hjacmc's Profile
Souffles?
I have a lacto-ovo vegetarian friend coming to visit soon and I am wondering if there are any restaurants in the area that offer a souffle on the menu. I've looked at most of the classic French restaurant menus in town and haven't found any. Is this something you just have to cook at home or do without? I can whip up a perfectly decent version of my own, but I just thought it would be very festive to get the experience at one of our fabulous restaurants. An omelette is OK, but c'mon . . . this is New Orleans!
Upperline-Yes? No? Maybe?
I have found these posts to be a bit amusing, especially about the Brigtsen's vs. Upperline duck offerings. Each is special in its own way, but for my part neither can hold a candle to Greg Sonnier's version at the sadly late Gabrielle.
Nevertheless, both of these establishments are grand, and I wonder if the preferences are not to be found in the diner him/herself? If I want an intimate dinner I go to Brigtsen's; something more cosmopolitan - Upperline (just for the artwork alone, but also the hospitality); if I want to see lots of friends and hobnob with people it's Clancy's; want to see new people, Patois, or a dozen other new places.
I think it finally boils down to this: rather than trying to set up a competition between these fabulous restaurants, shouldn't we just be celebrating the fact that we have wonderful choices?!!
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Brigtsen's Restaurant
723 Dante St, New Orleans, LA 70118
Upperline Restaurant
1413 Upperline St, New Orleans, LA
Upperline's Joann Clevenger is a lovely woman
Ms. Clevenger is indeed a classy lady and her amity is genuine. Aside from the always good food, don't neglect to check out the artwork throughout the restaurant; she has a fascinating collection.
any reluctance about eating gulf coast shrimp and oysters??
Well, yeah. I have to admit I'm a bit apprehensive whenever I sit down to a plate of cold raw Gulf oysters. I know in my heart I will end up with a big bellyache after the 4th or 5th dozen, but I just can't help it. They are so FINE . . .
Name of New Orleans restaurant
The Dunbar's on the Loyola campus is Irene Dunbar, which was located on Frerret St. before K. It serves creole soul food, more or less, definitely not the same ilk as Corrine Dunbar.
Calas
As I recall, there is a restaurant named Calas out in Kenner near the Esplanade Mall. Where exactly I couldn't tell you, but I am fairly certain they serve a wide assortment.
For soft shell crab lovers only - Mr. Ed's
Nirvana! I just returned from a meal at my favorite local neighborhood restaurant, Mr. Ed's on Live Oak St. in Metairie. They had several soft shell crab specialties tonight and I had the #2, a stuffed soft shell topped with a fried soft shell topped with a crawfish cream sauce. Oh my stars! This was a taste explosion of epic proportions. An absolutely perfect combination perfectly executed. I never believed any dish could top Mandina's soft shell crab almondine (when done right), but this is the best I have ever had. If you are an afficiando of soft shells, hie thee hence. It will not last much longer. Kudos to the chef!
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Mandina's Restaurant
3800 Canal St, New Orleans, LA 70119
sweetbreads/foie gras
The best sweetbreads I ever had in New Orleans were at the erstwhile Christian's. I wonder if the new Redemption would have them?
rec for private chef?
I would highly recommend Greg and Mary Sonnier. They ran the wildly popular restaurant Gabrielle before Katrina but have not been able to reopen due to zoning laws. Now, they run a catering business on Henry Clay Ave. called The Uptowner and the food is just as delicious as ever. I don't know if they do on-site work, but it would be worth it to investigate. The listed business number is 504-899-6500.
any new veggie treats?
It's just called Abyssinia. Here's a link:
http://www.nola.com/dining-guide/index.ssf/2011/02/cafe_abyssinia_adds_authentic.html
Need a restaurant rec. where we can be "loudish"
I vote for Gautreau's - great food and wine, and not so fussy about the loud crowd.
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Gautreau's Restaurant
1728 Soniat St, New Orleans, LA 70115
Thoughts on Emeril's and Service in New Orleans
One of the first sayings I heard when I moved here 35 years ago was: "Everywhere else people eat to live; in New Orleans we live to eat." The social aspect of sharing a meal is so ubiquitous in every facet of life here - family, friends, business, church . . . even PTA meetings! - people are not willing to settle for a half-baked affair. Pleasant surroundings and friendly service are just naturally expected. Granted, any new restaurant may sport a talented chef and a fancy innovative menu, but if the service doesn't eventually measure up to snuff it usually does not last long. Most of the old-timers I know here are on a first name basis with the waitstaff at their favorite hangouts. I was once invited by the sculptress Angela Gregory to dinner at Galatoire's. "Her" waiter fawned over her like she was a queen and it was one of the most memorable experiences of my life. I returned there about a month later, and that waiter greeted me by name. Now that is talent! That is how you build a loyal clientele and that is why we here are gifted with some of the best dining establishments in the world.
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Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130
Best French Onion Soup in Nola
Oh how very strange! A coincidence, I suppose, but WYES just aired a new documentary called "New Orleans Restaurants with a Past" by Peggy Scott Laborde that had a feature on Houlihan's and their onion soup. Along with plenty of other fond memories. That it came so soon after this old thread was ressurected is just plain weird.
New Orleans Thanksgiving signature dishes
I am so glad that nobody has mentioned the lamentable turduckhen, or the even worse deep fried turkey (sides include 3rd degree burns and lots of ashes from the burnt down garage). Nothing like an oven roasted turkey, if done right (read brined).
