Two-night stay at the Pelham Hotel - a small boutique hotel near the French Quarter - strictly for fun. My companion is very fun-loving.

Any suggestions on what to do there (besides eat and drink?)

And yes, I will driving my Hyundai Genesis. 

Drive on down to Houma. 

I always like to hit the Dungeon after midnight.

Thing to do outside of the Quarter:

Take the street car up St. Charles Ave to the Audubon Zoo. Catch paddle wheel boat back to Jax brewery

Swamp tours are fun.

Whatever don't stray too far from the Quarter at night. Crime is bad in New Orleans. 

The Pelham is a good walk to the main bars of the Quarter Like Pat OBriens. Bring your walking shoes. 

Mmm a beignet would go great with my coffee right now. 

I have some beignet mix that a friend brought back last time she was in NOLA. They're so frickin' good 

Whatever you do, don't slap a cop's horse. I say this because it seems like every time I have gone I've seen someone do it and get hauled off to jail. Don't know what makes people think this is a OK thing to do. 

That is a pretty brave yet stupid thing to do lol. It would be a little hard not to laugh though. 

Slapping a cops anything probably never ends well. 

Any suggestions on what to do there (besides eat and drink?)

And yes, I will driving my Hyundai Genesis.


We should race sometime... 

I'll race you stein 

What do you got? 

M3 

You beat me already....G37sport 

Those are nice 

It holds the road pretty well at 150...lol 

Speedo goes to 185 (goverenored to 155 though) 

425hp...ish? 

It's the inline 6 (not the newer v8 m3) 333hp 1/4 mile in low 13s 

oh...well I'm back in the race lol 

I think the g37 is 330hp? The M will still take it ;) 

On paper you're about 1/2 second slower.. Would be a good race. Driver skill.

The M is more of a track car though.. I would never really drag it. It's a treat to drive 

If you're up for oysters. Avoid the long line at ACME. Hit Felix's across the street. A much more "New Orleans" feel than ACME. Just off Bourbon on Iberville. 

Take the street car up St. Charles Ave to the Audubon Zoo.

Street Cars are not running right now down Canal and St. Charles.

Construction.

Only ones I saw running were along the river. 

You're going to NOLA in August? Goddess bless you. The best thing to do is find a shady place with a drink and watch the freaks go by. Because once you move an iota, you will sweat buckets. 

I have several recommendations gathered during my time as a New Orleanian, as well as a frequent visitor.

Go to one of the old school New Orleans restaurants like Commander's Palace. If it's too pricy for you, just go for dessert. If you go to Galatoire's, order the Cafe Brulot. It's an after dinner coffee served with a clove studded spiral cut orange peel, served tableside. It also has orange liqueur in it which (much like bananas foster) they ignite beside your table before serving it.

If you go to Antoine's, get the Oysters Rockefeller (it was created there) and since you're on a date, order the Baked Alaska ahead of time. It's portioned for two and they will write her name on it in toasted meringue.

If you prefer modern New Orleans, skip the Emeril Lagasse stuff and go to John Besh's Restaurant August. You will have one of the finest dining experiences in your life. If it's too pricy for you go for lunch.

Another great modern New Orleans restaurant is Cochon. Their roasted oysters are betted than Drago's, better than Acme, and better than Felix's.

Stick with classic Old New Orleans bars like the Carousel, and the Sazerac bar inside the Hotel Roosevelt (near your hotel). Order a Sazerac. Legend has it that it's the oldest known American cocktail.

Also, order an absinthe from a bar that serves them in the classic slow drip fountains with a sugar cube that carmelizes on an absinthe spoon.

Take the Haunted History walking tour with a drink in hand.

For live music, walk to Frenchmen St. It's downriver from the Quarter and is where the locals go for live music. You'll have a better time than bar hopping in the quarter. 

OMG, my mouth is watering.. 

I second Warrens suggestions. 

