lucieluce's Profile
Buy local fresh/live seafood in Victoria?
I'm staying at a hotel with a full kitchenette (oven, stove, microwave - this exceeds my expectation of a "kitchenette"), LOL. So, I'd like to buy some seafood to cook. I can shuck oysters and I love them either raw or cooked. I've cooked live shrimps and live crabs before. The only I can't do is cleaning the fish.
Anyone can recommend good places to buy them? Thank you so much!
Wow Italian in SF Bay Area?
Pizzaiolo...sigh. It could be just my luck - the time I went there, my pizza was burnt. Like, bottom-dried-out-black-splotch-gritty burnt. Very sad. I'm inclined to give it another chance, though. Best Cal-Italian pizza in my book will probably go to Delfina Pizzeria - not just for taste, but for consistency in quality too.
Wow Italian in SF Bay Area?
People like restaurants for different reasons, so my search criteria might not what everyone cares about, but when I describe a restaurant as Wow, I mean that the dishes are:
1. 100% well executed - presents a clear picture of how the chef designed the dish to be.
2. Depth of thought - like a good puzzle, you can figure out why it must be these ingredients and not others.
3. Educational / illuminating - surprise me in how an ingredient can be used or how different preparation methods can bring out yet another facet in the ingredient - flavor, texture, smell, usage, etc.
I'll start with what I think is outstanding wow Italian in SF Bay Area:
1. Oliveto - amazing deep understanding of pasta, consistently good to wow.
2. SPQR - fantastic interpretation of presenting pasta as one of the featured flavor in a dish (kind of like Battali's approach), interesting appetizers - although main dishes could be worked on a bit more.
3. Delfina.....it's Cal-Italian to me, too light and frothy to be Italian, but still good.
What's not outstanding:
1. Incanto - bold menu, poor execution. Everything is either too salty, too oily, too tough, or too soft. You could see where the chef's aiming at, but also perceive the failure quite clearly.
2. Perbacco - again, ambitious menu, adequate execution, but didn't breakthrough to the next level. Not eye-opening - though the squid managed to stretch my eye lids a little bit wider.
Which restaurants wow you?
Oliveto's Truffle Dinners
Oliveto definitely has its own "style". It's not intended to be edgy cuisine, but a rustic and comforting taste. When you want to see Oliveto being adventurous, try its Oceanic dinners. In that, Oliveto definitely steps out of its comfort zone in the dish design - unfortunately, that shows up in the cuisine too, it's still good, but not going wow. So maybe it is "playing it safe" by sticking to what it does the best, but there's a certain comfort in knowing that whatever they do, they do it well. Actually, it has changed a little bit when the chef changed - the original one went on to open Fra'Mani - everything is incredible. The new chef in fact makes better main dishes, the flavors have gone a little bit more defined. It is very hard for a great restaurant to stay consistent in its quality, but I think Oliveto has done it, and done it well.
Oliveto's Truffle Dinners
We were there on the first day.
We had:
1. Wild snails
2. Sweetbread
3. Marinara bianca
4. Risotto
5. Ravioli of maine lobster and roe
First of all, the dishes were all excellent, especially the sweetbread - never had such a lightly cooked sweetbread before, almost like a boiled + steamed + chilled down process to achieve a veal/chicken/duck kind of texture. Very sophisticated and wow-inspiring. Love wild snails, soft and succulent, with that tangy snail flavor that I like. Fantastic marina soup and fantastic lobster ravioli, very nice risotto too.
The disappointment of that evening is the truffles. I was also here for last year's truffle dinner, and I honestly feel that in comparison, this year's truffles were tasteless. Last year's truffles were fantastic, filling the restaurant with its aroma, enhancing every dish with its beautiful flavor. This year, could not taste anything on my marina bianca, very very barely tasted in my risotto. I wasn't stingy with it too.
I did ask the server if it was my imagination, and she told me that I wasn't the first one to comment on how it is not comparable to last year. She was also here last year and also mentioned that last year she too could smell the truffles in the air, but this year - nothing.
So, I'd go for the dishes, but won't have too much expectations for the truffles. It costs 8.50 per gram, btw. That's just mother nature for you, I guess.
Good Thanksgiving buffet in SF area
So I'm looking for a good Thanksgiving buffet near the SF area, somewhere that's not too hectic and filled with people. Came upon the Ritz-Carlton's Thanksgiving buffet at the Terrace for $120 per person. Has anyone been to this before? I don't mind spending $120 per person, but I definitely want to know what's on the menu! Would appreciate any assistance offered!
