<p><span style="font-weight: 400;">From the moment we stepped through the doors of The Bower on Magazine in Uptown New Orleans, we were transported into a beautifully elegant world of flavor and finesse. It’s a small restaurant with limited seating, so it’s hard to get a table. We were seated in the front corner with a bench overlooking the street and corner to give more of a private vibe. The seating of this restaurant makes it a great place for a birthday or anniversary dinner. There’s beautiful vegetation hanging from the ceiling and down the wall, which makes the restaurant feel more like a garden. The lights were dim, creating a more intimate feeling for those dining. </span></p>
<figure id="attachment_15766" aria-describedby="caption-attachment-15766" style="width: 250px" class="wp-caption aligncenter"><img class=" wp-image-15766" src="https://tulanemagazine.com/wp-content/uploads/IMG_3256-preview.jpg" alt="" width="250" height="334" /><figcaption id="caption-attachment-15766" class="wp-caption-text">Photo via Alexis Cohen</figcaption></figure>
<p><span style="font-weight: 400;">Moving on to the amazing service. Our waitress was great and attentive. Once we finished with our appetizers, she was taking the order for the mains. It was a seamless evening due to the service. She was able to provide recommendations upon our request and nailed them. </span></p>
<p><span style="font-weight: 400;">Jumping into the food, we got three appetizers: Whipped Feta, Lamb Meatballs, and Truffled Parmesan Bread. Wow! The Whipped Feta was so smooth and creamy that it looked like soft-serve ice cream. It came with a baguette that was toasted and salted to perfection, making a great chip to dip. On the side, there were super freshly made pickles and carrots. Although it was a bit spicy, it tasted like the pickles were freshly </span><span style="font-weight: 400;">m</span><span style="font-weight: 400;">ade rather than from a jar. The three meatballs were on a bed of Greek yogurt that made a great pairing for the flavorful meat. Lastly, the Truffle Parmesan Bread was my favorite of the whole night. Cubes of bread were tossed in truffle oil and honey and then sprinkled with mozzarella and parmesan cheese. The truffle flavor really came through, and there was a little sweetness from the honey, which was a cool new flavor profile. I’d be interested in trying their Bower Potatoes and the Avocado Panzanella next time!! Special shoutout to their Chef’s Selection Charcuterie Board which looks gorgeous and super yummy. Overall, the appetizers were incredible. </span></p>
<figure id="attachment_15765" aria-describedby="caption-attachment-15765" style="width: 249px" class="wp-caption aligncenter"><img class=" wp-image-15765" src="https://tulanemagazine.com/wp-content/uploads/IMG_3261-preview.jpg" alt="" width="249" height="332" /><figcaption id="caption-attachment-15765" class="wp-caption-text">Photo via Alexis Cohen</figcaption></figure>
<p><span style="font-weight: 400;">The pasta really caught our eye for the main courses. I went with the Radiatore, which consisted of pasta with lobster in a roasted garlic sauce. This dish was quite spicy, so I wouldn’t recommend it if you don’t like spicy food. I love spicy food, so this was a great dish. The Radiatore pasta was coated with </span><i><span style="font-weight: 400;">pangrattato</span></i><span style="font-weight: 400;"> (breadcrumbs) and parmesan cheese. One of my peers ordered the Pappardelle Bolognese, soaked in truffle burrata. Although Bolognese is usually super heavy, this one was very light and creamy. The meat was also light and paired well with the burrata on top. The last entrée on the table was the Basil Spaghetti, which was unreal. The creamy nutty flavor made for a delicious meal. Next time I come here, I want to try the Chicken Parmesan and Gulf Shrimp. The whole menu looked great, I wanted to eat everything! </span></p>
<p><span style="font-weight: 400;">Their dessert isn’t on their menu, you have to ask the server what the dessert specials are that night. One of the specials the night we went was a Peanut Butter Icebox Pie. It was a buttery, crumbly crust that melted in my mouth with a chilled peanut butter mouse, drizzled with caramel. This was the highlight of the whole meal for me! </span></p>
<p><span style="font-weight: 400;">The whole night was fantastic, thanks to The Bower! </span></p>
<p> ;</p>
 <!-- WP Biographia v4.0.0 -->
<div class="wp-biographia-container-top" style="background-color: #FFEAA8; border-top: 4px solid #000000;"><div class="wp-biographia-pic" style="height:100px; width:100px;"><img alt='' src='https://tulanemagazine.com/wp-content/uploads/IMG_5535.jpg' srcset='https://tulanemagazine.com/wp-content/uploads/IMG_5535.jpg 2x' class='wp-biographia-avatar avatar-100 photo' height='100' width='100' /></div><div class="wp-biographia-text"><h3>About <a href="https://tulanemagazine.com/author/acohen32tulane-edu/" title=" "> </a></h3><p></p><div class="wp-biographia-links"><small><ul class="wp-biographia-list wp-biographia-list-text"><li><a href="mailto:&#97;&#99;&#111;&#104;e&#110;&#51;2&#64;tu&#108;a&#110;e.&#101;&#100;&#117;" target="_self" title="Send Mail" class="wp-biographia-link-text">Mail</a></li> | <li><a href="https://tulanemagazine.com/author/acohen32tulane-edu/" target="_self" title="More Posts By " class="wp-biographia-link-text">More Posts(10)</a></li></ul></small></div></div></div><!-- WP Biographia v4.0.0 -->

The Bower: Where Flavor Meets Elegance
Feature image via Alexis Cohen