Thank you very much for reviewing Frady's and Kajun's. I thought I was the only person in the world who loved those places and the people who own them. Please send more tourists like you.

This place is absolutely the worst restaurant in New Orleans. Omelettes made with margarine on a dirty flat-top and served with burned bits of hamburger stuck to the grill (and not in a "kitschy," cute way; in a really really disgusting way). Worse than any high school cafeteria in the country.

There is a guy called Seafood Frank who lives just to the left of the Industrial Canal Bridge. He sells whole nutria as well as raccoon, turtles, alligators, etc. If you want to bring one home in a cooler, you can call him at 504 292 7831.

Every restaurant in the world (literally) uses only unsalted butter. Salted butter is for home cooks who don't know how to season. As for their final seasoning, that's on them.

You're all overlooking Santa Fe Tapas on St. Charles; fantastic Spanish and Latin American food and a very neglected restaurant.

The beer selection really is very good. The food, however, has been very spotty. He sources good produce for the salads, his meatloaf is very good; the lamb belly, which is supposed to be a "signature dish" is awful.

I was told by the sous chef of a top New Orleans restaurant that the belly dish was "gross." Not a bad dish, not a boring dish, but actually "GROSS." We went to see what he meant and confirmed it. We ordered four plates, all split appetizers. Everything was great but the lamb belly was indeed "gross." It was under-rendered so the lamb fat was most of the dish. Below the fatty, stinky lamb belly was an extremely oily grit cake (fat on fat). Below that was a mint simple syrup. MINT SIMPLE SYRUP! I, too, would pair the belly with a mint sauce but a simple syrup (???), under all that greasy fat is just disgusting. We ate one bite each, declared it the worst dish in New Orleans, and left it on the table.

As for the restaurant itself, it seems pretty desperate. They have a gift shop in the restaurant. There is a lot of potential in the place but I don't see it surviving the year on anything other than the bar sales.

I don't think that you are at all off-base, Bill. The fact that there is already at least one food network show devoted to this terrible stuff already proves your point.

"Kitschy" food in 2011 is a highly codified, totally characterless marketing scheme in the same way that "tall and small" plates were all the rage in the 90s. To me, there is nothing less "kitschy" than purposely seeking out "kitsch."

Sure. Lighten up. Let's all go to Applebee's and eat blooming onions tomorrow and then gab about how "kitschy" it was.

I'm looking for menus from Cafe Sbisa/Sbisa Cafe. I'd like to find both the early menu from the first iteration of the restaurant and the later menu but the earlier one is more important. I understand that Fitzmorris has republished one of the menus in his "Lost Restaurants of New Orleans" but I don't have that book.

Anybody?

why dignify this request? just let them go to the melting pot on st charles, eat fondue and leave the real food spots to those who aren't trying to recreate some corny thing from the food network.

We have no such corny, Guy Fieri-esque restaurant, thank god.

Lardo and lard are two VERY different things with two very different uses. They are not interchangeable.

I used to get my lard from La Placita (the old Latin market on St. Claude) but they are gone now and I haven't seen bulk lard elsewhere since. Try any Mexican or Latino market you can find. They will have it.

The new place is fairly small but has lots of cool inventory. I noticed that they are selling "the smoking gun" among a few other interesting cooking accessories. It probably isn't of much use to readers on this forum but they also seem to sell chef coats and other restaurant cook staples cheaper than anyone else.

I'm not so sure that a 350F fryer is the answer. The industry default temp of just about every commercial fryer is 360F which is not much different. The buttermilk bath and preseasoning are also fairly by-the-books. I wonder.

To round out the picture here, I have had exactly the opposite experience at Willie Mae's. I waited two years after moving to NO to try them because I always thought that even the best fried chicken couldn't be as incredible as people make it sound, but I was wrong.

WM's fried chicken is like a totally different dish. It is not done with standard breading procedure (dry, wet, dry) or with the simple seasoned flour dredging. I can't say exactly how it's done (nobody there will say) but I think it may be battered and it is much, much more moist AND more crispy than your average corner store fried chicken.

