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SD Dish of the Month - August 2013 [The Sausage!]

  • c

a/k/a ‘Encased Meat’

The Hot Dog, Vienna, Chicken, Turkey, German Brat, Italian Pork, Polish Kielbasa, Spanish/Mexican Chorizo, Portuguese Linguica or Chourico, Boudin (offally good!), Andouille, English Banger, Breakfast Sausage. Just to name a few!

There are a lot of possibilities and options to find and taste, look forward to see Mr 12’s posts and opinions as well.

This is my last month as Dictator, hope I go out with a bang(er)!

My last official duty will be to ask for 4 dictators for the next year, each dictator will rule for 3 months.

First Quarter - Sept-Nov
December will be a ‘BYE’ month
Second Quarter - Jan - Mar
Third Quarter - Apr - June
Fourth Quarter - July-Sept

First Come First Served.

Hope the concept continues to work, let's keep movin it forward.

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    1. re: Fake Name

      Cold PBR Tallboy and a grilled sausage sandwich, what more could you ask for?

      1. re: cstr

        What more could I ask for?
        A better quality beer, for starters.

        1. re: Tripeler

          I think cstr was being mildly sarcastic about the Pabst, in a friendly way, in reference to an earlier discussion on another thread.

    2. Ahhh. Sausage. Move over Shamu.

      1. Oh dear, this means we will NEED to go to the pub in Alpine to sample their wares. Ohhhh the sacrifice.

        3 Replies
        1. re: Dagney

          Someone's gotta do it. We nominate...YOU :-)

          1. re: DiningDiva

            I am quite sure my husband will be more than willing to dive into August. The Alpine Pub also has an excellent selection of the "craft" beers. (sorry Fakey, but it's true. PBR just would not cut it, lol).


            1. re: Dagney

              I really enjoy the Alpine Brewery beers :-). Not the vanilla one, but most of the rest of them are pretty good

        2. Sounds like it's time for a pre-oktoberfest visit to Tip Top...

          1. Sausage and More Europeon Delicatessen
            12241 Woodside Avenue
            Lakeside, CA
            (619) 390-1514

            I'll write a full review later from a proper keyboard, but this place was excellent.

            6 Replies
            1. re: Dagney

              With a thumbs up from you, I'm sure this place is great, but jeees, what a long drive from SD...

              1. re: Dagney

                Okay, here it is....http://sausageandmore.com/

                I had the Debreziner plate and my husband had the Bratwurst plate. You may order your sausage grilled or smoked; we ordered ours grilled. We shared one order of sauerkraut.

                The Debreziner is a Hungarian style sausage made with paprika and garlic. I had never tasted this type of sausage before, so I don't have a benchmark for comparison, but it was delicious. There was a wonderfully distinct snap when I bit into it and the combination of the paprika and garlic gave the sausage just enough heat to embellish the rich pork.

                Husband's Bratwurst had a smoky, smoky, flavor with a slightly spicy bite. He loved it and said it was on par with sausages he ate while visiting Germany.

                Our plates were served with potato salad and a pickle. Their potato salad was a completely new experience for us. The potatoes were cooked to perfectly soft goodness and the texture was more like almost-mashed. Bonus: The potato salad had small bits of sausage, but no mayonnaise or vinegar. Heavenly.

                The sauerkraut was fresh (well, you know) and warm. The most distinct thing about the sauerkraut was the lack of an overbearing salty/pickling spice. Theirs was mild and soothing on the palate. Same with the pickle, it was crisp and a little sweet, but not toooo sharp on the pickle spice favor.

                The one little nit pick was the bread. The sausages were served on a no-name, non-fancy non-"artisan", french roll. The sausages were such a hit though, so the plain bread was not an issue.

                Sausage and More is owned and operated by a woman who worked at the famed Sausage King for 10 years. She is a great character, a sturdy German woman who obviously takes pride in her work. They have been open for one year and based on the steady stream of German people we saw during our lunch, they will be around for many more.

                Highly recommend. We will go back. It is worth the drive to luxuriousness of Lakeside.


                1. re: Dagney

                  Good summary - What was the dressing of the potatoe salad - normally it is either mayo or vinegar. Did the french roll/broetchen had a crispy crust and do you know if the sauerkraut was house made ?

                  1. re: honkman

                    The potato salad had either a very light dressing, or none at all. The sauerkraut is made in house, not sure on the sausage.

