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Little Jewel

Crawfish Mac & Cheese and half of a Shrimp Po' Boy.

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        1. re: kevin

          I think that it's fairly priced. I guess that we can await Mr. Taster's verdict on that.

          1. re: TonyC

            I'll leave that for Weinermobile.

        2. re: ns1

          It was right there under the Mac & Cheese! ;>)

          1. re: JAB


            Crawfish Monica in (this) LA (I happen to hate that shit but am glad to see it here).

            And Irish Channel RB po'boys - It's like Tracy's on Magazine done come to LA too.

            WOP salad is freaky. Even in Louisiana few will even admit that they remember that name for an Italian Salad.

            This. Is. Just. Amazing.

            I am completely blown away by the legitimacy and I have not even had a bite.

            1. re: Ciao Bob

              i'm not a fan of crawfish monica, but then again i hate fettucine alfredo.

              1. re: Ciao Bob

                I had a 1/4 of an Irish Channel Roast Beef Parish Fair Sandwich and it was really good!

                1. re: Ciao Bob

                  Not sure that is really crawfish monica, I have made it and it is more than just mac & cheese with crawfish. I am just saying.

                  1. re: Burger Boy

                    I wonder if this was ChefMarkvs' attempt at giving Crawfish Monica a name that would be understandable to a non-NOLA crowd (akin to Oaxacan tlayudas = "Mexican pizza", or 牛肉捲餅 = Chinese burritos :)

                    Or, is "Crawfish Mac & Cheese" something else entirely?

                    Mr Taster

                    1. re: Mr Taster

                      It's not Crawfish Monica, which is trademarked, it's mac and cheese with a puree' of tails and the essence of shells (*like when you make bisque) pumped into a Mornay sauce of sorts. :)

              1. re: AAQjr

                I was able to sample quite a bit of the menu as 3 of us shared: Crawfish Mac n' Cheese, Fried Shrimp Po'Boy, Hot Sausage Patty and Swiss Cheese Po'Boy, Irish Channel Roast Beef & Cochon de Lait Parish Fair Sandwiches and fries. There were no misses in the bunch. I wasn't expecting such a large menu on the first day. The place itself is very nice, everyone is extremely friendly and helpful and Chef Marcus' enthusiasm is at least as contagious in person. I whish them the best of luck and am so very glad that it's so convenient for me for lunch.

                1. That crawfish monica at the fairgrounds with spiral pasta is one of the most popular things there. Never liked it tho. Po boy looks shrimpy! Good recon jab. Thx.

                  1. JABs how did it taste.

                    more importantly the fried shrimp po boy of course.

                    3 Replies
                    1. re: kevin

                      what about the shrimp po boy ???????

                      1. re: kevin

                        Really good. I had half of a Fried Shrimp Po'Boy and shared the other half. Freshly made with care.

                        1. re: JAB

                          ok, i'll have to hit it up.

                          hopefully it's open this weekend too, there's no way i can make today in traffic for a late lunch, sadly.

                      2. This place is indeed a jewel. Best po boy I've had outside of NOLA, by a long shot! The bread they are importing is a thing of beauty. I'm not sure how they can ship the stuff in and have it taste as fresh as it does, but it's an absolute knockout. Had the shrimp po boy and it was amazing.

                        Really looking forward to making my way thorough the other po boys, starting with the sausage one and the blackened chicken. (I do wish they did a blackened catfish). Also can't wait for red beans n rice Mondays!

                        Also tried the roasted pork round sandwich. It was alright, but the bread was pretty pedestrian compared to the shrimp po boy. Stick w the po boys.

                        Service was warm and friendly and the setting is very cute, right down to the music.

                        This place is a gem and definitely worth hitting up.

                        9 Replies
                        1. re: Helper Monkey

                          sounds like a keeper and if it can best orleans and york then that's very good news indeed.

                          1. re: Helper Monkey

                            I completely agree with sticking to the Po'Boys over the smaller hamburger bun like sandwiches.

                                  1. re: Ciao Bob

                                    It sounded like it would be a while. They're pretty committed to authenticity in their ingredients and it sounds as if they're a ways off from the muff components. (Not sure if was the bread, tapenade, or meats throwing it off. )

                              1. open this sat and or sun ??????????


                                can't wait to try it.

