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Kpaul's anyone been recently???

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What are your thoughts?

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  1. A mere shadow of when Paul ran the show. Sad to say, I no longer recommend it.

    5 Replies
    1. re: JazzyB

      is Paul just doing charity gigs and making guest appearances at joints across the country and what not?

      1. re: kevin

        He turned over the kitchen years ago to his BIL. Paul's food was considerably spicier than most tourists can likely tolerate. No matter what you ordered, it was outstanding. We, as well as our visitors looked forward to meals there. Now even they don't want to go back. It's not bad by any means, just not the food we loved..

        1. re: JazzyB

          You're right, It did not feel that spicy last time I was there.

          It's interesting to note that Frank Brigsten did some time over there under the tutelage of Chef Paul.

          And some have said the student has surpassed the master considerably.

          1. re: kevin

            I've dined at both K-Paul's (when Paul ran it and also with BIL as chef) and Brigtsen's innumerable times. IMO Brigtsen's food isn't nearly what Paul himself put out. I consider myself fortunate to have dined under his watch many times in the early years. It was IMO incomparable food and would still be if he actually ran it. I have never been a fan of any of his desserts, including the coconut cake.

          2. re: JazzyB

            also, what would you get if you were dragged there?

            What do you feel about the much lauded Coconut Cake?

            Thanks again.

      2. Our recent experience there was OK but not stellar. If you are interested, see www.chowhound.com/topics/502407.

        2 Replies
        1. re: ddavis

          your link is giving off an error message.

        2. Jfood is not sure whether last October is recent, but Kpauls is on this review

          http://www.chowhound.com/topics/446856

          6 Replies
          1. re: jfood

            Before Hurricane Katrina, I went to New Orleans once or twice a year for a week to primarily eat in the restaurants. I went back this March for the first time since Katrina. I have been to most of the New Orleans "name" restaurants over the years by myself. KPauls is one of my favorites! I am always treated well there and have had great food. This past March was no exception. I especially like the stuffed pork chops, but I like the fish and chicken dishes also. The four types of bread are always a treat. KPauls reminds me of a lot of famous rock bands. People praise them on the way up, but once they become too popular, they love to bring them down. I have always had good service and good food at KPauls.

            1. re: Bigrayok

              I had a revelation at KPauls and it's name was turtle soup. A bowl of mahogany goodness of both richness and subtlety, that soup will remain a standard in my taste memory.

              1. re: WCchopper

                But it can't hold a candle to Commander's turtle soup, imho.

                1. re: Hungry Celeste

                  Celeste, how right you are. IMO K-Paul's tastes like chili. KP's crab/corn bisque is excellent though. Second only to Giovanni's, which only appears as a special. Galatoire's also has a good turtle soup.

                  1. re: JazzyB

                    mmmmmmmmmmmmmm, chili. sounds good to me, but yeah, turtle soup is not supposed to be chili.

                    1. re: kevin

                      Thanks everyone for the taste memory smack down, it always happens when I comment on Louisiana food.

          2. Kevin,

            If you haven't been, by all means go. But I agree with JazzyB that KP is no where near the pinnacle of New Orleans cuisine that it once was back when Paul was in the kitchen. But my biggest gripe these days is with their predatory pricing. We walk by the restaurant several times a week, and when I glance at the menu and see that they charge $30 for crawfish étouffée, I feel like they have made the decision to go after the tourist/convention trade almost exclusively. Yes, it's very good étouffée, but I'm not going to pay that price for it. There are many other great restaurants here that care about keeping the locals happy as well as catering to the tourists. But again, if you have never been, definitely go and make up your own mind.

            3 Replies
            1. re: Absinthe Minded

              you're right. why are the prices so high?

              twin filet mignon with debri 36 bucks for so, the cheapest item on the menu being about 29 bucks for chicken or soft shell crabs. If i'm not mistaken, Brigsten's tops at 29 for the roast duck.

              but at Kpaul's the appetizers are way cheaper it seems then appetizers at joint like the besh steakhouse or august, etc.

              I do believe KP's can price their entrees into the mid to low 20s and still do pretty well. Who knows maybe some of the dough goes to charity, after Paul Prudhomme is the king of charity events and he was in the front lines after Katrina hit.

              1. re: kevin

                I suspect it's a matter of supply/demand. A lot of folks who are in town on vacation or attending a convention will pay the inflated prices because...well, because it K-Paul's. Those of us who have eaten there many times in the past are not as star-struck. Chef Paul lives right down the street from us, and we see him tooling around the neighborhood all the time on his scooter. He's a terrific guy, but he's priced himself out of our range.

                1. re: Absinthe Minded

                  As you point out, it's probably the tourist trade, and then the ex-pats, such as ourselves. We hardly bother to even look at the prices, as we've only got X days in NOLA, and want to eat at XYZ restaurants, during our stay. Also, my wife takes me to London, twice per year, so I am partially anesthetized to prices. I just pretend that those cute little £’s are $’s, and let American Express sort it out a month later. It's similar, when dining in NOLA - we just do it, and worry later.

                  Unfortunately, it does give some restauranteurs carte blanche to do, as they wish, and the local diners do have to suffer.

                  I still feel difficulty in considering myself a "tourist," but I guess that I need to gain comfort with that fact. I'll just say "sorry," to all the locals.

                  Hunt