                  2. re: Dagney

                    Went here last year, while housesitting in Lakeside, and picked up sausages and treats for a BBQ back home. While I appreciated the selection of German deli items, I was disappointed that nothing was made in house (can't say I noticed the potato salad though). We brought home brats and weiners for the grill and marzipan items for dessert. Everything was really good, but, ultimately, I could have ordered the same items online and had them delivered straight to me from their same suppliers... Any idea if they're making any sausages in house nowadays?

                  3. Let's not forget the poor mans version!

                    Costco $1.50 dog with drink and a refill...d;^)

                    3 Replies
                    1. re: pRon

                      Remember to ask for a side of kraut-it's free and makes the sandwich.

                      1. re: pRon

                        Poorer-person's solution- 2 for $1.50 over at IKEA.

                        All that and the bag of chips.

                        1. re: Fake Name

                          Dang, I was at Costco and had the dog, I thought I'd start on a low rung of the ladder. I look at it like this; I paid 1.50 for the soft drink with refill and got a free dog. The all beef dog was good with a squiggle of mustard and some chopped onion. Next time I'll try it with kraut.

                      2. First stop for this month’s Dish of the Month was Shakespeare, a haunt of mine from another era where I used to like to drink beer and play darts. I ordered the bangers and mash and the 20-oz draft of the day (week?) which was a nice smooth IPA, not over-hopped. The sausages were British style, of course, not pungent but very mild and sweet, with a hint of licorice in the background, and soft but with a solid texture. Cooked just right, and covered with a tasty canned gravy, and onions that had been grilled to perfection for this dish -- sill a little firm and onion-y. The mashed potatoes were fresh-made and had just the right texture for my taste, with lots of little potato chunks in them. Very nice. I could have lived without the frozen (or canned) peas, but ate them anyway. They tasted good when I got to the end, with some of the remaining gravy. Friendly, attentive service. I left properly full and jolly, and so do recommend.

                        17 Replies
                        1. re: DoctorChow

                          I just returned from the Shakespeare, and had the bangers and mash lunch.

                          The view was ok, and I enjoyed the Bass Ale.

                          1. re: Fake Name

                            Ah, the Shakespeare. I remember when they had one of the more interesting beer selections in town, and I've not been here *that* long.

                            I also now think I remember where somebody lives. I think I had my fish shops confused. :)

                            1. re: RB Hound

                              It's amazing what you can say without saying. Just say'n!

                            2. re: Fake Name

                              Glad you enjoyed the ale! Yup, that's pretty much what it looked like yesterday, except that the potatoes had been dimpled with a pool of gravy inside. Well, I warned you about the canned gravy and peas now, didn't I? I thought it was a tasty and filling lunch for $9. Maybe the sausages weren't the large char-grilled kind you may have been expecting, but the British use more than one kind of sausage and more than one kind of cooking for bangers and mash. These were small sausages, baked and then briefly grilled without charring the skin. Moist, soft but firm texture, and flavorful.

                              1. re: DoctorChow

                                Canned peas, really? I agree bangers are usually on the thin side. I do like their fish & chips.

                                1. re: cstr

                                  Well, they tasted like they were canned. Maybe frozen, IDK. They were pretty soft. I didn't care for them.

                                  1. re: DoctorChow

                                    I thought the peas were fine.

                                    I harbor no fantasy that Chef Nigel of Stratford-On-Avon gathers them fresh in his gathered-up toque from the fresh produce garden somewhere in the spacious micro-farm plot behind the Shakespeare, followed by a loving wash in cold spring water, the pods massaged open by sun-kissed fair-skinned maids from the nearby village, wearing bleached white bonnets and flowing grey uniform dresses.

                                    1. re: Fake Name

                                      Wow, that's exactly the fantasy I *did* harbor when I ordered this $9 lunch! Amazing! Actually, I guess the problem is that I just don't like peas that much (except fresh ones, which are rare). Maybe I should have mixed them in with the mash, like you did. Good idea.

                                      1. re: DoctorChow

                                        Anyway peas are completely repulsive.

                                        1. re: Dagney

                                          Aww, Krupke....

                                          Gonna havta yum your yuk on this one, Kojak.

                                          Peas are good. Like tiny water balloons of flavor. Especially in mashed potatoes and carbonara, or with some high-dolla French butter.

