The Parrot Head Bar & Grill
Chef Rickey Peters settles into his new Court Street kitchen in Bodega's, taking bar food to new heights with delectable sandwiches, tapas, and of course, his signature gumbo.
- story by Lisa Monti
Then, Rickey and Kevin Jordan teamed up at Rickey’s Off the Tracks in the Bay’s Depot District. That place was a smaller venue but it quickly became a popular spot.
These days, Rickey is running the kitchen inside Bodega’s on Court Street, another Kevin Jordan production, where the Parrot Head Bar has tacked on “Grill” to its name. Doors opened March 15 and fans, along with visitors, quickly found their way to the tropical themed Bodega venture that includes a liquor store, yoga studio loft and bike, golf cart and water sports rentals.
The menu is abbreviated compared to the Waveland and Zuppardo kitchens where Chef Rickey presided. It has just three categories: the Krewe of Sandwiches, Hola Tapas and A Bite of Cultcha.
Clearly, the New Orleans/Cajun cultural imprint is strong; Rickey got started cooking with renowned chef Paul Prudhomme, so the New Orleans/Cajun cultural imprint is strong.
Witness the rich Gumbo Ya-Ya, Cochon deLait and Chicken and Boudin sandwiches and the Banana Bread Pudding with Rum Sauce, along with the Shrimp Remoulade Salad with Cajun Remy Sauce, Rickey’s Potato Salad and Mardi Gras Slaw.
The Cubano - roast pork, ham, Swiss cheese and honey mustard - is a swirl of salty/sweet goodness. And there’s a reason the homemade dressed meatloaf sandwich tops the list of signature sandwiches. Fans say it’s the best they have tasted. Sandwiches come with the classic casual sides: chips and a pickle spear, dressed with lettuce, tomato and mayo.
Rickey has added some new menu items in the Bodega location. Tapas fans are enjoying the flavors of the Dollar Taco, the 3-to-an- order Cheese Burger Sliders and the Shrimp Salad Rolls (boiled shrimp mixed with Cajun dressing), also three to an order. French Pizza Bread, Wings of Fire and Chili Cheese Nachos round out the bites.
Not surprisingly, the restaurant’s atmosphere is super casual and the wait staff is helpful and friendly. Prices are on the hospitable side too. The most expensive items on the small menu are $9.95 (the Porky Pig, Chicken Club and Ferdi sandwiches and the signature Shrimp Remoulade). The Dollar Taco is at the lowest end of the pricing.
Soon, the outdoor eating space will be expanded. The addition of a large balcony in the rear of the building will cover the bricked courtyard. Look for Rickey to be happily minding the new brick oven and grill there that will be expanding his kitchen – and the delicious possibilities.
Parrot Head Bar and Grill
111 Court Street
Bar & Grill hours: Wednesday-Sunday 11 a.m. to closing
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