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Middendorf's since new owners?

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Hi all,

I haven't been to Middendorf's in a few years and saw they were bought out by Horst Pfeifer. Anyone been since and notice any differences? I'm headed home in 2 weeks and want to make the drive to Manchac but can't stand the thought anything there would be remotely different.

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  1. IMO everything tastes even better than it did before. The menu is exactly the same.

    1. I've been a few times and it is as good as ever. The only problem was on the menu he had added crawfish bisque; but when it arrived, it was cream based, not roux based. It would be good at Bella Luna but doesn't fit in at a fried seafood place. I was so disappointed that I didn't like it--it may have been great but as I said, wrong setting for it.

      5 Replies
      1. re: Panama Hat

        bisques are cream-based by definition.

        1. re: kibbles

          You very obviously are not from south Louisiana. Look in John Folse's "Encyclopedia....", River Road Recipes, Collins' "New Orleans Cookbook", etc or ask anyone from down here. I'm 66 years old and that was the first time I have ever seen a cream based crawfish bisque. I'm not saying it wasn't good just that it is not our crawfish bisque.

          1. re: Panama Hat

            I ordered Chef Horst's bisque thinking it was roux based and was disappointed when it arrived at the table, but not for long! It was fantastic and I'll order it again. Hymel's on River Road in Convent has an exceptional roux based crawfish bisque with stuffed heads. That's where I go for my roux based bisque fix.

            1. re: Jeeves_too

              Jeeves, Does Hymel's have it all year or just during crawfish season? Oh, and thanks for the tip.

              1. re: Panama Hat

                I go eat there with Jeeves_too. Yes they have it all year.