                                          1. re: Fake Name

                                            Peas are great but not in carbonara - too sweet

                                            1. re: honkman


                                              Ok, I guess.

                                              I shall endeavor to avoid them in the future.


                                              1. re: Fake Name

                                                Perfect - another carbonara saved from disaster

                                              2. re: honkman

                                                Peas in carbonara??? My Italian grandparents are rolling in their grave.

                                              3. re: Fake Name

                                                Krupke? lol, LOVE the reference...:))

                                                Peas are one of those horrible but healthy foods forced upon me as a child. The trauma of choking down a plate of peas is still fresh in my mind. String beans too. No. Never.

                                    2. re: DoctorChow

                                      The food was not BAD- it's exactly what that dish is supposed to be. It's British pub food. Zzzzzzzzzz.

                                      I wouldn't have gone there except for a set of unusual circumstances that placed me there, hungry, and in a rush.

                                      I did enjoy mixing the peas with the mashed.

                                2. Just ran across the Mastiff Sausage Company truck in the Gaslamp....they had already closed for the day so I could not indulge, however, I chatted with the owner, who was extremely pleasant. They make their own sausage and their own sauces FROM SCRATCH.

                                  760 504 3834

                                  6 Replies
                                  1. re: Dagney

                                    What kinds of sausages and sauces do they offer, Dagney?

                                    1. re: DoctorChow


                                      I've tried their chicken sausage, nice bite and flavor but a little loose and dry. Definitely needs the kraut. A bit pricey.

                                      1. re: ipsedixit

                                        Took a look at the menu. Looks and sounds interesting. I'm always into trying new things, but I'm a traditionalist when it comes to bratwurst, having been raised in Milwaukee and with family in Sheboygan. Might be good, but I think they have their toppings for the hot dog and the brat backwards. Prices do seem a little high.

                                            1. re: cstr

                                              And, it shouldn't be ... it's a damn truck.

                                      2. Checked out Salt & Cleaver. There are a couple of different directions you can go with the menu. They have a custom menu - pick sausage, pick toppings, pick sauce, and decide if you want it on the house bun or a bed of greens (yes, Suzie's Farms). The second is a "protected" menu of chef-designed, we respectfully decline modifications, offering of sausages - ribeye, pork belly, duck & bacon, lobster, etc. with pre-designated fixins.

                                        We opted to go fairly basic on our first visit and split the Nuremberg brat (veal & pork) with kraut and grilled onions on a Sadie Rose bun and a side of fries. The brat was outstanding - nice snap to it and exceptionally juicy. The fries - advertised as twice fried and skin on - came straight out of the fryer and were excellent, as well.

                                        My only issue with the meal was with the beer or, more specifically, the beer pricing. This was the second time in a week we had visited a new establishment and noticed that most of the local beers had a $7 or $8 price tag. I don't mind supporting the "everything local" movement and I understand rents are high in San Diego, but passing on that much of the burden to the customer seems excessive.

                                        Otherwise, good meal, the staff was very friendly, they have nice patio (a little loud on 5th Ave), and definitely worth a visit.

                                        27 Replies
                                        1. re: Stiflers_Mom

                                          Just curious, Mom, what do you think is a fair price for SD's finest on tap?

                                          I seriously have no idea, and am curious as to your thoughts.

                                          For example, at Bottlecraft it seems like most bottles (750ml) are around $10-12.

                                          1. re: ipsedixit

                                            $6/pint reasonable in a bar. If you go during a locals night at O'
                                            Brien's, you might find it at $3.75.

                                            If this were a 16 oz pour (a "true pint", that is a good price). At any rate, that is not way out of line.

                                            1. re: RB Hound

                                              I'd go along with RB Hound on his pricing. We stopped at the Regal Beagle yesterday and had a St. Archer Pale ale and an Alesmith X - both $5. (we also had the German Garlic sausage which was good with some way overdone tater tots).

                                              Maybe I should have pointed out that the beers at S&C were nothing uncommon - an Ironfist Blonde and a Port Wipeout. I also didn't mention that after S&C, we walked next door to Local Habit and had a Stone/Rip Current Coconut IPA and a Drakes Aroma Coma -both $6.

                                              At the end of the day, with the truly generous selection of beer joints located in San Diego, you can probably find and/or pay what you want if you just look around. If you don't mind paying a little extra to eat/drink in a specific locale, I guess 15%-25% more per pint isn't excessive. Cheers.

