DiningDiarySquare-150x150 Thursday, March 2, 2017, Part Two.
A New Pizza Place Needs More Time.

The Marys meet up with me for dinner. The Legacy Kitchen string of restaurants is of interest. It’s a small local chain from the same guys who have the New Orleans Hamburger and Seafood eateries. Each of the five or so Legacies has a menu mostly different from those of the others, which right there is innovative.

The first of the Legacy places is near the first N.O. Hamburger outlet, on Veterans across from Dorignac’s. The second is in the ground floor of the Renaissance Arts Hotel. Others have opened on the West Bank and the CBD. The other local Renaissance Hotel’s restaurant space had been, among other things, MiLa. MiLa’s chef and proprietor was Slade Rushing, who is now executive chef at Brennan’s on Royal Street.

That Legacy Kitchen centers its menu on seafood generally, and oysters specifically. We have some grilled oysters and some on the half shell. I have a blackened redfish, and ML gets a salad. (MA eats only two oysters.)

The servers wore the most informal uniforms I think I’ve ever seen. The guy taking care of our table was helpful, but there wasn’t enough interesting food for him to talk about. Everything we had came out lukewarm, and it was downhill from there. The place has the distinct feeling of a generic hotel café, which is, I suppose, what it is. The place also looks a bit beat up, but I think that was intentional, a decorative statement.

The check with tip for this came in at over $100. Very disappointing. But it must be said that the place is quite new. On the other hand, longevity has not turned the other Legacy Kitchens into great restaurants.

Friday, March 3, 2017.
Bistro Orleans Returns.

One of the radio sales guys caught me in the hallway and said that Orleans Bistro would shortly resume its advertising on my show. Although a fair number of listeners are put off by the HD change, the sponsors seem to feel okay about it. That’s how my show has always functioned. The sheer numbers of listeners has never been enormous. However they do show up at the sponsors’ restaurants, and drop my name or that of the radio station. The job gets done.

I haven’t been to Bistro Orleans lately–partly because it’s easy to get caught in carnival parades this time of year. But I was in the mood tonight for their oyster-artichoke soup and some further seafood. After all, it is a Friday in Lent. The entree is a special from out of the 1980s: panned veal with pasta with a creamy parmesan cheese sauce. I think all of this could be improved by lightening down the richness of the sauce by a factor of two or three. Add to that the volume on the big plate (it’s big enough for three or more) and the eating is in overload.

On the other hand, this is the day for the Des Allemande’s fried catfish special, and that alone is worth the visit.

Bistro Orleans. Metairie: 3216 West Esplanade Ave. 504-304-1469.
Saturday, March 4, 2017
New Pizza Place. Not All Have Wood-Burning Ovens.

Mary Ann called our friends the Fowlers to check on their availability for dinner. It took us a few minutes to consider the range of possibilities. Will we dine somewhere fancy, or an easy-going café? A couple of people on the radio show, told me that the new pizzeria in Mandeville is pretty good. This was enough of a nudge in that direction, so to Duman’s Artisan Kitchen we go.

You see that word “artisan,” and what comes to mind immediately is the kind of pizza with a wood-burning stone oven, and a large array of top-quality ingredients. Let’s just say that the evidence of the pizza itself did not satisfy the expectations. And it was a more
expensive than we thought it would be. Ah, it must be that bugbear of the Too New To Be Reviewed forces in action here. We’ll come back next year.

Duman Artisan Kitchen. Mandeville: 821 Girod St. 985-231-7663.

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  1. Ronald Sutton on March 28, 2017

    If memory serves me, the First New Orleans Hamburger and Seadfood Restaurant was on S Clearvies next to Copelands. The one on Vets across from Dorignacs followed.

    • Tom Fitzmorris Author on March 29, 2017

      You’re correct. That Clearview location was briefly being planned as a franchise of Lee’s Hamburgers, which was about to expand at around the same time. The owners then changed their mind and invented the NOHSC from scratch. That’s what an article I wrote around that time said, anyway.
      Tastefully yours,
      Tom Fitzmorris