We always had stuffed mirlitons and fresh Plaquemines Parish oranges from Johnny Becnel's in one form or another - plain, in a salad, orange cake, or even roasted oranges with Cointreau. The trip to his produce stand on Belle Chase highway was always something of a Thanksgiving pilgrimage. Good memories.
McKenzie's Lemon Meringue Pie
Not McKenzie's, but similar:
Mix 1 cup sugar, 3 tbs. corn starch, pinch salt.
Stir in 3 large egg yolks, 1 cup cold water, zest of 1 lemon, juice of 2 large lemons (3 small)
Cook over slow heat until thickened, stirring constantly.
Pour into pre-baked pie shell (homemade is best, but Mrs. Smith's works just fine), cover with saran wrap and let cool for at least 1/2 hour.
Whip egg whites with 1 tbs. sugar until stiff, cover pie and bake in 400 oven til lightly browned.
(Alternative meringue: whip egg whites with 1 tbs. sugar and 1 tsp. cream of tartar until shiny smooth, not stiff. Also nice to add a drop of almond extract - only one! This is more like the McKenzie's meringue, but I like the stiff one.
Tartine: gold standard
I tried the nicoise and thought it was quite good (although they had run out of the white anchovies), but I am curious about something. It was the first nicoise I've ever had that had no capers. I thought that was a standard ingredient? The baguette was splendid.
Ain't Dere No More--St. Claude, St. Roch
Or a plate of fried chicken at Chez Helene. Dang! This kind of question induces nothing but pure torture. I WILL NOT think about it anymore!
Ain't Dere No More--St. Claude, St. Roch
Don't know much about jelly doughnuts, but I'd give my left foot for a plate of red beans at Buster Holmes. Sigh.
Best Roadside Produce?
How about Johnny Becnel's place on Belle Chase Highway? Isn't that exclusively local stuff? Mind you, I rarely get out there except for the citrus crops in the fall, but what I've seen is pretty good.
Best Chocolate Pie??
If you just happen to be making a trip anywhere near Alexandria you could always stop by Lea's in LeCompte. They have the best assortment of pies I've ever seen anywhere, and oh, are they good!
Jacob's Andouille in town
It's in LaPlace, actually. They had a fire recently in one of the smokehouses, so you may want to call ahead about availability.
Bayona--yea or nay?
I don't think you can ever go wrong with Bayona. The food and service are always good, and the garden patio is lovely. You should know, however, that Ms. Spicer is in the process of opening a new restaurant in Lakeview in the very near future. I don't know if that might prove a distraction, but you might want to be aware of it.
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Bayona
430 Dauphine St, New Orleans, LA 70112
Canadian in town for a week
I don't know if the Amtrak station in Biloxi has reopened, but you could check. It would be worth it to rent a car and make the drive from New Oreans along Hwy. 90 to see what is happening on the Gulf Coast. It was heartbreaking for a long time, but things are starting to look up. In that area you could visit Beauvoir in Biloxi (Jefferson Davis' home, if you're into that sort of thing), lots of good restaurants there. Mary Mahoney's was outstanding last time I was there, but must admit that was pre-K. But the best bet IMO is the Walter Anderson Museum in Ocean Springs. It is a delight, and the "little room" is not to be missed. Startingly fresh. If you have never experienced his art you are in for a revelation. Good restaurants there as well; I really like Phoenecia (Lebanese/Mediterranean). Driving is really a better option.
visiting from Boston
It may be heresy to recommend a chain on this board, but I am surprised that no one has even mentioned the New Orleans Hamburger & Seafood Company, especially since it meets all your requirements. They serve a variety of burgers (my favorite is the Rajun' Cajun burger) including a couple of vegetarian ones which I admit I have never tried - a black bean veggie burger and the bleu-shroom burger. Also plenty of salads and yeah, seafood. Go figure. Lots of locations around town.
Best chicken liver pâté?
Homemade is always best, but Kosher Cajun Deli has a very decent version.
Bacon Sundae
Oh Dear Lord, I thought I had heard it all, but this is over the top. Does a cardiac specialist come with it?
Metairie dining
Peppermill is a great choice. Chateau du Lac is quite a bit more upscale but has magnificent food. One other thought: Mr. Ed's on Live Oak is really quite decent, and is a favorite of many older clients. Very relaxed and friendly.
Quintessential New Orleans
If your plantation tour involves the West Bank (Oak Alley, etc.), let me recommend that you stop by Mosca's on your way back into town. It's on highway 90 not far from the Huey Long bridge (about 5-8 miles I think, outside of Boutte?). It doesn't look like a place you would ordinarily stop at without a police escort, but you just have to trust me on this. I first ate there in 1976, last time in June, and I can honestly say it has not changed one bit. I know that's not a 100 year history, but it is about as funky New Orleans traditional as you can get. They serve family style; gotta have the crab salad, chicken la grande, oysters Mosca, spaghetti bordelaise, or whatever else sounds good. Incredible amounts of butter and garlic (sort of Creole/Italian, if there is such a thing - who cares what you call it if it's good!) so prepare with a dose of Pepcid or two. It's a true experience.
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Mosca's Restaurant
Hwy-90 W, Westwego, LA 70094
Restaurant Question - steak
I'd vote for Delmonico's. It has more variety and better atmosphere.
