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Clancy's is very indulgent which likely accounts for its continued popularity. The veal and crab meat and the fried softshell topped with more crab meat for good measure being further examples. Its actually a little scary how long they have been serving the oysters and brie, which I was never completely sold on. I would add my dislike of the upstairs dining rooms, they can be loud and small, which makes for a bad combination, and because Clancy's is so clubby, out-of-towners, non regulars, and two tops, frequently end up there. The bar is a better choice if offered. Excellent write ups as usual. ch

I have always wondered the proper name for "those guys" was as well, but they really make the whole Commanders experience. I love the way they swoop in and keep everyone's drinks topped off. When you are at big table and some folks are drinking wine while others are still cocktailing the guys in the suits make sure no one gets out of cink, so I call them "oilers." They are very stealthy too. ch

Looks like you all killed Patois, good work. So what is the second cocktail? Anything you wish you had tried from looking around?

They are ridiculously addicting, brings meaning to the phrase, nobody can eat just one. ch

Looks like you had a fine time. No softshell crab poboy? Or Boudin Balls? The weather really was nice on Sunday. Its been a touch cooler than years past. I just might get these old bones out to see Van Morrison on Sunday. Thanks for the picks. ch

Looks like you're still not sure about dinner Saturday night. Speak up if you want any ideas. ch

http://mahonyspoboys.com/ http://www.stanleyrestaurant.com/

Don't forget Cafe Dumond. ch

Sounds very doable. French Quarter sites and sounds could include Kitchen Witch, 631 Toulouse, for a selection of out of print cookbooks. Other options in the same general area as Luke on that level would be Domenica, A Mano, or Rio Mar (Herbsaint also, but you are already going to Cochon). There are some good options Uptown if you are interested. In general terms since you are in the Quarter, Stanley makes a good breakfast, (and lunch too) and Croissant D'or is good for a morning pastry and coffee. The sculpture garden in the Park is worth a look(next to the museum), (if its open). Also, there is a cafe in the Park (Parkview Cafe), which I am afraid to say I haven't been too as yet, but they have shrimp po'boys and such, worth a peek anyway in case you get short on time. Parkway is getting hugely popular, so getting there early or late can help. Still worth going at anytime though. Can't really recommend Acme or Feliz's for anything other than raw oysters. You could go to Green Goddess, its different. Speak up if you want ideas. The other garden district breakfast option would be Coulis, which is better if you want something in the eggs benedict vein, Surrey's is great for homemade bagels, fresh juices, and simple egg dishes. But Surrey's makes for a good jumping off point for the tour. I believe Casamento's is closed Mondays, but other Garden District lunch options would be Mahoney's, very good po-boys, Steins Deli, Gott Gourmet, Guy's, or Joey K's, all of which are good. Or you could go fancy and eat at Coquette, and of course Commanders is right there also. I am trying to remember whether the riverfront streetcar runs all the way down to Mardi Gras World, if not take a cab, its a long walk. Have fun. ch

"I don't know why you'd come here to eat oysters from Washington." Me either.

Offhand, I would guess $1,000 a year for automobile insurance. A car is especially handy down here, otherwise you have nothing to evacuate in. Yes health insurance is usually covered by your employer, but I am not sure that is the case in the restaurant industry, in any case, a high deductable blue cross policy for someone in the their twenties shouldn't be too expensive. ch

I would reccommend securing a position before moving here. I realize that may be difficult to accomplish from Norway. I am not in the business, so I can't comment on whether NO would offer better opportunities than elsewhere. Won't immigration be an issue? Generally speaking, the retaurant buisness seems to be quite vibrant at the current time. Good luck.ch

Gambit is reporting that John Georges is the new owner. No Joke.

