New Nibbles at the Pelican House

[Note: The dishes pictured here are mere samples of the new menu at The Pelican House and do not reflect actual portion size.]

The Pelican House, the cavernous bar opened in the former Macaroni Grill in 2013, has never failed to be a great spot for a beer, even with nearby competition in The Cove and Corporate Brew & Draft. The patio and its outdoor games are an especially nice fit for the right weather. But as a food destination? It hasn't always been top of mind.

That should change with Chef Gavin Jobe's menu overhaul. Items like the Crispy Chicken Livers with cornbread, seasonal jam, and fresh herbs and Boudin Balls drizzled with smoked pimento ranch and served over green tomato chow chow are not incidental to whatever new brew you happen upon. These are statement dishes.

We sampled new items, like the Hot Sausage Royale (complete with special sauce rivaling that of the Big Mac, this coming from a McD's apologist) and the Sloppy Jobe (boasting 12-hour braised beef cheek, pickles, and chips sprinkled right on the sandwich) with Gnarly Barley's Jucifer, the Clown Shoes Vape Tricks sour, and a NOLA Brewing Syncopation ale. But it's easy to imagine a variety of combinations in the future, no longer dependent solely on whichever new beer is appealing. Scanning over the Crispy Catfish and Gumbo (with ham hock, black eyed peas, and collard greens) and the Charbroiled Oyster Skillet (garlic parm butter, soppin' bread), I get the feeling the drink might finally come in second to the dish.

Visit thepelicanbar.com for the full new menu.