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  1. Tom Fitzmorris Author on March 9, 2015

    Welcome to the new NOMenu.com messageboard, live on line since 1997. While you long have been able to post comments at the ends of reviews, recipes and other NOMenu posts, the conversation here isn’t tied down to any one particular matter. Please feel free to ask questions, turn us on to new (or old) restaurants, talk about cooking, or anything else. Although it’s not a requirement, know that signing your name to your post adds credibility and responsibility to what you have to say.

    Tastefully yours,
    Tom Fitzmorris

    • Don Kern on March 22, 2015

      There is a restaurant in New Orleans Uptown that serves ebelskivers for breakfast/lunch. Do you know name/address/phone number?
      Many thanks.

      TOMMENT: I had to look this one up. Ebelskivers are puffed-up pancakes, almost spherical. I have never seen it on a menu around here. Anybody know?

      • Lauren Kaplan on September 30, 2015

        Toast on Laurel Street. It’s a lovely spot and every thing is delicious, including the Ebelskivers.

    • sal cusimano on June 16, 2015

      where can I get the best soft shell crabs? are the in season now? please give me several locations

      • Tom Fitzmorris Author on August 30, 2015

        I think the best soft-shell crabs are at Clancy’s, but there are many others. Soft-shells ran late this year. They usually start appearing in April, hit a peak in May and June, decline a little in July and August, then have another peak in September, followed by a slow fade.

        I also have a top-twelve list for soft-shells here:

        http://nomenu.com/?p=4329

        That’s where all the top-twelve lists are. Go to the home page (nomenu.com), click on Lists, then Top Twelve Lists.

        Tastefully yours,
        Tom Fitzmorris

    • Laura holleman on July 24, 2015

      Tom, we loved Phillip Chan of The Asian Cajun, now closed. Has he re-located to another establishment? Thanks in advance! Laura

      • Tom Fitzmorris Author on July 25, 2015

        I don’t know where Philip has gone. Last time I heard from him, he was working in the Casino with an Asian restaurant there, but that was quite some time ago. Great chef.

        Tastefully yours,
        Tom Fitzmorris

    • rita satawa on July 27, 2015

      During the Queen Victoria cruise, you told us we would receive a list of the participants’ emails. We made several friends but don’t know how to reach them (much less remembering their full names). Please forward same to us.

      • Tom Fitzmorris Author on August 1, 2015

        I just sent this to you by private email.

        Tastefully yours,
        Tom Fitzmorris

    • Richard Simmons on August 27, 2015

      Tom,
      I am not the Richard Simmons on TV even though he does help many people. I have a question on the best fried chicken in New Orleans area. I have heard Luzzias on Benville and Mandina’s have good fried chicken. I live in Covington and was looking for a Shore restaurant. Thank you very much.

      • Tom Fitzmorris Author on August 30, 2015

        I assume you meant that you’re looking for a North Shore restaurant. Not much fried chicken over there. Mandina’s in Mandeville is pretty good. Sal & Judy’s makes good fried chicken, but there’s so much other, better food there that it’s not something I get often.

        Anyone else have any ideas?

        Tastefully yours,
        Tom Fitzmorris

    • John on October 20, 2015

      I am so tired of hearing about you not having a car. You need to part with some of your money, break down, and buy another car to replace that 10 year old PT Cruiser. That was never a great car from the start. Ever wonder why you don’t see any others on the road today. Or, here’s another novel idea – go RENT a car. Your choice of restaurants are great, don’t sully your reputation by driving an old PT Cruiser with what God only knows how many miles. s/An avid reader and listener.

      • Tom Fitzmorris Author on October 22, 2015

        I beg your pardon. . .there are lots of PT Cruisers still out there. Mine has 240,000 miles and runs great. Things break over time, and I fix them. I anticipate getting at least two more years of active service from it, and then I will keep it as a clear classic.

    • MURRAY WILLIAMS on December 9, 2015

      Any idea of fine restaurants open prior to the Sugar Bowl on January 01, 2016?

      TOMMENT:
      When is the game? What time? I will have a New Year’s Day open list in a week or so on this site.

    • phil dorsey on January 9, 2016

      Tom
      I think that Liborio on Magazine has closed, also same for el gato negro in Destrehan.

      phil

    • Gretchen on March 2, 2016

      Hi tom,
      Saw your piece on El Pavo Real. Pavo real means “peacock” so that might make a little more sense

    • Mike Serio Jr on March 6, 2016

      Tom,
      Is there any restaurant in N.O. that I can find Beef Wellington?

      TOMMENT:
      Beef Wellington is a dish of the past. I haven’t seen it on a menu in a very long time. With advance notice, Chef Andrea of the restaurant of the same name will make it for you.

      Tastefully yours,
      Tom Fitzmorris

    • scott on March 18, 2016

      Gluten Free on the northshore:

      Does anyone have a recommendation for someone with Celiac Disease (cannot eat gluten)? Thanks

      • Tom Fitzmorris Author on March 18, 2016

        Hello, Scott. . .

        My answer to this is the same as to anyone else looking to satisfy a dietary need–low-fat, vegetarian, whatever.

        First pick a good restaurant, using the usual criteria (reviews, ratings, guidebooks, or buzz–as you like).

        Then look over the menu to see what kind of food the restaurant serves, to discover what they’re likely to have in the kitchen.

        Based on that knowledge, tell the waiter what your special diet is, followed by VERY SPECIFIC IDEAS for dishes that will satisfy your needs. Along these lines: “I’m thinking of something like a risotto with asparagus and mushrooms and maybe a little crushed red pepper, with no cream or cheese.” Then he can go to the chef and get it done.

        The good restaurants will be able to prepare a fine dish along the lines you dictate–either by adapting a regular dish, or just coming up with one from scratch. That’s what makes good restaurants good–they know how to cook.

        If you can’t do that, then you need to study up some more on your diet. You can’t expect the restaurant to understand your special needs; they have to cook for the mainstream. The special orders have to come from you.

        The biggest mistake (in New Orleans, anyway) is to look for a restaurant that specializes in your diet. You may assume that it will be much less interesting that the mainstream places, and probably even terrible.

        Tastefully yours,
        Tom Fitzmorris

        • Scott on March 19, 2016

          Thanks Tom, I appreciate it.

    • John Broussard on March 22, 2016

      Tom, regarding the wealth of Chefs. In a previous life I worked for a family that would show up on a list like this. First, it’s a guesstimate. Second, it’s an guesstimate of the value of their assets. Third, it’s wrong. Fourth, it ignores the obvious, which is the debt associated with the assets. A true Net Worth would be asset values less liability values (debt). How often do restaurants fail??? Even those of well known chefs/owners?

    • Gordon D. on March 29, 2016

      Some years ago (possibly pre-Katrina) there was an Italian bread available at Dorignac’s, and possibly other stores, which I no longer see available. It was hard on the outside and very dense. It was packaged in a white paper bag with red lettering.

      Do you know who made it or what became of it? I couldn’t find anyone at Dorignac’s who was there long enough to remember.

      • Tom Fitzmorris Author on March 30, 2016

        I’m not sure what bread that is you’re talking about. Dorignac’s makes a unique bread called St. Joseph bread that might be the one you want. Also, Angelo’s bakery on West Metairie at Elise bakes bread for a lot of stores and restaurants. You have to get there before noon, though.

        Tastefully yours,
        Tom Fitzmorris

    • You have talke about a restaurant on a bus I think named Going Forward? Can you give me the correct name and phone #

      • Tom Fitzmorris Author on April 12, 2016

        A restaurant on a bus? Well, that’s a novel idea. Where does one board?

        Tastefully yours,
        Tom Fitzmorris

    • Elaine on April 12, 2016

      For 11 points “The Boxer”
      I am just a poor boy.
      Though my story’s seldom told….

    • Tommy on April 14, 2016

      Tom, where can I find excellent Prime (not anything but Prime for this special occasion) ribeyes on the Nort’shore.

      If I have to, I will travel to the Sout’shore.

      Looking for a really good butcher shop.

      And I welcome any input from your readers as well.

      Thanks

      • Tom Fitzmorris Author on April 22, 2016

        Not much on the North Shore, and USDA Prime beef is hard to come by anywhere. I have found, however, that when I go through all the pre-cut steaks in the rack, I find that some are very much more marbled than others, regardless of the grade claimed for it.

        The most interesting butcher sop on the North Shore is Saia’s, the place on Florida Street with the big cow in the parking lot. Tell them what you want, and they’ll either have it or get it in a couple of days.

        Tastefully yours,
        Tom Fitzmorris

    • Robert C. Evans on April 19, 2016

      From today’s 5-Star: “The bulk of the meal was simpler: large roasts of meats, as well as game birds, carved up and eaten au naturel. ”

      Perhaps they had large napkins?

    • Mitzi Maniscalco on May 9, 2016

      Hi Tom Can you recommend anything at Mary Mahoney’s in Biloxi Ms. going there Mon. Thanks

    • Christie on June 26, 2016

      I’ll be in Pensacola Beach in a week or so. Any decent restaurants around there?

      • Tom Fitzmorris Author on June 26, 2016

        Sorry. . .it’s all I can do to cover the New Orleans restaurantscene. Haven’t been to Pensacola in many years. However, I’m glad you posted, because I’m sure one of our readers will come up with something.

    • Leo McLean on June 28, 2016

      After your last subscription dun, I must have sent too much money. I now get two, duplicate N.O. Menu e-mailings every day. Thanks, but one will suffice.

    • Susie on February 23, 2017

      TOMMENT:
      I think you’d have a ball at Brennan’s on Royal Street.

      Tastefully yours,
      Tom Fitzmorris

      A group of 14 fun loving women celebrating 2 of said ladies 60th will descend on NOLA for a day in late April. We have already hired a limo (coming from bayou country) to take us bar hopping and would love your input on a great restaurant to cater to our number for dinner to cap off the day. Ideas or suggestions?? Thank you!!!

