kdbroussa's Profile
First time visiting N.O. and Louisiana
If you want classic French Creole cuisine that has not changed in 100+ years, go to one or more of the "Grandes Dames" of the Vieux Carre (French Quarter): Antoine's, Arnaud's, Brennan's, Galatoire's, and Tujague's.
Food from the Sixties?
Wow, what a classic! Green goddess dressing; I have not had that in years! That is very retro.
Food from the Sixties?
Carob - I had forgotten about that. Wow, what a great (NOT really) memory. We should not bring it back. Totally tasteless.
Food from the Sixties?
I have also heard of this called goulash although it has nothing to do with Hungarian goulash.
Food from the Sixties?
First, the early 60s were actually more like the late 50s. There was not a sudden change in our culture in 1960. What most people think of as the 60s with the hippies, mini-skirts, and ultra-modern decor occurred after 1965 and into the early 70s. So, 1963 was a transition period between the 50s and the hippie, counter-culture, anti-establishment generation of the late 60s and early 70s. 1963 had more characteristics of the late 50s. Stuffed celery was very popular in the late 50s and early 60s, as some have mentioned. In addition to peanut butter or cream cheese, I remember celery stuffed with pimiento cheese or Kraft Old English or cheddar with bacon cheese spreads. These now come in a jar in the supermarket. Just wash the celery well and cut into 2"-3" pieces. Fill with the cheese spreads. A nice presentation is to serve some stuffed with pimiento cheese, some stuffed with Kraft Old English cheese spread, and some stuffed with Kraft cheddar and bacon cheese spread. The American Movie Classics (AMC) network's series Mad Men takes place in 1960 and is authentic to the period. In one episode, one of the wives was stuffing celery as an hors d'oeuvre for a party. Also, I remember dips being very popular for home entertaining. In fact I have my mother's dip tray from the period. One dip in particular which I remember was made of sour cream, potted meat, and diced dill pickles. If I remember correctly, use 8 ounces of sour cream, one to two cans of potted meat depening on how meaty you want the dip, and 4-5 dill pickles (not the big ones) diced. Mix well and serve with Fritos for dipping. Also, as someone already mentioned, fondue served in one of those metal electric fondue pots that came in various colors, was also popular. Casseroles made with Campbell's condensed cream of mushroom, celery, chicken, etc soups were still popular through the early 60s. Just remember that all of the health-conscious, low-fat, low-carb foods we have today were not in vogue during the late 50s and early 60s.
Lafayette and Lake Charles
Definitely Prejean's in Lafayette. Don't miss this one! Don's in Lafayette is also very good. You might also want to consider Mulate's in Breaux Bridge (a neighboring town to Lafayette) and Pat's in Henderson (a little drive down Interstate 10). Ask your local hotel staff for directions.
Antoine's, Arnaud's,Galatoire's
Of the three, Galatoire's and Antoine's are still run by descendants of the founders. Arnaud's is not. This is not to say that Arnaud's is not good. Antoine's is the oldest restaurant in the United States that has been continuously open and run by the same family. It was founded in 1840 and moved several times before occupying its current location in 1868. Galatoire's opened in 1905 in the location that it still occupies; it has never moved. I personally prefer Galatoire's. It is somewhat dressy but not stuffy. It is not a dimly-lit, candlelight and soft-music restaurant. People table hop and have a good time. Jackets are required evenings and all day Sunday. Do NOT make reservations because you will sit upstairs with other tourists or very large parties. Go about 5:00 pm and sit in the original dining room on the ground floor. This is what the locals do. As far as menu items, just ask your waiter and trust her/him. The waiters at Galatoire's are known for taking very good care of their customers. Regulars at Galatoire's never look at the menu; they just trust their waiter to feed them well! A couple of FYI items: First, the cuisine is French Creole and a la carte. Second, this is not an in-and-out restaurant. Dining is more the European style, slow and enjoyable.
