Crawfish Bisque @ Vincent's
An Italian restaurant is not the first place I'd look for a traditional crawfish bisque. I'm talking about one made with a darkish roux (no cream, or very little), a crawfish stock, and stuffed crawfish heads. As fine a dish as that is, the soup is little found around New Orleans and even the Cajun country, except in the spring when the crawfish are peaking. Vincent Catalanotto's version is as good as it is because he makes it himself, late at night, when nobody else is in the kitchen. It's as good as any I've had.