    • Bob Kuzela on March 14, 2017

      This is a good add-on to your Skeleton walks into a bar joke
      Read more: Skulls & Bones http://www.drinkoftheweek.com/drink_recipes/skulls-bones/#ixzz4bKcs2RbN Under Creative Commons License: Attribution Follow us: @dotw on Twitter | drinkoftheweek on Facebook Skulls & Bones DOTW Staff
      Ingredients 1 part Malibu Black Rum 1 ½ parts orange juice 1 ½ parts pineapple juice 1 ½ parts cranberry juice Instructions Build in a pint glass with ice. Garnish with black licorice
      courtesy Malibu Black Rum

    • Blake on July 17, 2017

      Tom, help me figure out the name of a lost (to Katrina) Chinese restaurant that stood on Bienville close to Broad St. My parents ate here often and no one remembers the name. Thanks !!

    • david cook on September 14, 2017

      hey tom!will be in London Venice an Paris at the end of the month looking for your favorite restaurant in each city ~hope you can help THANKS!

      TOMMENT
      My first and most important advice is to buy a guidebook for each of those three cities. Frommer’s and Fodor’s are my favorites. They will have much better information than I would, vecause those writers do for a living what I do in New Orleans.

      That said: Go to Antico Pignolo in Venice, just off Piazza San Marco, the center of the city. We actually had an Eat Club dinner for 40 people there a few years ago. In London, I like Rules, the oldest restaurant in London, like some place out of a Dickens novel. Reservations in advance essential. In Paris, Lassere has the most outrageously fabulous service and classic French food.

      Okay, now you have to let me be Tom-Atra at your next performance. How about “I Only Have Eyes For You” in the style of the 1945 Sinatra?
      Tastefully yours,
      Tom Fitzmorris

    • tpcelt on September 29, 2017

      Tom, have you ever seen a pasta arrabiatta sauce that included brandy? I did once, but never again. Thanks!

      • Tom Fitzmorris Author on October 1, 2017

        It does sound strange, but with certain things–lobster comes to mind–this might work. But maybe not.
        Tastefully yours,
        Tom Fitzmorris

    • Mike Lockwood on December 21, 2017

      Tom,
      I’m sorry I didn’t see you at the LPO performance of the Messiah. I have the honor and privilege of singing with the chorus that performed the work with the symphony. We all echoed your observations of Brandy Sutton’s performance that literally brought the house down. FYI, after our Friday performance in Covington, Ms. Sutton hopped a flight for an 11am performance in Washington DC then another Messiah performance in NYC at 4pm on Sunday.

  2. Steve Bowes on March 9, 2015

    I want to prepare “Chinese Wok Shrimp” (I used to eat at China Blossom at least 3 or more times a month) and I don’t know what the ingredient “oyster sauce” is or where to get. Can you let me know?

    TOMMENT:
    Oyster sauce is something you will find in jars in the ethnic food department of almost any supermarket. It’s a dark, thick, gunky sauce that has a great flavor. Refrigerate after opening.

  3. James on March 11, 2015

    Tom, do you have on your site or could you put on your site a list of restaurants sorted by price range?

    TOMMENT: No such list. . . but I’m working on it. The problem is that no two people would agree on the price category for any given restaurant. One person’s $$ would be another’s $$$$$. That is my consistent observation after writing reviews and lists for 43 years. More than a few people have become angry with my saying a restaurant is inexpensive when, to them, it was outrageous.

    However, I have a new system that I think may work. New and revised reviews now give the average entree price, which is a nice, solid datum. The trouble is that to go through all the current menus (which change all the time) and putting in the data will take something like 150 hours. And it’s just me here. (I continue to look for people who would like a job working on NOMenu, but nobody seems to be interested.)

  4. KEITH SIMS on March 13, 2015

    Tom, the picture of the crawfish dish in the puff pastry. Thal looks awsome. What is it called and do you have the recipe. I would like to cook it this weekend.

    TOMMENT:
    I don’t know what photo you’re looking at. (We have over 10,000 photos on the site.)

  5. charles on March 20, 2015

    Where can I buy fresh pompano and live Dungeness crab? Does any place carry them on a consistent basis?
    Thanks.

    • Tom Fitzmorris Author on March 21, 2015

      The good kind of pompano, like most fish, is hard to find consistently. Shafer and Rusich in Bucktown has given me the best luck, along with Dorignac’s. It’s been years since I last saw Dungeness crab, possibly because I don’t especially like it.

      It’s a better strategy to cook what’s available in the market than to look for a particular kind of fish to do something specific with.

      Tastefully yours,
      Tom Fitzmorris

      • Richard on May 25, 2016

        Great advice to try to limit yourself to the freshest quality fish that is available… BUT, if you do want to try and branch out your search to different sources…. i have seen pompano at Restaurant Depot often enough.

  6. Judy on March 28, 2015

    Who has the best Bouillabaisse and Jambalaya in town? Have friends coming in from New York and those dishes are at the top of their list.

  7. Brian on April 1, 2015

    Tom – when will you publish the top 4 restaurants on the best seafood places list?

    TOMMENT:
    It’s a countdown. #3 came out today, #2 will be on Thursday, and #1 will appear Friday, finishing the whole 33-restaurant list. An annual Lenten feature, as described in the introduction.

  8. David Schneider on April 1, 2015

    Are you planning on publishing a list of recommended brunches for Mother’s Day.? If so can you include the price ranges? When could I expect a list to be on the website so I can get a jump on reservations?

    Thank you

  9. katy bug on April 1, 2015

    What a wit you are, Tom. Good April Fool’s article today. I must say, in my opinion , your best was the restaurant built in the bomb shelter at West End. A classic.

    Thank you for all your hard work for our grateful benefit.

    Wishing you great health and happiness in the new year (had to wish you Happy New Year!).

    Your neighbor in Abita.

  10. wines on April 2, 2015

    Loved yesterday’s story. Wasn’t the name of the chef you visited Chef Phoo Yew?

  11. Amarone on April 3, 2015

    Well, I suppose that Antoine’s will get the number 1 spot. It must be for sentimental reasons.

    TOMMENT:
    If you are referring to the top 33 seafood places, guess again. Antoine’s didn’t make the cut.

  12. Mary McConnell on April 3, 2015

    Do you know anything about a bakery that used to be on the corner of Tulane Avenue and Galvez? I think the name of it was Frietag’s. Every Sunday morning after Mass my parents drove there to get donuts for us. It is a happy memory for me and I was just wondering what happened to that place.

    TOMMENT:
    It was Freitag’s, on the uptown river corner of Tulane And Galvez. I knew it well: that’s where I’d transfer from the Tulane bus to the Galvez bus to go visit my Aunt Una and Uncle Billy (the man who introduced me to the roast beef poor boy.) This would have been in the early 1960s. I’m only guessing, but I think it closed in the early 1970s,. Good corner bakery.

  13. Ell on April 11, 2015

    Enjoy your Extinct Restaurant site. Just wondering why the following were not included:
    House of Lee
    Masson’s Beach House
    Wallace and Raoul’s

    TOMMENT:
    Like almost everything on NOMenu.com, the Extinct Restaurants department is a work in progress, not a finished book. I research and write one a week, which has created 145 Extinct restaurants so far. But that leaves hundreds more to do. I just haven’t done three of the four you ask about. (Masson’s was on the list.) Keep reading!

  14. Paul Melancon on April 17, 2015

    In the early to mid 60’s I visited New Orleans with my parents and dined at a restaurant on Gravier (I think) and the interior decor was an outdoor, night-time city square. Very much like the Saenger Theatre with building facades and a starlit sky.. Can you tell me what restaurant that was and what happened to it?

    TOMMENT:
    That was Morrison’s Cafeteria, but it was another cafeteria before that. Its last use was for Pancho’s (yuck).

  15. randy ensminger on April 21, 2015

    I cannot find and reviews for R’evolution in the Royal Sonesta..

    Best Menu I have ever salivated on.. A great feed !

  16. Jerry Potter on April 27, 2015

    Hi Tom, have enjoyed your show and advice for years, I was wondering is it acceptable to use can potatoes in place of fresh ones in various recipes ?

    • Tom Fitzmorris Author on April 28, 2015

      No way! What possible advantage could there be to this, when you can get fresh potatoes everywhere and cook them in a few minutes?

      Tastefully yours,
      Tom Fitzmorris

  17. Robert Gohres on April 28, 2015

    Last week a question about the name “Roman” candy. I believe the mule drawn wagon “roamed” around GNO selling candy = Roman Candy.

    No more small bottles of Tabasco in restaurants? Too easy to be removed by customers??

  18. Milton Jenkins on May 1, 2015

    Several years ago, I lived in New Orleans, but thanks to hurricane Katrina, I now make my home in New Mexico. I’m sorry to report that it is a culinary wasteland, even for Mexican food. But it is a stunningly beautiful place, and because of the high altitude and dry air, it is as if the whole world is air-conditioned. So I guess I’ll be here for the rest of my working life. After all, in this economy, one had better be careful about giving up a job.

    Now my problem is this: I’m having to learn to do my own cooking, since, unlike when I lived in New Orleans, there are no great cooks around to do it for me. Now I have been able to put together some pretty nice Cajun , Creole, Mexican, and Italian cookbooks. They have gotten me off to a good start. But there is a particular recipe that I have just about lost my mind over by trying to find it anywhere. It is called Mandarin duck in the New Orleans area. I have discovered that even the Chinese food in New Orleans is different. But the New Orleans Chinese community apparently has never produced their own cookbooks. Sometimes I get irrational when I’m tearing my hair out by the roots looking for this recipe on the internet, and I think it must be illegal to publish this recipe. Yes, I have seen versions of Mandarin duck recipes from other cities, but the end result is nothing like what I remember. Someone in Vancouver, BC sent me a recipe the other day, which produced something reasonably edible, but it just wasn’t what I was hoping for. She (and she was very nice–and Chinese) said it was the most authentic recipe she could find. Perhaps so, but to be frank, I don’t give a rat’s behind about whether it is authentic. I just care about how tasty it is. Can you guys help me?