                                              1. re: Stiflers_Mom

                                                'Stone/Rip Current Coconut IPA and a Drakes Aroma Coma ' I bet Fakey named both of those beers!

                                                1. re: cstr

                                                  LimeCoconut RammaLammaDingDong.

                                                  It's all marketing, folks.

                                                  1. re: Fake Name

                                                    Close, its Stone/Rip Current/Robert Masterson and Ryan Reschan Coconut IPA.

                                                    1. re: JRSD

                                                      Bat Masterson Western Six-gun Porter

                                            2. re: ipsedixit

                                              Between $5.5 and $7 for local draft beer as you get it at Starlite, Urban Solace or Alchemy would be reasonable

                                              1. re: honkman

                                                So do you think $1 to $1.50 more would be "excessive"?

                                                1. re: ipsedixit

                                                  Excessive - no, more on the high side but still in a reasonable range. It also depends which beer they offer on tap. Some more unusuals justify a higher price tag than for example your standard Racer5 or Arrogant Bastard

                                              2. re: ipsedixit

                                                A 16 oz local craft draft between 6-9, bottles of local craft 8-12.

                                                1. re: ipsedixit

                                                  Wines served in restaurants are typically priced about twice what you’d pay at retail. That’s pretty traditional, and so I’m never shocked to see a $15 retail bottle on a wine list for $30.

                                                  Craft beers are about $1.50 for a 12 oz bottle at retail, if you buy it in the least economical way -- a 6-pack, and not on sale. If beer were marked up by a restaurant the same as wine, the same bottle should cost about $3 when served at the table.

                                                  Still, in the more overhead-heavy restaurants I’m ok with paying as much as $5 for 12 oz bottle of brew, even though that’s over three times retail. I’m much happier when it’s more like $3.50, though, in a simpler place.

                                                  Now here’s my logic. If a 12 oz beer costs $5 at the table, a 16 oz pour should be roughly $6.50.

                                                  But wait. Draft should be less expensive than bottled beer, given the “bulk” discount of a keg (am I missing something?). So my personal upper limit, excepting special cases or occasions, is about $6 for a pint in a restaurant. Much more than that and I’ll pass.

                                                  The other day I got a very good 20 oz draft IPA for $5 at Shakespeare. That’s more like it.

                                                  1. re: DoctorChow

                                                    Wine is normally 3-4 times marked up for most bottles. Maybe 2 times for high end stuff but not at the lower-mid levels.

                                                    1. re: DougOLis

                                                      I think you're referring to markup from wholesale. Retail wine prices are typically 150% of wholesale.

                                                      1. re: DoctorChow

                                                        High-end restaurant, e.g. French Laundry but also many others, tend to have often around 3-4 times markup from the retail prices. There is a reason that despite high corkage fees (~$75) people still often prefer to bring their own wines

                                                        1. re: honkman

                                                          I guess I need to get out to these high-end restaruants more often! Meanwhile, returning to sausage and beer... :)

                                                                1. re: DiningDiva

                                                                  I never thought of it this way, but Taco Bell probably does make one want to run to the border - to get real Mexican food. :)

                                                                2. re: Stiflers_Mom

                                                                  Oh Mom, that's disgusting, what an awful color on that waffle! I'd rather die of starvation than eat that.

                                                                  1. re: cstr

                                                                    Come on, everyone knows fast food always looks better in real life than in promo pics.

                                                                    Another thing to consider, given the waffle taco is brought to you by Taco Bell, is that they are probably using some form of heritage pork sausage patty, pastured eggs, and a high quality maple syrup on these little symmetrical bundles of breakfast love.

                                                                    1. re: Stiflers_Mom

                                                                      Will it be offered with Morningstar Scrambles for a healthy start to my day?

                                                                      1. re: Fake Name

                                                                        Morningstar Scrambles might drop the item below the current 30 grams of fat threshold - which, I believe, is a minimum requirement for any item on the TB menu.

                                                                        Healthy vs. non-healthy issues aside, I can only fantasize that the savory elements of the waffle taco would make it a perfect dipping candidate for a craft beer ice cream float on a Sunday morning. Total brunchiness.

                                                                        1. re: Fake Name

                                                                          Will go well with that Tallboy!

