New Orleans Food and Drink Thread

[South Austin 52504]

I’m a fan of Link’s other places, so I wanted to love Herbsaint, but I just didn’t. 

[Jerry Callo 8703]

Headed to NOLA tomorrow for a long weekend.  Staying in the Garden District and will be avoiding the Quarter except for Easter Brunch at Arnaud's.  Looking for causal places to sit down, chill, and listen to live music.  Any recommendations for places off of St. Charles, Magazine, or other places?

[tigol 2398]

Headed to NOLA tomorrow for a long weekend.  Staying in the Garden District and will be avoiding the Quarter except for Easter Brunch at Arnaud's.  Looking for causal places to sit down, chill, and listen to live music.  Any recommendations for places off of St. Charles, Magazine, or other places?

Frenchman St?

[We’reTexas 1473]

Yeah there aren’t really any casual music spots uptown in that vein. Maybe Bon Temp on Mag or Chloe/columns on St Charles? WWOZ Livewire is the central repository for all music bookings in the city. Check that out. 

[T’Boo Ted Marshall 2732]

Currently at Chart Room since my wife is boozed out.
We went to Jewel of the South for dinner last night. Pretty good.
Fried duck necks, duck sausage along with Raw tuna with sweetbreads and Mayo were all great.

[T’Boo Ted Marshall 2732]

La Petite tonight. Food was great. Wife was not.

[hornian 5219]

Checking in from Parkway Tavern with the family. No pics because we were all starving after driving in. 
 

JazzFest tomorrow. 

[Biff Tannen 45685]

11 minutes ago, hornian said:

Checking in from Parkway Tavern with the family. No pics because we were all starving after driving in. 
 

JazzFest tomorrow. 

Going in three weeks on a 24 hour jaunt to NOLA.  Toup's Meatery on the menu as well.  Never been to either.

[kevwun 15788]

Saffron was great.  We did the tasting menu and it took like 3.5 hours but it was fun.

[hornian 5219]

Turduckin PoBoy and the New Birth Brass Band at the Gentilly Stage. 

[hornian 5219]

Not sure if the video will load from here, so also posting an action pic of the Crawfish Bread. Not sure if you can get this anywhere but the festival (I’ve never found it outside the race track at JazzFest). 

 

Edited April 27 by hornian

[hornian 5219]

 

Chicken and Sausage Jambalaya and Fried Chicken hits different here. 

[South Austin 52504]

44 minutes ago, hornian said:

Crawfish Bread

 

[We’reTexas 1473]

1 hour ago, hornian said:

Not sure if the video will load from here, so also posting an action pic of the Crawfish Bread. Not sure if you can get this anywhere but the festival (I’ve never found it outside the race track at JazzFest). 

 

They’re back! They left the fest after 35 years last year because of the cashless system. Glad they returned, grew up with that stuff. 

[hornian 5219]

2 hours ago, We’reTexas said:

They’re back! They left the fest after 35 years last year because of the cashless system. Glad they returned, grew up with that stuff. 

I remember wondering where they were last year 

[hornian 5219]

https://www.nola.com/entertainment_life/eat-drink/turkey-and-the-wolf-opening-new-restaurant-in-new-orleans/article_9173c4c0-08b3-11ef-9f1c-efcd6a183625.amp.html
 

Well looks like I’ll have a new place to try when I’m there later this year. 

[T’Boo Ted Marshall 2732]

https://www.nola.com/entertainment_life/eat-drink/turkey-and-the-wolf-opening-new-restaurant-in-new-orleans/article_9173c4c0-08b3-11ef-9f1c-efcd6a183625.amp.html
 
Well looks like I’ll have a new place to try when I’m there later this year. 

Tried to get by there a few weeks ago but my drunk ass mismanaged time.

[hornian 5219]

7 minutes ago, T’Boo Ted Marshall said:

Tried to get by there a few weeks ago but my drunk ass mismanaged time.

