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New Orleans trip report

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Got back from New Orleans a few weeks ago and wanted to report back (very briefly) on the places I went. All of the places came from suggestions based primarily from this board.

Central Grocery - muffaletta. I really liked the sandwich and it was one of the highlights of the trip.

Willie Mae's Scotch House - fried chicken & butter beans - very good fried chicken. I'm not sure if its worth a special trip if one is visiting New Orleans, but I'm glad I went. The butter beans were very good too.

Two Sisters (not Court of Two Sisters) - gumbo - they have a gumbo special on Fridays. the gumbo was very good and had sausage, chicken, crab, ham, and I think oxtail. Very hearty and came with a side of potato salad.

Drago's -charbroiled oysters - excellent

Mosca's - Oysters Mosca and Shrimp Mosca - both were excellent and worth the drive out to this remote location

Casamento's - oysters, crab claws, and oyster loaf - everything was excellent

Mr. B's Bistro - gumbo ya ya and bbq shrimp - gumbo ya ya was good; bbq shrimp was just ok, the sauce was good, but the shrimp were not fresh so kind of ruined the dish; this place is also very touristy, which I guess is a given since it is in the french quarter - overall this place was just ok and I could have skipped it

Parkway - surf & turf poboy (shrimp and roast beef) - the roast beef was flavorless and inedible so it just ruined the whole sandwich; if I went back (i probably wouldn't), I'd stick with just the shrimp poboy, as the bread and fired shrimp were good

Harbor Seafood (in Kenner) - oysters, boiled crawfish, shrimp, crabs, blackened alligator, fried oysters - everything was excellent and the prices were very reasonable, I especially liked the blackened alligator

Commander's Palace for Sunday brunch - shrimp & tasso hennican; pecan crusted fish; bread pudding souffle - everything was very good, and it was a very nice brunch experience and I would go back.

Galatoire's for dinner downstairs- oysters en brochette; shrimp remoulade; trout menieure with almonds and jumbo lump crabmeat; cafe brulot - the shrimp remoulade was my favorite, but none of the food was spectacular, but all of it was solid and prepared well, if that makes sense. It was a nice evening to experience the local culture and the restaurant.

T Coons (Lafayette) - crawfish etouffe and gumbo - both were very good

Don's Specialty Meats(Scott) - boudin and cracklins - boudin was excellent, cracklins were very good

Tony's Seafood (Baton Rouge) - oyster poboy - very good and made up for the lackluster one I had at Parkway

Thanks to the board for helping me plan the trip.

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  1. I have never had the Parkway Bakery "surf-n-turf," but have had both the shrimp and the roast beef po-boys, and each was excellent, on every occasion. I am surprised that the RB was flavorless, as the regular RB's had plenty of flavor, and done very well.

    Thank you for the report, as it will likely help others greatly.

    Hunt

    1. I think your description of Galatoire’s sums it up perfectly.

      1. Glad you got to a couple of the good low profile blue collar places, Two Sisters and T-Coons, and liked them.

        1. I agree, Parkway's RB is bland and oversoaked. The surf and turf is ruined by the RB gravy which turns the otherwise excellent fried shrimp into mush. IMO, best bet is their shrimp poboy, pickles, butter and Crystal. I don't order poboys dressed b/c the heat wilts shredded lettuce and unless creoles are in season, the tomatoes are tasteless.

          1 Reply
          1. re: JazzyB

            But I gotta say this is the only time I have ever heard anyone rate a Baton Rouge po-boy over New Orleans.....amazing

          2. I forgot to add that I went to Cafe DuMonde for cafe au lait and beignets. At first, I didn't get the allure of the beignets, but after finishing one, I ate the remainder, finding them to be addictive.

            Also went to Southern Candymakers in the French Quarter to get pralines. This was the first time I had a praline and it was very good. I'm not sure if other places make them better, but I wish I had more right now.

            2 Replies
            1. re: ktbw123

              Pralines are easy to make if you have any experience at all with candy making, and once you make your own you'll be shocked at the sky-high prices they charge at places like Southern Candymakers. If you really want more, there are tons of recipes online. The recipe I use includes evaporated milk (some don't call for it); I don't have it in front of me but I think it's the same as this one:

              http://allrecipes.com/recipe/yummy-pe...

              Seriously, there is no reason for a little disc of sugar and butter and nuts to cost close to $2 apiece. Highway robbery.

              1. re: uptownlibrarian

                I make pralines in the microwave. They are as easy as it gets and wonderful.