Coco Blues

SETTING

Set over two floors, with terraces overlooking the street and the band stage, this small but popular blues club-cum-restaurant offers an easy-going New Orleans-style atmosphere. With the excellent acoustics, the live music boosts the ambience but does not hinder conversation.

FOOD

It is classic Cajun. Starters range from chef Mick Mulryan’s French quarter onion soup and crispy Cajun popcorn shrimp to sauteed scallop salad and Creole crab cake with a tangy mango sauce. For mains, the down south theme continues with blackened snapper, a fillet rubbed with Cajun spices and pan-seared to perfection to which the chef adds a Creole sauce and sides of seasonal vegetables and garlic mashed potatoes. Cajun seafood crepe is filled with prawn and crab in a slightly spicy cream sauce, topped with cheese and baked until golden. For beef lovers, the New Zealand steaks are tender and juicy, cooked to order with a choice of sauces and served with vegetables and a selection of potato stylings. For local chilli connoisseurs, Thai specialities include spicy vermicelli with shrimp and spicy mixed fruit salad. Chicken nuggets, fish and chips, and cheeseburgers are the special menu for kids. For dessert, a serving of hot pecan pie or a slice of fresh fruit pie with ice cream adds the finishing touch to a good meal.

WINES

A selection of 14 international wines, including a reasonably priced Allegrini Valpolicella 2002. For special occasions, try the Bollinger Special Cuvee Brut at 8,400 baht.

SERVICE

The young serving staff is attentive and eager to please, but needs just a tad more experience about menu selections.

PRICE

Cajun-style appetisers, main courses and desserts for two without wine total about 1,300 baht.

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