                                and how far aways is scoops ?????????

                                2 Replies
                                1. I too had lunch at Little Jewel and was really impressed. I love the cochon de lait at Jazz Fest and having it saved me the plane fare to Louisiana. Damn it was good!
                                  The homemade french fries are very close to the steak fries at Musso & Frank (that's a good thing)at less than half the price. Big thick bad boys of potato tasty goodness.
                                  They don't stick it to you on the mexicoke, 12 ounce bottle $1.25 - 16.9 ounce bottle $1.50.
                                  I took a bread pudding with whiskey sauce with me, for later.
                                  Looking forward to going through their entire menu.

                                  1 Reply
                                  1. Couldn't find an official website. Here is their Facebook page:


                                    They are east of Broadway on Ord in Chinatown.

                                    (Servorg, where ya been?)

                                    6 Replies
                                    1. re: nosh

                                      Essentially just a place holder currently: http://littlejewel.la

                                        1. re: JAB

                                          Got there a little past 11 and it wasn't crowded at all. By the time that we left, it was getting busier.

                                          1. re: JAB

                                            We need to put this on the agenda my friend.

                                      1. Anybody got a clear idea as to their hours?

                                        1 Reply
                                        1. re: Moomin

                                          At the moment, they're closing at 8pm.

                                        2. Any word on Camellia red beans availability in the store?

                                          2 Replies
                                          1. re: bulavinaka

                                            Most definitely along with a variety of their other products as well.

                                            1. re: JAB

                                              Thank you. By the way, nice scoop on this place.

                                          2. Here's my roast beef sandwich from today, as well as the chalkboard menu (they've got a paper one too if you like perusing something in hand)

                                            1. Picked up lunch there today. About 10 people dining in at 11:45. I only got items that would travel well because I was driving an hour plus before eating.

                                              Roast beef, catfish, spicy sausage po'boys; cochon de lait parish fair sandwich.

                                              Everything was perfect, really. Favorite was the sausage. Can't wait to go back and try the more-essential-to-eat-immediately fried items. Surf n' turf, shrimp and oyster po'boys and crawfish mac & cheese, I'm talkin' to you!

                                              13 Replies
                                              1. re: jesstifer

                                                I tried it today. And quite enjoyed the shrimp and oyster combo sans mayo. Soused that shit with hot
                                                Sauce for
                                                Most bites.

                                                Pretty good stuff. Not excoeitinal. And not earth shattering. But I think the bread is the real deal.

                                                And they have package Auntie Em prawlins from nawlins. And that ain't no joke.

                                                Prices for the convenience store crapp is pricier than supermarkets as grocery stores I think.

                                                Red Rooster going for 2 bucks instead of the usual standard 99 cents.

                                                Prepared food ain't cheap either. Easily hit 20 per today with just a soda. Shrimp/oyster for roughly 17 bucks. Not cheap. Anyhow packed.

                                                And I just had a gut feeling that a bunch of hounds might have been there when I hit it up about a quieter after one or so.

                                                It looks lived in which is always nice. And that aint no joke.

                                                1. re: kevin

                                                  How did it compare to Orleans and York?

                                                  1. re: JAB

                                                    I finally tried the shrimp and catfish po boys at Little Jewel, wanting a comparison with O & Y. I understand the bread is authentic, but found the shrimp and catfish less satisfying at LJ vs. O&Y. O&Y is fuller and crisper. I will try the sausage po boys next time.

                                                  2. re: kevin

                                                    Kevin, agreed that everything needed mo heat, especially the "spicy" sausage. I loved it, but I went through several packets of Crystal. But hey, they have packets of Crystal!

                                                    And yeah, I was a little shocked at $4.25 for a can of Blue Runner red beans. But, um... that's cheaper than NOLA, right? Maybe?

                                                    Must say, the sausages at the counter looked delectable, especially the Boudin. Anyone taken those home and cooked 'em yet?

                                                    1. re: jesstifer

                                                      I've already bought, cooked, and consumed the boudin links and the Italian sausage links, both delicious and much more tender than I'm accustomed. I even met the sausage maker yesterday too. Today I'm cooking the andouille.

                                                      1. re: SauceSupreme

                                                        Oh man! Will be there tomorrow for lunch. I don't see getting out of there without a few pounds of sausage and tasso.

