Dining Club At MeMe’s, Chalmette, Monday.
~ Eat This Now

Dining Club At MeMe’s, Chalmette, Monday.

Among the most pleasant surprises in the local dining scene is the appearance of the excellent Creole bistro MeMe’s in Chalmette. That part of town has never had enough good dining–either quantitatively or qualitatively. That made MeMe’s and the cooking of chef Lincoln Owens stand out. He and the restaurants owners (two couples, the Williamses and the Catalanottos) set a new standard. The place is good enough that it has taken a flyer at wine dinners. keep reading. . . .

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Diary 9|10, 11|2014: Eat Club At Pardo’s. Just Me At Annunciation.
~ NOMenu.com

Diary 9|10, 11|2014: Eat Club At Pardo’s. Just Me At Annunciation.

Pardo’s is an adventuresome bistro of a kind common on the South Shore, but almost unknown across the lake. We have liked the place since our first sampling, and lately our appreciation for chef Marvin Tweedy’s work has been increasing exponentially. Owner Osman Rodas–who came up the Emeril’s ladder before opening his own place–offered to host an Eat Club dinner as long as two years ago. We finally got a round tuit tonight. The price tag topped $100, but before I even had a chance to let the Eat Club know about it, Osman had already sold the dinner to sixty of his regulars. This kind of dinner would be an easy sell, even at the price of $120 per person. The food would be easily up to that level, and the wines even more so. keep reading. . . .

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Where Has The “Real” Caesar Salad Gone?
~ Food FAQs

Where Has The “Real” Caesar Salad Gone?

Q. Are there any restaurants in New Orleans that make Caesar salad at the table? I’m talking about the presentation in which the waiter doesn’t just toss the greens with a ready-made dressing, but makes the dressing in the bowl from basic ingredients. I haven’t found that in a long time. Click for the answer. . . .

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Veal with Anchovies
~ NOMenu.com

Veal with Anchovies

Or, as Chef Goffredo Fraccaro called it on the menu at the now-extinct La Riviera, vitello con acciughe. This dish really tastes Italian to me, with a much bigger flavor than we get from most dishes involving veal medallions. I think you’d like it even if you’re not keen on the little salty fish. Read More. . .

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Lamb Chops With Garam Masala @ Annadele Plantation
~ 500 Best Dishes

Lamb Chops With Garam Masala @ Annadele Plantation

A plate of six grilled lamb chops comes to the table with a sauce I’ve never seen used for this purpose. Garam masala is an Indian spice mixture widely used in making curries. (A can of it also appears on the cover of the first edition of my cookbook–a mistake.) It’s a wonderful flavor in ts place, but when I read the menu description it sounded like a can’t miss combination. It lived up to that projection. . . Read More. . .

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September 19 In Eating
~ NOMenu.com

September 19 In Eating

It’s Fried Eggplant Day. There seems to be wide agreement as to what constitutes perfect fried eggplant: a greaseless, dark-brown exterior with a bread-crumb crust and a light interior. This can be had by cutting the eggplant either into disks or sticks, but the sticks–perhaps because of their resemblance to French fries–are more popular. Especially when they’re cut very long, as they can be if you utilize the entire length of the eggplant. Two problems. First, eggplant can be bitter, especially if there are many seeds inside. You can tell this without cutting the eggplant by. . . Read More. . .

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Example Of A Zero-Star Restaurant ;-)
~ Food Funnies

Example Of A Zero-Star Restaurant ;-)

This is what it comes down to. Simple.

Click here for the cartoon.

keep reading. . . .

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Diary 9|8, 9|2014: More Molé! Trimbach Dinner At Antoine’s.
~ NOMenu.com

Diary 9|8, 9|2014: More Molé! Trimbach Dinner At Antoine’s.

We have a late lunch at La Carreta. The usual boatloads of queso are its gravitational center, a cheap thrill. Keeping right up with that consumption are tortilla chips and salsa. The latter is the best standard tomato, cilantro, and chile pepper salsa in these parts. When I had owner Saul Rubio on the show a few weeks ago, I got him to share his secret: lime juice. I never would have thought of that, but I should have. There’s lime juice in the mix of ingredients I chop finely…

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Le Foret Is Serving Lunch Again
~ Eat This Now

Le Foret Is Serving Lunch Again

When it first opened four years ago, Le Foret had it figured to be there both for dinner and lunch–getting the long-lunch business people and others who enjoy a grand midday meal in the classic style of the CBD. That never worked out, but the idea that a strong community of fine-dining restaurants in the downtown is such a good idea that Le Foret is trying again–on Thursdays and Fridays, for now.
Read More. . .

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DiPiazza’s
~ NOMenu.com

DiPiazza’s

Anthony DiPiazza passed away a few months after Katrina. His last chaffing gig–and there quite a few that bore his stamp–was partnership with his friend Joe Segreto at Eleven 79. Like all of Anthony’s restaurants, that one was deliciously Italian, with more than a few surprises along the way.

A microscopic café in the French Quarter captured Anthony’s style best, though. In its first years, DiPiazza’s served the best food per unit floor space of any restaurant in New Orleans. The room (it’s now the Louisiana Bistro) had space for only 30 or so seats. During the heyday, all of them stayed occupied, as were the pair of pews on the sidewalk in front, with people waiting patiently for their turn at Anthony’s food. keep reading. . . .

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