Le Foret v Upperline

[morganeats]

I am looking for a sunday dinner spot. I made a res at Le Foret but have recently felt the need to return to Upperline, one of my all time faves.
Our dinner line up for the week is as follows:
Fri Din- Jacquesimos
Sat Din- La Dominica
Po boy lunch saturday (prob crabby jacks)
Sunday lunch tbd
Monday lunch cochon.

I would love to do coquette or clancys sunday night but i believe that neither are open on sundays. I do not wish to go to Emerils or August but other recommendations are welcome (though I am primarily interested in opinions on Le Foret and Upperline).

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Emeril's Restaurant
800 Tchoupitoulas, New Orleans, LA 70130

Upperline Restaurant
1413 Upperline St, New Orleans, LA

Le Foret
129 Camp Street, New Orleans, LA 70130

[uptownlibrarian]

I'm not a huge fan of Upperline, but I'm in the minority on that. Haven't been to Le Foret. I came in to say that Coquette has a nice Sunday Brunch, 11 to 2 or so, so that might work for your Sunday lunch.

[JazzyB]

I'm not a fan of Upperline either. Le Foret is upscale (think August). Elegant food and ambience. The tasting menu is lovely.

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Upperline Restaurant
1413 Upperline St, New Orleans, LA

Le Foret
129 Camp Street, New Orleans, LA 70130

[hazelhurst]

I'd switch Domenica to Sunday and do Clancy's Sat.

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Domenica
123 Baronne Street, New Orleans, LA 70112

[morganeats]

Unfortunately I cant change Domenica. Im going to be with a group of friends and they chose to eat there (also we wanted to be downtown Saturday night, so Clancy's is sort of out for that).

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Domenica
123 Baronne Street, New Orleans, LA 70112

[Monch]

Just a note about Upperline...they just turned over their head chef.

The buzz on the board has been in favor of the approach being taken by the new chef: Keep doing what's been working and THEN start tweaking things.

We've not been, so this is not first-hand.

[culinas]

I think that Le Foret is a bit fancier that Upperline, just in case you didn't know.

I went to Le Foret a few weeks ago and loved it. I had the rabbit, my friends had the veal and lamb. Everything was really good, and the service was excellent as well...really well-paced. I know you can also order individual dishes off the tasting menu. I've only been once, so I don' t know if this is their thing, but they had souffle specials for dessert in addition to the normal dessert menu. We got the black forest and cooked milk souffles and really liked them both. The milk one was actually the richer one, I think, after you added the side of chocolate sauce.

I believe our total came to about $90 per person for an app and entree each for three people, two desserts, and a bottle of wine (from the more affordable side...their wine list is pretty pricey). In addition, they served two amuses before our meal (one of which was a trio) AND a dessert amuse.

Also, it's not "New Orleans-y" food, so if that's what you're looking for, go to Upperline. But it is really delicious, modern-but-not-artsy-fartsy, good food.

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Upperline Restaurant
1413 Upperline St, New Orleans, LA

Le Foret
129 Camp Street, New Orleans, LA 70130

[ksladeny]

I am going to be traveling to New Orleans for the holidays and just read an article about the oil spill and the seafood supply. have you all noticed a change in restaurant menus? Is there anything or you would stay away from? I've heard oysters are a no-go right now...

[hazelhurst]

With the exception of oysters, I have noticed nothing of late. And I suspect---without any evidence---that the oyster supply wil rebound faster than we have been lead to believe. You can still get them from the western beds. I'll have to check with my Grand Isle sources to have any info about the eastern area. Nothing coming out of there right now, though

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Grand Isle Restaurant
575 Convention Center Blvd, New Orleans, LA 70130

[ksladeny]

Thanks -- we're just about to book flights and I want to make sure we shouldn't wait a fee more months to visit! If you find out anything else, do tell!

[kibbles]

hazel - what have we been lead to believe and why do you suspect it?

im concerned about the recent discover of petroleum inside blue crab eggs:

http://www.nola.com/news/gulf-oil-spi...

[hazelhurst]

Well, just the Doom & Gloom stuff that flies around--and the poor seafood people are trying like Hell to avoid the public panic. Some of the enviro-people at LSU are tearing their hair out and others tell me that the eco-system is huge and will repair itself better than expected. I dunno but the bottom-feed stuff is sure in short-term rouble, at least in a limited area. On the other hand, shallow, warm water, says one "expert" will allow oil to breakdown better than it did in Alaska after Exxon Valdez. Well, take a number and adopt your position. I suppose I am trying to be uncommonly optimistic.

[kibbles]

i am a fan of Upperline, and have gone recently -- not too long before the recent chef change. the classics were still classic - trout meuniere covered in lump crab, how can you go wrong? have not tried it since the new guy, but will.