Frolic's Profile
Best Po Boys in Uptown/Carrollton/Riverbend area?
For a straight up po-boy joint in Uptown, it's hard to beat Guy's on Magazine and Valmont. I like that you can get a grilled shrimp po-boy.
Buying Kimchi in NOLA?
No. I haven't. Just seen it there. I seem to recall that they had several options.
Buying Kimchi in NOLA?
You can get it Hong Kong Market. It's in the refrigerated section in the back corner.
Help me hone my NOLA Plans
As far as I know, it's lunch only. Pretty sure they close during school breaks, so that might explain the confusion about hours.
Help me hone my NOLA Plans
If nothing else, bartender Chris Hannah is wonderful company at Arnaud's French 75. A master at making drinks, but a real old school bartender (although he's young) and a serious student of local drinks history.
McClure's is a BBQ pop-up at Dante's Kitchen Uptown. Lunch Mon-Fri and dinner on Tuesday.
http://www.mccluresbarbecue.com/about/
Smoking Buddha is place in Metairie:
http://twitter.com/smokinbuddhabbq
Both relatively new. Hearing good things. I just haven't made it yet.
Help me hone my NOLA Plans
Good idea on Cafe Reconcile.
Also, if you're Uptown, Dunbar's at the Loyola Law School cafeteria is good. Used to be on Freret Street before the flood.
Help me hone my NOLA Plans
Casamento's: curious to hear your report. As far as I know, they added the charbroiled oysters this year. Only available at night.
Charlie's: Not really near the airport. Just FYI.
For cocktails in the Quarter, I would send you to Arnaud's French 75 or Bar Tonique.
Snug Harbor: Actually never eaten there, but the burger is same as Port of Call. No idea about the rest of the menu. On Frenchmen Street you're better off at Three Muses.
The Joint: It's got lots of fans, but BBQ isn't what New Orleans does. I would call it good for New Orleans. A couple of other BBQ places opened just recently in Uptown and Metairie. Haven't tried them yet, but reports are better.
Pascal's Manale: Not crazy about this place. Original BBQ shrimp. Worth visiting, I guess, as a reference point. Bar is nice and they do oysters on the half shell.
any new great restaurants, especially outside the French Quarter?
And Feast has closed.
Pralines
If you're in Uptown, Tee-Eva's on Magazine Street near Jefferson is as good as it gets.
I also like Praline's by Jean in the Lower Garden District on St. Charles. They're next door to the Avenue Pub.
Suze in the USA?
Ojen is gone. Martin Wine Cellar in New Orleans had the final shipment and they sold the last bottle.
Negroni construction
Replace the gin with bourbon and you've got a Le Boulevardier, another classic and also delicious.
Szechuan Peppercorn Syrup in cocktails
Attended a seminar by some NYC consultants (can't remember names) who did a daiquiri with a Chinese 5 spice simple syrup. Excellent and really easy to replicate at home.
Edit: Here is a brief blurb about the event with a link to video of the presentation.
Best Farm to Table in New Orleans...
Went to Feast for lunch recently and there wasn't a word on the menu about source of ingredients.
Is Casamentos open yet for the season?
As I understand it, P&J stopped shucking and laid off most of the staff. They continue to supply oysters, however.
Is Casamentos open yet for the season?
It was open for lunch on the 14th. I walked by and saw people inside eating.
Fernet Branca
Unicum is the original, and there is nothing sweet about it. It's also really hard to find in the U.S.
Unicum Next (known as Zwack in the U.S.) is a sweeter version that's more widely distributed in the U.S. That's probably what you had.
Where to purchase a keg of Abita
I haven't done much keg purchasing since my college days, but I'm not sure anyone sells kegs. You can buy the beer inside, but isn't the actually keg just loaned out? That might be a problem if you want to drive it home.
I suppose someone might sell you the physical keg along with the beer, but I wonder if it would be worth the price?
Local Knife Sharpening Service?
A guy at the Saturday Crescent City Farmers Market sharpens knives. He'll do it while you wait.
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The Crescent City Farmers Market
700 Magazine Street Corner of Girod Magazine Street, New Orleans, LA
The black list: which restaurants historically do NOT rely on local seafood for most of their product?
I think that was the original idea, but it didn't get approved.
The black list: which restaurants historically do NOT rely on local seafood for most of their product?
I think that bill got completely watered down.
New and Notable?
Link below.
New American. Chef was at Emeril's after the storm. Very accomplished cooking. Flavors are amazing and surprising. Separate crudo menu.
Not really a "New Orleans" restaurant, but great. Only open 3 weeks.
Got to get some work done, or I'd post more. Search for Robert Peyton's notes on the restaurant in the New Orleans Magazine blog.
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Mesón 923
923 S Peters St, New Orleans, LA 70130
Absinthe / Herbsainte component of a Sazerac
The Herbsaint original is well priced at $35. It's a bit more herbal than absinthe (the herbs are added after distillation), but its historical accurate for Sazeracs (whether you like the taste is another question--personally I do).
The Bulldog...........
Avenue Pub also has great food.
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Avenue Pub
1732 St Charles Ave, New Orleans, LA 70130
Cocktail challenge - A drink that ties in with author Ayn Rand
Just pour everyone shots of overpriced vodka. Rand would surely appreciate that. Nothing but rapacious capitalism at work.
Absinthe / Herbsainte component of a Sazerac
Yes, it's quite good. More herbal notes than most absinthes. Far superior to the previously available Herbsaint, which used extracts.
Green Fairy or other Absinthe cocktail
What you want is Cure, but that's Uptown.
The bartender at restaurant Iris is top notch. That's in the quarter. I would guess he has absinthe. In fact, I'd be surprised if he didn't.
Jack Daniel's is not Bourbon.
This is probably just a vicious circle, but a lot of misconceptions in bird223's post have been addressed above.
No, bourbon does not have to be made in Kentucky. Yes, different proofs of a bourbon use the same ingredients. All bourbon, unless they're barrel proof, are reduced in strength by adding water. And...oh never mind. Just read some of the posts above.
