The Roosevelt Hotel’s Blue Room transforms into ‘speakeasy supper club’ for one night only

Since the Roosevelt Hotel’s elegant Blue Room opened in 1935, the stage welcomed some of the most famous performers of the 20th century including Ella Fitzgerald, Judy Garland, Tina Turner, Jimmy Durante and Carol Channing, among others. Now, the historic hotel will transport guests back in time for an evening of luxe dining and a show by The Great American Speakeasy on July 27.

Photo by Tiffany Rose/WireImage

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The event kicks off at 6:30 p.m. with a champagne toast in Teddy’s Café followed by seating in The Blue Room for a four-course dinner and incredible show. Guests are encouraged to get glam and don their dancing shoes for dinner, dancing and unforgettable performances.

The Great American Speakeasy will feature comedian and musician Joe Piscopo (“Saturday Night Live”) along with Dave Damiani and The No Vacancy Orchestra playing your favorite tunes from “The Great American Songbook.” Singer and actress Renee Olstead (“Still Standing,” “The Secret Life of the American Teenager”) joins the band for performances rich with style and swag.

The Great American Speakeasy supper club tickets are $125 each, excluding tax and gratuity. Reservations can be made by calling (504) 335-3129 or visiting http://therooseveltneworleans.com/specials-and-packages/125th-anniversary-of-the-roosevelt-new-orleans.html.

Photo courtesy: The Roosevelt New Orleans, A Waldorf Astoria Hotel

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The upcoming Speakeasy Supper Club is part of the Roosevelt Hotel’s celebration of its 125 anniversary, along with the history of great music acts and supper clubs at the hotel’s Blue Room. In 1893, the property first opened as The Grunewald and is now considered one of the most historic hotels in the country.

The Blue Room will offer a four-course dinner during the performance. Here’s the complete menu listing:

Menu

Amuse Bouche

English Pea Panna Cotta

Lump Crab, Frangelico Compressed Anjou Pear, Affilla Cress

 Beginning

Waldorf Salad

Apple, Celery, Grape Gelee, Yogurt Powder

 Entree

Louisiana Wagu of Beef

Dauphinoise Potato, Mushroom Fricassee, Crispy Shallots, Fig Marmalade

Bordelaise

Dessert by Head Pastry Chef Deborah Heyd

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