saturnbar
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Posts posted by saturnbar
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I agee that people decide to come here largely on our reputation for good food, but the internet has become so pervavsive that I think almost anyone who has the money to spend at a Galatoires or a Commanders is doing their due diligence and seeing where to go before they get here. And people like Besh, Link, and Emeril of course, are attracting attention and people are coming down to see what they have to offer, or at least learning that should give them a try as well. Personally, I am really glad to see that poeple are willing to spend the money to open a new restaurtant that has nothing to do with our creole or cajun heritage. That's a pretty new phenomenon, and one that seems to be excelerating. Back when Mr. B's opened, and Marti's, and Gautreau's and Clancy's as well, they created a big buzz, becuase the chefs were offering a new spin on the old New Orlean's classics, now they seem like the old stoggy places. ch
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I disagree that New Orleans is not a restaurant destination, and that tourists and locals are only interested in their next poboy. Look at any of the now numerous travel/food websites and New Orleans will be listed, Atlanta won't be listed, it will simply be part of the South, ditto Houston, Dallas, Memphis, Nashville, Charlotte, Phoenix, Denver, etc.. We are extraordinarlily blessed with the number of restauarnts serving seriously good food. In fact I would venture to say that on a per capita basis, we would be no. 1 in the world. ch
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Sous vide can be very safe if the operator knows just a few key rules, but the wrong combination of sanitation / temperature / time could yield some very, very bad results.
Which are? The key rules that is. ch
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I am starting to think that a top ten list is a bad idea and that the community would be better served by a system of descending beans/stars. As TA noted a few years back, its not even clear how many beans each of the top ten has been awarded. There really should just be a top tier and then a larger second tier, seems like the difference between the tenth and eleventh best restaurant is pretty meaningless. ch
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How much do they want?
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I was out today enjoying the weather and I noticed a spot called the Old Coffee Pot, which is next door to Pat Obrien's and has a rather attractive open air patio area with large murals on the wall. From the menu it appears that they do a number of eggs sardou type dishes but are not big on the your conventional two eggs any style with your choice of ... type thing. ch
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I wonder what adding a little instant mashed potato to the cream would do? Probably a bad idea. ch
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I think Bourdain has ascended to a higher place. The vagaries of this dish or that just isn't that interesting. I get the fealing that Collichio would just assume be doing something else as well, except he can't really get away, he and the franchise are basically one at this point, and I think he is even producer.
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For what it's worth, I think every hobbyist bbq'er who uses a charcoal-fired cooker -- particularly those of a "scientific" bent -- should try cooking without any wood whatsoever (soaked or otherwise) once or twice. It's quite educational.
Ok I'll bite, so what's there to learn.
On the soaking front, I always figured wet wood would smoke more, like green wood does in a camp fire, as opposed to just shooting up in flames like dry kindling. Ever try to enjoy a camp fire after a few days of rain? I am thinking anything that retards combustion should be a good thing. On a really small fire though, I can see there not being much difference. Interesting question though. ch
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So here's the question, did the shrimp spoil, or did she just do a bad job of cooking them? In any case she got off easy at judges' table becuase no one asked her is she knew the dish was bad before she served it, persoanlly I love it when they nail them with that question, cause there is no good answer. ch
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"he didn't actually COOK anything."
to which he added, "and this is a show about cooking!"
Mattin sealed his fate when he suggested that there wasn't anything wrong with his dish. Robin was smart enough to say that she knew her dish was bad. The judges have always erred on the side of he who doesn't know the difference betwwen awful and good is worse than he who just cooks awful food. Although I don't know how not actually tasting your dish before you serve it can be excused, but I think she may have kept that a secret from the judges.
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Ceviche should be banned from all further challenges.
