There were some notable Mardi Gras celebrations last weekend, and some events are happening as late as February 28th. But we are traditionalists here at The LA Beat and we will be celebrating on Tuesday, February 17th like all of the good Catholics.
Liquid Kitty celebrates Fat Tuesday with zydeco and New Orleans funk from the Damn Well Please Organ Trio. Drink specials include $6 Hurricanes, $7 Sazerac Martinis and $3 PBRs. No cover.
Sassafras, the moss-laden New Orleans-inspired bar in West Hollywood is partying from 9pm-2am with the “Street Gumbo Grass Band” and “the rhythm of burlesque dancers.” The bar is also introducing its new frozen slushy offerings, including “a Watermelon Daiquiri with Bacardi and Chareau Aloe Liqueur, Irish Coffee with Jameson Black Barrel, and an Aviation Gin Singapore Sling.” Abita has taken over the beer taps for the week; we recommend the Amber or Purple Haze.
The Farmers Market at 3rd and Fairfax is hosting their 26th annual Mardi Gras celebration with Eddie Baytos and the Nervous Brothers from 6pm-9pm on the west patio. Hit the Gumbo Pot for a catfish po’boy and some red beans and rice.
Harold and Belle’s is celebrating Mardi Gras with a special menu from 11:30am to 11:30pm. No reservations. There will be a second line parade outside at 2:30pm with a live brass band. From 5pm-10pm there will be a live band inside the new Peacock Lounge with appetizers and pitchers of Hurricanes. Cover charge.
Preux & Proper in downtown hosts a special celebration in the open air bar featuring a live brass band, Mardi Gras beads, decorative masks and a King’s Cake Cocktail. In addition, enjoy their usual frozen daiquiris, Abita beer, and oyster po’boys that will transport you to the Crescent City. Order the Frog’s Legs and Brisket Dip or regret it. It’s not a big place, so arrive early or be prepared to climb in through the windows.
Messhall’s new Executive Chef Shane Pritchett comes to us from Emeril’s Delmonico restaurant in New Orleans. He is marking his first local Mardi Gras with a two-course Mardi Gras feast: an authentic Crawfish and Shrimp Boil and a Cinnamon Raisin Bread pudding with praline sauce for dessert for $36. All Oysters and all Tacos are just $1 all night. They are mixing up their own version of a Hurricane, and specialty drinks for the night are named after the Seven Deadly Sins. The party starts at 5 pm. We seriously recommend reservations.
Chef Brandon Boudet, owner of Dominick’s and Little Dom’s, shares Big Easy favorites every year on Fat Tuesday. Diners lucky enough to get a reservation can enjoy Boudin Balls ($6) Catfish ($7) Jambalaya ($6) Red Beans & Rice ($5) Gumbo ($5) Roast Beef Po’ Boy ($9) Soft Shell Crab Po’ Boy ($15) King Cake ($5) Beignets ($5) and Bread Pudding ($6). Although they are reasonably priced, we don’t recommend ordering every single item. Maybe just half. Note if you will, that Little Dom’s is right across the street from Messhall. Bread Pudding throw-down!
Five0Four , Hollywood’s rowdy New Orleans themed restaurant and bar is the place to get trashed Tuesday night. The fun starts at happy hour (6-8 p.m.) with cheap eats like the Moonshine Hot Wings and Bourbon Street Beard Pudding. Enjoy festive party favors, beads, masks, drinks, DJs spinning Mardi Gras tunes and free King’s Cake.
House of Blues on Sunset has two floors of music starting at 7pm. Bands include the Boogaloo Assassins, Chris Mulkey & Deluxe, Ivory Deville, Timothy Bloom, Bo & The Bluesdrivers, Sayed Sabrina, Solar Sons, and Michael Colton. $20 includes entrance to event. $40 includes entrance to event, pre-fixe menu in Crossroads featuring Catfish Fingers, Blackened Shrimp Salad, Shrimp Po’ Boys, and entrée choices like Seafood Gumbo, Red Beans and Rice, and St. Louis Ribs.
The Canyon Club features the blues and cajun music of Preston Smith. A New Orleans-style buffet is also available. The Party Starts at 6:00pm. General Admission: $19.00. Admission & Buffet Dinner: $39.00. “Call 818-879-5016 to confirm your dinner reservations. Priority seating reservations are held until 7pm the night of the event, after which it becomes first come, first-served.”