Or, do you have a great alternative buffet place that you could recommend me? Thank you so much!
Similar to JKWB recommendation?
I'm visiting Toronto for 1 day this weekend and have been going through lots of threads regarding recommendations, then finally picked Jamie Kennedy Wine Bar.
Unfortunately, it is fully booked!!
Can I ask for another option? Somewhere open late is preferred, because I don't know when we'd arrive from Niagara Falls. 9pm is a possible dinner time for that day.
JKWB appeals to me a lot because of its usage of local ingredients, I'd like to find something similar. No fusion, Asian, Thai, Indian, etc. though...Pacific region cuisine is pretty much my regular diet. I'm from the San Francisco area, by the way...
I have a car, so location is not an issue, price is also not an issue, no special dietary consideration...but I do love to try new and creative dishes!
Thank you so much for all your help!!:)
San Francisco 22 : New York 0
I see a lot of people mentioned Sushi Yasuda.
Based on my experience in 2006, it's not worth it.
I did an omakase with Chef Yasuda in front of me at the sushi bar.
14 pieces of nigiri in 35 minutes. Yup, that's how fast he served me.
Speed aside, I agree that the fish is very fresh, but that's about it.
A good sushi chef is supposed to know his/her fish so well that he/she can work on how to bring out every ounce of flavor out of the fish. That's where the artistry of sushi making lies, not just about how fresh the fish is.
Any chef with money can spend a ton of money on obtaining the freshest, most organic, most seasonal, most etc. piece of fish possible. Only a master chef knows how to take the natural flavors up to the next level, whether it be the traditional zuke technique or an extra dash of ponzu juice with the exactly right amount of wasabi.
Those things did not happen in Yasuda. For the price that Yasuda charges, I'm not satisfied with a piece of raw fish slapped on sushi rice, fresh as it might be.
Recommendation for Bouley and Babbo fan?
Hi…I’m visiting NYC in late December for the 5th time, but I don’t think I know the dining scene as well as I’d like to. After combing the boards…I came to an awful conclusion: I know what I don’t like, but don’t know what I’d like!! So I’d really appreciate some guidance in where to go.
I’m looking for a place that is on the par with Bouley and Babbo – food that reflects a definitive style and sophistication. I like all kinds of cuisine and eat all kinds of ingredients, but for my trip, European cuisine or Inter-European fusion would be most welcome. I know that New York has many great Asian places, but I go to Asia once every two months and I grew up in Asian countries, so…
I have ruled out Le Bernardin due to many negative feedbacks about its uneven quality on Chowhound. I am skipping Per Se because I live in San Francisco. I read many good things about Eleven Madison Park, but I don’t feel very inspired by its menu or the pictures of its food. I’ve been to the original Alain Ducasse in Paris and thought that while it was good, it did not deliver on the wow impact. I’ve been to Vong and found that its presentation and décor shadowed its food, so I’m very hesitant about Jean Georges.
So....Can someone help me, please? Thank you so much for your help and advice!
Is Amy Ruth's the ONE?
After combing through the posts for one (just one!) soul food meal in NYC, I've narrowed it down to Amy Ruth's. Is there any better place that should replace Amy Ruth's as the ONE place to go for soul food?
Thank you so much for your help!
Visiting Oakland/ Berkeley & Hungry!
Ah...how come no one mentioned Oliveto??? It is absolutely awesome as a pasta place...the only pasta restaurant that I have found that could rival Oliveto is Battali's Babbo in New York, but Babbo's pasta concept is very different from Oliveto's, so it's a little bit like comparing pears to apples.
Agree with a previous poster about Wood Tavern being a nice choice too, but a lot harder to get reservation because it is smaller...
Here is my report on my blog - with photo:p -
http://bayfood.blogspot.com/2007/07/wood-tavern-charming-new-addition-to.html
Visiting Oakland/ Berkeley & Hungry!
A Cote's waiting time can get very scary on a weekend night. Ended up waiting for 30 minutes once, 9pm.
Cesar sometimes can get worse than A Cote. I remember once waiting for about...30 min at 9:15pm, 4 people. I barely squeezed in to make last call.
Sea Salt is not that bad of a wait.
Agree that Spenger's not such a great choice if you have other selections available to you.
