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New Orleans Trip Report! Big Mistake…………….

HairIcon Sep 2, 2009 05:27 AM

I brought my sons, 20 and 22, to New Orleans for their first time this past weekend. My younger son is starting his second year at the Culinary Institute of America in Hyde Park, NY and after doing a 5 month externship at Restaurant Eugene and Holeman and Finch in Atlanta under Chef Linton Hopkins (F & W Top 10 Chefs 2009, Finalist James Beard Award, etc.). He had a few days before school started and I wanted to introduce him to the cuisine and culture of New Orleans with the possibility of working here after school. http://chowhound.chow.com/topics/624662

WE MADE A HUGE MISTAKE!!

We landed late on Friday afternoon due to a weather-delayed flight and after stowing our luggage at a friend’s apartment on Dauphine Street we quickly walked to our 2:00 PM reservation at Restaurant August.

We unfortunately spent the rest of our four days trying to replicate that meal and comparing everything else we ate over the weekend to the food we saw and enjoyed that afternoon. We set the bar very high from the first meal and never quite got back there again. This meal tainted us for everything that was to follow.

August was phenomenal!! This was only lunch, yet the service and food were spectacular. From the attractive, personable, waitresses to the Amuse Bouche of a perfectly cut egg with savory seafood custard, everything was amazing. The insalata carprese salad was one of the most original presentations I have ever seen as was the Ambrosia desert. I remember many outstanding meals in my life (Babbo, Bradley Odgen, French Laundry), but none had the originality, flavor and exceptional value that this lunch provided. Three course for $20.09 per person. Unbelievable! Chef Besh was kind and gracious enough to come to our table when he heard of my son’s intentions and as we walked away delirious from the restaurant my son was excitedly texting his friends at the CIA” I met Chef Besh”
Friday night my sons partied with some high school friends at Tulane and I had the Barbecued Shrimp and cocktails at the bar at Mr. B’s Bistro. It was just as wonderful as the members on this Board have described.
I went to the Farmers Market on Saturday morning and ran into Chef Besh and the Chef from La Provence. It was fascinating listening to them discuss the local produce and what they would do with it. I told him how much I enjoyed the previous day’s meal and that my son would love to come work for him after graduation and he couldn’t have been more obliging and friendly. You have a great ambassador for your city and your regional cuisine in Chef Besh.
The boys got home Saturday morning in time for lunch at Bayona. What a disappointment! It took two hours for a three course light lunch and every thirty minutes a disinterested waitress would set a plate down with “be careful, the plates hot”. Yet the food was warm to cold, an indication of too much time under heat lights. The restaurants decor and food felt dated and tired and even though I own and use Chef Spicer’s cookbook, this meal was by far the worst of our trip.
Saturday night was my most anticipated experience of the weekend; Cochon. We arrived at 8PM and I had requested a table near the kitchen, we were seated immediately and had a great view into the inner workings of this busy restaurant. This crew rocked and was in total harmony. It was great to watch. After hearing of the intentions of our visit, the chef sent us several special plates including one of the most delicious and decadent things I have ever eaten. Deep Fried Pork Ribs. I will never forget them! Cochon was the only restaurant even close to August, yet with more of a rustic, guttural appeal with August being more refined and elegant. I loved it, especially after the waitress, who was extraordinary, brought us moonshine shots.
Sunday was casual day. Three girls who were friends of the boys met us for lunch at Johnny’s Po Boys in the French Quarter. I felt like I was in the episode of Seinfeld with the “Soup Nazi”, ’ceptin she be da Po Boi Po Leece. The woman behind the counter was discourteous, arrogant, lazy and rude. Why don’t owners put these types of people on the grill and let employees who actually like other people deal with the public. My roast beef and shrimp Po Boy was OK, but the girls from Louisiana said they had had much, much better.
Sunday night was another John Besh restaurant; Luke. We arrived in a driving rainstorm to find the restaurant virtually empty, we again asked for a seat near the kitchen and were shown to a table in a room with the kitchen basically in a Plexiglas box. As we observed the kitchen, my son noticed that one of the Chefs had been in his dorm at the CIA, and sure enough he had just graduated and was heading the kitchen that night. I really liked Luke. The assorted charcuterie plate was exceptional, huge portions, well priced and service, while not professional, was very friendly. I did not understand why it wasn’t busier. Maybe the rain?
Monday we went back to Cochon for lunch. I hadn’t realized that they did not have a separate lunch menu, so it felt like a repeat of Saturday, although the fried Boudin was very tasteful and the Oyster and Bacon sandwhich was very good, but expensive at $14. I wish we had made a different choice for lunch. We visited Cochon Butcher after lunch and brought quite a bit of meats and pates to take home with us. We all agreed that their headcheese was the best we had ever tasted.
You have a great culinary city. There were so many restaurants we didn’t get to try. Brigstens, NOLA, Stella and the many older established New Orleans Institutions. I sincerely hope my son does come to your city and work and that some of you get to taste his cooking. I know he came away with a strong desire to move to New Orleans after school.