                                                                        2. re: Stiflers_Mom

                                                                          Heritage Pork?Real Maple Syrup?, Pastured Eggs?..... and I'm going to win Powerball tonight!

                                                                          1. re: cstr

                                                                            No- Hermitage Pork.

                                                                            Russian stuff.

                                                      2. Tried the Thai sausage fried rice at Sab-E-Lee in LV this evening, and if I were FN, I’d probably say: “I enjoyed the Thai tea”, and stop there. I’ve never before been disappointed by the food here, so I was surprised. The plate was 95% rice with some veggies ordinaires thrown in, along with what must have been a single short link of sausage sliced diagonally into 1/8” pieces. I plowed through the rice to get at the sausage, but that proved to be the biggest disappointment. It was sweet (that was the best part) but had an acrid, sour note to it. It was also pretty dry. It had none of the wonderful bouquet of flavors and freshly-prepared aromatic juiciness that I remember from the sidewalk carts in Thailand. I still prefer this place for Thai food, but will pass on their sausage in the future. The rice was good.

                                                        2 Replies
                                                        1. re: DoctorChow

                                                          The sausage is Issan-style and fermented so that it should taste sour

                                                          1. re: honkman

                                                            Thanks for clarifying. The ones I remember from Thailand must have been a different type then, or else the sour character was more subtle. Anyway, I didn't care for these.

                                                        2. Just back from having my socks knocked off by the best bratwurst I’ve had outside Milwaukee or Munich, and better than many in those places. I ordered a smoked pork bratwurst with sauerkraut. It came to the table quickly (well, it was mid-afternoon) and the service was friendly. I got a Stone Cali-Belique to go with it (don’t get started, FN), and it paired perfectly.

                                                          The brat itself was of regulation size, and had been grilled to perfection. The skin had just the right crunchiness with several wide sear marks from the grill. The flavor was true brat; the texture and juiciness wonderful. The sauerkraut was mild and flavorful, and had been properly patted dry so it didn’t soak the bun. (I’d asked for the kraut on top of the brat, of course.) The bun was excellent. It too had been grilled, outer side down, so that the crust was lightly toasted and crispy and also had sear marks. The flavor of the bun was just wonderful all by itself.

                                                          I topped it with the spicy horseradish mustard that was available at the table, which was as good as any in Wisconsin. In fact, it tasted a lot like Beer & Brat, my favorite horseradish mustard for home-grilling brats (at least among those that I can easily get here in SD, anyway).

                                                          But then came the bill, and it was shocking. Gasp! Call 911! Heart attack!

                                                          The brat was all of $6 and the beer $4. Is that a great price or what? Maybe it was happy hour (at 2:30?). Whatever. That’s what a brat and a beer should cost. Wunderbar!

                                                          If I sound like I'm being effusive, well, that’s because I am. Will I go back? Why do you ask.

                                                          And so where was this outstanding brat -- and amazing deal -- to be had? Salt and Cleaver.

                                                          1 Reply
                                                          1. re: DoctorChow

                                                            Hmm. Maybe lunch tomorrow. And I'll get the beer, too- but that name. I'll be embarassed to order it.

                                                          2. Made, yes I have skills, some Italian sausages over the week-end, some stuffed with real imported prov and tomato on the grill the rest with fennel and coriander in a sauce, yum!

                                                            BTW - Still need Dictators for keep this SD Dish going, don't all storm the thread at once, It'll crash the CH website.

                                                            2 Replies
                                                            1. re: cstr

                                                              OK. I'll volunteer for the first three-month slot...

                                                              1. re: DoctorChow

                                                                Sold....Sold....Sold...., three more slots left, get'm while they're hot!

                                                            2. The MeatMen, one of the now-popular Not-really-a-food-truck truck & trailers was outside Societe one fine evening.

                                                              A hybrid sas'age and salumi maker, they had an offering of house-made (even though they have no house, but rather a USDA certified facility) sausages on the grill ready for hungry and thirsty customers. They also had a selection of their salumi ready for samples and to go.

                                                              I tried their brat, which was fantastic, but decided to go with the Käsekrainer stuffed with Gouda. Yes, you read that right. Amazing flavor, cooked gently to keep the moisture as well as the gouda locked in. Flavors went well together, the cheese was not overpowered by the delicately seasoned pork goodness.

                                                              Even better, the rolls are scooped out and the sausage...uhhh umm inserted, making it easy to hold and eat without a ripped bun falling apart. Even even better considering that I was also holding a beer.

