A spirit of opulence and opulent spirits combine in Peacock Room, a fun and fanciful cocktail bar in New Orleans’ Central Business District. Expert bartenders, eclectic furniture, and shareable plates to savor make this cultured hangout with a contagious energy a guaranteed good time.


EXECUTIVE CHEF CHRIS LUSKAs a boy growing up in East Texas, Chris Lusk would sit on the counter and watch his grandfather, a farmer, make biscuits. He’s taken that curiosity in the kitchen and parlayed it into an incredible career that includes everything from an externship in an Irish hotel and cooking Tex-Mex under Stephen Pyles at Star Canyon in Dallas to creating Asian cuisine in Florida and Italian at Otto Enoteca in New York. He’s been named one of Esquire magazine’s “Four Breakout Chefs to Watch,” won the top prize at the Louisiana Seafood Cook-Off, and been invited to cook at the legendary James Beard House. In Peacock Room, he brings his Southern flair to a menu of snacks and shared plates that perfectly pair with the hand-crafted cocktails on the menu.






For the past 17 years, Steve Yamada has perfected the art of crafting cocktails in New Orleans, mixing and muddling at some of the best-regarded bars in the city, including Victory, 12 Mile Limit, and Beachbum Berry’s Latitude 29. Always looking to expand his knowledge and broaden his skill set, Steve is qualified as a Wine & Spirit Education Trust (WSET) instructor and serves as president of the New Orleans chapter of the United States Bartenders Guild (USBG). In Peacock Room, he manages a rum-forward bar program that includes an enviable collection of spirits, curated glassware, and shareable punch-bowl cocktails.