I noticed a few people made comments about Lazaro's when the paper made the CCP&S notice so I gave them a shot last night and picked up two pies. These guys definitely aren't going to win any business awards on how to run a restaurant, and the decor is really something, corrugated metal siding (left over from Shaggy's) coupled with a dose of red velour upholstery on homemade booths with tan vinyl cushions. Sort of an Adams family meets bad Metropolitan Home vibe, with a dose of Eric's basement from That 70's Show. But the real story is, the pizza is just plain fantastic. You get a huge pie, at least 18 inches, very thin crust, non rubbery cheese,and they manage to keep it crispy. Its as good or better than the dough bowl and a little better than Nino's, plus they take plastic. A cheese pie is eleven bucks. Funny thing, now that I think about it, I don't see any conflict with CCP&S, I think any increase in exposure has got to be a plus. ch

I brought the family and we were a little underhwhelmed. Had the margerhita, and it was good not great. I think I was expecting either something more like the doughbowl or something more rustic or artisinal and it was neither. Will have to give the other options a shot, although from a family perspective, the margerhita really needs to cut it or you have to offer a decent plain cheese as well. We also had the sausage sampler and everything was good except the lamb which was painfully dry. They only had a about 1/4 of the menu going the night we went (opening weekend). I am looking forward to trying the pork shoulder poboy. As far as the build out I would say they did a great job. Its an open kitchen with a wharehouse casual vibe all inside a raised cottage with a large wrap around porch, should be good when the weather is a little nicer. Not sure it will ever be a go to family destination, but I am not sure thats not what they are trying to do either. Can't figure out why more people aren't chasing that dollar, all I know is the ones that do sure grab a bunch of my dough. Think I will try lunch there this weekend. ch

I hate to say it, but I rarely make stock, except, of course, at this time of year. I notice that Ruhlman says that you should not let stock reach a simmer, but keep it very hot, in the oven at 180 degrees, for several hours or overnight. I have no reason to doubt that this a good idea, but I was wondering if anyone knew why no simmering is a bad idea? I am also curious if this a generally recognized among chefs/ home cooks, or is it just Ruhlman's thing. ch

Looks like they opened wedensday. Their menu is up on their website, looks real interesting, I think I'll bring the fam. As they say, be there or be [].

Its pie, as in pizza pie. I am hoping that do more than that as well. ch

Eskimo Pies, they just chnaged the chocolate shell, its thicker and I like the chocolate better. ch

I noticed them the other day after breakfast and all I could think was, "these guys should be thinking of going in a new direction, soon."

You know these guys from the Dough Bowl, Huevos, and from guest appearances at Bachanal. They were also over at the Hollygrove Market fundraiser. Their new building (and patio) on Banks is done and it looks really nice. They should be open within a week or two. Can't wait myself. In other news, the Theo's people converted a structure on Canal at Carrollton into another outlet that is now open. Personally, I don't care for their brand of pie, especially if taken out, but they did do a really nice job on the build out, much nicer than the other MidCity venues on Carrollton, which have grown somewhat tired in their reuse. If you do make it over to Crescent Pie, make sure to head down two blocks to the corner of S. Olympia and Banks to admire the unique and smartly renovated Caribbean style plantation house on the corner, I just love that house. Of course then you can head down to the Mid City Yacht Club for a cold one and maybe catch movie or a game.

Ummmm, certified angus beef and the freshest ingredients delivered daily!!!! Doesn't like 99% of all beef in the country come from angus steers, now if it was black angus, that would be something.

I am going to guess and say, price. But we'll see. With the type of devotion that Port of Call gets, it will be a diffcult proposition in this town. Assuming they do a nice renovation, get the service angle right, i.e. don't hire people with criminal records, they could get a nice lunch crowd together. People don't realize how many professionals work in the quarter, and how many from the CBD, or at Canal Place are willing to take a stroll. The old Boucherie, r.i.p., did a great lunch buisness, and they did basically three things, made fresh salads that had something other than croutons in them, had a good club, and served homemade soup every once in a while. Its just not that hard. ch

Seems the craze has hit here as well. Charcoal is the name and they will be opening adjacent to Exchange Alley on Conti St., in the place most recently occupied by Fiorella's satelite operation. (Didin't we do the gourmet burger thing in the alte 70's?) The windows are papered and they have been at it a while so I imagine they are giving the place a new look. Considering the turnover at that location, I'd say the place needed it. In other news, the Bistro at Maison de Ville reopened today. Admittedly, I didn't know that they had closed (because of a fire next door) until recently.

I really wish someone would do a little more experimenting with all this, it all seems so arbitary. Reminds me of bbq. Should a cook that leg of lamb at 180 for 24 hours or 13 hrs at 220 or .....?