900 Grayson - Nice and Easy
Thanks for catching that for me.:)
I should've said Emeryville area. The driving distance is so short that I often have trouble telling where Emeryville ends and Berkeley starts, then Berkeley ends and Oakland starts...
For the longest time I thought Rockridge belongs to Berkeley...but no. It's in Oakland.
Bouchon - It's all about the Essence
Ah!! I remember!!
Seasalt (http://bayfood.blogspot.com/search/label/Seasalt) has this oyster happy hour...I think it is...4-6pm every day (you might want to double check). They have $1 per oyster, variety based on chef's choice. Not top top freshness, but not bad either.:) You can do better than $8 / half dozen!:)
Bouchon - It's all about the Essence
I just returned from Portland where I went to Dan & Louis Oyster Bar. I believe it is $7.75 / half dozen, to be exact. Not sure if something like that is available in the Bay area, sorry...When I crave oysters here, we just drive up to Tomales Bay and its various oyster farms...
Bouchon - It's all about the Essence
Thanks for the info!
More kudos to him for finding out a way to make frozen fries taste so good...Not all restaurants could do that. Even many restaurants that serve up fresh cut French fries don't. Wish he'd share though.
It reminds me of a recent episode in America's Next Top Chef - someone chose to use a pre-mix for mashed potato and was criticized by his competitor. When the dish was presented, none of the judges nor the participants felt that they were eating pre-mix mashed potatoes, because the competitors has "a few tricks up his sleeve" about how to make it taste good. The judges applauded him on the choice.
Ingredients + execution = good dish.
As long as he didn't tell me that it's "organic, fresh cut, etc." then turns out to be not, it's okay to me.
Bouchon - It's all about the Essence
There's a link at the very top of the post that links to the version with photos.:)
Dim Sum
Yank Sing is very pretty, but authenticity + dim sum making technique-wise...I'd recommend City View.
http://bayfood.blogspot.com/search/label/City%20View
Bouchon - It's all about the Essence
(With-photo version here: http://bayfood.blogspot.com/2007/08/bouchon-yountville-5-stars.html)
My first visit to Bouchon was way back when Venetian just opened, and I stepped in Bouchon Las Vegas for a brunch. I remember the lobster buffet, but that was about it. Nothing that impressed me very much. For the past few years, I never got up enough interest to try Bouchon Yountville, simply because I really couldn’t remember anything interesting from my previous visit to its sibling.
Then, along came Michelin. I trust the Michelin guide in several areas, mainly French, Italian, Mediterranean, etc...The European cuisines, so to speak. (On a side note: NEVER trust Michelin for Chinese/Asian cuisine if you have some basic understanding of what these things should taste like.) While their 2 star choices sometimes left me baffled – I didn’t really enjoy my Guy Savoy visit – I found their 1 star and 3 star choices to be more than satisfactory. So, when the occasion rose, I planned the trip to Bouchon. Booking 2 weeks ahead of time scored me a table at 5:45. I’m pretty certain this is the first round of seating for the evening. So be warned: book early!
Yountville is this quaint little town that is imbibed with flavorful smells, either from the kitchens or from the sun-baked grape leaves. There are several delightful hotels there, like the Villagio, and a bunch of Michelin stars clustered around. Not too far from its 1-star mate - Bistro Jeanty – sits Bouchon, unassuming red canvas with a nice little patio area, kind of like the bistro that you’d walk into for a quick bite down in the Provence.
Not so for the interior décor – alabaster white high ceilings with fresco, golden gilded mirrors, discreet golden lamp fixtures, it looked just like a poster Parisian café, like le Grand Café or Café des Fleurs. The only part that baffled me a lot was the indoor plant. I still cannot understand the need for the tall, green, leafy thing in there. Maybe that’s where Paris meets California.
This is how they provide you with the menu there – around the napkin.
I personally think it is cute, hope they use biodegradable paper. The menu presents a very nice round of popular Parisien café food, though of different…categories, shall we say. Normally you don’t find Plat de Fruits de la Mer appearing on the same menu with Croque Madam AND ris de veau. But again, you normally don’t find a $16 Croque Madam either. All in all, I’d say that the menu at Bouchon tries to collect as many French café/bistro favorites in one menu as possible. A true something-for-everybody. Which of course, tempted us to order beyond our normal capacity.
