Weekend Restaurant Report
- Hungry4Good Sep 23, 2007 05:41 PM
Mr. B's: Unfortunately, due to a delayed flight from L.A., the two of us arrived late Friday night, so we missed the crab celebration menu at Mr. B's. Seems that most places close around 9:30 in the Quarter, so we wound up at Irene's (open later) and had an unexpectedly memorable pompano with lump crab and soft shell crab with pasta in a lovely reduced crawfish(?) stock /butter sauce. Just delicious.
Casamento's: It was so nice to get back to it after 25 years and to know it's as popular as ever! It was good. Pretty nice oysters, though many with shells inside. Actually, that day, a standout for us were the fried crab claws....as fresh as fresh can be and perfectly fried.
Acme FQ: The chargrilled oysters were tasty, though cooked too long. My S/O so wanted to slurp the raw oysters out of the shell but all the shell debris inside prevented it. (what's with all the dirty oysters?)
Parkway Bakery: had terrific and huge seafood poboys ... the oyster one had 25 on it and the shrimp 22 (had to count 'em.) We couldn't believe it. Obviously, one's big enough for 2. From the recommendations here, we had to try the roast beef, too, which was super. Fun funky cool setting.
Vizard's: Had a splendid dinner...had crab "meatballs" and spaghetti (fun) and redfish with lump crab bathed in some truffle oil. Now, there's nobody who loves truffles more than me, but in the case with the lump crab, the flavor did mask the sweet delicate crabmeat, as I thought it might. But then I thought, for the lucky folks who live in N.O., lump crabmeat is ubiquitous enough that people probably are looking to do some different, exotic things with it. Had we had room for dessert, it definitely would've been the "black and blue", a cake of dark chocolate and blue cheese with a port sauce ... works for me.
Luke: We wanted to sample EVERY single thing on the menu at Luke. Wow. The P & J oysters were magnificent (and clean - so good that we reordered) as was the crabmeat maison (since we didn't get to Galatoire's) The Alsatian / German stuff sounded great (but we unfortunately didn't have the room) - homemade sausages, pork belly, cochon de lait, caramelized onion and caraway tart, wild boar pate, schnitzel (with crab). John Besh supposedly was remembering Kolb's with these items but Kolb's was never like this! (though I have many special memories of Kolb's when my father used to take me there a lot.) Also, pigs milling about at La Provence came to mind when looking at the pork on the menu, so I asked the manager , who did indeed confirm that they get their pork, produce, eggs, etc. from the farm there. How fantastic is that? And they're open Sundays ... and they're open till 11 PM ... and they're open for breakfast ... and they offer take-out! Dang!
Nor-Joe's: Picked up a muff to fly back with us on Monday, since Central Gro. is closed. Thanks for the olive salad warning, Celeste - I tasted it first and it was delicious that day. (I did see the infamous jars of brown garlic on the shelf.) The muff was very good, though not overstuffed like the person who posted the pic of the huge muff he/she said was from here. The meat/cheese quantity was, in fact, slightly less than Central (yep) but there was lots of delicious olive salad (the menu board said you could buy more meat if desired.) I have to agree with the person from the muff thread re: the dryish bread. Although we let it sit for several hours, there was insufficient oil to wet the bread -- cottony dry top and bottom, but not to be a problem: when home, I doused Central's olive salad juice from my fridge all over the inside of the bread and fixed that! One tasty touch was that the nice lady who made it used a few slices of proscuitto with the mortadella, salami and cheeses.
A delicious trip... leaving us ready for more (at Christmastime.)
I understand it's based on availability. Eggs, when there are enough to go around and then maybe some lamb, some pork and some chicken. Notice the word "some." The farm isn't big enough (yet), nor producing enough (yet), to stock the restaurants on a daily basis, for the number of covers that they all serve.