Restaurant guide

A great article featuring a great cocktail crafted by a great bartender. https://www.houmatoday.com/news/20190322/back-to-future-with-cinclares-strawberry-shrub?fbclid=IwAR06QbL412frdca01zCMR-l1Sq5EJ26MwGekUjaiGs9fyy4vkAj8ByR0O9A

Every year I, your humble correspondent, along with my merry band of misfit friends, participate in Hogs for the Cause In New Orleans. Equal parts BBQ/Pork competition and showcase, music festival and fundraiser for worthwhile charity...it truly is a "Porcine Party with a Purpose". Our team, Hair of the Hog, is in it's eighth year of participating and competition. Not only do we spend three days competing in BBQ contests and serving the festival goers delectable porky treats...each team is asked to raise money any way they can. On Cinclare's behalf this year, Jeffery decided to make two incredible and innovative cocktails to do his part for "The Cause". First, my favorite, is the Cookout Cocktail. Buffalo Trace Bourbon, Barbecue and Barrel Aged bitters, Honey Brown Sugar and Carmelized Orange Syrup and Orange Peel. This week $10 Next, is the Boss Hog Tipsy Tea. Lemon Infused Wheatley Vodka, Brewed Mint Tea, a healthy splash of Sparkling Wine and a little sugar. This week $9 One half of all sales of these two cocktails this week will go to Hogs for the Cause Foundation via our team. The Foundation assists families dealing with Pediatric Brain Cancer through grants given to help them with costs of travel, housing, income loss, etc. while their child receives treatment for extended periods of time. For more information on Hogs For The Cause, check out: hogsforthecause.org

Tonight from 5 to 9 is the Spring Arts Walk in Downtown Thibodaux. We will be hosting local artist Gail Chiasson. Gail will be showcasing her Stepping Stone and Stained Glass works. Stop by, chat with the artist and check out her unique art. Another great event and even better excuse to enjoy the local art scene, have a drink(maybe a bite?) and stroll the historic streets of this community.

Some fresh and beautiful Seafood made it in and Chef has some wonderful off-menu specials this week from the Ocean’s bounty. To begin, Dayboat Scallop Crudo in a Citrus Broth surround by flash fried Oyster “Nuggets” and topped with fried Mint & Basil. How about the Belgian standard, Moules frites(Mussels steamed in wine and aromatics served with French Fries)? At Cinclare, Logan & Co. top the Mussels with a Coconut Milk Romesco and a Smoked Onion Soubisse. Instead of Fries we’re serving it with Brabant Potatoes. Another Entree, fresh Gulf Grouper seared and served atop Oyster Dressing with a Creole Sauce alongside a Tomato & Eggplant Pepperade. Last but certainly not least is Shelbi’s Mocha Ecclaire(absolutely no seafood!). It’s filled with Mocha Mousse, topped with Chocolate Hazelnut Glaze and accented with Coffee Whipped Cream. Cue Homer’s drool noise... Please call (985)227-9507 for reservations.

We’ve always strived to be fresh and current. One of the latest trends in cocktails is the use of a concoction of fruit, sugar and a splash of vinegar known as a Shrub. Jeffery’s featured drink this week is The Shrubberry(shout out to Monty Python fans). Made with a house made Shrub(Louisiana strawberries, apple cider, aged balsamic vinegar and cane sugar)club soda, and your choice of Wheatley Vodka or Plymouth Gin. $6 during happy hour. Knights Who Say Ni, rejoice!!!

We hope everyone had a fantastic Mardi Gras. The post-Carnival Lenten season now begins and its a time of service, reflection, faith...and Seafood! With that, Chef Logan’s off-menu offerings will be mostly Seafood or Vegetarian for the next few weeks. This week, we have a Fried Eggplant and Jumbo Lump Crabmeat Napoleon with Tzatziki, Pickled Onion and Fried Basil. Next, the kitchen has Rosemary-Honey Jumbo Shrimp, Diver Scallop, Walnut Rice Pilaf, Snow Pea, Cabbage & Carrot Slaw topped with a Cilantro-Lime Crema. And for nibbles? How about Fried Homeade Pickles with a “Blackened” Ranch dipping sauce. Fear not Meat Lovers, our menu still has plenty to offer you and Chef will be running some meat specials as well. Stay tuned...the fresh fish arrives tomorrow! Please call (985)227-9507 for reservations

This week Cinclare turns 3!!! We extend a deeply heartfelt thank you to this community for all the love and support. For the occasion, Jeffery created the Raspberry Thyme Collins...made with your choice of Wheatley Vodka or Plymouth Gin, fresh lemon and lime juice, a house made thyme tincture, raspberry preserves and a fine French raspberry liqueur. $6 during happy hour. Cheers to many more years!

