Long weekend in New Orleans

[Mayhaw Man]

Did Joanne's restaurant (Upperline) ever reopen?

I loved that place.

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Upperline is open for business and I have eaten there several times recently. The place is usually packed (as are many of the places in that general vicinity and quality range) from open until close. Call ahead now if you are planning on going that weekend. There aren't any tourists here now, I can imagine that it might be quite a project to reserve as the event gets closer.

[feedmesomethin]

Any word of Gautreau's reopening?Thanks

[Probono]

I just got an e-mail from Casamento's and they said they are closed on the Mardi Gras weekend, except Fat Tuesday.

Is this pretty much the deal?

Thanks for helping me through my travel back to eat.

Bob

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Casamento's is in a very tough place to do business (or stop doing it, take your pick-either way it's tough). They are just off the corner of Magazine and Napoleon and will have parades FORMING in front oof them for 10 days in a row at all hours of the afternoon. They've always done this, or at least for a long time.

Hell, you know, if it's an oyster po boy that you're after, the Acme is not far from there on Prytania. They make a good one-it's not the same, but it's pretty dependable-though that place has been doing tremendous business.

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Brooks,

I just called Upperline and they are closed for Mardi Gras Week the 20th - March1st.

Can you give me anymore suggestions?

I made reservations for August on Saturday night..but they are mostly closed after that..

Thanks for all of your help.

Bob

[joiei]

do you have reservations at Lilette, or Alberta, or Table One? Emerils is open. To see what might be open go to Tom Fitzmorris' web site, he has the most comprehensive listing of anyone.

[Probono]

I just got an e-mail from Casamento's and they said they are closed on the Mardi Gras weekend, except Fat Tuesday.

Is this pretty much the deal?

Thanks for helping me through my travel back to eat.

Bob

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Casamento's is in a very tough place to do business (or stop doing it, take your pick-either way it's tough). They are just off the corner of Magazine and Napoleon and will have parades FORMING in front oof them for 10 days in a row at all hours of the afternoon. They've always done this, or at least for a long time.

Hell, you know, if it's an oyster po boy that you're after, the Acme is not far from there on Prytania. They make a good one-it's not the same, but it's pretty dependable-though that place has been doing tremendous business.

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Which Acme is open now?

I don't see it on Tom's site.

Thanks.

[Mayhaw Man]

See the correction above as Todd points out that I'm an idiot.

There is an Acme open, but it's on the Northshore.

[Jason Perlow]

Is Drago's open? I don't see it on Fitzmorris's list.

[Mayhaw Man]

Is Drago's open? I don't see it on Fitzmorris's list.

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Is it open? Does a bear.... Does the Pope.....Does, well, you know.

I was there yesterday afternoon with a friend and we, the two of us, knocked back 4 dozen char broils and a couple of loaves of bread. Oh yeah. They're open.

That, for those of you that are wondering, is the home of the single most sublime oyster dish on the face of this or any other planet-Charbroiled oysters from Drago's.

[Jason Perlow]

Drago's thread on eG

I'm glad to hear that Brooks... I think we may be paying it a re-visit shortly.

[Probono]

Is Drago's open? I don't see it on Fitzmorris's list.

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Is it open? Does a bear.... Does the Pope.....Does, well, you know.

I was there yesterday afternoon with a friend and we, the two of us, knocked back 4 dozen char broils and a couple of loaves of bread. Oh yeah. They're open.

That, for those of you that are wondering, is the home of the single most sublime oyster dish on the face of this or any other planet-Charbroiled oysters from Drago's.

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So now I have to get United to drive me to Metairie??

Lord, where does this all end? In heaven, I hope.

bob

[Jason Perlow]

Bob, after eating those oysters at Dragos, death is actually a perfectly acceptable way to end the evening, because you will never have oysters that good anywhere else, ever.

[Probono]

Is Drago's open? I don't see it on Fitzmorris's list.

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Is it open? Does a bear.... Does the Pope.....Does, well, you know.

I was there yesterday afternoon with a friend and we, the two of us, knocked back 4 dozen char broils and a couple of loaves of bread. Oh yeah. They're open.

That, for those of you that are wondering, is the home of the single most sublime oyster dish on the face of this or any other planet-Charbroiled oysters from Drago's.

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So, now, and without question..I will have to get United to take me over to Metairie!!

Keep them coming, and I will eat my way through as many as possible, with a smile on my face.

Thanks!!

bob

[Probono]

Bacchus Ball??

My daughter got invited and wants to know what girl's wear?

Can someone help with this one..?

Thanks a lot..