    • Tom Fitzmorris Author on May 8, 2015

      There are recipes all over the web for that pure-American dish called Mandarin chicken. It’s fried chicken with a dark roux sauce. Mandarin Duck is the same thing, but with duck instead of chicken. Every Chinese restaurant in town has it on the menu and sells it to those who are eating the same dishes they were fifty years ago. Do a search online for “mandarin chicken recipe” and you will find many recipes. You may have my share of the dish for the rest of my life.

      Tastefully yours,
      Tom Fitzmorris

      Tastefully yours,
      Tom Fitzmorris

  19. Jeff D. on May 2, 2015

    Hey Tom,
    I’m a big fan of the Travel Channel Show, “Bizarre Foods”. Are there any restaurants in the New Orleans area that serves “off-the-beaten-path” food other than traditional fish, chicken, beef, and
    pork?

    • Tom Fitzmorris Author on May 2, 2015

      Anywhere you find food so unusual that a television show can be built around it, it probably doesn’t come from a place where the everyday food is, well, like, uh. . . delicious. This stuff is pure gimmickry, and although I have eaten more than my share of exotic foods, I can’t say that any of it ranks high on my enjoy many meter. We never run out of genuinely good food in New Orleans, which is why you won’t find anything stranger than sea urchin gonads (which every sushi bar has).

      Tastefully yours,
      Tom Fitzmorris

  20. Jerry Muller on May 4, 2015

    Two things.
    Do you have a recipe for a not so dense french bread. One like Reising’s or Binders Bakeries.

    Also, a good Shoe-sole recipe.
    Thanks,
    Jerry

  21. Ted G. on May 11, 2015

    Tom, I elsewhere on the web news that Maximo’s has closed. Is this true? If so, what a loss! My wife and I loved that place. After their delayed reopening after Katrina we were their very first customers. Tough to think of not having Maximo’s around for special occasions.

    • Tom Fitzmorris Author on May 13, 2015

      It’s true. The owners are turning it into a different restaurant. Italian cookery in the French Quarter has never drawn the business as well as seafood, Creole/Cajun, or convenience food. Quick: name a great Italian restaurant in the Quarter. (Cafe Giovanni is not officially in the Quarter.) Whenever any restaurant closes, someone loses a personal favorite. Sorry!

      Tastefully yours,
      Tom Fitzmorris

  22. Jim Sneed on May 14, 2015

    Augie’s?? I believe that is correct? Is he still around? Seems I remember seeing an Augie’s over in the Destin,FL area?

    • Tom Fitzmorris Author on May 16, 2015

      Augie Lopez still operates a restaurant here: Smilie’s on Jefferson Highway at Edwards Ave in Elmwood. Not very good, in my opinion.

      Tastefully yours,
      Tom Fitzmorris

  23. Carol Bowdon on May 15, 2015

    Tom, you need to check out Asuka Sushi and Hibachi on Earhart Blvd (city-bound on the right side, just past S. Carrolton). Crazy looking little place and location, but best sushi I’ve ever had. So fresh, and not over-powered by rice and crab salad like at so many other places. I like it better than Mikimoto!

  24. Brett M on May 16, 2015

    Tom, can you please fix the link for your recipe for the coquille st. Jacque and the osso buco . I know that I had a recipe from your website that had gotten lost for the osso buco but as far as the Coquille St. Jacque, I had asked many times at the Flaming Torch and they said that they to not give the recipe out. Thanks, Brett.

    • Tom Fitzmorris Author on May 16, 2015

      The two recipes are in the Recipes index. Go to

      http://nomenu.com/?page_id=40147

      and select the recipes from the lists. (The links were bad, but not anymore.) Thanks for letting me know. I always appreciate notes about recipes, reviews and other stuff that’s not where it belongs.

      Tastefully yours,
      Tom Fitzmorris

  25. Jeanne on May 18, 2015

    I wait to have a birthday luncheon for my 65th birthday on a Saturday around the middle to end of July for about 20 people. Want it to be a nice place with a private rom of course. No limits on price per person. Any suggestions?

  26. Brett M on May 20, 2015

    Thanks Tom. Osso buco this weekend. Coquille St. Jacques the week after.

  27. John Leydon on May 20, 2015

    Visited the old Bywater neighborhood last weekend (lived in Houston since 2007), and finally ate at Jack Dempsey’s. Loved the atmosphere and surroundings, but Meh! on the fried seafood. It wasn’t greasy, just bland. The potato salad even was disappointing, but I’ve always preferred mustard in mine anyway. At least the Barq’s amberjacks were cold (every time I see a blue label, I still expect to drink that Mississippi well water from it being bottled in Biloxi; I loved that distinctive flavor!) and the bread pudding warm with a good sauce. But I’d heard before the place was overrated, and now I see why you rated it only two stars. Still, it was nice seeing a crowd of diverse diners in a Bywater restaurant for the first time, as opposed to the legendary but “White Only” establishments like you-know-who, I’m sure. BTW, I had to laugh earlier when you asked to name an Italian restaurant in the Quarter. Two long-gone favorites immediately came to mind — Toney’s on Bourbon (great place to eat after a night of movies on Canal Street) and Battistella’s in the old French Market. Their gumbo was unforgettable.

    • Tom Fitzmorris Author on May 26, 2015

      Johnny boy, good to hear from you after so many decades. I hear from Joe now and then. Thanks for the reflections of the past.

      Tastefully yours,
      Tom Fitzmorris

  28. Crabbysue on May 27, 2015

    There is new restaurant that opened where Stella! used to be, called Angeline. If you have been there what do you think of it? If you haven’t been there yet, have you heard reports from anyone on it. We’re visiting in August and staying at the Hotel Provincial right next door. Convenience isn’t everything. I don’t want to waste one of my New Orleans meals on a restaurant that isn’t ready for prime time.
    Thanks
    Susie

  29. Frederick Hosch on June 2, 2015

    Tom, I’ve heard you comment several times on the number of New Orleans restaurants over 100 years old. Is there a list somewhere on you site? Thanks.
    —fred

    • Tom Fitzmorris Author on June 7, 2015

      I probably did, but it’s hard for me to find the list while I’m at sea. But I can do it from memory:

      Antoine’s 1840
      Tujague’s 1856
      Commander’s Palace 1880
      Bon Ton 1880s
      Delmonico 1895
      Galatoire’s 1905
      Acme Oyster House 1910
      Pascal’s Manale 1913
      Casamento’s 1915

      Tastefully yours,
      Tom Fitzmorris

  30. Robert (Bob) on June 7, 2015

    I’m a 5-Star Subscriber & I recognize the `Daily’ is off `til your return, however I thought you’d said that you would keep us informed at least every-other day. I’ve seen nothing since May 30th Is it not possible to let us know even a lil’ bit? I feel lost w/o my daily `injection’!
    Bob

    • Tom Fitzmorris Author on June 8, 2015

      Hello, Bob. . .

      I am currently on a cruise with the Eat Club in Europe. Although I keep writing throughout the voyage, it is very difficult either to build out a website or send a big mailing list of newsletters from a ship at sea. (The signal comes from a satellite, and is very slow–like a dial-up connection.) Added to this is that after the first two of the nine days, we were in port every day, giving me no time to publish any full issues. I will return on June 10 with a lot to report. I give all subscribers a month extra on their subscriptions to make up for this.

      Thanks for your concern and for missing my work.

      Tastefully yours,
      Tom Fitzmorris

  31. Richard on June 9, 2015

    Good to hear the Mrs. didn’t toss you overboard.

    When Augie reopens Panchos, the New Orleans food scene will be revived.

  32. George Schaefer on June 11, 2015

    Have you reviewed the Big Easy Grill on the Hwy 41 spur in Pearl River?

    • Tom Fitzmorris Author on June 12, 2015

      No.

      Tastefully yours,
      Tom Fitzmorris

      • George Schaefer on July 7, 2015

        Tom – The Big Easy one of the only two restaurants, that I know of, in Pearl River. I go there once a week, on Wednesday evenings, after Confession and Mass at St. Peter and Paul Church, also in Pearl River. I would like a professional opinion of this place. Please stop by if the opportunity allows it. Thanks!

  33. Susan on June 16, 2015

    Hi Tom, I am looking for a really good recipe for BBQ Shrimp and there are so many. I enjoyed a wonderful lunch in Abita Springs and had an order of these tasty shrimp and also crab claws. I would like to duplicate the ones I had but I cannot tell by reading the recipes. Any suggestions?

    TOMMENT:
    My favorite recipe for barbecue shrimp is for the one I make myself at home. (Of course it is! That’s why you learn to cook: so you have have things your way.)

    Here is the recipe:

    http://nomenu.com/?p=3068

    You can find this and 700 more of my recipes here on the website:

    nomenu.com

    Click on “Recipes.

    Tastefully yours,
    Tom Fitzmorris

  34. Crabbysue on June 17, 2015

    There is new restaurant that opened where Stella! used to be, called Angeline. If you have been there what do you think of it? If you haven’t been there yet, have you heard reports from anyone on it. We’re visiting in August and staying at the Hotel Provincial right next door. Convenience isn’t everything. I don’t want to waste one of my New Orleans meals on a restaurant that isn’t ready for prime time.
    Thanks
    Susie

  35. Jimmy on June 25, 2015

    Do you know of a restaurant that serves a clear gumbo, no roux,?

    • Tom Fitzmorris Author on June 27, 2015

      Most of the Brennan restaurants have a non-roux gumbo, notably Commander’s and Mr. B’s.

      Tastefully yours,
      Tom Fitzmorris

  36. Wade on June 29, 2015

    Tom,

    I was digging through the website and found a couple of broken links, FYI.

    http://nomenu.com/?p=3540
    http://nomenu.com/?p=2192
    http://nomenu.com/?p=3538

    Love your site…was looking forward to reading about the best catfish joints, but that’s one of the links above.

    Cheers,

    Wade P.

    • Tom Fitzmorris Author on July 12, 2015

      The halibut I’m interested in comes from Alaska, which is pretty exotic to me. Not a lot of great halibut in the Gulf.

