Celebrate Mardi Gras At Gravy In Nyc And Help Give Back To New Orleans By Supporting The Make It Right Foundation

Known for its upscale Southern cuisine, and led by a genuine Louisiana team, Gravy (32 East 21st Street, between Park Avenue South and Broadway, New York, NY 10010; 212.600.2105; www.gravyny.com), is the perfect spot to celebrate the "Carnival" festival. Gravy's new Executive Chef, Reagan Angelle, has created a New Orleans inspired Mardi Gras Prix-Fixe Menu ($45 pp; details below). Gravy's Beverage Director, L.J. Hollins, who is also a New Orleans native, is bringing Southern tradition north with a cocktail special dedicated to the god responsible for revelry itself, "The Bacchanal", a 100 grape-centric take on the classic 'French 75'.
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Make It Right
Proceeds from the following purchases will go to support the Make It Right Foundation:

Corn-Fried Blue Point Oysters
Braised Purple Cabbage and Pickled Green Bean Salad
12
Can be ordered as substitute with Prix-Fixe

"The Bacchanal"
G'vine 'Couvaison' Grape Spirit Gin, Meinhardt Muscadine Syrup
Homemade Grapeseed Bitters and Champagne
12
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Friday, February 17 - Tuesday, February 21, 2012
(closed Sunday)

"Hurricanes and Beads" on Saturday, February 18th
Live Jazz and Soul music from Stephanie Rivers on "Fat Tuesday" - February 21st, starting at 7pm.

Gravy
32 East 21st Street
New York, NY 10010
Reservations: 212.600.2105
www.gravyny.com
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Mardi Gras Prix-Fixe Menu
45 pp

Appetizers
Chicken and Andouille Gumbo
Chef Angelle's Housemade Andouille Sausage

Grilled Blue Point Oysters
Lemon/Tabasco Butter and Garlic Toast

Fried Pickled Okra
Creole Remoulade

Gravy Chopped Salad
Arugula, Green Beans, Radish, Drunken Goat Cheese
Onion Ring and Bloody Mary Vinaigrette

Entrees
Pan Roasted Red Snapper
Lyonnaise Potatoes and Spicy Mirliton Slaw

Head-On Shrimp �touff�e
Green Onion Rice

Fried Chicken
Black Pepper Buttermilk Biscuit and Vegetable Casserole

Grilled Berkshire Pork Chop
Red Bean and Corn Succotash

Blackened 16oz Ribeye
Spicy Mashed Potatoes and Saut�ed Mushrooms
Additional Charge 5

Desserts
Butter Bourbon and Pecan Bread Pudding
Chantilly Cream

Sour Apple King Cake

Madeleines and Chocolate Anglaise
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Reagan Angelle
Executive Chef

Louisiana native Reagan Angelle grew up in New Orleans and Baton Rouge with a family of great Southern cooks, not to mention Cajun grandparents with their own crawfish farm. It is no surprise that he ended up in the kitchen.

At age 18, Chef Angelle began his culinary career making gumbo and shrimp po' boys at George's Southside, a local favorite in Baton Rouge. After managing the kitchen for several years, he moved to New Orleans to work as a Tournant at the world-famous Creole restaurant, Commander's Palace. From there, he became Banquet and Sous Chef at Muriel's Jackson Square in the French Quarter.

After Hurricane Katrina hit in 2005, Chef Angelle returned to Baton Rouge to continue his training in traditional French and Southern cooking as Sous Chef at Maison Lacour. Then, in 2007, he had the opportunity to cook at The James Beard Foundation in New York City. This experience sparked Chef Angelle interest in the New York food scene, and he decided to move north of the Mason-Dixon Line.

His first job in NYC was as Sous Chef at Caf� Luxembourg on the Upper West Side. He then worked at the popular SoHo brunch spot, Jane; followed by becoming Executive Sous Chef at the Upper East Side location of the Palm Restaurant, as well as the Palm Restaurant at the Huntting Inn in East Hampton.

Angelle has had opportunities over his 16-year career