                                                              I picked up a few of the salumi too, only tried one so far and loved it with our cheese board at home. I don't want to elaborate and stray from the topic at hand, but I am interested if anyone has tried their items from the Farmer's Markets as this was the first I had seen of them.

                                                              *edit* I can't get my picture to upload ugh
                                                              *edit* their website is www.meatmenstore.com

                                                              1 Reply
                                                              1. re: MrKrispy

                                                                A sausage in one hand and a beer in the other, just what hands were made for.

                                                              2. Had a late lunch at Regal Beagle today. I ordered a Kolbasz and a 16 oz ESB.

                                                                The sausage was the right size for this style, and had a slightly smoky flavor from the bacon that was ground in. It was grilled well enough. The skin had a nice snappiness to it, but the interior was just a little bit dry.

                                                                I asked for grilled onions (only) on top, which I think is the way Hungarians, who are big on onions, would serve it. Since you get two toppings, though, I had sauerkraut as a side dish.

                                                                The bun was ok but very plain, and hadn’t been toasted. I decided the sausage needed some pepping up, so I opted for the Creole mustard, which worked well.

                                                                The sauerkraut was very mild -- so mild that I had trouble detecting any flavor at all. The home-made chips that come with all their plates were good.

                                                                It was happy hour, so the sausage was $8 and the pint was $4, a decent deal. Overall, a tasty meal, if not exceptional. I left happy and will return.

                                                                2 Replies
                                                                1. re: DoctorChow

                                                                  What type of kolbász ? Kolbász just means sausages (covering dried, fresh, smoked etc.)

                                                                  1. re: honkman

                                                                    Yes, and in fact the chalkboard menu just called it "Hungarian Kolbasz", which is not only lacking in specificity, but is also redundant. I'm not real familiar with the different types, other than the general categories (like the ones you listed). I think this one was supposed to be in the smoked category. I'm also pretty sure it was beef. I doubt that Hungarians put bacon into their sausage to give it a smoky flavor, although I could be wrong about that. So this is probably a creation of their local supplier.

                                                                2. Tasks took me to the part of Los Angeles they call "Carlsbad" today, and I was able to fulfill my pilgrimage to Tip Top. This is the first thing that came to mind when the dictator decreed Sausage as the DOM.

                                                                  Behold thy Holy Sausage Plate of His Holiest John Haedrich at The Church of Tip Tip Meats of Carlsbad in the attached Holy Image File.

                                                                  The salad sucked- an envelope of Kraft Italian Dressing with an ingredient list the size of my hand in 8.67pt type. The view sucked. The music sucked. The wait time on line (it was noon, ok?) sucked. The dinner roll sucked.

                                                                  But I LOVE this plate of food.

                                                                  I claim no Higher Holy Knowledge regarding the cuisine of the Fatherland. Like Art, I don't know nuthin, but I know what I like when I [taste] it. And this particular meal has been a FakeName Favorite since 1984(ish).

                                                                  2 Replies
                                                                  1. re: Fake Name

                                                                    Looks like you had two links on the plate, what were they? I appreciate you going past your perimeter limits, 8 mi into the abyss, to capture this experience. Holy LA FN!

                                                                    1. re: cstr

                                                                      Smoked polish and bratwurst. And the German potato salad and sauerkraut. But not the salad. Nor the rolls.

                                                                  2. My stop for anything with sausage is Mardis Gras Cafe.


                                                                    Either an Alligator sausage sub or their Red Beans and Rice are worth the drive out there.

                                                                    They have imported from Louisiana frozen supplies such as the Alligator, Boudin, and Andouille sausages and a fair amount of Louisiana groceries

                                                                    They used to be on Midway but are now way out in Spring Valley.

                                                                    As a side suggestion if you like strong coffee grab a package of Community New Orleans Blend when you are there. It is the coffee that most natives drink in NOLA.


                                                                    2 Replies
                                                                    1. re: knifesavers

                                                                      That looks like a great place to visit...d;^)

                                                                      Thanks for the review, pRon

                                                                      1. re: knifesavers

                                                                        Had no idea they had left the Midway area. Thanks for the update.

                                                                      2. Tried the Italian Sausage at the Little Italy Farmer's Market last Saturday and really enjoyed it. They said they are available from their restaurant Petrini's on Ash street.