TAPrice

Really, the more I think about it, no one should miss a meal at K-Paul's, especially if you've never been there before. On the one hand, it's truly an important part of U.S. culinary history. On the other hand, it's just incredibly delicious. You won't walk away disappointed (nor will you leave hungry).

That sounds like great advice. Thanks.

I'm only working out of my house. If a friend asks for a Sex on the Beach...well, I'll just have to show them the door.

Thanks for the link. I searched around for a similar thread couldn't find one.

I have just started to dip my toe into the world of cocktail mixing. I'll feel less like a beginner if I can master a few basic drinks. What 6 or 7 drinks would be best? I want a selection of drinks that would both teach me a range of techniques and give me a good variety to offer guests. Thanks in advance for your insights.

I haven't been to CP for an actual meal since the storm. The renovated room is beautiful. Frankly, I found it a little hit and miss before, although that's probably true of any place that big. It's certainly a worthwhile experience. Second hand, I've heard that things are going well there at the moment. Unless things have changed (or my memories are foggy), the lunch and dinner menus are identical at Cochon. I like the place, but don't love it. Lots of people love it, and I can understand why. Pretty sure Paul Prudhomme is not in the kitchen, because he doesn't look physically fit enough to work the line. I've never seen him when he didn't use a scooter to get around. He is around the restaurant most days. In fact, he's often outside greeting people on the streets. I think Vizard's is a real sleeper. Excellent, but doesn't get as much press. I wonder if anyone has a recent report on Petite Grocery? A few months ago, I was served the sloppiest thing I've ever seen at a fine dining restaurant. The plating looked like a 3rd grader's art project.

I ate a good deal of pizza in Buenos Aires, but I don't remember chimichurri offered as an option. Did I miss it, or is this some strange innovation of the expatriates in the U.S.?

I'd agree with that. There are a few places on the verge of reopening. Mandina's is said to be close. I've heard second-hand reports that Gautreau's should open soon, although I don't know who will be in the kitchen. Dooky Chase and Willie Mae's are also supposed to open in the near future. If a place hasn't opened by now, I wouldn't hold my breath waiting for it. There are always surprises, though. I still think the biggest surprise is how many restaurant are still open. Between the storm, the labor shortage and the lack of tourists, it's been a brutal period. A couple of flashy new places are in the works from both John Besh and Scott Boswell. Some kind of high-end dessert bar, called Sucre, will open soon on Magazine Street. Don't forgot La Boca, an Argentine steakhouse from the chef at Rio Mar. And what are all these Latin places on the West Bank and Kenner? I had lunch today a great little place called Tacos San Miguel way over on Claiborne by the Industrial Canal. Good, cheap Mexican food has certainly arrived in New Orleans. Judging by the easy availability of plane tickets for Mardi Gras, I'd also guess that it will be dominated by the locals.

Excellent idea Celeste, although I doubt many neighborhood places take AmEx (heck, as we know, lots don't take any kind of plastic).

It always amazes me that the horse (or is it a mule?) knows its way through the neighborhoods of Uptown. I see Ron pulling candy in the cab, while the horse makes the turns without any direction.

,including, IMO, the best pralines in the French Quarter. ← Everything I've tried there is top quality.

Here are some suggestions that I listed in OffBeat: Except for Zatarain's, all are local. Brocato's may be doing mail order. That hadn't decided when I last spoke to them.

I can't help you with the request, but maybe you can help me. I've actually never had an arepa. Never see them, actually. How different is an arepa from a pupusa?

← I think that depends on what your definition of "clean" is. You can't tell me those bachelors wouldn't hang on to leftover pizza well past it's prime. Of if a little mold was found on the salsa, they wouldn't just scrape it off and serve it to guests. I guess that just reconfirms Steven's point that there is more to food safety than surface cleanliness. And that, my friends, is why he's an expert. I have the sinking feeling that I'm not clean enough at home. Any food safety guides aimed at the home cook?

Having been a lawyer, Steven, you know how much an expert can make. If anyone doubts your credentials in food safety, just show them this video.

If you'll excuse the self-promotion, this page has a profile I wrote of Stella's pastry chef Nolan Ventura: New Orleans Magazine: Best in Dining

Just when you thought the whole Richman saga was over, the New York Times weighs in: 'Faerie Folk' Strike Back with Fritters Edited to remove a quote from piece.

No, if he wrote like a lawyer it would be another kind of problem. Carry on.

Hey Danielle, Sorry I missed this the first time around. At higher end places, I can't imagine the vegetarian having a problem. Neighbor spots may be unable to accommodate non-meat eaters. I got no help for the picky eaters. With staffing still a problem, finding a Christmas Eve and Christmas Day dinner could be tough. Almost every hotel restaurant should be open, and many great restaurants are located in hotels. The French Quarter Festivals institutionalized and now promotes the traditional reveillon meal. Many restaurants offer a special prix fixe menu during the hollidays. Check this website for info and a list of places open both Christmas Eve and Christmas Day: Reveillon Meals Of the places listed, I would recommend 7 on Fulton, Broussard's, Café Adelaide, Commander's Palace, Galatoire's, La Cote Brasserie, New Orleans Grill, Ralph's on the Park, Tujague's, and Uppperline. All of these are open Christmas Eve and a few are open Christmas day. It's too early for crawfish. The season just begins in December.

I have some carrots with lovely green tops. What can I do with these? One friend suggested that I cook them down with bacon fat and onions. An ingredient in green gumbo was another suggested use. Any ideas? They just look too good to throw away.

That sounds right, Steven. The only thing local about Stella is Boswell. Personally, I've got no problem with that. In fact, I welcome the variety. Sure, I'm all for supporting local producers for a whole bunch of reasons (taste, good for the economy, good for the culture), but I don't think an outlier like Boswell is the problem. I'm more concerned about the widespread use of low-quality imported shrimp, catfish, and crawfish.

I'm really impressed by Boswell as a chef. It's true that his dishes often sound uncomfortably trendy on the page, but after tasting his food and interviewing him I trust that his only concern is the flavor. The execution at Stella is just amazing. At the moment, he's retooling Stanley, his casual breakfast and lunch spot. He also has a new Asian restaurant in the works, with a price point a little lower than Stella's.

Thanks for the smart response (and it warmed my heart to see "begging the question" used correctly). It sounds like you know the literature on the topic. Do you have any references for the studies you mention? I'd like to give them a read.

That's because they sprinkle all the food with fairy dust.

Local food guru Tom Fitzmorris disputes that number. He argues that the majority of restaurants, and particularly the places that tourists might visit, are open. The official number, according to Tom, covers any foodservice establishment, including gas stations and the like. My guess is that it depends on what you mean by restaurant and where you are. Tourists are probably fine. In Uptown, I don't find it hard to eat. If I lived in Mid-City, Lakeview or New Orleans East, I would probably have a very different perspective. I'm hoping to investigate the whole issue in an upcoming OffBeat article.