                                                        Report back on that andouille!

                                                          1. re: cacio e pepe

                                                            The andouille was fantastic as were the boudin links. I gotta gets me some of that tasso.

                                                            1. re: SauceSupreme

                                                              hi Sauce,

                                                              awesome! can't wait to try the homemade Andouille and Boudin Links they sell. let us know how that homemade Tasso is as well.

                                                        1. re: jesstifer

                                                          Hey Guys, Chef Marcus here. Thanks for all your support and interest in the place, and we will be developing new menu items as the weeks go by, believe me. As for spiciness, personally I like it hot as all get out, but the problem with that is that a significant portion of my clientele is not going to go for it. In fact there are many people that already are saying it's too spicy. Now I am not willing to make it any less spicy than it is already, but from a business owner's perspective if I make it anymore I'll be turning some people off. The remedy is on the table as many have noted. I got tons of hot sauce use it to your hearts content! Many of the grocery items available come at great expense because there are no real distribution routes and we are pulling all sorts of craziness to make all of this happen. That is figured into the overall cost of the market. While I don't want to be extremely expensive I'm not trying to compete with the 99 cent store ! Seafood is expensive, it's just a fact of life.

                                                          1. re: ChefMarkvs

                                                            Chef, here's the link to the culinary travel co. to Baja California: http://www.clubtengohambre.com/

                                                        2. re: kevin

                                                          Next time get it with Blue Plate!

                                                        3. re: jesstifer

                                                          Apparently Saturday was one long extended CH visit. We were there for lunch also that day. Got the half shrimp, half oyster poboy and catfish poboy. Finished it off with the banana pudding.

                                                          Overall we liked it. The bread was a touch chewier than I like for my personal preference. My wife rated it a touch above Orleans & York. My initial impression I rated them almost even. But after further thought, I'd probably give the edge to O&Y due to their crack hot sauce. As other people have mentioned, the sandwiches needed more heat and I too had to shake red rooster over it repeatedly.

                                                          In the end, I consider it lucky to have both within reasonable distance from me. I would like to explore more of Little Jewel's menu as it expands. Also bring home some sausages.

                                                        4. The Monday special of Red Beans & Rice, which comes with a corn bread muffin was really good. I also shared a 3rd of a Irish Channel Roast Beef Po'Boy, quickly becoming my favorite, and a Chaurice Po'Boy which was very flavorful as well.

                                                          29 Replies
                                                          1. re: JAB

                                                            Chef Marcus brought over the creole mustard because he knows folks like to doctor-up their red beans & rice, and it was delish! Great plain, but with the mustard & hot sauce, BAMMO!(Brought half home)
                                                            Corn muffin with honey butter - niiice.
                                                            Also had the roast beef dressed, and with debris. Yum, yum, yum, yum, yum. I think they have been to the crescent city more than a time or two!
                                                            Friday I brought home a bread pudding with whiskey sauce and it was sublime. Any fancy restaurant would be happy to sell this for $10 or more any day of the week.
                                                            This time I took a banana pudding with me; will report at a later time (too full now).

                                                            1. re: CastironJim

                                                              need more pics! Else I gotta keep linking to yelp cuz evidently Yelpers are the only ones with cameras on their phones.


                                                              1. re: ns1

                                                                As I was staring at my empty container of red beans & rice, I remarked that I probably should have taken a pic of that.

                                                                    1. re: kevin

                                                                      The hound cacio e pepe.

                                                                      Jab I need to join u for lunch there ASAP sounds awesome

                                                                      1. re: jessejames

                                                                        There's still plenty of menu for me to work my way thru.

                                                                        1. re: jessejames

                                                                          get there already JJ.

                                                                          i'm pretty sure there were a bunch of hounds there on Saturday.

                                                                              1. re: Ciao Bob

                                                                                Was your better half able to make it as well?

                                                                                  1. re: JAB

                                                                                    No, she's in Louisiana dis week. Brought some of my Jazz Fest crewe.

                                                                          1. re: jessejames

                                                                            No such luck unfortunately. You know me, I'm an early luncher.

                                                                            1. re: JAB

                                                                              You know the view behind the lead dog!

                                                                            2. re: jessejames

                                                                              I was there! Got held up at work and did a late lunch. Sorry to have missed any fellow hounds.

