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Clancy’s

By |  November 30 2020

Owners Brad and Sue Hollingsworth and Brian and Mary Larson describe their New Orleans venue as a “neighborhood family restaurant,” but Clancy’s is a very superior example of the breed.

The hand-written menu features immaculately prepared modern Creole classics such as smoked pork loin with a green peppercorn and mustard sauce or veal with crabmeat and Bernaise sauce.

And the wine list is a mini-masterpiece—in the words of the World’s Best Wine Lists 2015 judges, it’s “a serious, meticulous, focused” list full of interesting choices.

Starting with a fine selection of grower and negociant Champagnes, it features deep collections of California Cabernet, Oregon Pinot Noir, and Burgundy (red and white). The Rhône Valley is also clearly a passion, with numerous producers and in southern Châteauneuf-du-Pape and Gigondas and the northern appellations of Cornas, Côte-Rôtie, Crozes-Hermitage, Hermitage, and St-Joseph.

www.clancysneworleans.com

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