      Tastefully yours,
      Tom Fitzmorris

    • Tom Fitzmorris Author on July 12, 2015

      Hello, Wade. . .

      Thanks for the alert. . . but would you happen to know where you found these links? Without knowing that, there’s nothing I can do about it. But again, I appreciate your bothering to let me know.

      Tastefully yours,
      Tom Fitzmorris

  37. Kaye on July 1, 2015

    Ah, Castillo’s. My sister and I used to live across Exchange Alley from them, back before the spot where we lived went commercial. We ate their food almost daily, sometimes passed to us from the kitchen door on the alley (we paid!). My first experience having mole’. I’ve been searching for it since. Mr. Carlos was a gem.

    Thanks for the good memories, Tom.

  38. Mel on July 2, 2015

    I have a question from years ago. Soho is currently located at 601 Veterans in Metairie. Prior to this establishment, the building housed King Buffet. For a good 30+ years, it was the location of Ralph and Kachoo’s. My question is about the restaurant prior to Ralph’s. I think it was a family seafood place back in the early 1970’s. For some reason I come us with the name, J. Ray’s. Do you recall this place? Thanks.

    • Tom Fitzmorris Author on July 2, 2015

      The name of the restaurant was JC.

      Tastefully yours,
      Tom Fitzmorris

    • Ed D on July 10, 2015

      Could it have been JC”s

  39. Dwaine Plauche on July 8, 2015

    What is your opinion of the “sous vide” cooking process?

    • Tom Fitzmorris Author on July 12, 2015

      I think it’s interesting in that it produces a juicy, soft texture in beef like that of roasted prime rib. It’s low and slow. However, I like crusty and crunchy exteriors in steaks and chops, and for that reason I haven’t liked sous vide since being introduced to it in a food writers’ conference in the mid-1980s.

      Tastefully yours,
      Tom Fitzmorris

  40. Ed D on July 10, 2015

    I was hoping that you might have the address for the folks that owned the Chateaubriand Restaurant that was on North Carrollton Ave. before Katrina? I have an old unused gift certificate for them & I would like to explore any opportunities to use it. Thank you for your time in this matter.

    • Tom Fitzmorris Author on July 12, 2015

      Bad news, Ed. Gerard and Eveline Crozier left New Orleans and the restaurant business after Katrina, which destroyed the place. Gerard died a few years ago. Eveline is living in Nashville, I think.

      Tastefully yours,
      Tom Fitzmorris

  41. Rene' on July 13, 2015

    Tom,

    Do you have any background info on Sal and Sam’s in Metairie? My wife and I always enjoyed meals there and would like to know what happened to it.

    • Tom Fitzmorris Author on July 17, 2015

      Sal died in the 1980s. Sam died in the 1990s. One set of new owners took over, and then another. Never regained the magic of the 1970s and 1980s, when the place was at its peak.

      • Rene' on July 24, 2015

        Thanks for the info on Sal and Sam’s. I appreciate it!

      • Richard on May 25, 2016

        Sal Sia’s daughter ran Sal & Sams for years after her father’s passing & i am assuming that they rented the building to the first couple of tenants that tried to operate restaurants thereafter and finally sold the building.

  42. Jay Culbertson on July 13, 2015

    Tom, I know this will get you excited. I need a Snapper throat recipe. I have sic beautiful ones that I caught yesterday. Please get back to me ASAP

  43. Charlie Mutter on July 16, 2015

    Good afternoon Mr.Fitzmorris,
    Thank you for taking my question. I recently purchased a National pressure cooker #7, I believe it’s from the 40’s. It is like brand new, I was wondering where I could get a copy of the owners manual from some where? I have looked everywhere on line and to no avail.Also do you have recipes for pressure cooking south Louisiana foods?I have never used a pressure cooker before and would to try.I would like to start with red beans or white beans, if you have a recipe for them it would be greatly appreciated.
    Thanks again
    Charlie

    • Tom Fitzmorris Author on July 16, 2015

      I have never owned a pressure cooker, although I have cooked with them once in awhile. I think a 50-uear-old piece of kitchen ware is the sort of thing you’d donate to a museum–maybe SoFab would like it. It is unlikely you will find an owner’s manual; such things were not common in those days. I wouldn’t cook with it. But I would welcome others who have greater experience with the thing.

      Tastefully yours,
      Tom Fitzmorris

  44. Mary Lou on July 21, 2015

    You said in your 7/11/15 Dining Diary that your home cooked onion soup is one of your best. I don’t see that recipe on your website, I only see the Onion Soup With Seven Onions And Peppers recipe. Do you have that recipe written?

    • Tom Fitzmorris Author on July 25, 2015

      It’s the same recipe, without the peppers.

      Tastefully yours,
      Tom Fitzmorris

  45. Larry Powell MD on July 22, 2015

    In today’s ‘Dining Diary’, you mentioned you had eaten a “baby lobster, still moving in my mouth” before. Am I the only one who has emailed you saying we absolutely MUST hear a more thorough, descriptive entry on this event?? Truly, I’m not going to rest easy until I hear all the details.

    LOVE your newsletter, especially the Dining Diary. Have a great day!

    • Tom Fitzmorris Author on July 25, 2015

      I was in Hawaii in 1991 for an annual event extolling the food of the tropics. I met a guy who raises blue lobsters on the Big Island. These are the same species as the lobsters from Maine, but every now and then a blue one appears, and they fetch high prices. He handed me one and told me how to eat it: you pull the head and the tail apart, remove the top two segments of shell, then squeeze the tail tip to extract the meat. I told him that I knew this motion very well, and I did it. It tasted sweet–and then, I felt it moving. I was about to spit it out, but I swallowed instead so as not to offend the guy. Very strange sensation, but one known to every carnivore on earth except scavengers.

      Tastefully yours,
      Tom Fitzmorris

  46. Christy Chauvin on July 22, 2015

    Dining at O’Briens Grille tonight. The steak choices are Filet, Bone in Ribeye and New York Strip. (Not interested in the prime rib) Generally like steaks medium rare. What would be the best steak choice? Thanks so much

    • Tom Fitzmorris Author on July 25, 2015

      Write me sooner next time. I’d not exactly waiting here for a question to come in. (The radio show, on the other hand, works exactly that way.)

      Tastefully yours,
      Tom Fitzmorris

  47. Jim Sikes on July 23, 2015

    Tom –

    You bring back great memories with the piece on Riviera. Because you talked about Ristorante Tre Fontane. I was in Grad school at LSU at the time. They sponsored an opera show on the radio. The announcer had the proper Italian accent and meter, I remember saving up and going there in 1971. I thought it was marvelous. As Uncle Milty would say, ……………………………….

  48. Claire Firestone Pasqua on July 23, 2015

    Mr. Fitzmorris,
    I found a restaurant using your website last year. I think it was located on Carrollton Avenue and served tapas. It was delicious!! I would like to go again. The only thing I find is Barcelona Tapas on Dublin Street. Was/Is there another restaurant that fits this description? Thank you. You have never steered me wrong.

    • Tom Fitzmorris Author on July 25, 2015

      This would be Cafe Madrid. It closed about a year ago. Sorry. . . it was very good.

      Tastefully yours,
      Tom Fitzmorris

  49. Mel on July 27, 2015

    We have eaten at Ceasar’s Restaurant this past weekend. We’ve eaten here at least 8 times in the last couple of years. It is located in Mandeville in the same shopping center as Mandina’s. I was wondering how you rated the food and noticed it was not on your list. Husband and wife are from Italy and the food is great. BTW, Bosco’s is my favorite place to eat.

  50. Joe on August 4, 2015

    Copelands has an amazing cheesecake! How could i replicate this especially the pecan praline crust?

    • Tom Fitzmorris Author on August 8, 2015

      I think it’s terrible–way too sweet, gooey filling, overthick crusts. You can have all of mine.

      Tastefully yours,
      Tom Fitzmorris

  51. JOHN on August 6, 2015

    Tom

    There is a restaurant in Covington that is not on you list. It is Papis Fajita Factory. It is a small family restaurant in a strip center along Highway 190. While it is mainly a typical tex-mex kind of place they have some different fajitas that are interesting. I know you wife and daughter are Mexican food junkies – they might enjoy the place. They need to try the fried stuffed avocado – it is unique and quite good. This is not a five star restaurant but it is good and worth a try.

  52. Quinn F on August 12, 2015

    I was wondering if anyone has a list of restaurants opened by date. I was thinking of trying restaurants based on oldest first. Seeing as how things might start disappearing due to “leases not being renewed” I was curious to see how a list like this might look.

    • Tom Fitzmorris Author on August 30, 2015

      You wouldn’t believe how difficult it is to round up this information. I’m asked for it often, but it would take a full-time person just to keep track of it. Try it yourself and see. Step One: call every restaurant in town. Step Two: wait for months while they try to find out when they opened. Then it gets worse.

      Tastefully yours,
      Tom Fitzmorris

  53. Eileen on August 12, 2015

    Can you give me a couple of suggestions on restaurants for Thanksgiving Buffets?

    TOMMENT:
    It’s too soon to know exactly which restaurants will be doing once on Thanksgiving. Buffets are dwindling down to a small group of very expensive (running around $70-$80 these days) hotel dining rooms.

    Here is last year’s Thanksgiving guide:

    http://nomenu.com/?page_id=43927

    Past experience shows that this list will change, but not by a lot.

    Tastefully yours,
    Tom Fitzmorris

  54. Mer on August 13, 2015

    Hi, Tom! I’m coming into the city for Labor Day to visit my family and we’re planning to celebrate my birthday. I’m torn between going with an old reliable where I know I’ll get something I’ll enjoy–Vincent’s, Dickie Brennan’s–or trying something new since I only get to try a new NOLA restaurant a few times per year. Anything stand out to you as a must-try? I’m not a seafood eater, but something that could satisfy seafoodies and non-seafoodies alike would be great. Thanks for keeping this site going! I love reading about the food even if I can’t experience it. 🙂

    • Tom Fitzmorris Author on August 13, 2015

      My best recommendation would be Tomas Bistro, across the street from Emeril’s.