                                                                              Also missed the crawfish Mac n cheese.

                                                                              Did the red beans and rice. Split the surf and turf po' boy. Cochon de lait sandwich. Great stuff all around, but I'll say the sandwich was the least compelling, personally. I'd also say that the surf and turf is delicious, but if I was choosing I would go one or the other. Flavor of the shrimp a bit covered by the beef.

                                                                              Bottom line: great stuff! Will definitely come back later this week for some sausage and sundries for my own kitchen. Service was warm, genuine, and welcoming.

                                                                            3. re: JAB

                                                                              srsly, I don't even know what the hell proper RB&R is supposed to look like.

                                                                              1. re: ns1

                                                                                True story, back in New Orleans it was pretty common knowledge that the ladies that work in the cafeteria at Charity Hospital made the best red beans and rice in the city. My mother worked at the hospital and got the recipe I've been making it this way my whole life. Here's a picture of them right before they go into the water and some Tasso browning and releasing its fat before it meets the chopped onions, parsley, celery, garlic and a host of other seasonings.

                                                                                1. re: ChefMarkvs

                                                                                  Glad to see that you found this post.

                                                                                  1. re: ChefMarkvs

                                                                                    chicory coffee and beignets coming any time soon ?????

                                                                                    thanks man.

                                                                                    on second thought, yeah, it is great that you're sourcing the real seafood from the gulf.

                                                                                    1. re: kevin

                                                                                      they made us chicory coffee sat.

                                                                                      1. re: Ciao Bob

                                                                                        damn, must have missed that.

                                                                                        also, does anyone remember the name of the prawlins brand amongst the candy section surrounding the cash register ????/

                                                                                    2. re: ChefMarkvs

                                                                                      @ Chef Marcus:

                                                                                      i get the daily specials (which bring some fun / uniqueness to the week), but i hope you consider making some of your daily specials available on the weekend.

                                                                                      For those of us that can't make it there on a Monday, i'd love to try, say, your Red Beans & Rice one day. :<

                                                                                      or your Gumbo whenever you introduce that.

                                                                                      1. re: chowseeker1999

                                                                                        Considering red beans and rice on a weekend day,possibly Sunday?

                                                                                        1. re: ChefMarkvs

                                                                                          Get ready for some football on Sundays and find a way to deliver your goods.
                                                                                          Make yourselves the saints spot.

                                                                              2. re: CastironJim

                                                                                I feel better now that I know that I wasn't the only one to have hit it up on Friday and then again today.

                                                                            4. Had a great meal today, shirmp poboy, meatball sandwich, red beans and rice, catfish platter.

                                                                              Everything was great and now red beans and rice is my new monday tradition. I hope this place gets all the support it deserves.

                                                                              11 Replies
                                                                              1. re: Johnny L

                                                                                you ate those four dishes for yourself ?????, man.

                                                                                that sounds good.

                                                                                sunds a little like me in my prime.

                                                                                    1. re: kevin

                                                                                      I'm not young anymore, I want my 30's to be at least relatively healthy.

                                                                                        1. re: chrishei

                                                                                          yeah, but you'd probably eat all four of his dishes. :)

                                                                                          1. re: kevin

                                                                                            If Chris was there we would have had to combine two tables for the reckless abandon eating we would have done.

                                                                                              1. re: Johnny L

                                                                                                I don't doubt that for a second, then you'd to go to Scoops, nearby, for a few eponymous scoops as a plate cleanser, and then on to Chego for a couple of bowls.

                                                                                                And then maybe Phillipe's the Original for a bleu cheese-laced lamb, triple dipped, and a slab of coconut or chocolate cream pie.

                                                                                                Then you'd be good to go for a couple hours.

                                                                                                1. re: kevin

                                                                                                  Please I don't find Chego to be worth making myself feel like shit.

                                                                                                  Also scoops is mediocre at best (and I'm being nice) ice cream that only someone like Mr. Taster could enjoy because its "priced fairly/not hipster".

                                                                                                  1. re: Johnny L

                                                                                                    Ok, point well taken.

                                                                                                    I do really like Scoops.

                                                                                                    but i'll completely agree with you on Chego (i just couldn't think of any thing else that's new in C-town).

