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Any Secrets at K-Paul's?

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In all the times I've been to New Orleans for the sole purpose of eating, I have never been to K-Paul's. Blasphemy?! Anyway, I plan to change that in a couple of weeks and want to make a reservation for dinner. Is there anything in particular I need to know about making a reservation, where to try to be seated, anything special to eat, etc.? Any help will be greatly appreciated.

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    1. Do you know any locals to go with? My experience has been that they will often bend over backward to seat locals.

      It's pretty much all good. It's not unusual (for here) -- just very well turned out. And overpriced. But Paul is often there and is always willing to pose for a pic.

      2 Replies
      1. re: ZydecoPlayer

        Thanks, ZydecoPlayer, for responding. I appreciate that.

        1. re: ZydecoPlayer

          In my experience Paul was a frequent presence in the months reopening post-K. I've not seen him lately. If there are 2 of you, request a table by the window in the downstairs main dining room. Dining upstairs on the balcony is lovely, weather permitting. If there aren't any major events during your visit walk-ins won't have a problem. Corn/crab bisque is very good. IMO not the oustanding food that Paul put out when he was at the helm and K ran the show.

        2. One year, sitting on a balcony of a bar in Mykonos, Greece, we started chatting with a couple who happened to be from Houma. We discussed our mutual love of K-Paul's and they told me that next time, we should order the 'Sticky Chicken', that it wasn't on the menu and was something locals knew about and apparently love.
          Haven't actually DONE this, but would be interested to know if anyone can confirm this...

          2 Replies
          1. re: CEfromLA

            I can't confirm the presence/absence of Sticky Chicken on or off the menu at K-Paul's, but Sticky Chicken is a beloved dish in my family...a stovetop braise of chicken flavored with lots of garlic and onions. You brown the chicken thoroughly, then braise in a very small amount of liquid until the chicken practically falls off of the bone....in our version, potatoes are added to the pot near the end of cooking to soak up all of the chicken fat....mmm.

            1. re: Hungry Celeste

              My mouth is watering!

              Thanks to all who have made suggestions.