Bob

[joiei]

Most of the balls are a formal and private affair for the Krewe. Debutantes are introduced at the Ball Tableau as a formal introduction to society. The climbing of the social ladder starts for the children serving as pages to the court. Women dress in ball gowns and hope to be issued a "call-out" card. If fortunate enough to receive one, she is seated in a selected area and waits her turn to be "called out" for a dance by the Krewe member that sent the card. A night of dining and dancing with a prince in formal attire -- what a dream!

this comes from Mardi Gras New Orleans

[saturnbar]

Actually, the Bacchus Ball is a much less formal affair than that described in the quote. No "callouts" debutantes or Tableau's there. Nevertheless, it is not a casual affair. I don't think your daughter needs a "ballgown" but something in the order of eveningwear would probably be sufficient. Have fun. Its quite a sight. Charlie

[Probono]

Actually, the Bacchus Ball is a much less formal affair than that described in the quote.  No "callouts" debutantes or Tableau's there.  Nevertheless, it is not a casual affair.  I don't think your daughter needs a "ballgown" but something in the order of eveningwear would probably be sufficient.  Have fun.  Its quite a sight.  Charlie

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Can she wear a white evening gown..long?

Or a cocktail dress?

Which is more appropriate?

Thanks.

Bob

[Probono]

I just spent 3 days in New Orleans.  Most people who leave New Orleans after living there for a while leave with a part of the city imbedded in their soul.  I know that is the way it is for me.  I had to go back to see for myself what the Storm had done.  After this experience, I recommend that everyone go see just how much damage a hurricane can inflict on a region.  I didn't have time to go over to Mississippi, that is next.  I encourage everyone who loves food and the culture of food to go.  Spend money, be your own charity funds dispenser.

Okay, and now on to the food of the trip.

I drove down on Friday, having a small tire problem in Krotz Springs and finding out the folks there are just the nicest folks.  Having been slowed down, I decided to have lunch at Joe's Dreyfus Store Restuarant in Livionia.  I had a cup of the seafood gumbo and a crawfish po'boy.  The gumbo was so good, I ordered a second cup of the gumbo.  When the cute waitress came by to see if I wanted any dessert, I told her that I had just eaten dessert in that second cup.  Man, that was flavors that are timeless. 

I arrived in New Orleans later in the day after driving on the Baton Rouge to New Orleans racetrack, I was doing 80 on the elevated to keep up and people were passing me like I was standing still.  Traffic in Baton Rouge was BAD.  After getting settled with my friends near the Fairgrounds, we took the tour.  It was just unbelieveable.  Driving out through City Park, so many trees are no longer there, just stumps now and the tent cities where workers are camped.  I did not recognize Harrison until I was looking at what used to be the Steak Knife.  We drove out Canal Blvd to Robert E Lee and I started missing Mimi's and the Roast Beef and the French Fry po'boys I used to get there.  We then circled back down on Fleur de Lys.  I didn't understand the house in the middle of the street until I realized that I was looking at where the break occured.  The water marks on the houses were very high.  My friends grandfather's house is condemned and will be torn down.  So sad.

Then we went over to the 9th Ward.  It is hard for me to describe my feelings when we came over the Industrial Canal bridge.  This is something a person has to see for themselves.  No photo or tv footage can impart the impact of the devastation.  I cried.

I wanted a cup of coffee, so we went to the Quarter and found out that CC's on Royal was only open until noon.  So we went to the Clover Grill and I was able to understand that the Quarter was okay.  The characters that inhabit that part of town, that help make it what it is was safe.  I took a deep breath and relaxed.  The coffee was actually pretty good. 

Dinner on Friday night was at Gerard Mara's Table One on Magazine.  When we walked in, my buddy recognized one of the bartenders, so life was good.  We were sat upstairs and the three of us dined well.  I do not remember all the dishes we ordered, but it was a 3 course dinner for all.  The food was good, I have had better at one of Gerards earlier places.  But the atmosphere was lively and  cheerful.  Lots of locals, and several big tables with lots of animated conversation. 

After this we went out to Mid City Rock n Bowl to catch Snooks Eaglin.  It is rock'n again.  I didn't indulge in the  buffet they had laid out, but I did do some dancing.

Saturday morning began with a coffee and conversation at Fair Grinds Coffee near the Whole foods on  Esplanade.  When you go to New Orleans, involve local people in conversation.  I felt that a lot of them just needed to talk.  You hear incredible stories of the storm, before and after.  Plus, I feel it is theraputic for the survivors to just talk and share what happened to them. 

Went back to the Clover Grill for a quick breakfast and then on to exploring on my own.  I have the feeling that Magazine is the new Main Street of New Orleans.  It was very busy. I discovered a couple of new ceramacists or potters that I had never seen before.  Then I met davebr's Mom for 1st lunch at Mona's.  We had the mixed appetizer platter and the food is still excellent, even though the Banks Street location over by where I used to live is a long way from being ready to reopen.  I especially like the hummus and the falafel.  After a couple of hours of talk, talk talk, we moved on to 2nd lunch at Lilette on Magazine just a couple of blocks back down toward downtown.  The grilled beet salad was just the best.  The eggplant sandwich was aslo a high point.  I did find out that the pastry Chef, Beth was there.  I worked with her at the WCH a long time ago.  She is doing excellent stuff.  The Creole Cream Cheese tart with huckleberry sorbet and lemon curd, just perfect flavors.  The Chocolate  Bread Pudding made from brioche was also perfect.  Nothing was tooo sweet.  The bread pudding was more chocolate than it was sweet.  The tart and tangy in the cream cheese tart was perfect.  Make sure you have this place on your list of dining places. 