Fanny Bay Oysters from British Columbia ($16 approx)
Do you see how clean the shells are? How even the sizes are? This is what you get when you pay $16/half dozen vs $8/half dozen – the handpick process. Normally I wouldn’t go for Fanny Bay, because they are too “fat” for my taste, but I make an exception in summer. I wasn’t disappointed. Slightly briny in taste, but the sweetness flowing out from the white bulbous body more than make up for the brininess, esp. coupled with the wine vinegar. Bouchon’s recipe departs from the original of red wine vinegar + raw onion by adding a lot of black pepper. I won’t know how it would work on the lighter variety of Pacific oysters, like Sweetwater or Kumamoto, but it works well with Fanny Bay.
Ris de Veau ($15 approx)
Or sweetbread, as it is known. I won’t go into specifics about where that came from, you can find out more here (a link to Wiki), but it’s perfectly okay if you don’t read up about it. The only thing that one needs to know about sweetbread, is that it can either be great or horrible, depending on how talented the chef is. In this case, Bouchon scored a 100 in my score card. It is soft, but not mushy, offering that essential resistance to your bite which is the mark of fresh and healthy organs. I’d compare it with a nice, silky tofu, only the tofu dissolves more cleanly, while the sweetbread tends to linger and curl around your taste buds. The mustard sauce is lightly sweet, flavorful enough to enhance the natural sweetness of the sweetbread, removing any trace of gaminess, but does not take away its earthy undertone. Amazing cherry tomatoes, exquisite bundle of tartness and sweetness. Perfect for refreshing the palate. I thought I would’ve hated the lettuce leaves, because they looked so forlorn and squishy, but to my great surprise, it was crunchy!! Almost like a salad!! I personally prefer cooked lettuce, because it removes the grassy taste, leaving only the nice sweet juices, but it’s so hard to do it well. Bouchon excelled right here. A fabulous start of a meal.
Soup of the day – Corn with fresh cream and fried onion strings
Drinking the soup is like drinking liquefied organic corn, fully ripened to its prime maturity, all starchiness gone, offering up a clarity bright as sunshine. Fresh cream adds a bit more smoothness to the liquid with sauteed onion strings to add a crunchy texture to the soup. This is when I realized why I loved the dishes here so much – somehow, they manage to extract that elixir of taste from every ingredient and magnified it to encompass the entire plate. Just like parfum is the most exquisite nuance of flower fragrance, devoid of any impurity that distorts it essence, so are Bouchon’s dishes, yet the flavor and texture profile is distinctly French. The perfect, perfect marriage of French cuisine with the Californian cuisine spirit.
Salade de Chevre Chaud ($9.50)
This is not really the Chevre Chaud I expected, though I have had chevre chaud like this before in Paris. Slightly heated, not quite melted, herb encrusted – mostly rosemary. The salad leaves are only slightly flavored, no more than EVOO, salt, and a bit of vinegar. So the cheese became the dressing for the salad. Nice use of ingredients, but that’s not all. The point of amazement here is the size of the leaves. This is a poster child case of how perfect technique and understanding of the eating action enhances natural flavors. My friend said that eating salad reminds her of being a cow, because you chew and chew. No matter how fresh salad leaves are, they are still a kind of grass, so eventually you would taste that underlying bitterness + rough fibers that make up their leaves before you can swallow. Not so in Bouchon. The size of the individual leaves is just enough so that within 2 quick bites you can swallow, BEFORE you had time to feel the grittiness of the fibers. Truly amazing salad experience.
Aile de Raie ($26?)
Raie = ray. Aile = wing. So: Wing of Ray. Don’t you get the sense that those ray fins should taste really, really good when you go into an aquarium? Yes, they do taste really, really good. Tender and smooth long muscles, good firm texture but never dry because of the glucose from the soft bones, it is just about my favorite fish, but it is not that easy to cook. For some reason, a lot of restaurants over-grill the fin, so it would become a dry and chewy mess. I think it is because they remove the bones before grilling. Bouchon leaves the bone in to grill, then removes the bones at the table. I so wanted to break decorum and ask the server to leave me the soft bones to gnaw for a bit, but I restrained myself. The ray is baked with a slice of lemon with a bunch of thyme balanced on top. That’s not for decoration – I could really taste a slight ting from the lemon, mellowed by the thyme on the skin. Underneath the fish piled caramelized onions. Again, full, strong flavor, nice resisting texture, a really good juxtaposition to the silkiness of the fish. Loved the olive oil + olive tapenade sauce. Just the right balance between saltiness and sweetness, a nice Mediterranean interpretation.