                                                                                1. btw, is the dish a crawfish mac n cheese or an alfredo-y crawfish monica ?????

                                                                                  thanks for any info on that.

                                                                                  1 Reply
                                                                                  1. re: kevin

                                                                                    I'd say crawfish monica. It didn't appear to have been baked.

                                                                                  2. I thought it was a good place to have as a local, but wouldn't call it a destination. Everything was quite solid and well-prepared, but if you go in expecting to have your socks blown off you'll probably be disappointed.

                                                                                    8 Replies
                                                                                    1. re: Haeldaur

                                                                                      Agreed which is why I am lucky it is local.

                                                                                      1. re: Haeldaur

                                                                                        Well, it's food that's usually very parochial. Meaning that mostly people can't get a satisfying po' boy or red beans and rice or gumbo outside of trips to Louisiana.

                                                                                        How badly you want that type of food determines if it's a destination. Judged objectively, if you can, perhaps you're right.
                                                                                        If the food triggers deeper memories then perhaps it is worth a drive.

                                                                                        1. re: cacio e pepe

                                                                                          For me, the shrimp po boy (sans oysters) is getting to be quite addictive, but more primarily due to the top-notch bread (the closest I can remember is the now decade long defunct Gagnier's, which I would love to hit up again if it ever resurfaced anywhere).

                                                                                          oh, Gagnier's Creole.

                                                                                          1. re: kevin


                                                                                            would you say the bread at Little Jewel is more authentic to what a traditional New Orleans Po' Boy would be, compared to Orleans & York?

                                                                                            because i found the bread at Orleans to be more appealing to me (warmed, slight crunch).

                                                                                            1. re: chowseeker1999

                                                                                              yes, much more closer to the traditional (i.e. authentic) bread you would get in NOLA.

                                                                                              But if you really like the bread Orleans & York employs for it's po boys, then you might not like bread, or at least not deem it as great.

                                                                                              what i'm trying to get at is that the LJ bread is closer to what hounds that have had po boys in new orleans envision in their vivid, atavistic minds what the bread should be like like a sense memory or something, nostalgia for the bread, etc.

                                                                                              1. re: chowseeker1999

                                                                                                I'm not kevin, but I believe the chef mentioned somewhere (the other thread maybe) that he brings in the po'boy bread from NOLA because it is so important though he may bake other bread in house in the future

                                                                                                1. re: AAQjr

                                                                                                  I believe that it was stated somewhere that it was coming from here:


                                                                                              2. re: kevin

                                                                                                Based on the one visit so far to LJ, I prefer the bread at O&Y but I need to do another visit to O&J soon just to confirm.

                                                                                          2. Love the feel of the place, had a great chat w/Chef Marcus about beignets...but the crawfish mac was a letdown. The noodles were way overcooked. The banana pudding looked promising and the brownish banana color made me excited, but it was too dense and texture was pasty. I definitely did appreciate that it was banana pudding and not your usual yellow-beigeish vanilla pudding. Still, I plan to go back and try the chaurice or cochon de lait, hopefully not so much a fail.

                                                                                            3 Replies
                                                                                            1. re: namstermonster

                                                                                              I would have preferred the noodles to have been more al dente as well but, I did enjoy the flavor. No real chunks of crawfish either.

                                                                                              1. re: JAB

                                                                                                i hit it up again the other day, the shrimp po boy is moving up there in the ranks for me, just wish there was a buttery hot sauce like O and Y.

                                                                                                was there like crawfish bullion in there or something ???????

                                                                                                1. re: kevin

                                                                                                  Yea, it must have been a crawfish flavored stock.

                                                                                            2. Had a good meal, still a work in progress. The shrimp and oysters lacked a real crunch and the bread would have been better if it had been in a 400 degree oven for 3 or 4 minutes! I loved the store, some real treats. the bean section was excellent. bought some andouille sausage but need it bit more umph, more garlic, pepper and heat, just a bit. I did enjoy at home but it was also a little pricey. I will be returning in a couple months to see if they have everything in sync. Good Luck Chef!

                                                                                              6 Replies
                                                                                              1. re: Burger Boy

                                                                                                That bread would burn to a crisp if I did that, lol.

                                                                                                1. re: ChefMarkvs

                                                                                                  The intent was a little crispier bread, maybe 400 for 2 minutes. Come on chef.

