Hi friends,
Most of my memories of New Orleans have a bit of alcohol in them. And all of them have good food. So, in honor of that debaucherously, complicated city, we’ll be raising a glass and tossing some beads in our own little bourbon street - our backyard - for Mardi Gras this month!
I’m not going to lie, my experience with New Orleans is like many, a mixed bag. It’s about an hour and a half from where my grandparents live so over the years, I’ve found myself there — sometimes for a long weekend tailing the end or beginning of a visit to them or flying in and out for funerals I wasn’t ready for or walking around with my brother or my husband, somehow avoiding Bourbon Street except for the one time I walked down it in a floor length dress when the shuttle from my cousin’s wedding ceremony to reception left a few cousins behind. But all of my memories are tucked between moments with food — like at a restaurant that showed me I do indeed like fish collars or how nuance can show up on a plate.
You might wander down the menu and think ‘where is the narrative thread Laura?!’ when you hit our main course, a ginger braised short rib. But on one trip to New Orleans with my husband, we encountered Gingeroo, a bottled spicy ginger drink made with New Orleans Rum. I cannot tell you how much I loved that drink. It’s incredible. To me, it’s perfect, no notes. And our short ribs are a little nod to that perfect drink.
And it is king cake season, so while we aren’t serving it that night, don’t think you’ll be going without. To me, the perfect time to eat a king cake is the morning, when there is a bit leftover and when my coffee has cooled and is in that sweet liminal space of perfect temperature. Perfect king cake reminds me of the cinnamon roll bread my mom would get when I was a kid. My brother and I would eat it of the bag in the car while we waited for my sister to be done with her piano lesson. That cut of cake on my plate is the perfect breakfast. Maybe there is still the baby in one of the slices. Maybe there is still luck to be found. So, we’ll be sending you home with a slice of king cake — so you can maybe find that luck in the morning.
Well, that’s all from me! I hope we’ll see you there so we can toast with daiquiris & toss some beads (flashing optional).
xo,
Laura
The Lettered Shell Supper Club
Saturday, February 21, 2026
6pm - 9pm
Carlsbad, CA
MENU
DAQUIRI
rum, strawberry, lime
BOUDIN
pork, jalapeno, green onion
HARVEST SALAD
little gem, radish, buttermilk, cracklin’ dust
SEARED SCALLOP
cajun butter, succotash, okra
CRAWFISH HANDPIE
sweet corn, yuzu, holy trinity
GINGER BRAISED SHORT RIBS
with mushroom ravioli
BEIGNETS
with coffee service & king cake to go
$75
To RSVP email Laura at [email protected], responding to this email, or fill out this form by February 19th.
We will have a house wine with dinner, but a curated French wine pairing is also available for $35 per guest.
*Menu may have slight changes & most dietary restrictions can be accommodated.
*Seating is limited.
*We love meeting new friends; invite anyone you want!