3 days in Baton Rouge
I grew up in Baton Rouge. Mansur's on the Boulevard is excellent new Creole cuisine and one of the places where anybody who is anybody in Baton Rouge dines. Galatoire's Bistro is very good, albeit not the exact same menu as the original in the Quarter in New Orleans. Don's Seafood on the Airline Highway has been around forever and has very good more-Cajun oriented food. Also Ralph and Kacoo's is very good and another Baton Rouge establishment. Many claim that Uncle O's on the corner of Millerville Road and Harrells Ferry Road has the best gumbo in town. It is a small mom-and-pop joint. Down the Airline Highway in Gonzales is Sno's which has very good Cajun-oriented cuisine. Best advice is to ask any locals that you meet. Eating in Louisiana is one of our great pasttimes, and everyone has their own idea of the best restaurants. There are so many restaurants in Baton Rouge that it would be hard to experience the entire depth and breadth of the cuisine in 3 days. Enjoy your trip, welcome to Baton Rouge, and, as we say, "Laissez les bons temps rouler!"
Best Restaurant in New Orleans -- Money No Object
For the traditional French Creole cuisine for which New Orleans is famous and that dates back 100 years or more, try the Grandes Dames restaurants in the French Quarter. These are some of the oldest restaurants in New Orleans and some of the oldest in the United States: Arnaud's, Antoine's, Brennan's, Galatoire's, and/or Tujague's. Not in the Quarter, but excellent Creole cuisine, is Dooky Chase's.
Galatoire's with a shellfish allergy
Try pommes souflees, Creole fried eggplant, trout meuniere amandine, pompano meuniere, sirloin (New York strip) with marchand du vin sauce, and bread pudding with banana praline sauce. If you can eat turtle, the turtle soup is superb.,
Which cooking school - Cookin Cajun or The NO School of Cooking?
As a native of Louisiana, I have some advice for you: Please keep in mind that New Orleans is NOT true Cajun. New Orleans is Creole. For authentic Cajun, you will need to venture out of New Orleans. The Lafayette area is the heart and capital of Cajun Louisiana.
You guys aren't going to like this...
Why is there a very popular cafe in the L.A. Farmers' Market called The Gumbo Pot that has lines waiting to indulge in wonderful Louisiana cuisine? Because our cuisine is very unique and loved by many people. As a native of South Louisiana who now lives in Washington, DC, I have a very similar problem as you. Good ethnic food exists here; however, it is impossible to find authentic Louisiana dishes. So I have to cook them myself. My friends love them and always say that it reminds them of their trips to Louisiana. The problem is, it is very difficult to find the ingredients. I have to order tasso, andouille, etc, through webites. Oh well, whatever it takes to get the real thing! So, bottom line is local, fresh ingredients cooked in dishes inspired by the people in the area always seem to be the best. Laissez les bons temps rouler, cher!
First timer hoping for some help...
As a native of South Louisiana, I can tell you that New Orleans is NOT Cajun; it is Creole. For true Cajun food you need to venture out of New Orleans perhaps to the River Road or Lafayette area. One of the main differences between Creole and Cajun is that Creole cuisine uses tomatoes in gumbos and jambalayas. Cajuns do not put tomatoes in these dishes. Cajun dishes are one-pot meals whereas Creole, the more common way to eat in New Orleans, are several courses. Try both; they are both wonderful Louisiana cuisine. Galatoire's is not really "romantic." It is brightly lit and somewhat loud but a great experience. The food is authentic French Creole. Enjoy!
Andouille sans pork?
Use beef smoked sausage and add some extra garlic, thyme, and cayenne pepper to the dish. These are the seasonings in andouille. Although not true andouille, this will provide a good substitute. May I ask what dishes you are planning to cook?
Potato Salad in Gumbo
I am from Louisiana and grew up on Cajun and Creole cuisine. Also, I have eaten all over south Louisiana, in famous restaurants and out-of-the way mom-and-pop establishments. I have never heard of or seen anyone putting potato salad in gumbo. It was always rice. Perhaps potato salad in gumbo is a new trend.
Christmas Dinner in New Orleans
Sorry, but I still must disagree. Eating is a matter of taste. One person cannot determine what is good or bad. All restaurants surely at one time or another have a bad day. As someone who is descended from French Creoles and grew up with the food, I can vouch that the old-line restaurants are still around not because of name but because of the unique cuisine which they serve. Why would they still be in business if they serve bad food? Try it for yourself and decide. French Creole cuisine is NOT spicy. It is classic French cuisine adjusted for ingredients indigenous to Louisiana plus unique dishes invented to us these ingredients.