I missed a fundraiser party for the Krewe de Vieux because i was too busy eating.  And because the only open reservation I could get at Alberta at 5015 Magazine, right next to the BP.  I started with the crab salad, a mix of romaine, bacon, blue cheese, and buttermilk dressing next to a pile of fresh crab meat that had just a trace of remoulade.  Then a soup of butternut squash, lobster and shrimp.  My entree was roasted grouper filet and lobster mashed potatos with veal demi.  Great flavors.  Alberta was described to me as being the best new restaurant in New Orleans and they went a long way proving it to me with the cream Brulee.  Warm on the top with just the thinnest layer of crunch and still cool on the bottom in a thin dish.  Wonderful.  Also, one of the waiters was someone I worked with over on the beach in Northwest Florida.  Small world. 

After a little nap, we went to catch George Porter at Tipitina.  If you go to New Orleans and don't go to Tips for some music, you have missed a large part of your trip. 

Sunday, I met another eG'er, Rhonda, at Cafe du Monde for coffee, begniets and conversation.  There is truly nothing more New Orleans even for locals than Cafe du Monde.  I even didn't mind paying the parking fees that exist now in the quarter.  What a great time.  Then I went out to Metairie, for the first time, to visit with some of my old professors in HRT at UNO.  Catching up and going on. 

Sunday night, considering that is a hard night to find restaurants open, we went to La Cote Brasserie for dinner.  I had worked with Chef Chuck Subra at WCH before and respected his cooking.  We had the gumbo and the duck confit with gnocchi, followed by a ribeye with blue cheese potatos and the whole fish of the day which was tempura fried soft shell crabs over an okra stew, the okra was killer.  We had the Chocolate tower and the goat cheese tart with winter fruits for dessert.  Nice, but not the same as the desserts at Lilette.  In all, a very good dining experience.

Monday, I had to head out towards home.  Otherwise, i would of started taking pictures,  One of the reasons I went.  At first, I found it hard to take pictures because I was getting so involved in the fact that it was peoples lives piled out on the streets.  But the world needs  to understand what has happened there.  Go see it, you need to.  Okay, i will try to stop preaching.

Left the city on Highway 90 through Houma and around the bend to avoid the racetrack on I-10.  Stopped in Lafayette for lunch at Prejeans.  It was okay, didn't really rock my world. 

I had dinner that night in Paris, Texas.  Definitely not a highlight of the trip.  Now I am glad to be home, but so glad that I went.  In the midst of all the rebirth, you can dine and dine well.  I did. 

So buy your plane ticket, rent the car and head on down.  I forgot about overtipping the bartender at the Rendevous on Magazine.  I did my best to leave money with locals.  Go  and have a good time but don't just stay in the Quarter and uptown like the visiting politicos do, get out and see the city and the condition it is in.  Spend time talking with the locals.  The city will change, the culture will change, but be aware of what will be lost.  And I didn't see any of those taco trucks I have been hearing about.

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After reading this again and again, I don't see anyway that I can get around renting a car. I am trying to deal with all of my emotions about coming down. Some of my daughter's friends are giving her a hard time because so many people are hurting and she is going to party.

I told her everything we do to go down, spend money, love and enjoy the city is helpful to everyone.

Bob

[ChefCarey]

We were all over each other this weekend, though we didn't know it. I went to see Snooks for a bit (but he never sees me) and was in the Quarter for part of the time that you were, as well.

I'm glad that you had a good visit. Those beets at Lillette have become one of my favorite apps in New Orleans-certainly my favorite root veg treatment in town-and if I had known that you were going I would have told you to go for the pork belly with cucumbers and grape tomatoes. It's a great dish.

And you are completely right when you postulate that you just can't get it unless you see it. There is no way to comprehend just how totally this place was wrecked. The Gulf Coast is in many ways as bad or worse. You didn't miss much, just imagine bad or worse or just plain gone.

Your observations about Magazine St might not be far off of the mark right now, as so many things on Canal have not yet reopened. Even then, there are still many kinds of businesses that have not reopened there and I am sure that will slowly change-but slowly is the key word.

I have not been to Alberta yet, though coincidentally I was invited there by two different folks this weekend. I will need to check it out soon, I think.

I'm glad that you had a good visit and thanks for the report.

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Lilette is one of the restaurants I featured in my New Orleans book and John was kind enough to share the beets recipe with me for the book.