December 2001
Bar and Grill
A new Australian pub and sizzling specialties from Louisiana.
THE BIG EASY
New Orleans Bar & Restaurant
Frundsbergstr. 46
(corner of Ruffinistr. U1/7 Rotkreutzplatz)
Tel. (089) 15 89 02 53
Open daily 5 pm–1 am, Sundays and
holidays 10 am–1 am
Reservations advisable
The Cajun motto “You don’t eat to live—you live to eat” is an excellent one to keep in mind as The Big Easy offers a wide selection of dishes. Impress friends with the knowledge of the difference between Creole and Cajun-style cooking. According to
www.gumbopages.com, “Many Creoles were wealthy planters and their kitchens aspired to grande cuisine. Their recipes came from France or Spain, as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking. On the other hand, the Acadians, or Cajuns, were a tough people accustomed to living under strenuous conditions. They tended to serve strong country food prepared from locally available ingredients. It was pungent, peppery and practical since it was all cooked in a single pot: thus, Cajun cuisine was born.” Visit
www.thebigeasy.de, where you can surf to jazz accompaniment while discovering more about the restaurant and Louisiana. Adorning the butter yellow walls of the restaurant—a pleasing contrast to the dark-wood flooring and furniture—are black-and-white photos of New Orleans and jazz scenes. Low lighting and soft tunes are an invitation to settle in for a while and enjoy some drinks from the extensive bar. Appetizers (DM 9.50–DM 13.50) include shrimp, Cajun potato skins, crispy chicken ribs with mango chili salsa or The Big Easy Starter (DM 28) for two, with Dates Acadian (baked dates wrapped in bacon) and crunchy Cajun popcorn baked in dark beer batter. Or try the flavorful lemongrass coconut soup (DM 9.50). Cajun specialties include Blackened Redfish with almond rice (DM 28) and Seafood Gumbo (DM 28). The Red Snapper Acadia (DM 19.50) is a huge portion of grilled and spicy fish on a bed of spinach fettucini blended with a velvety cream sauce and pecan halves. Lakeside Crêpes (DM 18) are stuffed with seafood and sour cream. The chicken breast salad (DM 18.50), grilled chunks of chicken atop a tossed green salad with a tasty vinaigrette dressing in a sea of pecan halves, is a winner. True southern cuisine must include barbecue steaks and ribs (DM 19–DM 27.50). For dessert, indulge in a piece of Louis Cheesecake (DM 8) or a great winter treat, Hot Spiced Lemon Ice (DM 7.50), lemon sorbet with red peppers, vodka and fresh mint. On Sundays as well as holidays, don’t miss the Jazz Cooking Breakfast Brunch with live music from 10 am to 5 pm (adults DM 30, kids ages 7–17 DM 1 per year and under 6 years are free).
FOOD 9, SERVICE 10, ATMOSPHERE 10
AYERS ROCK
Maistr. 53 (U6Goetheplatz)
Tel. (089) 18 92 11 23
Open daily, 4 pm-1 am
“Bushfood” or “tucker” is Australian for the indigenous variety of herbs, spices, vegetables, animals, birds and lizards found Down Under. Ayers Rock’s menu, which explains that the establishment serves only a basic style of Australian cooking, fortunately omits reptile meat. To discover liquid gems from the “land down under,” select a bottle from the vineyards of Barramundi or Koonung Hill (upwards of DM 35 for a .75 liter bottle). Another Aussie beverage, Foster’s beer, is dispensed in quantities up to a “jug,” 1.5 liters (DM 18), a challenge to Bavaria’s recommended serving size. Begin with the creamy pumpkin soup with coconut (DM 6.50) or shrimp soup with muscles and aïoli, a garlic-based mayonnaise (DM 7.50). Sangers, otherwise known as sandwiches, are stuffed with such uncommon combinations as the BLT with egg (DM 10.50) and turkey with tartar sauce (DM 12.50). Wraps include The Ripper Wrap (DM 14.50), filled with tuna, tomatoes, onions, herbs and a sweet-and-sour sauce served with a tossed salad. Exotic dishes appear on the daily specials list, including kangaroo (DM 19.50) in a juniper gin sauce and a surprisingly tame, tasteless shark steak (DM 19.50). A plump piece of gamy ostrich (DM 19.50) recalls beef in both look and taste and is served with herb butter, salad and potato croquettes. Leg of lamb (DM 18.50) is served with bell peppers, black olives, tomatoes and large potato wedges baked with the skins. The Boomerang burger, your basic double cheeseburger (DM 18.50), and the Digeriedoo steak (DM 23.30), a 200-g rib eye with herb butter, baked potato, corn-on-the-cob and salad will satisfy any meat-and-potatoes diner. On Tuesdays, fill up from the Bush Tucker Buffet (DM 19 per person), an all-you-can-eat array of pub grub. Ayers Rock’s atmosphere is clear cut—with “wombat crossing” signs here and there, this self-styled “bar/restaurant/pub” is for those who merely wish to throw back a beer, play a few rounds on the slot machines and, if hungry, order an ordinary meal with a funny name.
FOOD 5, SERVICE 9, ATMOSPHERE 6