      Tastefully yours,
      Tom Fitzmorris

  55. Jay on August 13, 2015

    Any thoughts or hints on when and where the December Eat Club Gala will be held? Yes, I know it’s early, but we are trying to do a little advanced planning. Thanks.

    • Tom Fitzmorris Author on August 13, 2015

      There are no specific plans nor a date for the Christmas Eat Club Gala this year, but Ralph Brennan put us on his calendar shortly after last year’s. I will publish it on the Eat Club page as soon as I have anything concrete.

      Tastefully yours,
      Tom Fitzmorris

  56. Cindy Schwer on August 24, 2015

    My Husband is craving Prime Rib. We are hoping to fine somewhere in Metairie. Is there such a place?
    Thank you Tom, we love your radio show.
    Cin

    • Tom Fitzmorris Author on August 30, 2015

      Prime rib is far out of vogue, and not served by many restaurants anymore. The problem is that it takes a long time to cook properly, and yet must be done to order.

      One restaurant in Metairie that does it reasonably well is Andrea’s. Before Chef Andrea opened the restaurant, he was the chef at the Rib Room for many years. However, that doesn’t solve the problem. Call for a reservation and ask to talk with teh chef. Tell him exactly how you want the prime rib done, and he will do it for you.

      Tastefully yours,
      Tom Fitzmorris

  57. Mark on August 25, 2015

    Tom, thank you for the story and the roast beef poor boy recipe from Clarence and Lefty’s…I had a similar experience as a teenager and have never forgotten that wonderful sandwich. Can’t wait to try the recipe.
    As an aside, I had a similar experience recently (incredible food in a real joint) at Bar-B-Que Kings on Milton in Gentilly. The pork ribs were expertly cooked…big, meaty, saucy. You may want to get them to go because it’s not the most comfortable place to sit and eat, but after the first rib, I really didn’t care.

  58. Guy Hokanson on September 1, 2015

    Hi Tom,
    This note is long overdue. I’m just writing to express my appreciation of both the style and content of your writing over the years. I was at UNO in 1972 and read your early columns in the Driftwood. Over the years, I also followed your reviews in Figaro, as I now enjoy your daily edition on nomenu.com. From early on, your writing changed my dining habits, my appreciation of the art of food preparation and presentation, and the entire dining experience. Likewise, I know it has educated countless other diners and inspired local chefs to sharpen their skills, employ their imaginations, and cater to a better-informed clientele. Last but not least, many kudos for the design and technical expertise you put into creating and maintaining the website. As a computer systems professional, I am most impressed. I don’t get to listen to your radio show very often, but what impresses me the most there is your open mind and welcoming attitude. Anyway, thanks again, and may God continue to bless you in all you do.

    • Tom Fitzmorris Author on September 2, 2015

      Hello, Guy (is it “gai” or “ghee”)?

      I believe this is the most flattering letter I have ever received, not just because of what you say but because you have been subjected to my drivel since its beginning. Thank you very much for hanging in there!

      One more thing: I like your little private joke with the fake link. (Note to other readers: see if you can find it.)

      Tastefully yours,
      Tom Fitzmorris

  59. phil tiller on September 2, 2015

    What, no Crawfish Monica? Perused the recipe list looking for that one, but none to be found.

    • Tom Fitzmorris Author on September 4, 2015

      Crawfish Monica is a registered trademark, and my friend Monica doesn’t like other people using her name for a product she sells through catering and restaurant channels. I respect that, and so my version of her dish is rendered on this website as simply “crawfish pasta.” It’s as close as I could get to Monica’s. Here it is:

      http://nomenu.com/?p=2919

      Tastefully yours,
      Tom Fitzmorris

  60. Nick on September 3, 2015

    Tom, do you remember a couple of bakeries by the names of Falkenstein’s and Judice’s? This would have been in the early 60’s, maybe even the late 50’s. My best recollection is that Falkenstein’s was located in the Hollygrove area, but I have no clue as to where Judice’s was located. Thanks.

    • Tom Fitzmorris Author on September 4, 2015

      I don’t know Falkenstein’s, but something about the name rings a bell. My father grew up in the Holly Grove neighborhood, and he used to talk about stopping at a bakery to buy a pie after working all day as a golf caddie at New Orleans Country Club. I don’t know the name of the piemaker.

      I know all about Judice’s. My Aunt Stella (whose nickname was “Calas,” for the fried rice balls popular in New Orleans in the first half of the 1900s) worked at Judice’s in the 1950s and 1960s. It was on North Claiborne Avenue between St. Bernard Ave. and Elysian Fields, on the lake side of Claiborne. I remember she used to come home with chocolate-covered cake doughnuts. But it was more than a doughnut shop, and made all those old-time bakeries.

      Tastefully yours,
      Tom Fitzmorris

  61. Jeff on September 4, 2015

    I know you are a frequent traveler and was curious if you’ve spent much time around Boston. My wife and I are heading there for a few days in October and was wondering if you had any restaurant recommendations. Love the show, glad you’re back on from 3-6.
    Thanks,
    Jeff

    • Tom Fitzmorris Author on September 5, 2015

      Buy a guidebook to Boston. It will have incomparably better info than you’d get from a guy like me, who gets to Boston once every four or five years. That said, the most interesting part of the city is the North End, which is full of historic sites and even more filled with restaurants. Most are Italian, but there’s a lot of seafood.

      But really, get a Fodor’s or a Frommer’s guidebook for $15. Worth every nickel.

      Tastefully yours,
      Tom Fitzmorris

  62. Alan on September 20, 2015

    How is the food at The Chop House?

    • Tom Fitzmorris Author on September 20, 2015

      The steaks are first-class–seared Pittsburgh style and all USDA Prime. I’m less enthusiastic about the sides and the appetizers. Good-looking dining room, live music nightly. Not cheap, but what steakhouse is?

      Tastefully yours,
      Tom Fitzmorris

  63. Samuel Smith on September 20, 2015

    Tom

    I called Friday to ask what restaurant could possibly cook our catch this week. You suggested it was illegal for a restaurant to do that unless they didn’t agreed not ot receive any compensation for the service. Apparently the LA legislature passed the Catch and Cook act ( per the 8-22-15 Advocate article ) enabling permitted restaurants to cook a recreational fisherman’s catch and charge a fee. 13 or more restaurants have signed up in New Orleans according to http://www.fishla.org/catch-and-cook. Among the 13 are Galatoires, Tableau, Redfish Grill and Antoines, according to the website. The permit process looks easy and free. Each fisherman must sign an assumption of risk contrac, provided on the web site and of course the catch has to meet health safety standards regarding storage and handling.

    Perhaps there are details or caveats about this program that I do not know. I could find no reference to prohibition re redfish and trout as long as it was caught recreationally.

  64. Samuel Smith on September 20, 2015

    (that should say “unless they agreed not to receive compensation” in line two above)

  65. Steve on September 22, 2015

    what is the name of the long time restaurant in Hammond you have spoken of in years past? (Not trey yeun)

    • Tom Fitzmorris Author on September 23, 2015

      That would be Jacmel Inn. Hammond: 903 E Morris. 985-542-0043.

      Tastefully yours,
      Tom Fitzmorris

  66. Denise Mineo on September 26, 2015

    What’s the latest on Pho Tau Bay? Do you know when they will be opening on Tulane Avenue?

    • Tom Fitzmorris Author on September 27, 2015

      Hello, Denise. . .

      No report on when or if Pho Tau Bay will reappear. . . but there sure are lots of other places. On the West Bank, I like Nine Roses, Thanh Thanh, and Tan Dinh.

      Tastefully yours,
      Tom Fitzmorris

  67. Paul Koenig on October 5, 2015

    This is my second e-mail about recently renewing my long-standing e-mail subscription to your newsletter. You sent me an acknowledgement in late September and then I suddenly stopped receiving your e-mails. I know I can read them on your website but I prefer them via e-mail.
    I would greatly appreciate a response.
    Perplexed,
    Paul Koenig

    • Tom Fitzmorris Author on October 7, 2015

      You are definitely on our Five-Star mailing list, which delivers to thousands of people every day with few difficulties. But forces between me and you may prevent e-mail from arriving. Most of them involve a setting in your computer: make sure that the address below is in the mailing list or the allowed-sender list in the program where you get your email.

      news@nomenu.com

      If not, our mails may be going to the trash, or killed completely. Check your anti-spam and anti-virus programs to see that they allow mail from news@nomenu.com. You can usually tell this by checking the trash or spam folders.

      Another solution that is even better and easier. Forget the email edition of the newsletter completely, and go to this web page:

      http://nomenu.com/?review=five-star-today

      If none of this works, let me know, and I’ll keep on trying.

  68. Troy on October 8, 2015

    Tom, it’s Troy from the Northwest. We conversed via email earlier. I’ll be in town next week, and a follow-up to our correspondence: How are the soft-shelled crabs this week? Seems like the weather is staying warm, which I think you said keeps the season going.
    Looking forward to our visit, and I just might call with a restaurant report or two while I’m there. All the best, and keep up the great work on the radio.

  69. randy ensminger on October 9, 2015

    curious why a restaurant like tujaques isn’t in your index list

    • Tom Fitzmorris Author on October 9, 2015

      Tujague’s is and always has been (since 1978) in my restaurant guide. But if you searched for “Tujaque’s,” as you have in your letter, that explains why it didn’t come up. It’s spelled “Tujague’s.” This is a common error.

      Tastefully yours,
      Tom Fitzmorris

  70. Dave Gaiennie on October 12, 2015

    Tom, I’m looking for a restaurant that could serve Trout Almondine. I know that the hard part is getting the trout……….Thanks, Dave

    • Tom Fitzmorris Author on October 12, 2015

      Galatoire’s is the definitive spot. Other good ones are Mandina’s, Fury’s, and Antoine’s.

      Tastefully yours,
      Tom Fitzmorris

  71. Ryan R on October 13, 2015

    Tom,

    I have a group of co-workers from across the country coming to town in early November and want to set up a memorable and fun New Orleans dining experience (live music if available).
    We will be staying right at the edge of the Quarter, 15 people on a Thursday night and the price range is not an issue. With a party that size, I want to set up reservations (possibly a private room?) well in advance.

