Brown Creole Kitchen and Lounge brings a delicious taste of
New Orleans to New Hope in
Caleb Lentchner, the General Manager and Chef, is in
the kitchen, which uses many of Marsha Brown's Louisiana family recipes.
Located in a
former Methodist church, the restaurant is a unique dining experience.
Throughout the years, Edward and I have dined in some rather
unusual places however dining in a former church was definitely a new
experience for us. Prominently located on South Main Street, the exterior of the
restaurant features large fork and spoon sculptures affixed to the building,
while inside there are lovely stained glass windows and other gentle reminders
of its former life. On the first floor, there is an intimate lounge and a
private dining room, with main dining on the second floor, and another private
dining room located in the former choir loft.
Marsha Brown Creole Kitchen and Lounge
A large painting is the focal point of the dining room, wood
cushioned pews line the walls, needlepoint upholstered chairs flank the tables
draped with pristine white linens, and sconces softly illuminate the room. In
the former sacristy area, there is additional dining with oval red back chairs
flanking the tables.
At the beginning of April 2010, Edward and I had dinner at
the restaurant, which we now deem as our "Taste of New Orleans" evening. Our
waiter, George, began our taste by bringing us fresh hot, bread served in a
white paper bag, New Orleans
style, accompanied by butter and red bean hummus.
Crawfish Spring Rolls
Next came starters of Lobster and Shrimp Bisque, which was a
thick and hearty stew with tiny diced carrots that had just the right hint of
cayenne for spice, and was kissed with sherry; Crawfish Spring Rolls with Mardi
Gras slaw made with thin julienne carrots, cabbage, chopped red grapes, pecans,
and poppy seeds were a delicious East meets West pairing with a Creole
dressing; and Mamére's
Crab Cheese Cake which combined jumbo lump crab meat, cream cheese, and smoky
Gouda cheese into a delectable savory tart with panko crust served with
remoulade and green onion coulis. Paired with Frog's Leap Sauvignon Blanc from Napa Valley, California,
the starters were a lovely introduction to the restaurant's vision.
Mamére's Crab Cheese Cake Lobster and Shrimp Bisque
Edward continued with Prosciutto Salad that was made with
baby spinach, fig and bleu cheese, tossed in fig vinaigrette, with layered
prosciutto di Parma
that was a lovely mélange of sweet and tangy flavors. I had the Fresh Beet
Salad with thinly sliced marinated beets topped with a salad of baby spinach,
fresh orange, goat cheese, and balsamic vinaigrette.
For his main course, Edward had the Jambalaya, which could
have been a meal all by itself, that was made with a mixture of crabmeat,
shrimp, duck, and andouille sausage in a dark Southern roux blended with
peppers, onions, and rice. He continued with a sensational 20-ounce bone-in
Cowboy Ribeye prepared with a Bayou rub of 20 different spices and 1/3 sugar
that was broiled in a 1500°
F oven to create an almost crème brûlée coating, and crowned with sautéed
sliced mushrooms and onions that clearly won his heart.
Cowboy Ribeye Jambalaya
the Eggplant Ophelia, which was listed on the menu as Marsha's mother's
favorite, that was a shrimp and eggplant casserole topped with grilled eggplant
and baked until golden brown, and garnished with cherry tomatoes and a Creole
butter sauce. With Jazz playing in the background, if we closed our eyes we
could be on Basin Street
in New Orleans.
indulged in sides of Onion Rings, which were thickly sliced onions delicately
golden with crispy breaded exteriors; Sweet Potato Casserole, which were
whipped sweet potatoes topped with candied chopped pecans that were sweet
enough to enchant without being cloyingly sweet; and Sautéed Spinach that was
redolent with minced garlic and tossed with melted butter.
are a must in New Orleans,
and we carried out the ritual by sharing a dessert of "Grandmere's" Comfort
Custard, which was listed on the menu as Heavenly vanilla custard that is a
Brown family tradition. Topped with piped meringue, it was just the right
finish to an excellent evening of dining.
Grandmere's Comfort Custard
Service is attentive, portions are ample, and take-out bags
are encouraged so that patrons can continue the experience at home. As they say in New
Orleans, Laissez les bon temps roulez (Let the good times roll), at
Marsha Brown Creole Kitchen and Lounge in New
Chef Caleb Lentchner
Brown Creole Kitchen and Lounge is open for Dinner Monday through Thursday from 5:00 pm until 10:00 pm, Friday from 5:00 pm until 11:00 pm, Saturday from 4:30 pm until 11:00
pm, and Sunday from 4:30
pm until 9:30 pm.
Chefs’ Recipes where Chef Caleb Lentchner shares his recipe
for Seafood Court Bouillon - Creole
Style Bouillabaisse .
Marsha Brown Creole Kitchen and Lounge
15 South Main
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please visit the website: www.VisitBucksCounty.com
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