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Robert Peyton

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Everything posted by Robert Peyton

  1. Luke, which is downtown on St. Charles Avenue a block or so from Poydras, has a very good breakfast.
  2. I feel for you man. Good luck with the brief. We ate chicken every year on Fat Tuesday. We'd pick it up at a Popeye's on the way to someplace on St. Charles. It lasts remarkably well, though the crispness does tend to suffer.
  3. I ate half of the pork belly sandwich, and shared the other half, sliced up, with some folks in my office. It was well within their richness limits too. And I'm with you on the pickles. I need to try the pastrami with sauerkraut as well, but man that Cuban was spectacular. It's going to be hard not to order that the next time I go.
  4. Don't you people know you're not supposed to visit a new restaurant for at least six months? Sheesh. p.s. the Cuban is awesome, but the pork belly was too rich for me, which is hard to credit, but true. I think it's the realization that my cholesterol is high that made it impossible to properly enjoy.
  5. Okay, tongue firmly planted in cheek here, and no offense to you, but... Credit? Credit for what? For being a big enough whore to show up in flip-flops and pitch Applebee's or TGI Friday's or whatever else they pay him to shill? Because I'm pretty sure I don't have to give him any more credit for that than your run-of-the-mill prostitute. At least real whores are discreet. And I'm pretty sure that if you put that guy in a suit and lost the peroxide, and you'd have Howie fucking Mandel. You want Howie Mandel telling you were to eat? I thought not.
  6. It's a matter of degree, I think. I came across a recipe for Worcestershire sauce yesterday, but I'm pretty sure I'm sticking with the paper-wrapped bottle. Technically that's a shortcut. I don't have a problem with Kitchen Bouquet as such; particularly now that I know it's pretty much a coloring agent. And given the method for producing the gravy at Parasol's, I can see why it's necessary. But Holly's right, I'd be surprised to see it in a white-tablecloth restaurant. Without giving it too much reflection, I guess I'd resent the use of that kind of shortcut in that context? Now jarred roux, while I haven't used it, I don't see as much of a shortcut. After all, somebody had to cook the damn stuff to get the right color... (unless they're using kitchen bouqet IN the jarred roux, but that's a rabbit hole best left for another time).
  7. Kitchen Bouqet I should not hate that guy as much as I do, but god damn I hate him. Oh, and I always assumed that Kitchen Bouqet included MSG in its ingredients. Apparently not. I'd like to think that the color in things like Prejean's gumbo or parasol's gravy come from dark roux, but I suppose that's just naive.
  8. I am a flat out fan of Delmonico. My SO is nuts about it, and she knows her way round restaurants all over the world, both as an operator and a diner, and it's gotten to be a habit. The tartare is as good as it gets and the "12 oz" beef filet generally is about the size of an elephant filet and perfectly cooked. Whatever the grilled fish is has never disappointed either. I like the service, alot, and I wish that they were busier on a regular basis. I seem to end up there on weeknights and it's never very busy. Certainly this helps out with really good service (though not overattentive-which I appreciate. That whole " two sips of water and a refill is immediate" thing kind of drives me nuts). Both of the wine stewards (#2 is a relatively young man who knows his stuff really well. He has a particular like for big Spanish reds, one of my old favorites) know what they are doing and don't attempt to oversell. Also, they don't overpour just to see if you will cough up for another bottle. Nice touch. It's also conveniently right on the streetcar route, so for Downtown tourists, it's really convenient. Also, given the food and the service, it is not overpriced in the least. A good bargain, overall, and somewhere I highly recommend. ← Thanks Brooks, I'll add another person to the list of "folks I respect who like Delmonico." How do you feel about Emeril's flagship joint on Tchoup?
  9. I think you're safe. The dining room isn't really all *that* much bigger, and they've basically ported all of the staff. I'd put them in my top ten list too, though my "top ten" would probably end up being 15 restaurants deep... My only criticism of Brett's list over the years was the inclusion of Emeril's, where I hadn't had a really good meal in 15 years. But to be fair, I stopped going after a few mediocre, expensive trips some years back. A friend whose opinion I respect recently went to Delmonico, and enjoyed it, so maybe I should give it a shot.