I was thinking the same thing last night. At the introduction of each challenge, Padma should just say, and as always, ceviche will not be tolerated. ch
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I am actually kinda shocked that there are reviews of Cafe Fleur de-lis. Its really kind of nothing place that happens to do breakfast all day, the food is cheap, nothing wrong with it really, they can make toast bacon and eggs with the best of them. As far as hot breakfast, your options are a bit limited. There is Mothers, which is high on the hearty side, but they aren't finessing many things over there. Palace Cafe does a Sunday brunch at 10:30, and I wouldn't put it in a fancy place category. There is also the Clover Grill, which is your basic diner, steaped in history of course, as well as Johnny's, which is better known for poboys than breakfast. If you just need a Danish there is Croissant d'Or Patisserie and the Boucherie as well as Cafe DuMond, Other than that, I would see what your hotel or one of the others is doing. If you want something more interesting you really have to leave the CBD / French Quarter area and mix it up with the locals. Charlie
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For me, k-paul's is a liitle too much like home cooking, at fine dining prices. Thats really the rub. I like the food, its just that I can put my money to better use.
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Joiei's suggestion is also a good one, actaully, its probably the best so far, I am sure the Grill Room puts on quite a spread for Tday. And the Marriot has a new restaurant, 5fifty5, could be worth looking into. The Ritz and the Roosevelt would be the other obvious hotel suggestions, dah, sometimes locals just aren't the right people to ask some questions, like what's the best place to change money in New Orleans, or obvioulsy, where should I eat on Thanksgiving. Mr. Lagasse might have something going on as well. That is if anyone is still listening. ch
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I see that the Bistro at Maison de Ville is open Thanksgiving.
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Congrats on getting over to Bullet's Sports Bar, talk about getting into the local scene, thats hyperlocal. Way to go. ch
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One thing to keep in mind is that the Bayou Classic is that weekend so make your reservations early and often. Otherwise the Rib Room is an excellent suggestion. If they aren't open you could try the Veranda at the InterContinental Hotel, or maybe something at Harrah's, and it would be worth looking into whether Galvez will be open, its in the old Bella Luna space which has one of the nicest locations for a restaurant in the City. Perhpas Muriels on Jackson Square might be open. Whatever you do, do not go to the Court of Two Sisters. Hope you enjoy your stay. ch
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Looks like a great success. Well done and thanks for sharing. ch
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Besh just opened Domenica at the newly renovated Roosevelt Hotel. Frankly, I haven't heard anything about it, but it doesn't look to be fine dinning, more of a woood fired pizza, homemade pasta place, which is probably an overly simplified take. I would give it a go over Luke though, which I find a little formulaic. Think about Delmonico's, Mila, Lillette and Cuvee. Bayonna and Stella as well. I really like the Bistro at Maison de Ville for a quiet tasty lunch. Galvez just opened in the old Bella Luna space, but I don't know whose behind it or anything else, gorgeous location though. Looking forward to hearing about your visit. We don't get much board traffic from locals. I would second the Commanders recommendattion also. ch
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Family of Five, youngest is 9. $200 to $250 a week, not including eating out twice a week, which included pet food detergent and other cleaning supplies, ziploc bags etc., or tuition. ch
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I'll vote for new paradigm, not sure exactly what that is, but before we had Cochon we had KPaul's, and the two are nothing alike. Bruni called it "a Momofuko on the Mississippi," for what that's worth. ch
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Had the "Big Cactus" Chilaquiles today, completely out of sight. Also, the place was full, which is also great news. ch
Dining in New Orleans
in Louisiana: Dining
Posted
Our local paper (Times Picayune) just published their annual top ten, along with a complete dining guide. Have a look on their website (nola.com/dining) there and see what you think. Your question is probably a little to open ended but I am sure most would be happy to answer any specific questions, or make comments to any proposed itinerary, or help you decide between one spot or another. And some epic dining adventures having been well documented on the site. As far as new years, what do you have in mind? I imagine everyone is open, almost all the restaurant's have some sort of fixed deal going with one seating or two, you will need to book reasonably early. The Roosevelt Hotel could be fun, call and see what they have planned for the Blue Room. ch