A Word of Advise, when traveling to a new city. “Save the Best for Last”.

Has this ever happened to you?

  1. t
    txgirl Sep 2, 2009 06:30 AM

    What a great post! :-) So much fun to read. Thanks.

    1. uptownlibrarian Sep 2, 2009 08:23 AM

      A roast beef and shrimp poboy? Hmmmm.

      The woman who usually works behind the counter at Johnny's (young-ish, blond) is the exact opposite of the woman you described. Maybe she's only there on weekdays.

      13 Replies
      1. re: uptownlibrarian
        r
        roro1831 Sep 2, 2009 08:57 AM

        Parkway has that as well, surf and turf poboy

        1. re: roro1831
          uptownlibrarian Sep 2, 2009 10:15 AM

          How about that. I never noticed before. It sounds to me like a situation where the sum of the parts is greater than the whole.

          1. re: roro1831
            j
            JazzyB Sep 2, 2009 11:24 AM

            Parkways's RB and shrimp po boys are good, the surf and turf, not so good. Gravy makes the shrimp coating slippery and soggy. Not only are the flavors not complimentrry, somehow it made the shrimp taste fishy.

            1. re: JazzyB
              uptownlibrarian Sep 2, 2009 01:21 PM

              That's pretty much what I was imagining. I like their shrimp, but I take mine without gravy.

              1. re: uptownlibrarian
                h
                Hungry Celeste Sep 3, 2009 07:11 AM

                Yeah, I'm not feeling fried shrimp & RB gravy. On the other hand, a fried oyster BLT poboy is a fine thing. To each his own....

                1. re: Hungry Celeste
                  r
                  roro1831 Sep 3, 2009 07:22 AM

                  I was just pointing out that Parkway had it, not touting it in any way. I'm not a fan of seafood poboys in general, much prefer my oysters raw and my shrimp boiled.

              2. re: JazzyB
                N.O.Food Sep 2, 2009 02:40 PM

                Ooooh, i gotta disagree Jazzy. The surf n turf is my current favorite poboy. Fried shrimp + roast beef = excellent.

                1. re: N.O.Food
                  j
                  joedontexan Sep 2, 2009 03:33 PM

                  Parkway is my favorite poboy shop but roast beef and shrimp not a good combination in my opinion.

                2. re: JazzyB
                  k
                  kibbles Sep 3, 2009 06:42 AM

                  yeah im also not a fan of the combo, even while loving them independently. just became a soggy, weird mess.

                  wish theyd keep the Thanksgiving Poboy year-round tho!

                  1. re: kibbles
                    mrsfury Sep 3, 2009 07:10 AM

                    Man y'all are killing me with the Thanksgiving poboy. I must try it!

                    1. re: mrsfury
                      Lyonola Sep 3, 2009 07:40 AM

                      The best combination of roast beef and _____ is panned chicken and roast beef gravy (with some debris). Simply outstanding and messy deliciousness. Hairlcon, I was at August last Friday for lunch as well. That 3 course, 20 dollar menu is by far the best value, high culinary lunch in the city. Multiple choices for each course and refined plating. Will be going many times, luckily its down the street from my office. You though are welcome to return and visit anytime.

              3. re: uptownlibrarian
                b
                bronwen Sep 7, 2009 10:47 AM

                I too have never heard of a roast beef and shrimp po'boy, maybe she was rude as it was such an odd request!!!

                1. re: bronwen
                  HairIcon Sep 8, 2009 07:30 AM

                  No, it was on the menu and the Menu Board.
                  My OP was about an amazing weekend of great food and all you can focus on is PoBoys ???????

              4. c
                Crazy Oyster Sep 3, 2009 09:13 AM

                Your post just made me very hungry.....

                1. FoodChic Sep 3, 2009 03:17 PM

                  You want another kid? I'm taking applications!

                  What a great thing to do for your son! My hat's off.

                  1. dcata25 Sep 4, 2009 11:18 AM

                    We were at Restaurant August last Friday (out last night in NO) and I took had Chef Besh's take on the fresh mozzarella and tomato salad (caprese). It was beyond delicious. We ordered it off of the tasting menu. The mozzarella actually looked like a poofed up ravoli. The tomato which was roasted was actually inside of the cheese. The cheese had some pesto and basil leaves on top and the dish came with petite peas. This was the best caprese salad I have ever eaten. I wasn't expecting the roasted tomato to come squshing out. If it is on the menu, do try it! Also, we don't like the egg saboyan they bring out. So instead they brought out a fig stuffed with goat cheese on top of micro greens with a pepper jelly vingarette. Divine. I could have eaten a dozen more of those!!!

                    1. t
                      The Collapser Sep 8, 2009 08:12 AM

                      I've eaten at Bayona twice recently, and both times the food and service were middling to mediocre.

                      Sad, as a few years ago Bayona was amazing. Not sure what has happened there.

                      1. c
                        cookbooknola Sep 10, 2009 07:53 PM

                        We would be happy to have em! Glad you had a great trip.

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