Charred A Steak & Oyster Bar
Eat Drink Mississippi|October/November 2017

Charred may be all about steaks and oysters, but at the heart of this great restaurant is Chef Milton Joachim. It’s not easy to pin down his style exactly, but the classical French background (Cordon Bleu Culinary School) and his upbringing in St. Bernard Parish, just outside of New Orleans, makes for an obvious and a delightful combination.

Julian Brunt
Charred A Steak & Oyster Bar

Perhaps one of the most iconic dishes on his menu is the filet steak, served on a bed of garlic mashed potatoes, asparagus, and a splash of made-from-scratch demi-glace sauce. The mashed potatoes obviously speak of Chef Milton’s Southern heritage, and the demi, perhaps the hardest to make and most delicious sauce of the classical sauces (a three-day process) is about as French as you can get. I can name the restaurants on one hand that still make demi from scratch, and Milton’s is stunningly good.

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Diese Geschichte stammt aus der October/November 2017-Ausgabe von Eat Drink Mississippi.

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