Well it’s not open yet, so you really must have mismanaged time if you went by sober and it was. You got so drunk you went back in time. 

[T’Boo Ted Marshall 2732]

Well it’s not open yet, so you really must have mismanaged time if you went by sober and it was. You got so drunk you went back in time. 

Sorry. Was referring to the one on Jackson.

[Biff Tannen 45685]

Heading to Parkway for the first time later today. And then maybe Toup’s for dinner.  

[hornian 5219]

3 hours ago, Biff Tannen said:

Heading to Parkway for the first time later today. And then maybe Toup’s for dinner.  

Get the James Brown since it is your first time. 

But don't sleep on the Hot Sausage PoorBoy or the Streetcar PoorBoy (which is just fries/gravy/debris) if you have multiple people to order with and share. 

[Biff Tannen 45685]

3 hours ago, hornian said:

Get the James Brown since it is your first time. 

But don't sleep on the Hot Sausage PoorBoy or the Streetcar PoorBoy (which is just fries/gravy/debris) if you have multiple people to order with and share. 

Just went fried shrimp, as we are on a multi-month tour to find the best in Nola. BUT will be back and get the James brown for sure. 
 

Parkway was very good, but couldn’t top Guy’s for us. 

[Texzilla588 769]

Just went fried shrimp, as we are on a multi-month tour to find the best in Nola. BUT will be back and get the James brown for sure. 
 
Parkway was very good, but couldn’t top Guy’s for us. 

You know ow your stomach will stretch. You should have gotten both.

[Jack Straw 2954]

some pics from the oak street po-boy fest back in november:

smoked cherry cola glazed burnt ends po-boy

 

fried lobster po-boy

 

escargot po-boy

then i got full and went home and passed out.

 

some more recent pics

manchego fries (how are these not a thing everywhere) and turtle soup at the audubon clubhouse

 

saffron roasted bass with gruyere and carrots at coquette

 

crawfish etouffee at morning call

 

fried lobster tail biscuit with creamed spinach at bearkat

IMG_0678BKjpg

Edited May 22 by Jack Straw

[sasquatch69 603]

Just got back from a long weekend in NO. Stayed on south end of Garden District so spent much of our time in this part of town (besides obligatory French Quarter and City Park).

A few recs:

- Had dinner at Mister Mao, a newish arrival to the scene here, and worth a visit - they got a James Beard nomination and the mix of dishes (sort of pan-Asian) is really interesting and different. Great cocktails, too.

- Brunch at French Toast on Decatur in the Quarter. Small and crowded, but good. I had one of the savory crepes with egg on top and potatoes, and it was pretty much perfect.

- Saw the New Orleans Nightcrawlers (Grammy-winning brass band) at Snug Harbor, which was fantastic. Try to see a show at Snug if you can - they’ve got live music almost every night of the week.

- Best dive bar we visited was 45 Tchoup, on Tchoupitoulas near Napoleon. Great bartenders and cheap prices - and they’re known as a baseball bar so that adds to the vibe. And my new beer discovery from there was Canebrake from Parish Brewing - good stuff.

My wife and I both agree if we lived here we’d be fat and drink too much. Not that that’s all bad.

Edited May 29 by sasquatch69

[Mitch Cumsteen 18549]

7 hours ago, sasquatch69 said:

- Best dive bar we visited was 45 Tchoup, on Tchoupitoulas near Napoleon. Great bartenders and cheap prices - and they’re known as a baseball bar so that adds to the vibe. And my new beer discovery from there was Canebrake from Parish Brewing - good stuff.

Not sure who was working while you were there, but the owners Debbie and Frankie are great folks.

 

[sasquatch69 603]

49 minutes ago, Mitch Cumsteen said:

Not sure who was working while you were there, but the owners Debbie and Frankie are great folks.

 

Jesse was the bartender we talked to a lot - good guy. He said he’d only been there a couple years and several others have been there a lot longer.

