Coop's Place became an inside joke for Kaitlynn and me after we tried to go on the first night, and they closed early. After that, we kept trying to make it back but it wasn't until the last day we were able to swing by.

Coop's Place is a laidback, down-home bar and kitchen. We were ID'ed as soon as we stepped in, but then we took a seat and looked over the menu.

I ordered the "Coop's Taste Plate" which had a cup of seafood gumbo, shrimp creole, cajun fried chicken, red beans & rice with sausage, and rabbit & sausage jambalaya. It was all sort of mixed up on this one plate of goodness.

The gumbo was good - much lighter than the prior one I tried. And the rest was all just so, so good. The shrimp creole blew my mind, and the jambalaya was right there, too. My mouth is watering as I write this.

Brennan's Restaurant stands out with its salmon pink exterior along the street.

Brennan's Restaurant is a New Orleans restaurant tradition since 1946. Chef Slade Rushing's innovative Creole menu borrows influences from French and Spanish ancestry with modern updates and distinct seasonal offerings. Old-world elegance inspired dining rooms, and personable, attentive service, create a unique and sophisticated experience.

It has been named one of the top 100 brunch places in America. Oh, and one more thing: They created bananas foster.

We'll get to that in a second. Let's start with brunch.

I ordered "Eggs Sardou," which had Crispy Artichokes, Parmesan Creamed Spinach, and Choron Sauce. Just, wow. I want more crispy artichokes in my life.

So, so good. Crispy and creamy and veggies and eggs. Just delish.

Then, we ordered bananas foster at the end of our meal.

It's prepared tableside.

Butter, brown sugar, cinnamon, dark rum and banana liqueur and bananas are cooked. The alcohol is added and ignited. It then caramelizes the bananas a bit, which is served over vanilla ice cream. Ours didn't really ignite. So we ended up with the sauce, but not so much the flambe. Still tasty!

And, look at these bathrooms.

The Napoleon House in New Orleans has an interesting history:

The optimistic plot to provide refuge for the exiled Napoleon Bonaparte by the original owner, Nicholas Girod, Mayor of New Orleans from 1812 to 1815, did not come to pass for the emperor. The building has been known as the Napoleon House ever since, either as an Italian grocery store to a restaurant with countless servings of the signature Pimm's Cup and long list of classic Creole favorites.

Remaining true to itself, the deeply patinated walls, uneven floors, luminous photography, and a sea of quotes from famous to regular guests covering the walls between the weathered paintings, speak to the many decades of dedicated service and one of the world's greatest bars.

I ordered the "Pimm's Cup Original": Pimm's Cup has New Orleans lore the popular drink made its mark at the Napoleon House bar in the late 1940s amongst the bon viveur set. Unique to its maker, it is a gin based aperitif mixed with fresh lemonade, 7 up, and a sliver of cucumber that would be a refreshing cocktail that cools you off during heated summer days in New Orleans.



It's made with a British gin based liquor & lemonade, splash of lemon-lime soda & cucumber garnish. And, it's absolutely phenomenal. I could drink these all day every day. Sweet, refreshing and comforting.

After the accidental sazerac at the imposter bar down the street, we made our way to The Roosevelt Hotel Sazerac Bar.

SAMPLE THE WORLD’S FIRST MIXED DRINK AT THE SAZERAC BAR. 

Named after what many consider to be the world’s first mixed drink, The Sazerac Bar carries as much history as its potable namesake. Just gazing at the famous Paul Ninas murals flanking the African walnut bar takes you back to the grandeur of old New Orleans – a time when Huey P. Long would stroll in, order a Ramos Gin Fizz, and spend the next couple of hours talking to his constituents. 

Restored to reflect the spirit of the original establishment, elegant bar stools and plush banquettes invite locals and visitors alike to enjoy hand-crafted cocktails and free-flowing conversations. Make your night one to remember by starting it off in style at a New Orleans institution recently named the #1 Hotel Bar in the U.S. by thousands of voters in the 2018 USAToday 10Best poll.

This bar is beautiful, complete with folks dressed to the nines and an $18 sazerac. You read that right. I even got it to go because, well, you can drink on the streets in New Orleans. So, an $18 drink in a plastic cup.  



But, can I say I had a sazerac at THE Sazerac Bar in New Orleans? Yes. Yes, I can. Can't say I loved it, though.

The Covenant House, which was founded in in 1981 to help people with the fewest resources meet their basic needs: food, clothing and shelter, is hosting a fundraising event to benefit people in the community.

The 9th Annual Chef's Challenge is a tapas-style dine around prepared by 16 local chefs who will prepare dishes made with food typically found in the Covenant House's food pantry. Vegetarian items will be available.

The following chefs will be participating:


The event will be held Tuesday, March 26 from 5:30-8 p.m. at the Clay Center. The event is open seating with a limited number 10-tops available by or request. Contact Angie Douglas at 304-344-8053 x 22 for more. Tickets are $125 for one or $225 for two. Raffle tickets for a Mark Blumenstein Sculpture are available for $10.

So, I'm excited to attend this event to sample delicious food from talented chefs, all while helping eradicate hunger, homelessness and create well-being in the Charleston and greater Kanawha Valley with Covenant House.