Loosie Rouge


91 South 6th Street
Brooklyn, New York 11211
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Cuisine: New Orleans-influenced, Southern, American Traditional
Our Rating: ★ ★ ★ ★ Great
Cards: All major
Hours: Mon-Fri 5pm-2am, Sat & Sun 11pm-2am
Brunch: Weekends
Booze: Full Bar
Subway: JMZ to Broadway, L to Bedford
Delivery: None
Menu: loosierouge.com
Website: loosierouge.com
Eater says:

Drinks are variations on classics like a sazerac, a French 75, and a vieux carre, and most are served on tap. There’s also a frozen plantain daiquiri, and a menu of bar snacks like blackened catfish lettuce wraps, frogs legs with ginger-jalapeno jelly, and a shrimp po’ boy.

NY Times says:

Loosie Rouge is the brainchild of del Rio and three friends — Vincent Marino, Max Peskowitz, and Garry Knopov — who have created the hospitality firm Four Happy Men Hospitality. From the menu to the modernist decor, each element of Loosie Rouge has been carefully thought through. The décor mixes Scandinavian design with midcentury styling, while the bar itself is meant to evoke the sleek lines of a vintage stereo. The key element throughout, though, is the subtle influence of New Orleans, which can be seen everywhere from the upright piano (ready for “rock ‘n’ roll karaoke,” according to del Rio), to the menu, with its Louisiana-meets-Brooklyn take on American classics. (A recipe for the cheekily named “Oysters Bloomberg” can be found below.) To develop Loosie Rouge’s menu, the partners teamed up with the chef Sean Scotese, winner of the Food Network competition show “Chopped,” for a selection of riffs on New Orleans and New York staples. “We didn’t want to do a French restaurant, because I’m French. And we didn’t want to do a Puerto Rican restaurant, because he’s Puerto Rican,” says Marino, referring to del Rio. Instead, they looked elsewhere and “fell in love, first, with Louisiana,” he says. “You have a mix of the Vietnamese, the Creole, the French, the Italian, the Portuguese.” The owners also enlisted the help of the mixologist Nico de Soto, known for work at top-tier cocktail establishments like Paris’s Experimental Cocktail Club and London’s 69 Colebrooke Row, for a selection of on-draft libations. “You have everything mixing together,” says Marino. “They get aged inside the keg.”