Panneed Chicken With Pasta And Two Sauces @ New Orleans Food & Spirits
Predictable daily specials--the kind offered once a week, on the same day of the week--are both wonderful and maddening. This one is the Wednesday special at all three sites of New Orleans Food and Spirits. It's second only to their famous Thursday rabbit and white beans in goodness and frustration. The dish is so well-made that you hope you're there on the right day. The handling of the chicken may be the city's best example of pannee, with crisp, darkly toasted bread crumbs on the top. That rests on a layer of cheese and cream sauce, with red sauce taking over from there all the way through the pasta. A very common dish around town, of course. But there is no better execution than this one.
