Is this restaurant still open. Anyone know how to make bruccilone. Thanks.
1) Don't know if still open but assume so. Used to go there once a month for a luncheon meeting, and it was always better than you'd have thought it would be given the cheesy locale/interior. And the black olive tapenade they bring/brought out with the Italian twist bread was stellar, as good as Bayona's and gratis. 2) I don't know how, meaning, I know how it's made but I never have tried. But here again, Salvatore's makes/made a damned fine version.
430 Dauphine St, New Orleans, LA 70112