  10. Great photos, looks like you did it right. Which is to say it looks like you had fun.
  11. I promise to leave this topic alone after this post. You posted some complaints. I thought you might be mistaken about some things, and posted a reply after you said: You replied to me, saying that in fact you were aware of the things about which I thought you were mistaken. So with the understanding that you were not mistaken, and that you simply didn't like the way things were done at Galatoire's, I said, "it's not for you." What does that mean? It means that you don't like Galatoire's. It does not mean that you don't like Galatoire's because you aren't a regular, because as I tried to point out, none of your complaints had to do with your status as a "non-regular." Folks like me, who go to Galatoire's all the time, have trouble getting a waiter's attention when it's crowded. You and I get the same "sloppy" presentation of our food. We all have trouble making ourselves heard over the noise, etc. You don't like it. I do. You want to know why I responded in the first place? What were you implying? Why was it impossible to believe that nobody responded to you? What I conclude is that Galatoire's is not for you. It's not "not for you" because you're not a regular, but rather because you don't like it. This is not an indictment of you, and you're not alone in your judgment. So why do I keep replying? Because this is a board visited most often by non-locals, and I'd hate for them to get the impression that Galatoire's isn't a welcoming place. Because it is. And again, good luck with your dining in New Orleans, including Galatoire's if you like. If you want to discuss this further with me, you have my email address.
  12. I drove past yesterday and noticed the same thing. I think they'll do pretty well; they'll draw from the CBD since they're fairly close to Canal, and depending on how late they stay open they should draw from HOB and Tip's too.
  13. Did something give you the impression you weren't welcome because you weren't a "regular?" Because I've just re-read your initial post, and I don't see it.
  14. Mike, your experience was an anomaly. Galatoire's is a great restaurant, and well deserving of its reputation. It may not be to your taste, and that's fine. My advice: don't go back to Galatoire's, it's not for you.
  15. I bought two packages of frozen sweetbreads last weekend. Don't know if I'll have time to cook them, but I'm pretty sure I won't have time to use the multiple quarts of stock I've got in there too, which is depressing. I will, on the other hand, do my best to prepare the salmon and halibut that a friend brought me from Alaska. Damnit.
  16. HC's is a good suggestion. You might also consider Martin's Wine Cellar. http://www.martinwine.com/
  17. From your post, it seems to me that you had a misunderstanding about what the restaurant is, and what to expect. For example, you seem to be surprised that you couldn't hear your sister sitting across the table. Anyone who'd been there before could have told you the place is loud as all hell during service. Apart from the fact that it gets absolutely packed, it's basically 100% hard surfaces floor to ceiling. You were surprised that the dishes came un-garnished, and without accompaniment. That's not an oversight, that's the way it is at Galatoire's. If you wanted a vegetable with your dinner, you can order it a la carte. This is not a chef-driven restaurant. Until recently there *was* no chef as such in the kitchen. There is, consequently, nobody in the back puzzling out what vegetable will best accompany your entree, or trying to artfully present your dish. This is neither a criticism nor praise, it just is. The service varies depending on your waiter. Richard is my waiter, and if you didn't know we were friends, you'd think he was being rude when he waits on me. I do rely on him to tell me what's fresh, or to suggest something. I'm sorry the waiter you had didn't meet your expectations, but again, this is not August, or Herbsaint, or really anyplace but Galatoire's. The service is slow when the restaurant is packed, but the expectation is that you are there for the company (to the extent you can make yourself heard above the din) and the experience and are not rushed. By the same token, efforts to summon a waiter which might be considered rude in other places are commonplace at Galatoire's. I am sure I've resembled Ralph Macchio in the Karate Kid on occasion trying to get Richard's attention because my drink had reached a dangerously low level. I generally order Pompano if it's available, and it's almost always cooked