If you knew you were having your last meal where/what would you eat?
OK, to make sure that the MOD's do not get involved, I would recruit Patty Constantine to do her take on Trout Almandine, and live with that for however long the world existed.
If I could not do that, it would probably be Chef Frank Brigtsen’s and let him choose what was to be served.
Next, it would be Galatoire’s and I’d stand in line (so long as the bomb did not drop while I was waiting for a table!) so I could dine downstairs. Too often, we’ve had to make reservations, because of those danged time constraints. I’d make sure to wear my white linen suit and enjoy the “full-deal.”
Matter of fact, I’d probably do NOLA, if I knew what the “morning after,” was likely to bring, and the heck with those Michelin stars elsewhere. I’ve done them, and many were great. Still, if it WAS my last meal, it would be in NOLA, without equivocation - this is not to slight great chefs anywhere, but would be my personal choice.
re: Bill Hunt
"so long as the bomb did not drop while I was waiting for a table!"
are you referring to the amount of alcohol consumed??? I always say it's time to go home before the bomb goes off...meaning the libatious point of no return.
and yes, my last supper before going to the chair would be at Galatoire's, since I can eat and drink all day w/no interruption of service.
I believe I would do a bit of a "progressive meal" and eat myself silly! I would start with the turtle soup at Commander's, as well as a Sazerac and would take my sweet time eating my soup and drinking in the garden room. I would probably proceed to Casamento's where I would polish off 1/2 a dozen oysters and wash them down with a cold Abita Amber. I am certain I would be feeling a bit stuffed, but my oddessy would not end. I would go to the Big Fisherman, pick up a sack of crawfish and head out to the Fly to watch the river and enjoy my last day. Perhaps a nap would be in order so that I could proceed to my next course. I would probably then head on to Brigstens to order the duck and a bottle of 82 Latour and would relish every last bite. Of course I would make friends by sharing my bottle with other diners. Stella would be my next stop, where I would gorge myself on the Chef's Menu and beg for a Stilton encrusted filet. Of course I would request that the sommelier provide a wine for each course. I would have to fit in a fried oyster po boy from Parkway for my first dessert course and would probably head to Brocato's for a lemon ice and a cannoli. My final course would be to sit downstairs at Galatoires, enjoy a few more Sazerac's and good company, and to be thrilled that while I would no longer be a size 8 after the end of the feast, it didnt matter a bit. What a way to go!
Pardon the interruption but please keep your replies limited to New Orleans restaurants, so that we can keep this board focused on local chow. If you want to expand the geographic scope of the replies, you are welcome to start a thread on the General Topics board.
re: The Chowhound Team
Umm, excuse me, but Popeye's IS a New Orleans restaurant. Yes, yes, I know that it is a nationwide chain nowadays; but trust me, the out of town sites are not the same! I know exactly what hazelhurst means - there's something about Al's original recipe that simply does not travel outside the parish limits. It is sinfully delicious and deadly to my cholesterol-clogged arteries, but for a last gasp totally worth it!
I'd choose Galatoire's, and not because the food is the best I've ever had (although I've loved eating there over the years) but because the right meal on the right day with the right friends adds up to an experience that's greater than the sum of its parts. I've had wonderful, wonderful times at Galatoire's.
For my LAST meal (admittedly more food than any six people could consume) I'd start with a couple of Sazeracs. Then onto Soufflé Potatoes and Fried Eggplant with Bernaise, the Grand Gouté (Shrimp Rémoulade, Crabmeat Maison, Crawfish Maison and Oysters en Brochette), Oysters Rockefeller, Seafood Gumbo (one of my favorites in the city), Softshell Crab Meunière OR pompano garnished with sautéed crabmeat, a tomato and onion salad, and plenty of hot French Bread.
I've always thought desserts were Galatoire's weak link, but I'd order bread pudding anyway, and end with Café Brûlot.
And if that meal didn't send me into cardiac arrest, you could blindfold and shoot me, and I'd die happy.