    What say you?

    Thanks,
    Ryan R

    • Tom Fitzmorris Author on October 13, 2015

      I’d go to Richard Fiske’s Martini bar & Restaurant. Great cocktails, a sophisticated menu, and live jazz every night. Great looking place on Bienville at Dauphine, in the Chateau Le Moyne Hotel. It’s about a year old, and has performed very well at my own Eat Club dinners. (In fact, you might want to mention my name.) They do have private dining rooms.

      Tastefully yours,
      Tom Fitzmorris

      • Ryan R on October 13, 2015

        Thanks for the suggestion. Who should I ask for as a point of contact?

  72. Donna Kavanaugh on October 14, 2015

    Tom, in your recipe for Eggplant Tina it calls for a layer of spinach. But spinach is not listed in the ingredients. How much and what kind
    Love your radio show

    • Tom Fitzmorris Author on October 15, 2015

      Whoops! One bag fresh spinach. Ad dit into the layers as you go along. Don’t cook the spinach in advance.

      Tastefully yours,
      Tom Fitzmorris

  73. Giulio Magrini on October 16, 2015

    This website is the best of the bunch with respect to restaurant choices in NOLA. We will be coming to your city for the first time 10/23/15 for 10 days, and planning our restaurant preferences have proven to be nearly impossible. We are foodies from Pittsburgh celebrating our 45th wedding anniversary so our visit has to be right. Naturally we are not coming to NOLA to eat barbeque. We are coming there to sample what you do best. Is it possible or provide a list of restaurants (high to low end) that exemplify the best the city has to offer? I am not certain the question I am asking is able to be answered legitimately, but we have to try…

  74. Mike L on October 16, 2015

    Question: what restaurant in New Orleans has the best shrimp creole? I have guests coming in from out of town next week they want to go eat shrimp creole. Thanks

    • Tom Fitzmorris Author on October 17, 2015

      Hmm. I think shrimpo Creole is the worse dish in the local cuisine, the kind of things tourists go for. I’ve never had a good one. I think you’d be better of with barbecue shrimp (my feeling is that this is what people remember, not shrimp Creole) or shrimp and grits.

      Tastefully yours,
      Tom Fitzmorris

  75. Cheryl on October 19, 2015

    I am wondering if any Italian bakery in the New Orleans area has a desert called Italian Rum Cream Cake – we’ve had this up North (Hartford CT area) It is quite delicious with a cream whipped icing
    please let me know if you know or can direct me to the best shops to inquire for such an item.
    thanks!
    Cheryl

    • Tom Fitzmorris Author on October 19, 2015

      I’ve never heard of it, but when you look for a regional dish in a region other than its origin, you don’t often come up with anything.

      Tastefully yours,
      Tom Fitzmorris

  76. Amarone on October 19, 2015

    Sorry to hear about your cat. It’s never easy.

    • Tom Fitzmorris Author on October 19, 2015

      Thank you. He was an incredible cat, a fantastic mouser, and a serious hunter who on three occasions chased and caught a rabbit, then ate it. Fifteen years old.

      Tastefully yours,
      Tom Fitzmorris

  77. Kaye on October 21, 2015

    Tom and family,
    I, too, was saddened to hear of your poor feline friend. He’ll be missed for years to come.

  78. Charlie on November 3, 2015

    Tom,
    Thought you could recommend a couple of restaurants that could accommodate a group of 16 or so for a 7:00pm dinner on a Wednesday in November…….private room would be great if available but not a deal killer.
    Bring your own wine with a corkage fee would be a plus. Anywhere in the city works.
    Thanks,
    Charlie

    • Tom Fitzmorris Author on November 4, 2015

      My first pick would be Arnaud’s, followed by Tomas Bistro (diagaonally across the street from Emeril’s). You might not get any traction on the bring-your-own wine idea, but you can ask.

      Tastefully yours,
      Tom Fitzmorris

  79. Jay on November 6, 2015

    Are you thinking the Eat Club December gala will be back at Brennans, or will it go somewhere else this year? Any clue as to the date?

    • Tom Fitzmorris Author on November 8, 2015

      We are definitely going to have the Eat Club Gala at Brennan’s, which is where it started and stayed for many years. I set the date last December, but I forgot what it is. I know we’re on the books.

      Tastefully yours,
      Tom Fitzmorris

      • Jay on November 9, 2015

        Thanks for the information. For planning purposes, please let us know the date as soon as you are able. We look forward to attending once again.

  80. John Selph on November 13, 2015

    Tom,
    I know that you have stated many times that the things we remember from the “good old days” are never quite as good as we remember them, but I have a memory of the BBQ sauce from the old White Kitchen that I have not been able to come close to with anything on the market today. I’m not a fan of the the sticky sweet sauces, but it seems that just about everything on the shelves is either sticky sweet, overly “mustardy”, or so spicy hot that you lose all taste after the first bite. IIRC, one of the spice companies, marketed the White Kitchen brand sauce for awhile, but that was at least 35 years ago. It was a light brown, vinegar based sauce, and I have not been able to find anything similar. Would you have a recipe or know where to get one to simulate this sauce?
    Thanks,
    John

    • Tom Fitzmorris Author on November 14, 2015

      You will never find this. People have been asking me and other food writers about this for decades, with no results. I was unable to find even a bad recipe for it. Since you know what it looked and tasted like, just keep working on it until you get what you remember. I did this for oysters Rockefeller once and I got it–but it took fifty tries.

      Tastefully yours,
      Tom Fitzmorris

  81. Joe on November 18, 2015

    Tom, I am the manager of a Grocery store in Houma. During the holidays we have had people ask for a type of pastry to make a dish with oysters. I believe it is some sort of puff pastry but I could be wrong. Do you know what dish they might be referring to so that i can get the correct product in for them?

    • BobbieW on November 21, 2015

      Joe, I think you are referring to “patty shells,” a little puff pastry cup which can be filled with anything, but here in N.O. it is almost always oyster dressing. There are two sizes, the smaller bite size version (the most popular) is about the diameter of a half dollar, and the larger one is the size of a muffin. I think Pepperidge Farm has the frozen versions. Hope this helps.

    • Bobbie on November 21, 2015

      I think they are looking for “patty shells,” small puff pastry cups that can be filled with anything, but in this area they are filled with oyster dressing and served as finger food. They are mostly ordered from bakeries, but I think Pepperidge Farm has them frozen.

  82. Gwen on December 18, 2015

    I could have sworn I saw a list of restaurants open on Christmas Eve 2015 in one of the recent daily newsletters, but I cannot seem to find it on the website. Can you help me?

    • Tom Fitzmorris Author on December 19, 2015

      Go to NOMenu.com, then click on Christmas.

      Tastefully yours,
      Tom Fitzmorris

  83. Mark Eckel on December 18, 2015

    Napoleon House is my favorite bar in the world. What is your take on the purchase of this perhaps most essential NOLA saloon by the Brennans? I see possible benefits, but as a long-time lover of NOLA, I have my doubts.

    • Tom Fitzmorris Author on December 19, 2015

      Well, life is full of change. I can give you a long list of things that changed at the Napoleon House over the years, none of which destroyed the place. Did you know that the Impastato family approached Ralph Brennan with the idea. . . not the other way around. They believe–and rightly, I’d say–that Ralph will preserve the spirit of the place. The only other option was to somehow make Mr. Impastato immortal.

      Tastefully yours,
      Tom Fitzmorris

  84. richard on December 24, 2015

    i also posted this question in the recipe section. i want to make spinach madeline, but my girlfriend won’t let me use velveeta, and kraft doesn’t make the jalapeno cheese for the original recipe. how can i make a substitute jalapeno cheese to make spinach madeline?

    • Tom Fitzmorris Author on December 25, 2015

      I guess so. This is a dish whose popularity is a mystery to me. Sorry I have nothing of worth to tell you? Straight ahead creamed spinach would suit my palate better, but I am not you.

      Merry Fitzmas. (And Christmas).

      Tastefully yours,
      Tom Fitzmorris

      Tastefully yours,
      Tom Fitzmorris

  85. Michael Meisner on January 9, 2016

    I was looking at your 12 best lists and saw omelettes but how about a 12 best breakfast list?

    • Tom Fitzmorris Author on January 9, 2016

      I’ll make up that list in the near future. I actually have one, but it needs some revisions. In the meantime, if you go to nomenu.com, then click on Restaurants, then on “Restaurants Open For Breakfast,” you will find all my ratings for every breakfast place in town.

      Tastefully yours,
      Tom Fitzmorris

  86. James deSilva on January 11, 2016

    Tom,
    On your radio show this Saturday you mentioned one of your favorite restaurants for Bouillabaisse. And I missed the name of the place. I love a great Bouillabaisse. Who makes it best in NO, where would you suggest?

    TOMMENT:
    The restaurant we were discussing was the Flaming Torch on Magazine at Octavia. I think the best version at the moment are the ones at the Pelican Club and La Provence.

    Tastefully yours,
    Tom Fitzmorris

  87. Elizabeth on January 18, 2016

    Why no rate and review of Oceana Grill? A friend wants to go but I’d like your opinion first
    thanks

    TOMMENT:
    I don’t like the place, which seems to be one where quantity takes precedence to quality.

    Tastefully yours,
    Tom Fitzmorris

  88. Michael Meisner on January 27, 2016

    I just went online to look up NOLA Smokehouse- It is closed! how long ago did this happen?

    • Tom Fitzmorris Author on January 28, 2016

      About two or three months ago. I think those guys are more interested in catering, which is a common state of affairs among barbecue makers.

      Tastefully yours,
      Tom Fitzmorris

  89. Gary Crane on February 9, 2016

    My wife is looking for fresh (not fried) fish and I’m looking for Osso Bucco. We’re both looking for a relatively quiet, charming place to have a dine-out date night this Saturday. Any sure-fire recommendations?

