HOME > Chowhound > New Orleans >

Discussion

Bon Ton Cafe's Macoroni & Cheese

  • 8
  • Share

I saw a show on the Food Network tonight where famous chefs talked about the best things they have eaten with cheese. John Besh talked about Bon Ton Cafe's macoroni & cheese made with blue crab meat. Of all the places I have eaten in New Orleans I have never been to Bon Ton Cafe. This made me want to go and try it out.

Bigray in Ok

-----
Bon Ton Cafe
401 Magazine St, New Orleans, LA 70130

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I've never been there either, but I think last year Bon Ton might have been one of the places that in summer does a "temperature lunch"--that is, your lunch costs whatever the day's temperature is, multiplied by a factor of 10 cents, so on a 98-degree day your lunch would be $9.80. I might have to check it out.

    -----
    Bon Ton Cafe
    401 Magazine St, New Orleans, LA 70130

    2 Replies
    1. re: midcity

      Palace Cafe does the temperature lunch every summer.

      1. re: JazzyB

        Ah, that must be what I was thinking of! Thanks!

    2. I googled Bon Ton mac & cheese and all I found was the crabmeat au gratin which has no macaroni and is fantastic. Could this be what you mean or do they have crab mac & cheese? I do not recall seeing that on the menu.

      -----
      Bon Ton Cafe
      401 Magazine St, New Orleans, LA 70130

      4 Replies
      1. re: mrsfury

        never seen it either. must be the crab au gratin. also never seen the "temperate lunch."

        1. re: mrsfury

          the OP is conflating two dishes. john besh was talking about the au gratin. the segemnt either immediately before or after was mac and cheese, Besh's bit had a priceless moment of ego deflation when he said that this dish had the most amazing mix of 3 or 4 cheeses, and was then shown it was just good ol' american cheese.

          1. re: thew

            I find their au gratin pretty unremarkable. It's about as one-note as a dish can get because the cheese waaaaay overpowers the crab. That said, it's still good; I just prefer crab dishes where I can taste the crab, not just get the texture.

            I love redfish bon ton, however. Excellent dish in my opinion.

            1. re: N.O.Food

              We thought it was underwhelming on a recent visit also, but to some I guess it recall home. I actually liked the cauliflower au gratin better.