Some of the other areas of service seemed a bit unorganized; for example, they were 86'd on the first 3 types of beer I tried to order and I eventually just had to order "whatever beer you have." It's not really about these things, however.

My apologies. I was told that they only had a week left in late July. I suppose something changed.

Yes, they closed down at the beginning of the month with only a weeks notice or so.

I'm not sure about Galatoire's but almost all "sardou" dishes here are made with obviously canned artichokes. Are you sure they turn fresh artichokes?

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Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130

I can't think of anyone serving fresh artichokes in the Quarter. Until recently, Bob Iacovone was doing a halved, simply grilled artichoke served with an aioli up at Rambla but they just closed. I suspect that you'll find lots of canned, "marinated" artichoke hearts used in dishes but I hope someone can point to a place serving fresh artichokes. Maybe on a Bayona special?

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Bayona
430 Dauphine St, New Orleans, LA 70112

Rambla
217 Camp Street, New Orleans, LA 70130

I'll second the request to bump this up. Anyone have a source?

Eating in Breaux Bridge is more about take-away food than it is about eating in restaurants.

Firstly, I'd recommend a visit to Best Stop in Scott, LA. Its an old gas station turned fulltime meat market with the best versions of all of the great western LA meats; some coonass stuff. Next, you might want to head into Henderson, LA (about ten minutes away) and fish for dinner. There is fantastic fishing for free (if youre smart about it) and you are basically guaranteed a catch or two. Then there is Bayou Boudin & Cracklins in Breaux Bridge, which offers basic LA country breakfasts and lunches. If you want a meal out, venture into Lafayette to Prejean's for some pretty basic but great LA country food.

The best Breaux Bridge food will be found at the counter of random gas stations. Resign yourself to food under a warmer and you'll find the best stuff west of New Orleans.

My intention was not to reply further, as we are all unhappy about a local restaurant closure. Since Kibbles is so adamant about hearing more, I'll say that my meals there were uninventive, grey, under-seasoned and straight from the English country meals textbook. I'm not sure what your cooking resume looks like but bland and fatty exist in two very unrelated realms of taste and one's under-seasoning can't really be corrected by "over-fattening."

I hope my tone comes off well here. I don't mean to be rude but Feast was pretty universally unappreciated by the food community here.

Like I suggested, the shtick was a very easy trick to pull off.

You're right. My opinion was badly timed and everyone has their own tastes. I hope whoever moves in has more success.

There are just too many honestly good kitchens in NO for something like that to survive. They put out bland, boring, monocrome plates and sold it at a premium by using a schtick. You can trick the tourists for one meal but the rest of us will go elsewhere.

Can anyone point me toward a reliable source for quail and duck in NO? Obviously, I know that WF sells both but I'm looking for larger quantities than those prices can allow for.

I know Ryals' sells quail eggs at the markets but I haven't seen him with whole quails.

Any leads?

Try Satsuma Cafe in the Bywater. They sell a beet lemonade, a Louisiana strawberry lemonade and a few other things including a pineapple & ginger limeade.

For the sake of a fair fight, I'll have to disagree here. Huevos does cheap breakfast and lunch better than just about anyone in town. Also, the fact that OP wants a BLT "at least 3" high with bacon" is kinda disconcerting.

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Huevos
4408 Banks St, New Orleans, LA

For breakfast and lunch, Satsuma Cafe on Dauphine St in the Bywater is worth your time; almost everything is locally and responsibly sourced.

I'm planning for a small wedding celebration meal TOMORROW and had planned to go to Galatoire's but one of the very few guests would prefer not to be required to wear a jacket; so I'm trying to book a back-up just in case he can't be talked down.

We need to be in the Bywater at 7PM so most good restaurants are out (the Emeril's places, Bayona, etc all stop seating mid-day between lunch and dinner). Can anyone think of a great a restaurant in the quarter or CBD that serves through the day?

Thanks in advance for being my last minute advisers.

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Bayona
430 Dauphine St, New Orleans, LA 70112

Emeril's Restaurant
800 Tchoupitoulas, New Orleans, LA 70130

Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130