On the frozen isle that backs onto the bakery.

Coffee should have been Catalina Coffee on Washington.
Sorry I missed your post or would have steered you there.
Owner roasts his own beans, I just introduced DooieWah last weekend and made him a believer.

So does Fiesta down the street at Dairy Ashford and meat pies ( frozen).

KHOU Mind of a Chef
Great show

Bro Doobiewah always says I post in the wrong post and I did post this originally in an old one ( I didn't realize how old), so I'm reposting afresh on the drive back.

On the drive to NOLA

Stopped at What-a-Burger but that's beside the point.
The real question is where to go when in New Orleans.

My partner and I lucked out and wandered into R'evolution last night without a reservation. The only table open was the Chef’s Dining Room, an intimate room with seating for six, overlooking the restaurant’s main kitchen line, WOW.

The chef attended us the sommelier paired our courses.

The table was a 2000 year old cypress dug out of the swamp on tv by the Ax Men. The chef expediting on one side, six seats on the other side pretty nice show.

We got a taste of the capicola made there as well as a hamachi amuse-bouche w/raspberry, oh my, the charcuterie must be something to behold.

My partner ordered the Beer-battered Crab Beignets with Four Rémoulades, and a Resling was accompanying. I had the Sizzling Oysters R’evolution With Smoked Bienville Butter. I was told the butter was infused with in house smoked oysters. They were served on a slab of salt and I had a nice rose champagne that paired perfect.

Partner had Grilled Striped Bass with Caramel Turnips, Braised Chard, Lemon Verbena Broth as his main, once again I didn't get to taste, blast. I had Braised Boneless Short Ribs with Rutabaga-Citrus Purée, Red Wine Sauce. I do a pretty mean short rib myself, this one was great, but the show stopper was the Truffled Mashed Potatoes. Truffles are just in season, the chef grated extra over mine, I just couldn't stop eating them. Well I did because I didn't manager to finish either dish. I was paired with a red French, don't ask me which.

We thought about desert but just couldn't, which turned out good as they brought out a small jewel box with about 8 different small sweets, which they called something I didn't catch, as a thank you for dinning with them.

There, that's for Doobiewah.

Easter brunch this morning was at NOLA but that's another post.

Stopped at What-a-Burger but that's beside the point.
The real question is where to go when in New Orleans.

My partner and I lucked out and wandered into R'evolution last night without a reservation. The only table open was the Chef’s Dining Room, an intimate room with seating for six, overlooking the restaurant’s main kitchen line, WOW.

The chef attended us the sommelier paired our courses.

The table was a 2000 year old cypress dug out of the swamp on tv by the Ax Men. The chef expediting on one side, six seats on the other side pretty nice show.

We got a taste of the capicola made there as well as a hamachi amuse-bouche w/raspberry, oh my, the charcuterie must be something to behold.

My partner ordered the Beer-battered Crab Beignets with Four Rémoulades, and a Resling was accompanying. I had the Sizzling Oysters R’evolution With Smoked Bienville Butter. I was told the butter was infused with in house smoked oysters. They were served on a slab of salt and I had a nice rose champagne that paired perfect.

Partner had Grilled Striped Bass with Caramel Turnips, Braised Chard, Lemon Verbena Broth as his main, once again I didn't get to taste, blast. I had Braised Boneless Short Ribs with Rutabaga-Citrus Purée, Red Wine Sauce. I do a pretty mean short rib myself, this one was great, but the show stopper was the Truffled Mashed Potatoes. Truffles are just in season, the chef grated extra over mine, I just couldn't stop eating them. Well I did because I didn't manager to finish either dish. I was paired with a red French, don't ask me which.

We thought about desert but just couldn't, which turned out good as they brought out a small jewel box with about 8 different small sweets, which they called something I didn't catch, as a thank you for dinning with them.

There, that's for Doobiewah.