properly. I have, however, had overcooked fish at Galatoire's, and for that matter overcooked shrimp in remoulade or Maison dressing. It does sound like an off night, given that your dining companions also had overcooked fish. I'm not going to suggest that you go back, and I'm not saying you're "wrong" for not liking Galatoire's. You're absolutely not the only person who feels the food is over-rated. I will say that just because you had a bad meal doesn't mean that those of us who enjoy both the ambiance *and* the food are "wrong" either. I hope you have better experiences elsewhere when you get back down here brother. To reply to the original topic, when I sit down I have a cocktail. Then I order souffle potatoes and eggplant. The potatoes come with bernaise, and the eggplant comes with powdered sugar. If you, like Mike, don't get the sugar with your eggplant, ask your waiter or a busboy for some. The bread that comes as a default is not garlic bread, but you can ask for that and they'll bring it to you. I usually ask them to put the (plain) bread under the broiler for a minute to crisp up the crust. Usually I go from there right to an entree, but if I'm with more than one other person, we usually get a Goute', which is the appetizer selection. 70% of the time I go to Galatoire's I get a piece of fish, broiled. If it's Pompano, it comes with some butter and a lemon wedge; if it's redfish, I might let them put some crabmeat on it, but usually not. A good piece of fish doesn't need much else to be a good meal; at least in my opinion. If Ricahrd tells me the softshells are looking good, I might have one or two fried, and once in a blue moon I'll order Sweetbreads Clemenceau. It's a surprisingly good preparation for sweetbreads, believe it or not. I don't do dessert, and only occasionally coffee. Obviously your mileage may vary, but I dig the place.
  18. I think Joiei was including all the chefs he quoted. According to this wikipedia entry (and I trust everything I read on the internets ) Wilson is half Cajun. Justin was from Tangipahoa Parish. His "Cajun" accent was an act. Much like the way Paula Deen pretends to be human. He was a great guy, and a precursor to Prudhomme and Emeril. I don't mean to suggest there was anything sinister about the Cajun schtick. He was an entertainer first and foremost, and a good one by all accounts.
  19. I'd like the recipe too. Do you have it archived here somewhere? http://www.chickenfriedgourmet.com/
  20. Huh, thought I'd been by since the 21st, with no luck, but then I guess we've had the holidays intervening. I'm not one that waits for a restaurant to get its sea legs before checking it out. I'll try to post some thoughts when I get over there. Update: Gimchi is open for dinner, Tuesday through Sunday (I think) from 5 to 10. I went by today for lunch, and ended up at Korea House instead.
  21. To what HungryC has written, I would add Grand Isle, since it's in the neighborhood of Gordon Biersch, and has a good bar for beer & oysters. If you're looking for more food than drinks, Herbsaint is a good bet.
  22. I would make a slight detour to I-12 and hit La Provence in Lacombe, La. Middendorf's is a great joint too, can't argue with that suggestion. I should also say that I haven't been to La Provence since Bajeux took over, but he's a great chef, so I'm not hesitant to recommend the place. http://www.laprovencerestaurant.com/ A map: http://maps.yahoo.com/maps_result.php?q1=L...be%2C+Louisiana
  23. I'd love to hear more about it as well. For a while I was driving by once a week to see if they'd opened, but that got old fast. From what I've read (here, I thought) the folks who own Gimchi also own Mikimoto, on Carrolton. I'll be very interested to see what they do with the place. I believe they're from China originally, so maybe we'll see some influence from there too? I passed by that "RAW" place again today. It looked far from being ready to open.
  24. Any idea when? I might delay my trip until that happens. ← I really don't. I'm simply relaying what I heard Tom Fitzmorris say a few days ago. He could have been completely wrong, of course, but generally he's not, and I think he's got pretty good sources. I believe he also said that they'll continue the Christmas decoration thing; that's sort of a no-brainer, of course, but there you go.
  25. Should have thrown that up too, thanks. With/re: that link to the mussels at Amazon.com. Looks pretty neat, but I'm not entirely sure the sardines at Patois are done escabeche-style. I think they just added the sauce to grilled(ish?) sardines.
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