An Iconic New Orleans Dining Guide
Guttergourmet shares his favorite New Orleans dishes
I was so happy to return to New Orleans after a too-long hiatus since 2005 when that b*tch, Katrina, devastated my adored city. Rather than repeat reviews and lists of restaurants already on The Daily Meal, I thought I'd mention some of my favorite dishes from the Crescent City that I particularly relished on my recent trip.
Brennan's: Real (never mock) turtle soup with a de rigueur glass of sherry poured on top — best in the city. Also, panéed veal smothered with jumbo lump crab with Béarnaise sauce. For dessert — bananas Foster flamed tableside.
NOLA: Fried duck livers and duck boudin. Dessert: banana pudding layer cake.
Commander's Palace: Tasso shrimp Henican — gulf shrimp stuffed with smoky Tasso ham in a Crystal hot sauce beurre blanc; fire-roasted Texas boneless boudin and rice-stuffed quail. For dessert: bread pudding soufflé with whiskey sauce and Ponchatoula strawberry shortcake.
Bon Ton Café: Crabmeat au gratin: jumbo lump crab baked in a giant ramekin with béchamel and covered in cheese.
Cochon: Fried boudin balls, pickled watermelon-coated pork ribs, wood-fired roast oysters, Louisiana cochon with turnips, cabbage, and cracklins.
B&C Seafood Market: Fried gator sausage and 3-pound crawfish boil.
Cochon Butcher: BBQ pulled pork sandwich, boudin hot links with spicy Creole mustard.
Casamento's Oyster Bar: 1/2 shrimp loaf, 1/2 oyster loaf.
Stella!: Trio of P&J oysters with three varieties of vodka granitas and three varieties of caviar; duck five ways: lacquered duck leg, moo shu duck, Szechuan seared duck breast, duck foie gras fried won tons, and duck in miso broth. For dessert: French toast bananas Foster.
Johnny's: Fried crawfish po'boy.
Mr. B's Bistro: Gumbo Ya Ya and BBQ shrimp (pound of shrimp (heads on), pound of butter, beer, and black pepper, loaf of French bread to dunk — bib required).
Mother's: Ferdi Special — baked ham, roast beef, and debris po'boy, crawfish étouffée.
Acme Oyster House: Two-dozen raw oysters; fried soft-shell crab po'boy.
Central Grocery: Muffuletta.
Stanley: Breaux Bridge Benedict — poached eggs on boudin with American cheese, ham, and Creole hollandaise sauce.
The Praline Connection: Fried chicken.
Café du Monde: Beignets and chicory café au lait.
EAT New Orleans: Crawfish pie.
If only I had a few more days... laissez les bon temps rouler!
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