  90. Tom Fitzmorris Author on February 11, 2016

    I’m pretty sure it’s open. I just called and the phone took a message normally. Open Table also took a reservation. Many restaurants close for a few days around Mardi Gras. It’s open and as good as ever.

    Tastefully yours,

  91. James Berube on February 15, 2016

    Hello Tom,

    First, I’d like to say “thank you” for putting together such a comprehensive list of restaurant reviews for the New Orleans metro area. I travel quite a bit and whenever I’m on my way back to the city and sitting next to someone who’s coming for a visit, I almost always refer people to your website to find restaurant reviews by neighborhood or cuisine. Especially since you offer tidbits about what you should really be ordering at a particular place and why it’s special. Those are the little things that can be difficult to remember to convey to people when I’m asked for recommendation off the cuff.

    I was wondering if you’ve heard anything from Nino Bongiorno about opening Café Nino back up again. I know that when he closed last year, he was thinking about reopening somewhere else, possibly in the warehouse district. It’s been about 9 months, so I wasn’t sure if you’ve heard if he has anything in the works or not. I was afraid that when he closed and took several months off, there was very real possibility that he wouldn’t open again. While the old place was a dump, the food was always excellent and I enjoyed talking with Nino whenever I’d stop in for lunch.

    TOMMENT:
    Thanks for the nice words. . .

    A lot of Nini’s friends want him to reopen somewhere, and I’ve heard whisperings–but they never are the same twice. Might be awhile.

    Tastefully yours,
    Tom Fitzmorris

  92. Duane on February 15, 2016

    Are there any restaurants relatively close to the Saenger that had have pre-theatre menus?
    Thanks

    • Tom Fitzmorris Author on February 17, 2016

      Lots of them. The closest is the Fountain Lounge in the Roosevelt Hotel. The Red Fish Grill and the Palace Cafe also have pre-theatre menus. At least they did the last time I checked. Such things change even more often than usual. Go nowhere without a reservation.

      Tastefully yours,
      Tom Fitzmorris

  93. Duncan Blue on February 25, 2016

    In todays edition (Feb 25) there was a story about wild boars and how most were raised on a farm. The article suggested the highest price paid for such an animal was $42,500. However, different venue and purpose (charity) the Houston Rodeo and Livestock show auctions 4H pigs and money goes to education in Texas. Last year, 2015, the prize pig auctioned went for a world record of $208,000! To see more about this, go to: http://www.rodeohouston.com/LivestockShow/AuctionsandSales/JuniorMarketAuctions.aspx

  94. Where are there any High teas. My daughter wants to take her mother for one for her birthday when she comes from Az.

    TOMMENT:
    To be precise, there are no high teas in New Orleans. A high tea is a light, mostly savory supper taken mostly by workers with long hours. What I think you’re looking for is an afternoon tea, with the finger sandwiches, desserts, tea, champagne, and other light nibbles. The best of these is at the Windsor Court Hotel on the first floor, seven days a week. It’s expensive but very elegant, with a small classical string ensemble playing.

    Tastefully yours,
    Tom Fitzmorris

  95. David Shaw on March 10, 2016

    Hi Tom – looking for a restaurant for passover dinner. Shaya is booked but was hoping you have some other reccomendations. Reason I ask is my 85 year old mom had a fall a few weeks ago breaking her knee and elbow and will not be able to cook her normal passover dinner so we were hoping to find a place we could go to or maybe pick up an order. Your thoughts are very welcome

    • Tom Fitzmorris Author on March 11, 2016

      Although some restaurants have been known to assemble a non-kosher Passover seder, I haven’t heard that any of them are doing that this year. The two kosher restaurants (Kosher Kajun and Casablanca) are closed on Passover. I hear that some of the local synagogues serve the seder, but I haven’t heard about any of those for this year.

      If you’re not necessarily looking for the traditional Passover seder menu, then that opens more possibilities. But I’m not sure that’s what you’re looking for.

      Tastefully yours,
      Tom Fitzmorris

  96. Robert (Bob) Clark on March 17, 2016

    Tom, Re; Clancy’s & Brad Hollingsworth; I recall Brad when he was a waiter at the Pontchartrain, he was also an occasional customer at my Gulf/Chevron Ser. Sta. at St. Chas. & St. Andrew. Very nice young man, I doubt he would remember me. I left that location in `92, now long retired

  97. Mac & Elle on March 18, 2016

    Hi Tom,
    Got “Hungry Town” as a gift… Loved it… You write good (I know “well” is correct, but “good” like in good food just sounds better). So good in fact, we decided to run away to NO in May just to eat. We’re absolutely and desperately starved for good food since we moved to New Hampshire 15 years ago (an unfathomable culinary mistake, not compensated for by any restaurant within a hundred miles or more). But, on to the subject… Galatoire’s.

    My wife’s dad – old New Orleans family, Rex, and rather well known – was a long-time regular at Galatoire’s, so whenever we visited him (we lived in Atlanta in those days) of course, we dined there. He’d phone ahead. Saturday night. Seven sharp. Leading us past the line outside, he’d be graciously welcomed and shown to his table. Main floor, center, nearer to the kitchen. His usual – a glass of Bombay, a glass of hand-chipped ice and a little cruet of vermouth were in place. Always enjoyment, furthered by Imre’s delightful and patient service. Patience was required, because my father-in-law could, at times, be a bit of a pain. However, he at least was aware of his shortcoming and gratefully rewarded Imre with frequent handshakes discretely containing apologetic tips. Time after time, it was a terrific dining experience and great memories all around.

    In 2000, following the funeral of my wife’s dad, his family had one final dinner at his table. We promised each other we’d return. Well, now after fifteen years we finally are, and of course, we want to go to Galatoire’s. First, she called to check if Imre was still there. Luckily, he was. So, a letter was faxed to Imre explaining how much it would mean for us to see him again, dine at his table and hope to recapture some of the wonderful experiences we had long ago. Somehow, Billy intercepted the letter and emailed back that, while he acknowledges her sentiments, Galatoire’s has a strict,110-year-old tradition of NOT reserving tables on the main floor for anyone (obviously, history certainly proves otherwise), and that he would gladly reserve a 7:00 table for us upstairs. Upon reading this, my wife’s response was, “Since I was six years old, the only reason I ever had to go upstairs at Galatoire’s was to use the powder room!”… and a few other things I think best not to commit to print. Additionally, she was offered the option of standing in line, getting on their wait list and being “worked in”… still with no promise that we could be at Imre’s table. That was, sadly, more off-putting and most certainly less likely. Now, we’re neither demanding nor pretentious diners… anything but… just regular sentimental folks who thought that memories and loyalty – ours, Imre’s and those of her father – would be received more with an appreciation of the past and gracious accommodation, not met with the chill of protocol and business speak. And we certainly didn’t imagine that this could be asking too much of them. So, we think… shame on them. Maybe Katrina just wiped the slates clean, and we were expecting too much. I just don’t know. But, if you have the time, I’d love to know your thoughts about all this.

    My wife has chosen to send a note declining the reservation and simply walk away. That, however, doesn’t keep me from wanting to write Galatoire’s – never asking for an apology or begging for reconsideration, but just to let them know there are hurt feelings. And that if we accepted their reservation, no matter how good the food would be, it’d never make up her father being forgotten. But I won’t write. It’s her family, and it’s hers to handle. So, moving on, she said she’d be calling Ti for a reservation, and we’ll just have a great time at Commander’s. After we stop by to say hello to Imre.

    Anyhow, Tom, thanks so much for listening. And thanks, especially, for doing what you do. And New Orleans Menu – without your book, we’d never have known about it, nor would we now know so much more about all the great eats to be had, come one glorious week in May. Cheers!

  98. JOHNNY DOLLAR on March 21, 2016

    GOOD AFTERNOON!

    What happened to the March 16, 17 and 18, of the Daily Diary last week. I was lost.
    Just Curious and was worried you were alright.

  99. Robert (Bob) on April 4, 2016

    Tom;
    5-Star Subscriber in old Jefferson 3 blks afore foot of HPL bridge, 1-1/2 blks. frm. riv. looking for best muffaletta? Unable to go there, must have someone to pick-up for me. Any suggestions?

    TOMMENT:
    The best place in the vicinity is Tessie’s Place, a great old neighborhood joint. 116 N Woodlawn Dr. (a block before Clearview, just lake side of Airline Highway. 504-835-8377. Call them and ask if they have delivery. lot of places in Metairie do.

  100. sandy on April 10, 2016

    I am looking for a restaurant to go to brunch on Saturday in New Orleans, any suggestions ?

    • Tom Fitzmorris Author on April 11, 2016

      Not a lot of brunches on Saturdays, but a few good ones: Commander’s Palace, Brennan’s, Cafe Adelaide, Cafe Atchafalaya are the best of them.

      Here’s the NOMenu list of all restaurants open at brunch time on Saturday:

      http://nomenu.com/?page_id=41518

      Tastefully yours,
      Tom Fitzmorris

  101. Tom Fitzmorris Author on April 13, 2016

    What day did you see this?

    Tastefully yours,
    Tom Fitzmorris

    • Patricia Desforges on April 14, 2016

      I heard you talk about it on the radio. I think the restaurant was on a bus and I just realized that I hope to God that it was not on April 1st. I knew it was to good to be true…but just in case, it was about a 5 course dinner with wine included for about $28.00. It had to be a joke! You rascal…I bit. Anyway, if it is really true, please send me the phone number. You said you had good luck calling for a reservation but that they booked up early.

      TOMMENT:
      Hunh?

      Enjoy your grandson….better than any restaurant!

      Pat

  102. Dave on April 21, 2016

    “pavo” is spanish for turkey. El rial pavo would be “the royal turkey” or better “the regal turkey” which is inded the express for pea cock.

  103. Dean Dufresne on April 29, 2016

    I wanted to let you know that to my sorrow the
    ” 10th Street Cafe. 423 10th St. 504-941-7182. Neighborhood Café”
    has closed do not know why
    it was one of my favorite places to dine.
    I will miss that place !

