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Closed Forgotten New Orleans restaurants and they're outstanding dishes

He's just fine, still at the big house on Dante.

Closed Forgotten New Orleans restaurants and they're outstanding dishes

"$13.00 is not too bad for rb&r"? Buster's price, when I first went in 1970, was 45. Cents, that is. When he raised it to sixty cents my friend Faruk von Turk commented, "what's he think he's running here, Antoine's?"

Admitedly, with choice of fatback or sausage it was something like seventy five cents, but you also had some great french bread with it.

Sno-Balls: New Orleans Dish of the Month August 2012

The machine: the Sno-Wizard manufactured here, making a very light, mass of thinly shaved, "powdery" ice.

And of course, many of the syrups, many of which are old family recipies.

food and restaurant books

Interesting, if you can locate one in a thrift store, or at the Symphony Book fair, is an original copy of the New Orleans Underground Gourmet, by Richard Collin Wonderful descriptions of restaurants long gone, witha price list that will never return. (Berdou's: pompano a papillote for $3.00?! I wish I had a time machine...

best onions rings

I've had very good, very light and crispy,. onion rings at the Village Inn in Harahan and Donewar's on the West Bank.

Dining in Kenner

I recently discovered Kenner Seafood, 3140 Loyola, and it is wonderful, just like the old neighborhood seafood restaurants I remember so well from my youth. I don't have time now for a long review, but it's wonderful; check t out without fail. I had stuffed crab; delicious. Everyone at the table loved their food; the night--a birthday dinner for myself and a close friend--went smashingly.

Kenner Seafood Restaurant
Kenner, LA, Kenner, LA

Kenner Seafood Restaurant & Market
3140 Loyola Dr, Kenner, LA 70065

The black list: which restaurants historically do NOT rely on local seafood for most of their product?

This post has led me to a discussion of why New Orleans seafood restaurants aren't as good as tjey used to be, generally.

Mainly because of the Board of Health , or whatever, regulations as to seafood catch. It now must be done by commercial fisherman.

But in the old days, when I was a kid, the sport fishermen of the city supplied a lot of the seafood to the resaurants and boy, was it fresh. Now that it wasn't illegal them, as I understandn it, it was tolerated. A restaurant would be doing business at night, they'd be a knock on the back door, and the chef, or owner, or whatever, would go out and meet some of his regular fishermen, fresh from a day out on the water with beer and without wives, and buy a load of seafood--trout, redfish, shrimp, crabs, etc. for cash on the barrellhead and no annoying regulations--or tax--questions--asked. This is what supplied those wonderful neighborhood restaurants people like Bill Hunt and I remember so well.

And I know becuase seveal of my uncles and cousins did exactly that. They'd fish all day, come back first to our house, call out for my mom and dad, have them select what they wanted of the day's catch---I ate more gulf trout, flounder, stuffed crab, and shrimp in sauce piquant then most kids today eat McDonald's--and then on to any number of local resaurants to sell the rest, in the manner described above.If the resaurant owner would pay a bit extra and supply beer, they'd clean the catch outside the back door,much to the delight fo he neighborhood cats.

But health considerations ended that sort of thing--Andre Apuzzo, along with some other restauranteurs, ahd a problem iwht it about 15 years ago, as I remember....and another glorious tradtiion of NO seafood passed.

As for today, most probably get as much as htey can localy, but have to take what their supplier gives them iat certain times.

Farmer's markets and local groceries

Does anybody kow if the famous Vietnamese farmer's market in New Orleans East is stil in operation? It was an amazing place.

First time in New Orleans at Jazz Fest

Calvin Trillin's wife accused him of just going tothe Festiva to eat. "To you ajazz festival is just an excuse toeat". "Jazz and HERITAGE festival" I corrected her. "What do you think th heritage of New Orlean is, macrame? In New Orleans, heritage means food."


Lunch at Franky & Johnny's 4.11.2010

And inthe old days--back, say to the early 70's or so--there were plenty of places like F & J's, and to tell you the truth, many were better

But now F&J's ought to be preserved--of a wonderful past long gone.

Mid City recommendations

The original Liuzza's is down the way on Bienvile--one of the last neighborhood restaurants in the city, that were so many...and if you're looking for some takeout, there are two places that recommend themselves as above the norm: the Brwn. Derby on Tuland and Jeff Davis, whcih produces some intersting stuff like stewed rabbit

Also good is a convenience store on Banks and Tulane--not the Discount zone, altho they have good poboys--but the other one, that doesn't pump gas, acoss the street . Some good gumbo andother creole specialties you might not expect.

The Two Sisters is around, Claiborne and Bienvile; haven't been in a while, but it used to serve out great "soul" food, although that term means little in a city in which both races eat pretty much the same.

When I think of all the great restaurants that used to be in Mid City I grow mournful over what time--and Katrina-- have done.

Liuzza's Restaurant & Bar
3636 Bienville St, New Orleans, LA 70119

Best Fried Oysters

I like Jack Dempsey's oysters--wonderful coating. Also the Village Inn inHarahan does good fried oysters.

gumbo ya-ya

That's the way I understand it.

Private Room in restaurant for potentailly disastrous wedding party

If you're worried about the cost, the best way is simpy to sell tickets to the rest of us--we have to cover our own food costs plus one of your family guests. I'm in. And my g.f. too, so you've got two folks covered. And we have to promise to be quite and just watch.

Anchor Steam

The Whole Food Company should have it.

What are some French Quarter Eateries for a low budget

I eat at Mena's palace when I'm in the vicinity. Right behind and caticorner to the Marriott hotel on Chartres. A lot of good local stuff--had excellent crab cakes last time I was there.

Mena's Palace
200 Chartres St, New Orleans, LA 70130

Does anyone remember Turci's?