                                                                                                  1. re: Burger Boy

                                                                                                    Will do, I'll tell my guys! Don't take it hard, I appreciate all the feedback.

                                                                                                    1. re: ChefMarkvs

                                                                                                      Chef Markus,
                                                                                                      It is good that you are so seriously dedicated to this kind of food, and are making decisions that will let the food reach a wider audience. What is most impressive, however, is that you are taking the time to participate on Chowhound and let us know the background story of your operation. I think everyone appreciates your sincerity and wishes you and the business every success.

                                                                                              2. Well, just to keep the excitement going, here is a pic from tonite - surf & turf to the left, fries and mac & cheese center and oyster poboy to the right. Nothing that hasn't been mentioned before, but it sure looks good all in one place!

                                                                                                My NOLA buddy told me the roast beef is the thing to get as it's as good as NOLA roast beef - seasoned right and all dripping n sh!t!

                                                                                                Finally, I asked my gal (jokingly) if she had Abita beer and she said yes - they just got it in today. I was so stoked to have a beer with my dinner. But when she showed me, it turned out to be Abita "root" beer. Oh well, I still had two.

                                                                                                1. I don't get the hype about this place.

                                                                                                  The po'boy (crescent city oyster) I had was just kind of meh. And I'm being nice.

                                                                                                  Sort of like choking down XLB at ROC.

                                                                                                  Moving along.

                                                                                                  Just cubic zirconia.

                                                                                                  3 Replies
                                                                                                  1. re: ipsedixit

                                                                                                    It has potential just needs time to get it's sea legs going.

                                                                                                    1. re: Johnny L

                                                                                                      Yeah, stopped in to look around the other day. Potential is there. Clearly inspired by Central Grocery but aiming a little higher. Time will tell if it becomes more a takeout destination or if the eating area expands and it becomes a place to lounge about.

                                                                                                    2. re: ipsedixit

                                                                                                      Shit... I really want some great Creole, or NOLA cuisine to be in LA.

                                                                                                      Some place like Roux in Seattle would be truly wonderful.

                                                                                                    3. There is such thing as TOO MUCH MAYO. On everything, especially on the "Parish" sandwiches (the 2 of which I tried in additional to the po-boy).

                                                                                                      Sweet potato pie can't hold a handle to the stuff found in South LA. Po-boy sandwich lives for the bread alone, I much prefer the inauthentic versions at R&J (also cooked by ex-Louisanan) with great fried oyster crunch.

                                                                                                      First and last personally, tho clearly CH took the bait seeing the neighboring middle aged man dining solo w/ a camera in belt holster... $35 for a few people here, versus $35 at Szechuan Impressions? $14 for sando here, versus $12 curated sandwich with pedigreed ingredients at Mendo? Clearly the cooked items aren't the forte, and the right thing to do here it take boudin home.

                                                                                                      Also, parking is a BIZATCH.

                                                                                                      16 Replies
                                                                                                      1. re: TonyC

                                                                                                        There's a humongous parking lot right there.

                                                                                                        1. re: JAB

                                                                                                          And add $5 parking to a $16 sandwich? Did you miss Tony's point...

                                                                                                          1. re: cfylong

                                                                                                            No, not missed perhaps, misinterpreted his definition of "BIZATCH". If I say that something is a bitch then it would be difficult not expensive. Or, a $10 sandwich if one chose not to get the combo oyster and shrimp at $16.

                                                                                                            1. re: cfylong

                                                                                                              There's often meter parking, or you could park free at the CBS lot, pick up a few goodies to go and then over to LJ for your main fix.

                                                                                                              1. re: cfylong

                                                                                                                On this particular weekend the parking sign read "$10" (thank you Yeezus + Budweiser). If that's not "bitch" parking, someone else will have to come up w/ the proper adjective/curse word.

                                                                                                                Very happy some people found a new outlet for NOLA cuisine in LA. I just already had one and it's far more darling.

                                                                                                            2. re: TonyC

                                                                                                              What is R&J? Who is doing desserts. are they made in house?

                                                                                                                1. re: Jase

                                                                                                                  not a valid option if you're traveling from the 605/405 area.