This topic also reminds me of the best bar experience I've had in New Orleans. About 5-7 years ago I first began realizing that I’'ve been missing out on well-crafted cocktails. The job brought me back to New Orleans for a few days for work, so I decided to try some classic New Orleans bars and their signature drinks. I made my way to the Sazerac bar for its namesake feature drink (and my personal favorite go-to cocktail) in the Roosevelt Hotel and struck up some bar chat with another fella at the bar. He dropped the name of a local bartender he had heard of and said a friend of his from up north recommended him, as he was well known among the cocktail craftsmen circuit. He mentioned the guy was a curator at the New Orleans Cocktail Museum. Sometimes, intentions and good fortune just coincide.

I didn't catch the name of the bar, but later found my way to the museum where I asked and learned he worked at the Bar Uncommon. I found it odd that such a reportedly reputable bartender would work at such an untraditional, lesser known hotel bar.

After dinner, I managed to round up a group of drinkers to see what the big deal about this bartended was. The bar was too well lit almost like an office and looked very new, too trendy, and didn't appear as if it would have much staying power.

The bartender acknowledged he was the guy I was hunting for and downplayed his reputation. I asked him what his signature drink was and he said he’'s always been fond of a mint julep. So we ordered a round for the group. He hunted in corners of various cabinets for just the right serving vessels, which turned out to be metal cups which he explained were ideal for this classic drink. The guy was a true craftsman. He took out a canvas bag and began scooping ice into it. He picked up a wooden mallet and began lightly hammering the bag of ice, folding it over and striking it repeatedly as if it were a well practiced technique. He had 2 bags of mint leaves - one for muddling and one for garnish. Watching the guy muddle the leaves was inspiring. He didn't just macerate it like Alton Brown advocates. He explained that such a method would create a more bitter flavor and preferred to lightly muddle and drag the leaves up the glass to release the essence of mint. When he noticed that he had managed to catch our attention without much talking on his part, he began reciting a poem about a mint julep. Everyone in my group went silent as he spoke, as each line of poetry became more and more hypnotic. It was friggin beautiful, almost choreographed, as each descriptive verse matched the next step of preparation. His final placement of garnish happened to coincide with the last line of the poem, as if he was delivering a perfect landing. It literally brought a tear to my eye. Best julep I ever had. 

Here's the full work of prose recited by the bartender:

The Mint Julep by Joshua Soule Smith

Then comes the zenith of man's pleasure. Then comes the julep - the mint julep. Who has not tasted one has lived in vain. The honey of Hymettus brought no such solace to the soul; the nectar of the Gods is tame beside it. It is the very dream of drinks, the vision of sweet quaffings.

The Bourbon and the mint are lovers. In the same land they live, on the same food they are fostered. The mint dips infant leaf into the same stream that makes The Bourbon what it is. The corn grows in the level lands through which small streams meander. By the brook-side the mint grows. As the little wavelets pass, they glide up to kiss the feet of the growing mint, and the mint bends to salute them. Gracious and kind it is, living only for the sake of others. Like a woman's heart it gives its sweetest aroma when bruised. Among the first to greet the spring, it comes. Beside gurgling brooks that make music in the fields, it lives and thrives. When the bluegrass begins to shoot its gentle sprays towards the sun, mint comes, and its sweetest soul drinks at the crystal brook. It is virgin then. But soon it must be married to old Bourbon. His great heart, his warmth of temperament, and that affinity which no one understands, demands the wedding.

How shall it be? Take from the cold spring some water, pure as angels are; mix it with sugar till it seems like oil. Then take a glass and crush your mint within it with a spoon - crush it around the borders of the glass and leave no place untouched. Then throw the mint away - it is the sacrifice. Fill with cracked ice the glass; pour in the quantity of Bourbon which you want. It trickles slowly through the ice. Let it have time to cool, then pour your sugared water over it. No spoon is needed; no stirring allowed- just let it stand a moment. Then around the brim place sprigs of mint, so that the one who drinks may find the taste and odor at one draft.

Then when it is made, sip it slowly. August suns are shining, the breath of the south wind is upon you. It is fragrant cold and sweet - it is seductive. No maidens kiss is tenderer or more refreshing, no maidens touch could be more passionate. Sip it and dream-it is a dream itself. No other land can give you so much sweet solace for your cares; no other liquor soothes you in melancholy days. Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey.