our last night in NOLA. Arm in arm, Jonathan and I walked up Canal Street toward The Roosevelt Hotel. A sudden gush of Mississippi River air sandblasted our backs, a welcome chill cutting through the week’s humidity with a gentle push to boot. The smell of fresh made pralines swirled about like dizzy bees abuzz as we approached the Palace Café up ahead on the right. It was one of those magical moments. When time stands still and the noise in your head seems to soften and slow. There were no emails to answer, and no bills to fight about. I was happy. We were happy. No one else in the world existed but the two of us as we walked and took in the nightlife at the edge of Louisiana’s French Quarter.
In the corner of my eye I noticed a policeman’s horse tied up on Chartres Street and then I noticed its erection!
Feeling as inferior as inferior can be, we thought it best to keep walking if we were going to salvage any shred of confidence we had left.
For the next ten minutes of our walk I riffed on some harebrained idea I had for a philanthropic venture I want to pursue in the future. And when I finished, I looked over at a silent Jonathan who smiled at me and said “sounds good.”
That’s the moment I realized the secret to what makes our relationship work. It’s not that I can talk for ten minutes straight, sometimes indefinitely, and Jonathan can attentively listen with loving support and guidance in tow. In fact it’s the opposite. What makes our relationship work is that I can talk, and he can tolerate it, zone out, or do both simultaneously. Peaceful coexistence? Independent dependence? You can call it what you want, but I call it true love.
Chef John Besh’s Domenica Restaurant
At the base of the historical Roosevelt Hotel is John Besh’s nod to the flavors of Italy—Domenica. Served in a setting of sleek white marble, ebony brown wood finishes, glass chandeliers, and aged brass deco are a delicious modern twist on pizza, salumi, pasta, and more. After a week of heavy creole and Cajun cuisine, our Italian dinner felt light and delicate instead of rich and heavy like you’d expect with all those carbs and fat…which we have Eater New Orleans’ “Chef of the Year” Alon Shaya to thank for. As part of the Waldorf Astoria hotel group, the Roosevelt Hotel is famous for many things, especially their Sazerac Bar where they make the best sazerac cocktails in NOLA. We were assured the Domenica sazerac was just as good, and started our meal with one, before enjoying a few other tasty bites.
Brussels sprout salad with toasted almond, pickled raisins, and mustard vinaigrette.
Roasted whole head of Cauliflower with sea salt and whipped goat feta. This dish was awesome! The entire head of cauliflower is cooked all the way through. When you slice into it with the serrated knife they stab it with, steam billows out from inside. The exterior is slightly charred in a few places and the whipped goat feta melts like butter on the heat of the cauliflower. Talk about comfort food!
The wood fired eggplant with a drizzle of olive oil and topped with braised vegetables and tahini. This is the kind of dish you’d expect to see in a Moroccan tagine.
The wild mushroom pizza with tomato, fontina cheese, sweet onions, bacon and yard eggs. The crust was the perfect combination of chewy and crispy with loads of those air pockets I love.
Since Jonathan doesn’t like the smokiness of most bacon so I got it on the side…..more for me!