In the Big Easy, the virus makes having fun hard. But locals give it their best shot.
By Steve Garbarino April 1, 2020 11:35 am ET NEW ORLEANS—A handful of loyal patrons at the Kingpin found a new way to drink through the pandemic.
Bars and dining establishments haven’t able to seat patrons since an order from the governor effective at midnight March 16. The timing was lousy. It was the day before St. Patrick’s Day. Wedding season and bar-and-yard crawfish boils were just kicking in. The New Orleans Jazz & Heritage Festival was slated for this month. It’s been moved to the fall.
Most popular was its turtle soup, and Commander’s Palace made that available, as well, at a local grocery chain called Rouses Market. Before long, several other James Beard Award-winning restaurants, among them Galatoire’s and Bayona, also were plying plastic containers of their fare at the supermarket’s converted salad bar.
For drinks, she and boyfriend Eric Labouchere, a chef, concocted fresh peach daiquiris, and for dessert homemade mango popsicles.Local groceries and some restaurants, such as Bywater American Bistro, are selling consolidated crawfish boils along with their fixings to take home. Local seafood purveyors pitched a tent off the river wharves, selling crawfish from coolers.
At The Vintage, a beignet café and bar, an off-duty police officer was sipping from a large red drink in a to-go cup outside on a recent day, near a sign that read “You can’t drink all day if you don’t start in the morning.” Bourrée at Boucherie, in the Carrollton neighborhood, began selling fresh fruit frozen daiquiris along with its brown-sugar-brined smoked chicken. New Orleans has long allowed people to drink alcoholic beverages in the streets if held in containers not made of glass or metal. The city is home to the drive-through daiquiri stand, providing a frozen drink in a Styrofoam cup with a taped-over straw hole on the lid.
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