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Cochon, Charlies, and one complaint, etc

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Had another great trip to NOLA.
Loved the gumbo and frog legs at Herbsaint.
Cochon was good, but not as great as a couple of years ago. Their fisherman's style roasted fish is still amazing.
I have to say though, the best meal by far was the seafood stuffed eggplant, dirty boy, and italian salad at the tiny fish house on the way back to the airport--Charles in Harahan. This place is the New Orleans of my dreams.

I do have one complaint overall. At too many restaurants it was amazing how rushed and frantic the service was. We ordered a lot of small plates at both Cochon and American Sector and settled in for a good evening of relaxed conversation. But all the small plates were thrown on the table within a matter of minutes. I do not understand why you can have a relaxed dinner in a busy town like NY, but they want you in and out so fast in the Big Easy. Why cant people relax at dinner in New Orleans? The only place that served at a reasonable pace was Galatoires. They let us have an entire evening to enjoy ourselves.

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Cochon
930 Tchoupitoulas St., New Orleans, LA 70130

Galatoire's Restaurant
209 Bourbon St., New Orleans, LA 70130

Herbsaint
701 Saint Charles Avenue, New Orleans, LA 70130

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  1. "rushed and franctic?" In New Orleans? Not at my joints. Of course, I will say that almost every restaurant has a waiter who is the King of Turnovers..there is a lot of that in high tourist times. But the locals are almost invariably leisurely. If I have to make a flight in the late afternoon I will tell the lunchtime waiter what's up.

    It is elsewhere that I have seen places try to put a clock on you. In New York and elsewhere I've been told that I can have a 6:30 reservation but must be gone by 7:45 or 8:00. Forget it. [Wish I could think of the examples but can't . I want to say that Danube tried that but I m not really sure. I know I was there over two hours on a couple of occasions]

    1. The only rush we see is in casual restaurants where the majority of the clientele want to be in and out. The meal is a prologue to something else.

      When we are in such a place (often small towns) and the server asks for our order at the same time as our drinks, we explain at that time that we are in no rush and how we would like our dishes paced. You have to eyeball the crowd and guess how much lead time the kitchen might need so that you don't wait forever between courses.

      Also, this is the third "push" complaint about Couchon. What's going on?