                                                                                                                  1. re: ns1

                                                                                                                    Metro and public transit can be a very viable option to Little Jewel which is very near the hub of all LA transit. Even if you are coming from either the 605 or 405 areas

                                                                                                                    Gold Line to Chinatown then it's a 2-1/2 block walk

                                                                                                                    Red, Blue and Expo lines to Metro Center then hop the DASH B which will bring you to Little Jewel's front door

                                                                                                                    All of Metrolink and about 20 buses which traverse the city wind up at Union Station which is about 4 blocks. You can then Hop the DASH B or the Gold line to get you closer or walk the whole way which is not that far.


                                                                                                                    1. re: Mattapoisett in LA

                                                                                                                      Yup. I metroed my tuchus from Beverly & Fairfax (14 bus to Bev/Vermont to union station, gold line to Chinatown) when I got my Blue Plate. Easy.

                                                                                                                      Just for fun, I then Gold Line to Pasadena, got my watch repaired, and took the bus down to Alhambra for dinner with my cousin. She took me to S Pas and I Gold lined back to Union Station, red lined to Beverly/Vermont, and 14 bus back to Beverly and Fairfax.

                                                                                                                      It cost me $5.

                                                                                                                      Mr Taster

                                                                                                                2. re: TonyC

                                                                                                                  Partially agree.

                                                                                                                  I always order Mayo "light" on my po'boys - my skin is thick, I can handle the sneer of the Cresecent City folk when I order it that way.

                                                                                                                  As for the price I was on Magazine St yesterday at Mahoney's Po' Boys. I had an amazing 10" Roast Beef Po'Boy - see attached for the juiciest, tastiest, yummiest po' boy. My girl had a smaller Fried Chicken Liver and Slaw Po' Boy. Prices where higher than Little Jewel - and I suspect rent is a whole lot less on Magazine (but, honestly, I do not know if that is true or not) and no importing charges of seafood, bread etc.

                                                                                                                  As for quality, much better there. But LJ is just getting started and doing a good job of it so far, for me.

                                                                                                                  1. re: Ciao Bob

                                                                                                                    nice CB ... you still in NOLA? magazine street area really has blossomed after katrina
                                                                                                                    Yeah I always get no mayo and know the feeling

                                                                                                                    1. re: jessejames

                                                                                                                      you can see how "light" the mayo is (not)

                                                                                                                      1. re: Ciao Bob

                                                                                                                        yeah, I like my po boys like I like the girls on bourbon street....

                                                                                                                        1. re: jessejames

                                                                                                                          now that's what i'm talking about.

                                                                                                                    2. re: Ciao Bob

                                                                                                                      Agree. It's not that LJ is as good as the best of NOLA. Rather, it wouldn't be out of place there. It's correct, not transcendent. And that's a great place to start, in my book.

                                                                                                                  2. If you enjoy cooking Louisiana cuisine at home -- TASSO! Finally: the real thing here in Los Angeles at The Little Jewel of New Orleans. Chef J. Vachon's House Tasso sold at this place will make you want to start cooking all your favorite cajun/creole dishes right away. Once you try the tasso here, it will be very difficult to settle for the shrink-wrapped chunk of spongy-chewy flavored ham sold through many local meat markets and online vendors.

                                                                                                                    1. Jambalaya is on the menu today and then will be available every Thursday. Muffulettas are due shortly.

                                                                                                                      3 Replies
                                                                                                                      1. re: JAB

                                                                                                                        thanks jab - red jambalaya (creole) - or brown (cajun)?

                                                                                                                          1. re: JAB

                                                                                                                            I saw that too. Maybe Chef Mark will help. BTW, the creole-red/cajun-brown "definition" is more my own formulation than anything I have read about.

                                                                                                                            At Jazz Fest they always have the two types, with the brown one called Cajun.

                                                                                                                      2. Truth to tell, in my opinion, the best item on the entire menu here is the Bread Pudding with whiskey sauce. Lightly custardy, blissfully not too sweet, well-moduclated whiskey sauce bordering on a creme anglaise.

                                                                                                                        1. While we're talking about it.....I was there for lunch today. Got french fries with my Shrimp Po Boy and they were really great. Crispy exterior, creamy interior. Lot's of 'em. Closer to steak fries than regular fries.

                                                                                                                          I don't usually expect fries to be superlative, but I thought these ones really were.