Welcome to our newly redesigned website. We’re in the middle of final buildout, so feel free to poke around and see what we’re up to.
We’ll be adding a lot of new information constantly over the next few days, so until then, peruse the site and watch us grow in leaps and bounds.
Here are a few features currently on display
- Our current dinner menu
- A list of Upperline’s classic dishes
- JoAnn’s famous Favorites List — our recommendations for the best New Orleans has to offer
Or for those who long for a simpler time, visit our classic website that’s served us so well over the years.
Visit our online past.
|
|
It’s summertime — the time that tomato lovers have waited for all year. We survive the fall and winter looking at the sad, mushy pink globes wishing we had the bounty of the warm weather — tangy, flavorful, juicy Creole tomatoes fresh off the vine. We wait nine months fantasizing about the zing that REAL tomatoes bring to our favorite dishes. Waiting…. waiting… waiting… We wait for NOW — when our local farmers bring the best from their fields and to our kitchens, our tables, our palates. We’ve waited a long time for summer. And here at Upperline, we celebrate Creole Tomato Season with our seasonal specialties.
So join us in the juiciest time of the year. Like blooming spring flowers, we need to appreciate them while they’re with us. The original meaning of the word ‘restaurant’ was ‘to restore’ and, says JoAnn Clevenger, “Restaurants were originally more than just a place to find a meal; restaurants existed to soothe and bolster the weary soul with comfort and indulgence. Like the earliest restaurants, my goal for the Upperline is to be a haven for our guests, restoring their serenity after the daily hassles of the world with great Louisiana food, serious wine, and Creole hospitality.” But Upperline is more than just a restaurant, it is a way of life and a strong fixture in the local community. From festivals and charity fundraisers, to theme dinners and business etiquette courses for some of New Orleans’ most renowned universities, there is always something going on at Upperline. Perhaps Frommer’s Guide to New Orleans said it best, “Get out of the Quarter. Get out of the Quarter. Get out of the Quarter. Are we getting through to you? Hop on the St. Charles Avenue streetcar first thing. Admire the gorgeous homes along the way. Aside from its historical significance and interest, this neighborhood, full of fabulous houses and lush greenery, is just plain beautiful. At night, sample what’s new and happening in New Orleans cooking. We recommend the more-or-less contemporary Creole food at the Upperline. Today you must begin to see what else New Orleans has to offer.” Louisiana Réveillon Dinner – December Holiday Season Creole Babette’s Feast Theme Dinner - TBA Thomas Jefferson Wine Theme Dinner Annual Garlic Festival – June – August Annual Tennessee Williams Festival Dinner Sparkling Gruet Winery, Blanc de Noirs, Brut, New Mexico, non-vintage Gruet Winery, Brut Rosé, New Mexico, non-vintage Domaine Chandon, Blanc de Noirs, California, non-vintage Lighter Bodied and Fruity White Pinot Grigio, Swanson, Napa Valley, 2006 Pinot Gris, ‘Reserve,’ Trimbach, Alsace 2004 Vouvray, Marc Brédif, Loire Valley 2006 Riesling, Claiborne and Churchill, Central Coast 2006 Gewürztraminer, Trimbach, Alsace 2004 Fuller Bodied and Dry White Riesling Estate, Dönnhoff, Nahe, Germany 2006 Chardonnay, Alexander Valley Vineyards, Alexander Valley 2006 Chardonnay, Bennett Family Reserve, Russian River Valley 2007 Chardonnay, Calera, Central Coast 2007 Chardonnay, Markham, Napa Valley, 2006 Muscadet de Sèvre et Maine sur Lie, Chateau de la Ragotière, Loire Valley 2006 Bourgogne Blanc, ‘Les Sétilles,’ Olivier Leflaive 2006 Pouilly-Fuissé, Louis Latour, Maconnais 2006 Sauvignon Blanc, Spy Valley, Marlborough, New Zealand 2007 Medium Bodied and Fruity Red Pinot Noir, Ramsay, North Coast, 2007 Pinot Noir, Saintsbury Garnet, Carneros, 2007 Pinot Noir, McMurray Ranch, Sonoma Coast, 2006 Merlot, Millbrandt Vineyards “Traditions”, Washington State, 2006 Merlot, Markham, Napa Valley, 2005 Petit Syrah, Markham, Napa Valley, 2003 Bourgogne Rouge, Benoit Germain Le Pinot, 2006 Faugères, Vieilles Vignes, Chateau La Liquiere, Languedoc, 2006 Fuller Bodied and Complex Red Syrah, Alexander Valley Vineyards, Alexander Valley, 2005 Syrah, Morgan Winery, Monterey, 2006 Malbec, Rodrego Romero, ‘Viejo Isaias’, Mendoza, Argentina, 2006 Zinfandel, Marietta Cellars, Alexander Valley, Sonoma County, 2007 Côtes du Rhône, E. Guigal, Southern Rhone, 2005 Cabernet Sauvignon, Millbrant Vineyards,’Traditions’, Washington State, 2006 Cabernet Sauvignon, Merryvale, ‘Starmont,’ Napa Valley, 2006 Barbera d’Asti, La Spinetta, Ca’ de Pian, Piedmont, Italy, 2006
-appetizers- Fried Green Tomato with Shrimp Remoulade -soup and salads-
entrées
sides
desserts
|
|
|
Copyright © 2010 Upperline Restaurant - All Rights Reserved |
||
