OT: need some NOLA restaurant help from the cajun contingent
- Thread starter CWood97
- Start date
The best dinner I've had in town the past 3 years was at August, which is located downtown. Fancy, but outstanding.
Cochon is excellent, and not fancy. Pork is #1 here, as the name would imply. The sides are always delicious. The focus is southern LA cuisine. I think a solid choice for a yankee.
There are others. Commander's Palace, Galatoire's and Mr. B's showcase creole cuisine. I would pick Mr. B's, but can't go wrong at any of them.
My friend owns Patois. Outstanding food. My biased opinion is this among the best food in town, but it is located uptown (as is commander's), so probably not as convenient as the rest.
Bon appetit:toast:
Cochon is excellent, and not fancy. Pork is #1 here, as the name would imply. The sides are always delicious. The focus is southern LA cuisine. I think a solid choice for a yankee.
There are others. Commander's Palace, Galatoire's and Mr. B's showcase creole cuisine. I would pick Mr. B's, but can't go wrong at any of them.
My friend owns Patois. Outstanding food. My biased opinion is this among the best food in town, but it is located uptown (as is commander's), so probably not as convenient as the rest.
Bon appetit:toast:
can't go wrong with the lucky dog carts but make sure you are wasted when you eat.
love galatorie's but just about anywhere is outstanding.
love galatorie's but just about anywhere is outstanding.
The current tasting menu looks very interesting.
1st
Heirloom Tomato Composition ~ Tempura Grated Catalina Style
Tomatoes with Extra Virgin Olive Oil and
Black Garlic Emulsion
~
2nd
Pan Seared Foie Gras and Toasted Brioche with
Truffle Caramelized Persimmon Jam
~
3rd
Roasted Butternut Squash Ravioli with Parmesan Cream,
Fried Sage, Toasted Pine Nuts and Muddled Balsamic Vinegar
~
4th
Pan Seared Scallop with Seared Covey Rise Farm Fennel,
Spinach, Pink Grapefruit Butter and Citrus Dust
~
5th
Surf and Turf ~ Grilled Prime Beef Tenderloin a la
?Cajun Au Poivre?, Stuffed Fingerling Potato with
Lobster and Robiola, Caviar Cr?me Fraiche,
Glazed Beets and Sunchoke Pur?e
~
6th
Frozen Ch?vre Parfait with Almond Financier, Braised Pears,
Madeira Reduction and Caramel Croquant
~
7th
?Ice Box Pie?
Lemon Cream and Graham Crackers with Fresh Blackberries,
Blackberry Gel?e and Elderflower Syrup
125
my buddy Aaron Burgau owns Restaurant Patois. It is a very up and coming place. He was in the running for best new chef in America this year. Very cool place. Check it out.
Cie Grant - do you know Burgau? Or are you referring to someone else with Patois?
Went to LSU with him - same fraternity - lived in his house one summer - we didn't know how well we had it when he was cooking at home for us.
Bayona- FRENCH QUARTER UNREAL FOOD UPSCALE AND QUAINT - THE CHEF THERE ONE OF THE BEST FRENCH - CREOLE TWIST -IN THE WORLD 2 MICH STAR PLACE
We must have a ton of mutual friends. I know a ton of delts from the early 90s. I see several of them regularly. I'll be talking with Aaron tomorrow about my nyd smothered cabbage. Small world.