My "new , revised, up to date" edition of the UG lists Turci's as being closed on the more traditional monday.

When it closed on Poydras, it opened uptown at the later location of Metronome records. I forget the street, but it was around where the Rue De La Course on magazine is now--on a side street. I thought it was still pretty good even after it had moved; sadly, such restaurants were on the way out at that time.

best po boys

An addition to this family of po-boys is the Veal Parmesan at Mano's Po boys & Sandwiches a nice little shop tucked away in a corner of Saints drive and David Drive.Everything to declicious excess.

Catfish in New Orleans

There are quite a few good places for this; all the ones mentioned, Jack Dempsey's, Jaeger's Seafood Tavern, the Village Inn out on Jefferson Hwy.

But one from the past I'll mention here,if anyone remembers: Barrow's. Superb catfish. You never knew how much it would be beforenand, because as you walked in they had the price of the evening's catfisih dinner on a chalboard. This place's building still exists. If you're ever on the Earhard Expressway, going from Jefferson into N.O., look right as you get off the elevated part--or, if going to Jefferson, look left as you pass the last stoplight. And shake you head at another glory passed on. (P.S., great potato salad too...and secret, they poliitely declined to share the receipe with me.)

HELP! Only here for 3 days and looking for the BEST Potato Salad in New Orleans!

Verti Mart in the quarter does pretty good p.s.

Red Beans & Rice

If I'm bringing the beans to eat at home I tell them, "no rice, please". And then simply mix it with the rice I've prepared at home. Mahatma or Water maid, superlative rice cha cha betray your age if you remember the jingle tune.

Could someone please post Buster Holmes recipe for red beans and rice.

The problem with recipes like Buster's is that he didn't have anything written down either, and the transmission is suspect. I see that neither of the recipes list bay leaf, and I'm pretty sure he used it-. Other than that, they're pretty good.

Sno Balls!

Flavors: black cherry (or wild cherry) for me above all--good and tart.

But also, paradoxically, spearmint, --my favorite flavor of my youth.

Also mandarin or tangerine, stuff like that--fruit flavors. I never could take chocolate or anything along thoselines, and don't favor putting cream on the snowball. But if you can't get a flavor combo to please you at the Plum street stand, then you are truly beyond hope.

Indian Food-Is Nirvana it?

I have. I liked it; good paneer, curried goat and beef, and many of the usual stars of Indian cuisine.

Figndate: you apparently missed eating at the India Palace, off Vets Hwy. One of my all time faves; I at there once a week usually. It did not survive Katrina; the operators, I'm told, packed up and moved to Silicon Valley and thereabouts to cater to the growing population of Indian software engineers seeking what to them is home cooking;

Still there? Just wondering.

From his description, he speaks not of Messina's inKenner but the older, and in its day, more famous, Messina's Oyster Bar, at 200 Charters st. Hey, Chefpaulo: was it near the Marriott? It was one of the finest oyster bars in the city. I really don't remember when it closed down. But a good restaurant, Mena's, has moved into its spot.

I never tried Visko's, alas. But Fat City was always, as far as I remember, a district, in Metairie next tothe Lakside shopping center, wheree, of course, it still is. My parents owned several pieces of property in that area. They allowed this fast talking developer to talk them into selling. If they had not, my occupation would be collecting rents and spending the proceeds.

Ah well.

gumbo ya-ya

I think that the "multiple uses" of gumbo yaya are misuses that have taken root. As far as for kinds of gumbo, generallly, if you have crab claws, shrimp or crawfish in it you can call it a "seafood gumbo", a term with wide usage; and there's also the famous "gombo z'herbes" green gumbo, that is, vegetarian, made for use during lent. Since the gumbo z'herbes is hardly made anymor except in really traditionalist househholds, that term is not much seen.

gumbo ya-ya

I hate to be snotty, but "gumbo ya-ya" has nothing to do with food. It means "everybody talks at once", which, if you've been to any meeting, political, social, PTA or otherwise, down here, well, you know what gumbo yaya means.

What Mr. B's has is simply gumbo. Sorry tohear Mr. b's may not be as goodas of old; gumbo is deceptively hard to make.

Looking for Jambalaya to ship

Thank you, hazelhurst, for that Louisiana revised Stats citation--I was unaware of it until now, and it's a hoot.

But, more to the point , wolfman: you don't want to buy some and have it shipped. You want to get some authentic ingredients and make it yourself. It isn't that hard, in fact it's easy and after you get the hang, it's the ultimate impromptu party dish, especially for things like Monday Night Football at your place, etc. You don't need duck; you don't need shrimp, in fact the only absolutely irreplaceable ingredient is rice. AFter that, chacon a son gout.

A few hints: the great division, of course, is between red (with tomatoes) and brown, without. If it's a brown, I add pickapeppa sauce, giving it a delightful smoky flavor. If a red, I like to use half tomato juice and half water.
Also, appearance is important: if a brown, I add some kitchen magic to give the whole thing a rich brown color. (This is Emeril's suggestion, by the way).

The ingredients don't have to be from down here. Any good grocery store should have the vegetables, spices, and of course good hot sausage. I also use chicken, or sometimes ham. Actually, I often use jambalaya as a sort of cajun version of pasta puttanesca: go through the larder and use up the odds and ends.

Great Italian

I see edible complex mentioned Mosca's, otherwise, how could we have forgotten what has long conceded to be one of the best restaurants in the area, if not America? (It has garnered spectacular reviews over the decades.)But you will need a car. And a very good sense of direction.

Great Italian

Ristorante Filippo's at the Causeway end of W. Napoleon has given me some good meals. As far as for NO not doing Italian "well", maybe this is, hopefully, just a phase: our past boasts restaurants such as Turci's and Bertucci's. Mandina's, is of course, Italian- creole , a subset all on its own.