Lamb shank ($32)
It is good. Lamb is not too soft and I like my lean meat to have a bit more of fight remaining in it. Otherwise, all nice juice/flavor would leak out. The interesting thing about the lamb is that it has a hint of smokiness, like…hickory, maybe. Perhaps that’s the wood they used to grill the lamb? In any case, lamb was very good – part easily at the point of the nice, a substantial texture to bit into, very little work required for chewing. The shredded carrots were both sweet and sour, offsetting the nice smokiness of the meat. But all of the above was as expected. I’d be an idiot not to realize by now that Bouchon would serve up a great dish. What took me by surprise was how a component of this dish exceeded great. It was sublime. It was mind-blowing. It was a revelation. The component is: the humble, everyday staple starch – mashed potatoes. I can't believe I didn't take a picture of it!!!! You probably wouldn’t believe me, but I really almost cried when I first tasted the mashed potatoes. First was the texture – so silky, so soft, so “melting”…so beyond my imagination of how potatoes could taste. Second was the taste. I thought I had tried all variety of organic potatoes available to me through the major markets, vendors, farmer’s market, you name it. Nothing EVER came close to the cleanness of the gentle and warm potato sweetness presented in this dish. Corn soup realization once again. It might sound melodramatic, but some dishes really could touch your heart deeply because of the amount of care and attention poured into it by the chef, the careful thought and consideration that went into the devising and delivery of the dish, and the idea that someone took so much time and effort in preparing something so simple for your 5 minute enjoyment. I guess this is why cuisine art touches me so much, because it is so very personal.
Shoestring French Fries
I think I saw this on Antony Bourdain’s show in which he declared that Bounchon had the best shoestring French Fries ever. Don't know about that, but definitely very good fries. Crispy exterior fracture with the slightest pressure, potato goodness oozing out from the break. A tad of oregano. Who needs ketchup???
Profiteroles with mint and vanilla ice cream
Even though I couldn’t manage any more, I managed this. Great crispy choux, minty minty mint ice cream and creamy creamy vanilla ice cream. Loved the dark chocolate sauce. A very satisfactory finish to the meal.
All in all, a perfect evening. I’ll be back, most assuredly!
This also gave me a great boost of enthusiasm for French Laundry. I'll make it there yet!
Basic information:
Bouchon
Phone: (707) 944-8037
Hours of Operation: 11:30am - 12:30am daily
900 Grayson - Nice and Easy
For the "with photo" version, please read it here:
http://bayfood.blogspot.com/2007/08/900-grayson-emeryville-4-stars.html
Visited on:
Several times, last visit on August 13, 2007.
Experience:
This is the fun part of Emeryville. Artists live here by the galore, artisan shops open here by the bundle, cute little restaurants operate around tiny corners, everything is quite low key, but great if you know where to find them. 900 Grayson is such a place. Even the name is very unassuming: if you know the name, you know where to find it. And that's how I identify with the food they present here - laid-back and easy.
Tons of people come here for brunch on the weekends. I don't think they take reservations, so if you bring 5 of your closest friends with you, you'll end up waiting for more than an hour. During brunch they serve a lot of breakfast items and some lunch items. Plenty of organic ingredients and sustainable farmed produce.
This is what we started with on this day: Potter Creek.
I have no idea if it is related to Harry Potter or not, though probably not. It's simple breakfast fare with great execution. The scrambled eggs is among the best I've ever had, creamy and slightly sagging in the middle, beautifully yellow and yielding on the outside. Light herbs bring out an enticing aroma that you shall not kill with ketchup.
Acme toasts are lightly buttered then grilled. Note that hash brown - the menu said clearly that they do not serve diner food. No ma'am, this is gourmet version of hash brown with Idaho potatoes, crispy on the outside, fluffy on the inside. Easy on the palate, even for the most adamant breakfast rejecters.
Then, we got a bit more adventuresome: Miss Piggy and the General
Again, I have no idea who that General is, but I can sure tell you, that bun is sooooooooooooooo soft. Really soft. It looks like ciabatta, but nooooo. It is very soft, soaking up the homemade barbecue sauce easily while slurping in the juice from homemade slaw. The pork is tender, very well accompanied by the caramelized onion. I wouldn't call it authentic pulled pork by any means, but I think it serves its purpose well here - a soft sandwich that's easy to chew. It might be a bit sweet for some, I personally don't mind sweetness. This is one of the interesting dishes that the different ingredients don't really stand well on its own. You need to take a big bite and mull over how the different pieces work together as a dish. This is more than a team effort - it's synergy. The fries are a bit uneven, some are over fried, but on principle alone, no one should finish that much fries either.
