HOME > Chowhound > New Orleans >

Discussion

FQF food list

  • 14
  • Share

FQF list of Foods. Which are the must try restaurants and their small plates should not be missed?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Check the list of recs on www.NoMenu.com ... Scroll down until you see the piece on the Fest, open it, and click on the link... Tom Fitmorris knows NOLA chow better than anybody... I just printed out the list & matched it up with my must-try list (from the Fest website
    ).

    13 Replies
    1. re: stellawine

      You will do much better getting your food recs from Chow locals than TF.

      1. re: JazzyB

        agreed. TF isnt the end-all, be-all of local food. he's a self-inflated navel-gazer w/ my more time on his hands than actual street cred.

        1. re: kibbles

          I freely admit to having thought about posting about the encomium to Fitzmorris but I couldn't think of a dulcet manner of delivering the blow without sacrificing economy. Some hitherto un-remarked-upon Not To Be Missed items might appear in advertisements...maybe not...just ruminatin'...

          1. re: hazelhurst

            One thing I will say about Fitzmorris is that his recipes work. That's important to me.

            1. re: Plano Rose

              I can’t get his comment to a listener that his three must visit restaurants in New Orleans included Impastato’s. I admit I’ve never been to Impastato’s, but no matter how good it is, I don’t think anyone who isn’t getting paid to say it, would agree that it is one of the top 3 restaurants in the area.

              1. re: shanefink

                I wouldn't put Impastato's in the top 50, but that's just my unrenumerated opinion.

                1. re: JazzyB

                  I had jambalaya at the festival and was so blah.

                  1. re: palmtree38

                    Whose was it?

                    In truth I am not surprised because when cooking for crowds you cannot be too spicy...nd it costs a lot to add sufficient proteins. And shrimp will overcook in a hurry and the rice will get mushy. I can't remember the last restaurant version I had that was worth a damn. Unless I m doing a big outdoor pot for something like a tailgate party, I often finish it in a glass casserole in the oven . Easier to control it, I find.(but I don't get the gradoo on the bottom, the burnt layer that some of us love.

                    1. re: hazelhurst

                      I'm guessing palmtree is referring to Bart's Black Jambalaya. I find it dry and not very tasty even when served "fresh" at Crescent City Pie and Sausage.

                      I avoid overcooked protein by sautéing par frozen boneless/skinless chicken thighs for jambalaya. This yields moist, tender morsels. Seasoned shrimp steam on top the last few minutes (covered). Leftovers are best brought to room temp, sprinkled with water, covered, then waved.

                      1. re: JazzyB

                        what sort of volume do you prepare yours for? ive enjoyed Bart's when ive had it -- "blah" never crossed my mind, especially compared to heralded alternatives like Coop's, which is the definition of mush to me -- but i could understand if there were QC challenges while producing enough to feed 700,000 people at FQF this past weekend.

                        1. re: kibbles

                          Good points. It was at the food concessions when you first walk in by the stage closest to casino and hilton/drago's
                          Then keep walking next stage was the abita with food concessions.
                          It was last item to try in nola from my list. $5 or $6 and dumped most tasted like mushy rice .oh well

                          1. re: palmtree38

                            Yeah, that jambalaya is not good. I like Bad Barts. I did try the chicken livers near that same spot and I was a little disappointed. It needed more pepper jelly because I ran out half way through the chicken livers. The fried chicken and red beans at that booth were pretty good, but not worthy of the long line that waited for it. I can’t imagine how hard it must be to fry chicken out there and keep it fresh and at safe temperatures.

                            1. re: shanefink

                              I wasnt all that impressed with the food concessions