#gatorstail

“But the reasons against going to New Orleansvthat spicy southern city known for jazz and Mardi Gras and hospitality were the very reasons we had to go.” - Author: Howard Schultz

    Now Gator’s isn’t in New Orleans but it does its damnedest to channel that soul into this place with it’s clever cuisine and aesthetic. 

    I got tired of moving furniture and getting turned down for bar positions on account of lack of experience.  I sent in my resume for a line cook and sat down with the owners for my interview.  It was very pleasant and fairly informal. Within a few minutes I was asked, “How is it only now that you’re coming to us?” Seems like I had the job before I was even offered it.  We talked a bit more and I told them what I really wanted to do was kick off my career as a bartender.  I leveraged that I would work in their kitchen if they would give me time behind the bar to gain some experiences that I need to get to where I want to go. They accepted. It seems having me there lends a bit to their authenticity. 

    With Covid-19 restrictions being lifted more and more people are coming out seeking a good time.  For special occasions Gator’s hosts live music, Friday nights are for the karaoke fans, and then there’s the comedy nights with Yuk Yuks!  This place is fantastic.  

I don’t think he’s real.

Those are possibly real.

This is where the Karaoke in Yuk Yuks happens. 

    The food is a nice mashup of pub food with a southern flare. Cajun seasoning here and there, catfish, shrimp, Po' Boys, Jambalaya, and even a gumbo! They have daily specials and I personally enjoy their breaded wings.

There's an advantage to working both Back of the House and Front. I get to know the food well and I get the chance to bond with the entire staff. The comradery of a kitchen is a lot of fun, and this staff works very well together. They seem to look after one another. I'm really happy to be a part of their team.

I’ve enjoyed meeting the regulars and getting to know them.  This place is an emporium of craft beers, but in my humble opnion is not where you come for craft cocktails.  I think one other bartender knows what are and how to use bitters.  But thats just fine.  This place knows what it is and is just that unapologetically. 

    My first night working bar was during a Yuk Yuks and I told the owner I wanted to make her a cocktail and she accepted.  She was quite impressed and I’m hoping to continue impressing them.  

   Here’s the drink, and it’s an easy one you can use to impress folks too. Also, a word on rootbeer: I’m a personal fan of Barq’s and would prefer to use it almost in any situation, with the exception of this recipe.  AW is the way to go for this cocktail. Just my suggestion. 

Peanut Butter Rootbeer Float

1.5 oz Skrewball Whiskey 

.5 oz Bailey’s Irish Cream

3 oz AW Rootbeer

Fill your collins glass with ice. 

Pour in whiskey, and irish cream, topping up with AW rootbeer. 

Garnish with a marachino cherry and serve with a straw.