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Dick and Jenny's?

What's the latest on Dick and Jenny's? Is it worth one of two dinners in NO over Christmas?

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  1. I haven't heard much about it recently. I know they had some changes in their chef and possibly ownership - I went about 2 years ago and it was ok. Theres so many new and old places that are consistent and trustworthy - why risk it?

    5 Replies
    1. re: nolatummy

      I hear you nolatummy and that's why I posted. I usually hit a lot of great places over Jazz Fest and was trying to go a little off the beaten path one night. Anything you can rec more locally known?

      1. re: Louisiana Mouth

        Check out some of these; Boucherie, Patois, Dominiques on Magazine, Luke, Cochon, Herbsaint...

        1. re: nolatummy

          Dominiques has closed and reopened under another name with a different chef. Chef Dominique decided to open his own place on the other side of Napoleon because it offered a larger dining room. I haven’t heard anything about the new place yet.

          1. re: shanefink

            The new place is Appoline. The website has the menu:

            appolinerestaurant.com

            It's been open a couple weeks so maybe we'll hear something soon.

      2. re: nolatummy

        I like Dick & Jenny's -- we've been a couple of times recently. The only thing I don't like is that they don't take reservations. Good lunches too.

      3. I've gotta say pass on it. We went about two weeks ago and it was just ok. Pretty one dimensional, amateurish food. Bummer, since it used to be my wife's fav.

        1. Really sad to hear that they have gone downhill, this place used to be fantastic back when I was still living in New Orleans.

          2 Replies
          1. re: twyst

            Ya know what? I’m not sure if it’s gone downhill or not, but the fact is that so many great restaurants have been opening Uptown and each one just keeps trumping the last. So when James Leeming was chef over there before Katrina, it was cutting edge and now with whoever is doing the cooking over there, it’s just a lot harder to be cutting edge unless you go out and hire a $100,000/yr chef. It’s still a cute, homey neighborhood restaurant where you will get a solid, if not spectacular meal.
            This is a fact of life for all restaurants in New Orleans, with whatever kind of food they are serving. The competitive nature of the business has made it difficult for the longstanding restauranteurs to survive because so many new places have opened and they have a clean slate to work with. They can price their food appropriately and they can find a nitche that makes them successful (ie. Rum House). When you’ve been around a while, you can’t suddenly increase your price points by 50% even though your food and liquor costs may have gone up by the same amount. It’s also difficult to change perceptions. If you’ve been to a restaurant a few times and have been disappointed, it’s difficult for the restaurant to win back that customer no matter what they do. Take Jacques Imos as another example. They’ve been doing the same thing for the past 15 years or so. Ten years ago, most people went there and were impressed with the place. The food was great, the atmsophere funky and the servers quirky. It also only had a few other places to compete with. Now, peoples’ expectations are higher so the same people are more critical of the place and less people are impressed. I don’t think the restaurant or the food has changed much at all. As a matter of fact, I think the sides are identical and everyone used to love them. Now I hear people say they are bleh and that really surprises me. The restaurant scene, especially Uptown, has now reached a critical point. Many restaurateurs are struggling to make a dollar and you will start seeing more and more turnover in the industry. For some reason people think that the restaurant business is easy and so you have 40-50 new restaurants just on Magazine Street since Katrina. The population has not grown by that same proportion. This gluttony of restaurants is going to be the next bust. Wait until Superior Seafood opens their 340 seat restaurant on St. Charles or the next four restaurants open up on Magazine Street downriver of Napoleon in the near future. And if that’s not enough, I can’t even imagine how medium sized restaurants that employ over 50 people are going to contend with the upcoming health care penalty. Paying $2,000-$3,000 per employee per year will wipe out most, if not all, of the profits for the restaurateur. Something’s gotta give and I predict you will be seeing a lot of empty storefronts over the next few years. But, hey, that’s just my opinion.

            1. re: shanefink

              Shanefink, you have a valid point, but I think D&J's has gone downhill since the ownership change.

          2. I went for lunch recently. The po-boys are more upscale and creative than most and not very expensive- about $12 per meal. I put it on the recommended if looking for po-boys list.

            4 Replies
            1. re: lenwood

              Ok - I have two nights and went with Coquette and Rio Mar - how's that sound?

              1. re: Louisiana Mouth

                Good choices. Went to RioMar two weeks ago. Two great specials: a crabmeat salad with satsumas and avocado, and a flounder special with bits of Iberian ham and kale. Nice, fresh seafood. Enjoy!

                1. re: sanglier

                  Ok - what about Eleven 79??? Anyone know anything about it? Would you replace Coquette with it? Thanks!

                  1. re: Louisiana Mouth

                    NO I would not. 1179 is ok but its pretty typical Italian food. Coquette is special, local, seasonal ingredients.