DGA Dining: Ox Lot 9

          This week we’re going to take a break from the Crawfish boil CD and explore another area close to our hearts here at DGA: the Louisiana culinary landscape. This week’s post is from Bill about a recent dinner date at Ox Lot 9, a new restaurant in Covington.

The restaurant exterior. 

           Back in August, I had a date and a big problem. My date had some serious food allergies including corn syrup, citric acid, barley, plum, mango, pumpkin, cantaloupe, honeydew melon, watermelon, white potatoes, and all nuts except peanuts. I wanted to try a new restaurant in downtown Covington, called Ox Lot 9. Not wanting to kill my date at the dinner table, I emailed the restaurant to see if they could accommodate her allergies. Within a few hours I received an email from Jeffrey Hansel, the chef and owner, informing me that the restaurant had a few items to accommodate my date, but I should be sure mention the allergies when making a reservation. Hansel’s response soothed mine and my date’s nerves. She appreciates not having to constantly explain her allergies and why when she orders a hamburger she doesn't want the bun.

The Open Kitchen at Ox Lot 9.  

On the evening of Friday August 22, we walked through downtown Covington to Ox Lot 9. The hostess seated us at a small two person table looking into the open kitchen. I am a big fan of getting to see the chefs in action. The décor was very fitting with custom cypress tables and an old style southern motif. The arrival of the menus offered a pleasant surprise. My date looked at her menu and found that the chef had circled problematic menu items and starred safe ones. After our apps and entrees, we asked about dessert. Chef Hansel came out and talked to us. He explained how he enjoyed accommodating to customers who couldn’t partake in the entire menu. The experience at Ox Lot 9 even influenced me to try to make things like sodas without common ingredients like corn syrup and citric acid.

On the menu Frog Legs with Hot Sauce Butter, Buttermilk dressing, and Pickled Celery 

Ox Lot 9 is located inside the newly renovated Southern Hotel on Boston Street in Covington. The restaurant borrows its name from the famed “ox lots” in Covington. In the 19^th century, they were places for farmers travelling to Covington to tie up their oxen while they conducted their business in town. The tradition remains in Covington to this day. Instead of oxen, the lots now provide free parking. The restaurant’s menu honors its name by presenting the historic cuisine of the Gulf Coast in a modern, yet simple way. Chef Hansell has extensive experience in the cuisine of the Gulf. He grew up only forty five minutes east of New Orleans. He attended the culinary school at the University of Southern Mississippi. He worked at Commander’s Palace under Tory McPhail. He also worked in Alabama and Colorado before returning to New Orleans to take up the post of Executive Sous Chef at John Besh’s Lüke. He returned to Birmingham to work as executive chef at Veranda on Highland. Now Hansel has settled in Covington, hoping to make Ox Lot 9 his permanent home. If the restaurant continues to offer its brand of stellar service and food, it will be around for years to come.