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Sep 30, 2011 11:44 PM

For my last meal in new Orleans- Willie maes or nola for lunch?

I've had a wondrous week of eating but tomorrow Is my last day. I will be havin lunch before my 645 flight out tomorrow night. It's either Willie mass or nola? What are your suggestions? I've been to nola and love it but I've wanted to try Willie maes for awhile. If Willie maes worth it? How long should the wait he at around 1? Can I get a cab fairly easy to take me back to the hotelto get my luggage???

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  1. I'm probably too late, but I'd say Willie Maes so you can check it off your food bucket list. I'd go to NOLA for the definitly non New Orleans Bahn Mi.

    9 Replies
    1. re: collardman

      Why would anyone be foolish enough to order a Bahn Mi at NOLA when there are so many terrific Vietnameese places in town to get the real deal?

      1. re: paz5559

        I was foolish because the choices were Willie Maes and NOLA and for lunch in the French Quarter I like their Bahn Mi as a change from po-boys. If I want hot Vietnamese food I'll go to the 'burbs.

        As a trivia aside, the most senior employee at NOLA is Vietnamese and the creator of the stuffed chicken wings

      2. re: collardman

        I went to Willies and it was absolutely unbelievably incredibly amazingly awesome. The best fried chicken I've ever had and quite possIbly one of the best thIngs I ever ate. I'm not ashamed to say that after I Polished off my first plate that I ordered a second dark meat plate. Sides were good but the main event here is obviously the chicken. They should peel off the batter and just serve the skin as an appetizer that's how amazing it was. I couldn't figure out how they get it do crispy yet the meat is succulently moist. When I bit into it I was overcome with massive amounts of chicken juices bursting with each bite. The staff was wonderful, very friendly and attentive. I got there right before 12 and waited ten min. The neighborhood wasn't great but who cares u don't gave to walk around just go eat and have them call u a cab when ur ready to peace out.

        After an insanely delicious 8 days of nola gluttony, Willie Mae's Scotch House was the perfect ending. This place deserves the best chicken in America fame. It's really just that GREAT!!!!

        Willie Mae's Scotch House
        2401 Saint Ann St, New Orleans, LA 70119

        1. re: steakrules85

          that's great news. thanks for letting us know what you ended up doing. sounds mouthwateringly delicious.

          1. re: steakrules85

            I have been three times hoping I would see what the big deal was or just hoped I caught them on a bad day but it was never that great.

            1. re: roro1831

              To round out the picture here, I have had exactly the opposite experience at Willie Mae's. I waited two years after moving to NO to try them because I always thought that even the best fried chicken couldn't be as incredible as people make it sound, but I was wrong.

              WM's fried chicken is like a totally different dish. It is not done with standard breading procedure (dry, wet, dry) or with the simple seasoned flour dredging. I can't say exactly how it's done (nobody there will say) but I think it may be battered and it is much, much more moist AND more crispy than your average corner store fried chicken.

              Some of the other areas of service seemed a bit unorganized; for example, they were 86'd on the first 3 types of beer I tried to order and I eventually just had to order "whatever beer you have." It's not really about these things, however.

              1. re: rabeezbabee

                Glad you enjoyed it as much as me. I saw a special of various food shows that gave away some secrets about how they do it. I think they season it first then marinate the chicken in a wet batter first (looked like buttermilk) and then they use the dry batter before dropping into fryer.

                They say the key is the temperater of the oil, which they are frying at 350 degrees.

                1. re: steakrules85

                  I'm not so sure that a 350F fryer is the answer. The industry default temp of just about every commercial fryer is 360F which is not much different. The buttermilk bath and preseasoning are also fairly by-the-books. I wonder.

                  1. re: rabeezbabee

                    Just repeating what she said on the show.