[Jack Straw 2954]

few more:

parkway

 

crispy duck leg khao soi at mopho

salad and gulf fish at mamou

naan with three sauces and raita and kerala seafood curry at saffron.  everything here was amazing and this will be a new go-to every trip for us

FC at hot stuffs - new home cookin' place by the turkey and the wolf folks - just opened up in May.

mahoney's.  my personal favorite po-boy spot in NO.

duck and andouille gumbo and crab stuffed shrimp at jacque-imo's

shrimp and fries at frankie & johnny's

Edited June 4 by Jack Straw
double pic - oops

[Texzilla588 769]

Jacques-imo is always my favorite joint

[Hate 20108]

BBQ shrimp for Mr B’s Bistro last night.

 

 

[Braff Zacklin 13573]

7 hours ago, Hate said:

BBQ shrimp for Mr B’s Bistro last night.

 

 

Still waitin' on that muffaletta.

[Texzilla588 769]

BBQ shrimp for Mr B’s Bistro last night.
 
 

That right there is the best dish in New Orleans. I use their recipe from the cookbook. Though I’ll never get using whole shrimp; it’s a fucking pain to eat having to peel them with all that sauce on them. I peel them and put the shells in the pan for the sauce then strain the sauce.

[We’reTexas 1473]

Head-on shrimp is key. 

[ERhine 1894]

That right there is the best dish in New Orleans. I use their recipe from the cookbook. Though I’ll never get using whole shrimp; it’s a fucking pain to eat having to peel them with all that sauce on them. I peel them and put the shells in the pan for the sauce then strain the sauce.

Unexpectedly there’s a new contender for worst post on the thread.

[kevwun 15788]

The heads from the shrimp add a ton of flavor to the sauce.  You will never be able to get anywhere close to recreating it without them.

Edited June 5 by kevwun

[tigol 2398]

Wtf.jif

[NoName 16351]

10 hours ago, Texzilla588 said:

That right there is the best dish in New Orleans. I use their recipe from the cookbook. Though I’ll never get using whole shrimp; it’s a fucking pain to eat having to peel them with all that sauce on them. I peel them and put the shells in the pan for the sauce then strain the sauce.

this recipe?

http://www.mrbsbistro.com/recipes_shrimp.php

damn, i need to make this.

 

Spoiler

New Orleans Barbequed Shrimp

---

Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.

 

• 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
• 1/2 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 2 lemons)
• 2 teaspoons ground black pepper
• 2 teaspoons cracked black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced garlic
• 1 1/2 cups (3 sticks) cold unsalted butter, cubed
• French bread as accompaniment

 

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees

 

[kevwun 15788]

It's not the same without New Orleans french bread.  BBQ shrimp and chargrilled oysters are the 2 things that never seem to turn out close to the original.

[Rip76 4928]

13 minutes ago, kevwun said:

It's not the same without New Orleans french bread.  BBQ shrimp and chargrilled oysters are the 2 things that never seem to turn out close to the original.

I've made BBQ shrimp a few times.  

It never turns out totally right.

[South Austin 52504]

2 minutes ago, Rip76 said:

I've made BBQ shrimp a few times.  

It never turns out totally right.

Stop using the butter to wack off.

[Brisketexan 105139]

3 hours ago, South Austin said:

Stop using the butter to wack off.

Fucking buzzkill, man.

[Jerry Callo 8703]

4 hours ago, kevwun said:

It's not the same without New Orleans french bread. 

In Austin you can pick up Gambino's French bread at Stuffed Cajun Meat Market.

[Texzilla588 769]

this recipe?
http://www.mrbsbistro.com/recipes_shrimp.php
damn, i need to make this.

 

Spoiler

New Orleans Barbequed Shrimp

---

Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.
 

• 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
• 1/2 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice (about 2 lemons)
• 2 teaspoons ground black pepper
• 2 teaspoons cracked black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced garlic
• 1 1/2 cups (3 sticks) cold unsalted butter, cubed
• French bread as accompaniment

 
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Yield: 4 appetizers or 2 entrees

 

The heads from the shrimp add a ton of flavor to the sauce.  You will never be able to get anywhere close to recreating it without them.