On yet another day, we had the waffle.
This is one seriously good waffle, though not exactly Belgian. I would say that it is a pancake with texture, because usually waffles are a lot thicker. This place serves them thin and light, using the grids to add to the texture of the hot cakes. Even without that glob of butter I would say it is fantastic. With that...even better.
If there is a good-for-you version of corned beef, this must be it.
The Tomboy.
You can see the beef, but you can't taste it, because both taste and texture are very nicely wrapped up by potatoes and the gooey egg yolk flowing from the poached egg. Parsnip is very refreshing, though I would like to have more fuji apple in there. But then, it wouldn't be corned beef, would it?
Then a large cup of chai...very sweet.
900 Grayson doesn't really hit you with gastronomic meteors, but when you wake up in the morning and just want to treat your mouth to something light and breezy, this is the place to go.
Basic information:
900 Grayson
Telephone: 510 704 9900
Business hours:
Mon - Fri - 8am - 3:30pm
Sat - 8am - 2:30pm
ISO unusual ethnic cuisines
Xinjiang is a province to the north/east of China. Its lands are a mixture of desert and stringy grassland. Its people are mainly nomads. Its religion Muslim. Xinjiang food is characterized by lots and lots of lamb dishes and BBQ items, spiced with Tseran (not sure how it is spelled: 孜然), a reddish kind of powdered spice with fragrance and a kick. There's a lot of pasta and breads too. Breads are either very chewy and/or has minced lamb in it. XinJiang yogurt is also among the best that I've ever had, and XinJiang melon and pears are divine fruits rarely to be had outside of Asia. I'm not aware of any authentic XinJiang restaurants in the SF area, but if you go to Beijing, you'll see lots of them, especially the BBQ skewer stands, selling each for 1 RMB. For the adventurous, I'd recommend lamb kidneys and liver. There are some restaurants in SF that have dishes with Tseran 孜然, like OLD MANDARIN ISLAMAC RESTAURANT, but they are more Northern Chinese cuisine than XinJiang specifically.
Old Islamic Mandarin Restaurant
3132 Vicente St.,San Francisco, CA 94116
(415) 564-3481 HOURS Daily 11.30am-9.30pm
Company party for 20 adults, 10 kids in South Bay?
Can anyone recommend a good place for a company party of 20 adults and 10 kids down in the South Bay? The budget is about $50 per adult, half per child, so I guess it's about $1250. Our office is too small to accomodate so many people...
We are open to any place between Palo Alto and Cupertino. Although it is a Christmas/New Year's party, we are realistic enough to realize that it probably won't happen anywhere near that time, so maybe mid-January is when it's going to happen.
Thank you for your recommendations!!:)
Re-opening date for Commander's?
I called them, and they said that they are aiming for the first week of October, date not yet certain. However, they are already taking reservations for October. Already people are starting to book quite heavily!!
Special, New-Orleans only eats in New Orleans?
Thank you all for your recommendations!!
So far, this is my list:
Dinner
Brigsten - Creole - Oct. 27th
Commander Palace - Oct. 28th
Galatoire - Oct. 29th
30th evening is empty as of now
Lunch
Casamentos - oysters & seafood
Jaques-imos - deep fried seafood
Coop's - jambalaya
Brunch
Palace Cafe - Oct 29
I'll continue to fill in the blanks, but thank you all for the great recommendations that enabled me to start reservation now. It is not yet the end of September, but I had a hard time getting Galatoire and Commander Palace's reservation! Galatoire is booked solid on Oct 28, with limited availability on 29th, and Commander Palace has nothing before 8:30pm...
I'm hoping that lunch does not require reservation....:) Truly looking forward to my trip in Nola!
Special, New-Orleans only eats in New Orleans?
I'm visiting New Orleans around this year's Halloween for the first time, and planning to stay for four days. I'd like to try cuisine that can only be found in New Orleans. Right now what comes to mind immediately is Cajun and Creole cuisine, as well as small items, like po'boy. What else am I missing? Can anyone recommend me restaurants that serve dishes/food that very much reflect New Orleans? I read in several threads a recommendation on 100 year old restaurants like Galatoire, that sounds like the type of resturants that I am looking for. Which others should I dine at?
Cost is of no concern, willing to drive, and willing to search. Much thanks to the hounds!!