What do you think of when you think of “comfort” food? Some might say a nice soup. We’ll do you one better...how about Rabbit Consumme. Starting with a stock that took nearly two days to transform into consumme perfection. Rich and light at the same time, it’s glorious and served with a Poblano-Cabbage slaw to add a little brightness and a Parmesan-Black Pepper tuille to add a little bite. Y’all I really like this dish. Another great comfort food(at least for our friends in France)is confit. This week it’s Rabbit Leg cooked low and slow till tender and served crispy on the plate. We are pairing that with Fried Rabbit Tenderloin alongside Cornbread Dressing(all very comforting). And from the Mediterranean comfort zone is beautiful Red Snapper in a Tomato, Olive & Caper Stew over a Polenta Cake and topped with Sautéed Artichoke Hearts. Just delicious! Chef Logan and crew have crushed it again this week. Come get comfy at Cinclare! Please call (985)227-9507 for reservations.

Do you have a “Boo” or are you “Bae”-less? It matters not at Cinclare. Jeffery has been working overtime(do you hear the violins?) to make sure everybody feels the love all week with three “love”ly drinks... Labor of Love Rose, elderflower and strawberry preserve infusion with Wheatley Vodka, Sparkling Rosé and fresh strawberry $9 All the Single Ladies Marie Brizard Blackberry, Lavender Tincture, Lemon infused Wheatley Vodka, Sparkling Rosé $8 regular $6 during happy hour Hope Springs Eternal Rye Whiskey, Plantation 5 year Rum, Peychaud’s aperitivo, ruby port, orange $12

In anticipation of this Saturday’s 3rd Annual Jag Swag, Jeffery has created the “Jag Swig” this week. Muddled blueberries, Stoli Blueberry Vodka, fresh lemon juice, rhubarb bitters. $8 all week with 30% of its proceeds going to St. Joseph Elementary School. Geaux Jags!

Oh what a night! Cinclare is back at DC Mardi Gras! We were so blessed to serve at the Louisiana Alive party last night and bring our little slice of Thibodaux to the nation’s capital. A special thanks to my wonderful and tolerant wife, Kimberly, Ms. Louise and our Chef Logan who made this trip and event an absolute success! These three worked their tails off, but we couldn’t have done this without our whole team back home. Thanks Jeffery, Dean and the rest of the Cinclare crew for keeping things on point at HQ. And as always thank you to those who stopped by to enjoy our food and wish us well. Happy Mardi Gras y’all!!!

This week’s featured cocktail is the Thai Basil Buck. Wheatley Vodka, fresh lemon juice, ginger ale, and a house made Thai Basil simple syrup. $6 during happy hour

Chef Logan is not one to be outdone(hey that rhymes!). While Jeffery shows a pair of drinks, Chef lays his special’s three-of-a-kind on the table. Jackpot! Everyone wins! Ginger soy rice noodle salad. Cabbage, carrot, radish and marinated soft egg Prosciutto wrapped sous vide scallops, braised Belgium endive, broiled shrimp halves, white peach balsamic sauce Sesame crusted king salmon, brocolini sauté, ginger chive fried risotto cake, sweet chili soy reduction. Please call (985)227-9507 for reservations.

Since this weird weather can’t seem to make up its mind, Jeffery is offering hot and cold drink specials this week. Cinnamon Apple Toddy—Tullamore Dew Irish whisky, hot tea, fresh lemon juice, house made apple cinnamon syrup. Or Spiced Cider Sangria—Sparkling Rosé, hard apple cider, Martinelli’s apple cider, lemon infused Wheatley vodka, house made apple cinnamon syrup.

This week’s featured cocktail is The Dauxville, a riff on the classic French cocktail the Sidecar. It features Calvados and St. Germain shaken with fresh lemon juice and sugar. $6 during happy hour on Wednesday and Thursday.

What kind of treat does your favorite hooch guru have for you this week? Well frankly, Jeffery has Gone Pecan. Toasted Pecan infused Buffalo Trace Bourbon with a touch of maple syrup, orange zest and a dash of house blended bitters. $6 during happy hour on Wednesday and Thursday.

Your friends at Cinclare wish you and yours a very Merry Christmas. See you tomorrow!

This week’s special cocktail is the Cranberry Margarita. Orange and cranberry infused silver Tequila, Cointreau, fresh lime and orange juice and a house made cranberry jam. $6 during happy hour on Wednesday and Thursday. Feliz Navidad y’all!!!

It's with great excitement and pride that we introduce our much anticipated Winter Menu this week. Chef Logan has crafted a delicious cast of offerings to tempt your palate and provide comfort on these wet & chilly evenings. On this menu, you will see dishes that reflect Chef's French traditional background but some dishes have hints and influences of cuisines as far flung as Morocco and Thailand. The kitchen has definitely hit another home run y'all. This Holiday season, come by Cinclare and treat yourself to a great night out. Please call (985)227-9507 for reservations

Forget the Partridge. On the first day of Christmas Jeffery made for me, a cocktail named The Pear Tree. He’ll make it for you too. Sparkling wine, Lemon infused Wheatley Vodka, Mathilde Poire, and St. George Spiced Pear Liqueur. $6 during happy hour.