Caciu @ Andrea’s
This doesn’t sound good, but it is. A slab of caciocavallo cheese (medium-firm, made from cow’s milk) is dusted with flour and seasonings then seared in a pan with olive oil until it browns. It’s drizzled with olive oil and balsamic vinegar, and served as an appetizer in Lent. It is supposed to give the effect of eating meat, even though it’s only cheese. And by golly, it does. Chef Andrea runs it as a special through March every year. If you don’t see it on the menu, ask for it–he’ll dispatch it to you quickly enough.
Andrea’s. Metairie: 3100 19th St. 504-834-8583.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.