Okay so I went before Bro Doobie.
Smoked sardines, and anchovies at a buck fifty ea. yeah in a tin.
Little Rye nibbles for the fishes, (and the oil therein).
I was looking at the canned stuff as I was on my lunch break.
Beans, tomatoes, jams and the like.
I’ll have to try again after work, for the fresh stuff.

Everyone eats.

Lunch today was at Sorrel Urban Bistro.

Their vision is farm-to-table dining. They do source locally which is listed on their web page.

I had the Seared Pork Chop with apple and pepper chutney served with fingerling potato and heirloom (read green) cauliflower.

I sat at the bar which has a TV showing the kitchen staff at work, no lounging around there.

Bread was focaccia served with 2 sauces and olive oil. Very good.

Unfortunately, my pork, although the color was beautiful, was a tad underdone, and the veg was only slightly warm.
They were quick to return it to the kitchen, and brought me an open face pork taco appetizer while I waited. It was spicy and good topped with a pickled red onion (just like I make).

When the Main was returned (same piece of meat) it was still juicy and delicious, The veg was hot and I was still in and out of the place in under an hour.

Overall a good place, I’ve been before and I’ll return, not just because it’s close to the office.

And for Doobie they have a small Charcuterie Bar on the side.

Well we did go back this past weekend.
I had my martini; Doobie had some fake South American Mojito which I didn’t care for.
He seemed to like it, made with some South American liquor he was familiar with.
They were running a sardine special, and I asked if they could make it an appetizer size, which they said no. The dish is on their in house menu but not the on-line one, too bad it sounded good.

We did order the;
Pastels si massa tenra $7.95
Small chunks of meat stuffed into a tender battered pastry
(btw ground beef, not chunks, and no batter)

and

Prato Portugues $10.95
Selection of Portuguese cured meats and cheese served with Quince ham
(1 cured meat and the ham)

The Pastels was fine I thought an aioli would have been a nice side.
The Prato was okay too.

Oh yeah, I was right when I asked last week, They do make the bread on-site.
It is still great and warm, with an herbed butter.

I still like the place BUT they need more appetizers.
Many of the entrées would translate well to that arena.

Ciao,
otherbrother

The (riced) potato was in the fish cake and they were light and fluffy as clouds. I say riced that's the only way they could have been made so ethereal.

So, my brother, DoobieWah, called and asked if I wanted to go out for a beer at the Bull and Bear. That was fine with me as I didn’t have anything going on but the TV.

I arrived first as usual and the barmaid asked what I wanted. I didn’t know, but the guy next to me suggested a beer from the new brewery in town Karbach Brewing, http://www.karbachbrewing.com/home

the Hopadillio~IPA. Very hoppy but I like that in a beer, Doobie not so much.

We won’t embarrass him with telling you his order.

I was a tad hungry and suggested tapas at the Rioja, which Doobie said wasn’t open for lunch on the weekends, really bumming me out.

I then suggested oysters at Pappas on Westhiemer, so we went for a quick dozen. They were large and sand-free and good, but not cleanly detached from the shell.

Doobie spotted the recently opened Portugallia Restaurant and Lounge, http://portugallia.com/, across the street as we were leaving. He thought it might satisfy my tapas craving from earlier. The place being new to us both, we decided to venture inside. Elegant interior, dinning and bar areas, we decided on the bar, being only 3:30 on a Saturday afternoon.

Full bar I decided on a classic Hendricks’s Gin martini, Doobie joins me, only his is dirty, (that’s nasty). Bread comes out and it is fabulous. I mean go for the bread alone. We ask if they make it onsite (which they don’t). We order 2 appetizers:

Camarao Aguilho $7.95

Shrimp sautéed with garlic, olive oil and flambéed with Cointreau

Pasteis de bacalhau $8.95

Fried cod fish cakes with potatoes and parsley

The bacalhau was the far better dish. The shrimp just weren’t marinated it seemed to me anyway.

I think we'll be venturing back to see Michael the barman and a few more items from the menu next weekend.

Well this was my first posting to Chowhound.

Ciao,

otherbrotherdarrel