Brasa
5-Course South American Odyssey Tasting Event
Opened this past March in French Quarter (though you may know its Old Metairie location), this South American steakhouse leaped right onto Eater’s “Hottest in NOLA” List. Chef/Owner Edgar Caro, named by New Orleans Magazine as the 2018 Chef of the Year and owner of both the popular tapas restaurant Baru and Basin Seafood & Spirits, envisioned Brasa as an homage to the asado (open-fire cooking) culture of his native Colombia, Brazil, and Argentina. Following the practices learned from his grandfather, who owned a butcher shop in Cartagena, Edgar leans heavily on the culinary influences of his childhood. His menu features stunning starters like empanadas, tuna ceviche, and grilled avocado with crabmeat ravigote, as well as blockbuster mains like picanha (marinated Wagyu), chuleta (pork chop with cremoso of mushrooms), and pescado (grilled whole fish with chimichurri, lemon, and thyme). Great grilled veggies, too, from corn to carrots to cauliflower. We’re excited to visit here, and look forward to chatting with Chef Caro about the asado culture in which he was raised.
About the Host:
Edgar Caro
Chef/Owner
Born and raised in Cartagena, Colombia, Chef Edgar Caro worked in every aspect of the restaurant business in college, learning the ropes in managing and leading kitchens until he worked his way up to general manager. In 2006, he opened Baru Café, a success that led to his teaming up with Antonio Mata to open Basin Seafood & Spirits, Brasa's Old Metairie location, and Zocalo. He is a NOLA Mag "Chef of the Year" Award-Winner.
The Lineup
All courses will be individually plated. For this event’s dietary restriction accommodation policy, see the Event FAQs below.
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Tuna Ceviche
yellowfin, avocado, watermelon, red onion, leche de tigre, plantain chips
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Empanada
wagyu picadillo, ají criollo, pickled onion
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Pescado a la Plancha
gulf redfish, passion fruit butter, almond salsa seca, coconut cauliflower purée
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Picanha
wagyu coulotte, herbed potato, malbec bordelesa
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Cuajada con Melao
cheesecake, brazil nut crumble, burnt blood orange marmalade, panela syrup
Brasa
365 Canal St Ste. 220
New Orleans, LA 70130
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $95 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email [email protected] with your needs to ensure proper accommodations.