Help me identify a restaurant across from the Marriot Courtyard on St. Charles.
Mr. B's Bistro is one block closer to the river than Galatoire's. Galatoire's is near the corner of Iberville and Bourbon. Go one block further (Iberville is a one way) toward the river, and you are at the corner of Royale and Iberville. The restaurant is an offshoot of Brennan's. Therefore the name Mr. B's.
K-Paul's
By all means try it. In New Orleans, discussion about good food and which restaurants are the best is equivalent to heated discussions about politics and religion. Try any restaurant that you would like and form your own opinion. Then you can join in this religious-like New Orleans tradition of vehemently defending your favorite restaurants and dishes! Eating in New Orleans is as important, perhaps more so, as anything else in life. Most of all, laissez les bons temps rouler!
For Those of you Travelling to New Orleans
Sorry about the error. Remoulade is definitely an offshoot of Arnaud's, not Brennan's. Also, Deanie's in Bucktown is open. The French Quarter location is still working on reopening. Was supposed to reopen this summer.
Traveling from Chicago to New Orleans
Would love to know which route you are travelling. As a native of Louisiana, I can recommend numerous great restaurants. Let us know your route, and we will be more than happy to send you to some of the best Cajun and French Creole cuisine of our beloved home state.
For Those of you Travelling to New Orleans
Sorry about the error. Remoulade is definitely an offshoot of Arnaud's, not Brennan's.
Christmas Dinner in New Orleans
While I can appreciate Celeste's input, eating well is still the one aspect of life that we natives of Louisiana do well. Not sure where she has dined, but having a bad meal in some of the oldest restaurants in the USA is a matter of taste. The dishes are more seasoned and less delicate than the traditional French dishes. If you are going to Louisiana, then you really want to try our cuisine. Do NOT come with any preconceived notions; just try the food and decide for yourself. What some may consider as bad cooking is actually a little more seasoned than to what they are accustomed. Again, visit New Orleans and decide for yourself.
New Year's Eve question
Holidays in New Orleans tend to pack the restaurants, even post-Katrina. Call now and see if you can make a reservation.
Christmas Dinner in New Orleans
Yes, by all means, if you are interested in the more modern side of New Orleans Cuisine, try Restaurant August. It occupies a very historic property in New Orleans. Chef John Besh, the proprietor, is a native of Louisiana who trained in France and other parts of Europe. Although the menu is more "nouvelle French Creole," he has won many awards. However, as Onetoughcookie mentioned, for the traditional French Creole cuisine of New Orleans, you can't beat Antoine's or Galatoire's. By all means, try the turtle soup at Antoine's or Galatoire's or wherever you dine. Yes, it is made from real turtle meat and is a delicacy in Louisiana. All I can say is, it will be hard to find a bad place to eat in New Orleans. If you see a place that looks interesting, try it! Bad restaurants just do not survive in a city that lives to eat! As a native, I can tell you that eating well is one of the most important aspects of our lives!
Christmas Dinner in New Orleans
While I agree with Ken that Commander's Palace is an excellent dining experience, it really depends on what you would like. Commander's Palace has ventured from the 100+ year traditional French Creole culinary tradition. The old standards Antoine's, Arnaud's, Brennan's, Galatoire's, and Tujague's still maintain menus that date back 100-150 years. Of course, if you prefer a more modern New Orleans dining experience, then by all means try Commander's Palace, any of Emeril's establishments, or other more modern restaurants in the city.
What food would you miss?
As a native of Louisiana who spent the first 30 years of his life there and grew up on the wonderful Cajun and Creole dishes, I MISS ALL OF IT! Say what you want, but I have to have my mother send me or order from the internet, at a premium, Tony Chachere's Creole Seasoning, Zatarain's Creole mustard, tasso, andouille, and Camellia-brand red beans. Finding the right seafood is also impossible where I live-no fresh red fish for courtbouillon, no speckled trout for trout meuniere amandine, no fresh Gulf shrimp for shrimp remoulade, no fresh Gulf oysters for oysters en brochette, no fresh Gulf blue crabs for stuffed crabs. The supposedly fresh okra is pathetic! Yes, sometimes I can find the frozen, but when you are used to going to the market, the docks, or even catching your own, the frozen stuff just does not work. Turtle meat to make a turtle soup is nonexistent where I live. If you really know Louisiana cuisine and how to prepare it, you will know that it becomes more and more difficult the further from Louisiana you are. Yes, there are substitutes and possibly frozen items, but they are just not the same as the fresh, indigenous ingredients of Louisiana. I, for one, can definitely tell the difference in the taste.
