New Orleans Top 5 appetizers
1) oysters on the half shell
2) crabmeat maison
3) shrimp remoulade
4) turtle soup
5) oysters en brochette
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Bill Hunt
Jan 21, 2011 07:10 PM
The one that really sticks in my mind was a deep-fried flounder "stick" at G W Fins. That was served at the bar, when they did the Thursday afternoon "wine tasting." Only wish that it had been on the dinner menu that night. It was absolutely fantastic.
Probably next would be a huckelberry infused foie gras at Restaurant August, but it was after what seemed to be a half-dozen amuse bouche offerings. Also, it came after a wonder egg dish (in that amuse bouche lineup), with an egg custard and bacon bits w/ chives, served in a perfectly cut egg shell, that would have to rank as #3, were it not an amuse bouche.
Got to be more, but that will have to do, until my memory kicks back in, or I have more wine - whichever comes first.
Hunt
PS - now, there was a crispy pork belly at Stella!, but then maybe the Pinot Noir, that paired wonderfully with it stole my heart and my palate?
PPS - using the full capabilities of the "way-back machine," there was a restaurant named Martin's (could have been a variation on that), on about Washington, Riverside of Prytania and on the downtown side of the street. It was run by a husband and wife, and I think that she was the chef. Their lobster thermidor appetizer was wonderful. It was served in a small ramkin, ans seasoned to perfection. The cheese was browned perfectly, and the lobster was succulent. That has to rate at least an honorable mention from me.
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Restaurant August
301 Tchoupitoulas Street, New Orleans, LA 70130 -
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I've been mulling this over and my original though---although this is not as you have asked the question---was to think of the top five appetizers that are from New Orleans/environs. Obviously, something like turtle soup is international but, in this country, it is now almost exclusive to New Orleans.[Nothing against Maryland terrapin soup/stew]. Anyway, as phrased I think we ar trying to figure out the best appetizers in the city, of whatever origin. And I am still thinking on it. CAn't get it down to five...
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Shrimp Remoulade at Galatoire's
but.............how can we overlook Artichoke Vincent at Vincent's?????
OH MY. 5 fried artichoke heart pieces in a tarragon lemon cream suace with a dollop of crab, diced shrimp, and diced red and green peppers and green onions. SO. RIDICULOUSLY. GOOD!!!!!!!!! might have to go there today and just order that at the bar. yum.
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Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130 -
Here's 7, in no particular order:
White truffle parmigiano toast with wild mushrooms, marrow and veal glace (Lilette)
Turtle soup (Commander's)
Short rib (Herbsaint)
gnocchi (Patois)
Shrimp remoulade/mirliton napoleon (Cuvee) I will miss this
Charbroiled oysters (Drago's Metairie)
Softshell crab w/pecan meuniere (Brigtsen's)›3 Replies
