Tuesday, October 10, 2017. Pigs Fly. Every day I pass Kat (her real name is Katrina, but that's not usable for a few years yet) in the hallway of the radio station. She works there, too: She's the programming director of the station known as The Bayou, whose on-air studio is immediately adjacent to mine.
Now and then Kat reminds me that her husband is a chef. Lately, she also lets me know that he has opened a new place Uptown.
Today I finally made it to Rob Vance's new resto. I am also hearing a lot about it from my readers and listeners. I was very surprised to discover that this little place, depite the smiling pig in its logo, is neither a barbecue joint nor a Southern country café. Such a restaurant would probably not feature steamed mussels with a cream and garlic sauce so good that after you finish the mussels you're spooning up the sauce like a soup. These were as good a batch of the bivalves as I've had in a long time. Next time, I'm going to double the order.
But that wasn't the end of the dinner. I was intrigued by a double-cut (one bone, three inches of lean, tender meat and a poblano-chili chutney) pork chop. It's terrific. And it comes with collard greens a bit high on the peppery side. Also here is a house-made biscuit so big I wrap it up for breakfast in the near future.
Halfway way into writing all this, I decided to write a formal review of Flying Pigs. It elsewhere in this Diary today. The rating will be three fleurs-de-lis.
Flying Pig Cafe. Uptown: 4920 Prytania St. 504-644-2982.