That’s the one. Emerils recipe from Delmonico’s is very good too. It’s all about the sauce. The shrimp is superfluous. The sauce would make an old boot delectable.

If you are blessed to live close to the gulf and immediate sources of fresh head on shrimp then good for you. I have spent much of my life in areas that think fucking Asian sewer farmed tiger shrimp is high eating. So while I agree the shrimp fat from the heads is a great ingredient, I don’t buy head on shrimp if I’m a day away from the boats. I also want the shrimp cleaned and peeled in the bowl. So for this dish, I don’t want to have slippery buttery sauce covered shell on shrimp at the table needing me to peel and clean at the table. So I make it a bit different. I put the shells in the sauce (and heads if I had absolute fresh shrimp) for flavor and then strain it before serving. I think it gets more flavor from them shells than cooking whole. Obviously some don’t agree, make it how you want it.

[sasquatch69 603]

22 hours ago, Texzilla588 said:

That right there is the best dish in New Orleans. I use their recipe from the cookbook. Though I’ll never get using whole shrimp; it’s a fucking pain to eat having to peel them with all that sauce on them. I peel them and put the shells in the pan for the sauce then strain the sauce.

We went to Pascal’s Manale with friends on our last trip and someone let me try the BBQ Shrimp, and I had the same thought - so much work to eat. It was good, but not THAT good. 

[Lazarus Bocanegra 305]

Taking our niece to New Orleans Louisiana in a couple of weeks to celebrate her recent matriculation from college. It’s her first time so we’re doing more tourist stuff than usual - voodoo tour, ghost tour. Sunday night reservation at Commander’s (surprisingly, I have never been), Monday night probably a port of call burger (rip yo mama’s), tuesday tentative for Compere Lapin. We ate there last trip and it was finominle. Good enough to go back, but I am willing to take a swing on something else if anyone has had their mind blown by a meal in the Crescent City latelyi

Targeting Cochon Butcher, LPG for lunch. BreakfastsTBD. Staying in Garden District

[kevwun 15788]

See if you can get a Brennan's reservation for breakfast.  It's the best I've had in NOLA.  They are hard to get though.

[South Austin 52504]

19 hours ago, Lazarus Bocanegra said:

tuesday tentative for Compere Lapin. We ate there last trip and it was finominle.

Let me know how Compere is. I’ve been there several times going back to 2018, but that last two have been sort of just whelming. I’ve heard the same from others.

Edited June 23 by South Austin

[Dry Elbows 142]

On 6/23/2024 at 9:17 AM, South Austin said:

Let me know how Compere is. I’ve been there several times going back to 2018, but that last two have been sort of just whelming. I’ve heard the same from others.

I went in March and it was meh.  Would not likely go back with so many other options. 

[closetojumping 62725]

Regarding the Ghost Tour, my friend owns LeLaurie Mansion, which is the climax of the tour at the end. I’ve spent a long weekend there. It’s badass inside but we didn’t see any ghosts. 

On 6/23/2024 at 9:17 AM, South Austin said:

Let me know how Compere is. I’ve been there several times going back to 2018, but that last two have been sort of just whelming. I’ve heard the same from others.

I went last summer with high expectations. I’d never go again. I think I reviewed it here, but the pomposity of the chef, the poor execution of a few dishes, and the ridiculous pricing all made it not worth it. I’ve eaten at fine French dining from Paris to Vegas and would rate it as the second weakest of the badass places we’ve eaten. Nothing could possibly be worse than Restaurant David Toutain in Paris, but Compere Lapin sits in second to last easily. 

[We’reTexas 1473]

I don’t think Nina Compton has had much focus on CL in years. Think she spends most of her time at BABs and stupid ventures like that NFT cocktail club. 

Anyway, congrats to Dakar for James Beard best new restaurant, great guy and story. No surprise that Chris Hannah got another one too.