I have been keeping you posted on ALBA RAY’S, and just last night, the bar and restaurant opened in the Mission from owner Alvin Garcia and chef-partner Adam Rosenblum (Causwells, Popsons Burgers). This homage to New Orleans is named after Rosenblum’s baby daughter (Alba) and Garcia’s son, and the intention is to have it be a fun space for cocktails, dinners of Cajun fare, seafood boils with friends (right now with head-on shrimp, corn, potatoes, and andouille), and crawfish when it’s in season (plan on March to May).
The menu features classics like charbroiled Gulf oysters with herbed butter and romano cheese, boudin balls with a kicky Creole mustard aioli, a beautifully dark-hued gumbo, shrimp and grits, and two kinds of jambalaya (which is actually prepared paella style and served tableside). There are also dishes like salade lyonnaise and seafood linguine to round things out. Rosenblum worked at New Orleans’ Herbsaint, and the chef de cuisine is Matt Woods, previously executive chef at Schmidt’s and a New Orleans native. And we have Jimmy Galle of Gulfish to thank for the legit seafood sourced from the Gulf.
Groups will be able to take over the five six-person booths, and there will also be a zinc-topped communal table by the kitchen that seats 16. There are two-tops and round café-style tables in the dining room, along with ferns, ornamental iron arches and corbels, vintage chandeliers, and a velvet banquette. The 100-seat space was designed by Arcsine (Calavera, Duende).
The bar has nine New Orleans classic cocktails (like a Sazerac, Hurricane, French 75), plus absinthe service, and some blended drinks (gotta have a frozen Irish coffee) will be coming soon. Beers range from Abita to Belgian to Japanese, and Tom Patella (a partner at Causwells) and Rafael Souza (Lolinda) are behind the wine list.
Open Sun-Thu 5:30pm-11pm (bar and bar food until 12am), Fri-Sat 5:30pm-12am (bar and bar food until 1am). 2293 Mission St. at 19th St., 415-872-9409.
Boudin balls. Photo: © tablehopper.com.