One Grown-Up Night plus many Family Nights in Town
As I have posted several times on this board, if you want the true, authentic French Creole cuisine of New Orleans that dates back 100-150 years, these are the restaurants, also known as the "Old Line" or "Grandes Dames" restaurants of New Orleans: Antoine's, Arnaud's, Brennan's, Galatoire's, and Tujague's. Antoine's, established in 1840, and Galatoire's, established in 1905, are still run by descendants of the founders. Brennan's, established in 1946, though somewhat younger and still run by descendants of the founder, maintains a fairly traditional French Creole menu. Arnaud's and Tujague's, although no longer operated by the founding families, still maintain the original recipes and atmosphere. Call ahead because operating hours at some have not returned to pre-Katrina. There are more casual places to dine and experience the more casual side of authentic Louisiana cuisine. Two that I would recommend are the Gumbo Shop and Deanie's. Keep in mind that the fancier side of Louisiana cuisine that you will find at Antoine's, Galatoire's, etc, is known as French Creole and involves courses with dishes that include sauces and is not that spicy. These dishes evolved from classic French cuisine. The more casual side of Louisiana cooking which is somewhat spicier and includes a lot of one-pot meals such as gumbo, jambalaya, and sauce piquantes, is more commonly known as Cajun. Deanie's and the Gumbo Shop are more Cajun.
Christmas Dinner in New Orleans
Businesses that are open and their operating hours are still somewhat different than pre-Katrina. Most importantly, check with the concierge at your hotel or call before going because many restaurants are not yet operating at their normal hours pre-Katrina. The old standards Antoine's, Arnaud's, Brennan's, Galatoire's, and Tujague's are open but not necessarily with the same hours as pre-Katrina. So, again, call or go to their websites to determine if they will be open when you would like to dine.
For Those of you Travelling to New Orleans
Businesses that are open and their operating hours are still somewhat different than pre-Katrina. Check out Deanie's on Iberville in the Quarter, around the corner from Galatoire's, if it is open. Great casual South Louisiana-style seafood. Website: secure.deanies.com. The Gumbo Shop on St. Peters a couple of doors down from Pat O'Briens is open and has great authentic Louisiana dining. Website: www.gumboshop.com. Brennan's Remoulade on Bourbon St. is also open. A casual version of the world-famous Brennan's on Royal St. Most importantly, check with the concierge at your hotel or call before going because many restaurants are not yet operating at their normal hours pre-Katrina.
For Those of you Travelling to New Orleans
New Orleans has many restaurants. After all, it is one of the culinary destinations of the world. However, if you want traditional French Creole cuisine that dates back 100 years or more, then there are two restaurants that are still operated by the descendants of the French founders: Antoine's (1840) and Galatoire's (1905). Brennan's is also still run by the descendants of the original proprietor, but it is slightly younger-1915-and the founder and his descendants (who still operate the restaurant) are Irish. No ethnic slur intended; Brennan opened the restaurant on a dare from the French culinary experts of New Orleans at the time that an Irishman could never be as successful in New Orleans as the French restaurateurs. BOY, DID HE PROVE THEM WRONG!!!! Additional restaurants that continue the old-school French Creole cuisine are Tujague's and Arnaud's, although they are no longer operated by the founding family. The cuisine is, however, still authentic French Creole. Broussard's and Sbisa may also by considered among the traditional restaurants of the Big Easy, but they have ventured somewhat from traditional French Creole cuisine. There are many newer restaurants, including Emeril's establishments, but the ones mentioned above are the old-line, or "Grandes Dames" French Creole restaurants in the Vieux Carre (French Quarter for those of you who are not from Louisiana). Commander's Palace is also a dining icon in New Orleans; however, it is in the Garden District and not in the Quarter. The food is great; but, again, it has tended to venture somewhat away from the 100+ year-old French Creole style.
