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Battistella's New Orleans Kitchen, Raleigh

I am a big fan of Cajun food and I wanted to see if anyone has been here yet. It is located on Glenwood Avenue in an old hotel right by Crabtree.

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  1. I've heard of it plenty, but have not been. I'm closer to Papa Mojo's and can't seem to get out there even...

    1 Reply
    1. re: burgeoningfoodie

      I went there a year or so ago. I ordered carry out. I had an oyster po boy. It was really good for the Triangle. I may have gotten a side also. Overall, I remember being quite pleased with the meal. I'd go again and I'm sure I will.

    2. We've been several times and love the place! Try the Sunday brunch...... link below from Trip Advisor rates Battistella's #1 restaurant in Raleigh. Don't know if I'd go that far, but it's great food.

      http://www.tripadvisor.com/ShowUserRe...

      3 Replies
      1. re: jiminea

        Tried to go last Saturday for lunch. Website said they were open. They weren't.
        It's no wonder so many restaurants go out of business. Websites should be great marketing, and accurate. Their's wasted my time. May give it another try...after a phone call to see if they're open.

        Crabtree Inn is a dive.

        1. re: Fu Dee

          Hotel is supposed to be torn down and a Hilton built there- Battistella's says they're looking for a new spot.....

          1. re: Fu Dee

            Fu Dee is surely right. Got to phone first with this place to be sure the restaurant will be open when you call.

        2. They are moving. I went a month or so ago and it was excellent. The Old Hotel was spooky. Here is their website with the move info. and phone number.

          http://www.battistellaskitchen.com/sa...

          5 Replies
          1. re: dvhartley

            Yes, I heard they were moving to Moore Square in downtown Raleigh.

            1. re: brsmith2

              ....into the old Angelos Restaurant location in City Market to be specific.

              1. re: grubhub

                Here's their formal press release about the new location. No definite opening date yet ("late Spring").

                http://www.24-7pressrelease.com/press...

                1. re: klmonline

                  Just returned from New Orleans yesterday. Would love to eat some BBQ Shrimp ala Mr. B's without going all the way to Louisiana.

                  They call it BBQ Shrimp yet there's no smoke or wood anywhere near the dish, but all that butter makes it good!

                  1. re: Tom from Raleigh

                    Mr B's very generously published the recipes for the BBQ shrimp online:

                    http://www.mrbsbistro.com/recipes_shr...

                    We ate there last time we were in New Orleans and the BBQ shrimp were as advertised -- fantastic.

                    As far as Battistella's goes, Angelo's is finally closed and they're redoing the space. I'm a bit sad to see Angelo's go -- their spanikopita was really good.

          2. Of all the food I tried at the last Farm to Fork picnic I liked their food the best. They had this spicy Creole shrimp on bruschetta that was awesome!

            1. Battistella's is now open in downtown Raleigh (Moore Square) for dinner. They plan to open for lunch eventually.

              1. We ate at the new location last Wednesday (they day after they opened). I thought it was really good. For an appetizer, we had one of the specials -- a spicy shrimp cocktail sort of dish that was really outstanding. For dinner, we had the fried catfish plate and crawfish etouffee.

                The fried catfish plate was very good, if perhaps a bit expensive for what it was (all of the entrees other than sandwiches run from $17 to $25).

                The crawfish etouffee was excellent -- very rich and spicy. It was both darker and soupier than we make it at home. In fact, I'd almost describe it as a gumbo/etouffee hybrid, but the flavors were excellent. I really enjoyed it and would have it again any time.

                For dessert we had to go the fried dough route and try the beignets. The order of beignets was basically a meal unto itself -- four very large beignets. They were fried nicely but I thought they were a bit heavy and large to offer the perfect beignet experience. They'd do better, I think if the beignets were about half the size that they actually are. They were good, but not great.

                The new space is really nice -- it's hard to believe that it used to be Angelo's. I fear that the tables are packed in a bit tightly. It would have been crazy in there if the restaurant had been crowded.

                I'd encourage people to check it out, I think they're doing really good work.

                1 Reply
                1. re: rafeco

                  I ate at Battistella's on Sat night with two friends who are New Orleans natives that only moved to the Triangle post-Katrina. We all thought it was very good, and a reasonable value. The dining room has lots of New Orleans charm, and the location is beautiful, with large windows looking out onto a very appealing street view. I enjoyed a nice St. Germain-based cocktail whose name escapes me. But it was a beautiful color and it came in a lovely, vintage-looking martini glass that made me super happy. We ordered fried oyster po' boys, the crawfish etoufee, and bread pudding with white chocolate sauce for desert. Rafeco gives a great description of the etoufee above, and I have nothing to add. One of my friends noted that the only thing that was inauthentic about the po' boys is that Battistella's uses better bread than you would normally find on a po' boy in NO. The bread pudding in white chocolate sauce tasted okay, but was so unappealing to look at that it can hardly be exaggerated. I'll leave the description to your imagination.

                  They have a large chalk board just outside the kitchen that lists all the regional producers from which they source their ingredients. My only other criticism, and it is indeed a small one, is that they don't make their own mayonnaise. It's such a small, easy thing to do, and it makes such a huge qualitative difference, that I find it unfathomable that any good restaurant uses mayo out of a jar. In any case, if you're in the mood for New Orleans cooking, and you find yourself in Raleigh, I think Battistella's is a good bet.