  104. Greg Hill on May 6, 2016

    Hey Tom, long time follower here, my siblings are coming home to visit on the last weekend of this month. We wanted to eat at one of the old guard restaurants like Commanders, Gallitoires or Arnauds but they are all booked for the New Orleans Food And Wine Experience, I called Brightsens but he does not do parties of 15, any suggestions, Thanks

    • Tom Fitzmorris Author on May 8, 2016

      I think you would like Tomas Bistro, a classy restaurant with service from the past. Across the street from Emeril’s. I also like Delmonico and the Pelican Club.

      Tastefully yours,
      Tom Fitzmorris

  105. Rob W. on May 10, 2016

    Greetings from sunny England, Land of Hope and Glory. Tom, a friend sent me this interview and I wondered if you or your listeners might have a comment on it.
    https://www.washingtonpost.com/news/wonk/wp/2016/04/22/the-great-ethnic-food-lie/

    • Duncan Blue on June 17, 2016

      I read the article and find it very uninformed and biased. Two things screamed out at me. First, the author keeps referencing a ‘recent grad of the CIA’ and stating that she though Chinese food was one dimensional. Well, let’s consider the ‘value’ of a ‘recent’ grad…they have been through a couple of years of schooling but I have seen most young kids in culinary school have never worked in a restaurant before…most probably have never eaten in a quality restaurant. So, take this young lady’s words in context. Second, he indicates that 70% of Indian restaurants are run by Pakistani or Bangladeshi owners, as if there is ‘ancient’ food from Pakistan or Bangladesh…prior to 1947 both of these countries were part of India. I suspect (and know) that there are regional differences in this food, as there are regional differences in American food, but to say that their food is not ‘authentic’, sorry. I hate when snooty food critics (of COURSE not you Tom :)) talk with authority on subjects they prove they know nothing about get published in national media.

  106. Sandra on May 12, 2016

    Tom, I just read your review of Compère Lapin. Our experience was not as positive. After my husband paid the bill and we left the restaurant, I noticed that there were two drinks on the bill which weren’t ours. I called the restaurant twice and was assured that someone would get back to me. When there was no response, I wrote a letter to the chef detailing what had happened. I never heard a word from anyone. The $25 that shouldn’t have been on the bill was not the important point; the fact that the restaurant owner and/or manager didn’t care at all was significant. I definitely will not go back.

    TOMMENT: The problem here is that you should have checked the bill before signing it. That’s why they give it to you. Next step is to carry the dispute to your credit card company. More likely: you will get a credit that hasn’t come through yet. Keep me posted.

    • Sandra on May 13, 2016

      The problem was that my husband signed for the bill–lesson to me is to do it myself! I thought about disputing it with AmEx, but since the amount was pretty small, I just let it go. I am, however, telling everyone I know about the situation.

  107. Bennett on May 20, 2016

    Tom,
    My wife and I were both raised in New Orleans and Galatoire’s has long been our favorite restaurant. Our problem is that we always order the same thing, Broiled Pompano with Hollandaise. I would like to order the soft shell crab on our next visit (within the next two weeks). How would you recommend that I have it prepared?
    Thanks,

    TOMMENT:
    In my opinion, there’s no better way to cook a soft-shell crab than to fry it, which Galatoire’s does very well. Add a little brown butter and almonds or crabmeat, and there you are.

  108. Dennis Irwin on May 24, 2016

    Tom, were can we buy fresh tuna to have as sashimi at home ?

    Thanks

    • Tom Fitzmorris Author on May 25, 2016

      Every major supermarket has raw tuna and salmon. But I’d get it from the Hong King Market on Behrman Highweay @ Belle Chasse Hwy.

  109. Richard on May 25, 2016

    just a comment about the question of the day today concerning payment of the tab, since i couldn’t call in. My lady & I dine out with groups of 4 or more frequently. Often with local friends, and often with folks visiting from out of town. The typical consensus is to divide the cost of the total bill per head and the guys split the tab x number of ways with each gentleman covering the share as a couple. One major variation. I have a dear friend who always gravitates toward the least expensive wine; and we sometimes dine with others who drink no wine; and we sometimes dine with out of town visitors or others who may be on a budget; and I often am motivated to enjoy a more expensive bottle of wine. In this situation, I always have the waitstaff put the wine on my tab, alone. That way I can suggest to the table that I don’t mind splitting the check, but please allow me to pick up the wine. It works really well for me. Obviously there are times when everyone is on the same page for both cocktails and even multiple bottles for the entire table of more expensive wines and we simply leave all of the alcohol in the tab to divide the entire tab equally among each of the gentlemen paying for each his own couple.

  110. Robert (Bob) on May 26, 2016

    Re: Hamburgers at Atomic Burger, Vets Hwy. Was the ratings by you or was it MA? (the Burger Expert) Ya think it was really hand cut fries? Google seems to list it as a widely located franchise chain, or maybe it’s just such a commonly used name. $6.69 seems like a fair price.
    B C

    • Tom Fitzmorris Author on May 29, 2016

      It’s not a franchise or a chain. There’s only one at the moment. The fries are indeed hand-cut.
      Tastefully yours,
      Tom Fitzmorris

  111. Peter on June 8, 2016

    Apropos your lunch at Pardo’s, there is, in the same strip mall a small Mexican cantina (?) called Habaneros. Describes itself as ‘urban Mexican cuisine” and it is refreshingly different from the standard local Mexican fare. Most dishes are served sizzling on metal plates – there is even lamb on the menu! Worth a look.

    • Tom Fitzmorris Author on June 11, 2016

      Great place. We’ve been four times, as reported in the Dining Diary. They even have mole once in awhile.

      Tastefully yours,
      Tom Fitzmorris

  112. Duncan Blue on June 15, 2016

    In your write up today (June 15) you were lamenting that crab cakes have replaced stuffed crabs. I personally find this a major step up. True, at one time, the better restaurants did a fair job of stuffed crabs…but over the years, more ‘stuffing’ than crab, to the point of the stuffing in most places started tasting like sawdust. At least with the crab cake, as you described, mostly crab, a few special ‘extra’s held together with a wish and a hope, or at least a light béchamel. I really don’t miss the stuffed crabs.

  113. Joe Tuggle on June 18, 2016

    I changed my email address and can’t figure out how to update NO Menu. Can you help?

  114. Sara Smith on June 27, 2016

    About your toe: 30 years ago I also stubbed my toe under similar circumstances, and with similar results. At the time my doctor mentioned casually that I would lose that toenail in about one month, as I had damaged the growth plate and it would take that long for the underlying toenail to push the old one to the surface. Sure enough, it happened just as he had predicted. If I hadn’t been forewarned, it would ‘ve been really freaked me out, so I wanted you to be aware in case the same thing happens to you.

  115. Gary on January 11, 2017

    I was wondering why you didn’t include in your extinct restaurants the very unique Oakwood Mall restaurant, The Royal Oak. I though it was very good for being there and was very successful during its time there. I was wondering if you could enlighten us with some information about how long it was there, some of its best dishes, and what happened to it at the end. Thanks
    Gary

    TOMMENT:
    Hello, Gary. . .

    We do indeed have an Extinct Restaurant piece about the Royal Oak, and I was good friends with the Newshams, as the entry on the NOMenu website explains. Go to

    http://nomenu.com/?p=53671

    Thanks for the message!
    Tastefully yours,
    Tom Fitzmorris

  116. Corky Willhite on January 17, 2017

    Reading about the Royal Oak made me remember how much I miss Mr Gyros Greek restaurant where the most unique and delightful babaganoush was served. They closed sometime in 2015 and the space became “Hummus and More” and they serve an average babaganoush. Would you happen to know if the owners of Mr Gyros are doing any catering or have opened another restaurant? It’s hard to imagine I’ll never enjoy that special babaganoush again. Thanks for all the food and restaurant information you provide!

    TOMMENT:
    The long-time owner of Mr. Gyros passed away a few years ago. But there is good news. Babaghanooj isn’t a Greek dish but Lebanese. Acropolis Cuisine does it well, and Casablanca does, too.
    Tastefully yours,
    Tom Fitzmorris

  117. Wilson on January 18, 2017

    Restaurant Report: Central PoBoy on central ave.

    This place is worth a look, it’s really good neighborhood food, old school, daily specials and cooked to order fried chicken. Everything I’ve eaten here has been excellent.

    Roast beef is in house with the lighter style gravy and very good especially the ferdi. It’s a working guy’s busy lunch place a lot like the Corner Cafe on Green acres but better.

  118. Mark H on January 23, 2017

    I sure miss hearing your show since you went back to daytime, week hours. Anyway, Two questions please. 1) Does anybody do an Italian(wop) salad like Mama Rosa’s on Rampart(gone) used to do? 2) This is a shot in the dark…Does any resturants do Norwegean or Nordic food like thick cut pork belly and fried herring?

    TOMMENT:
    It’s too long since the end of Mama Rosa’s for me (and probably you, too) to remember what their salad was like. But virtually every decent Italian restaurant in town has a good Italian salad. The first one that comes to my mind is Vincent’s. I’ll have to make a top-dozen list for this someday soon. In the meantime, I hope that other readers might post their favorites.

    I’ve noticed that a number of restaurant (notably Marcello’s) has taken to using the word “guappo” to name this salad. That’s where that “wop” expression came from, and it doesn’t often engender offense. is not usually.

  119. Mickey Stella on January 27, 2017

    When I cook seafood gumbo with okra sometimes the okra is tough and cannot be eaten, could I put the okra in a food processor before cooking it to break it up into small pieces and therefore you would not have any tough stringy pieces. Your thoughts on this matter. I cook my okra down to nothing but seeds but some pieces stay whole and tough. Thanks Mickey Stella

    • tommy on April 19, 2017

      My power cooker cooks most tough stuff down to softness without it falling apart (it may of course fall apart as you move it around after power cooking). If you don’t have one it’s a great investment.

      • tommy on April 19, 2017

        BTW, I was suggesting pre-cooking the okra in the power cooker before adding to the gumbo, not making the gumbo in the power cooker. 🙂

  120. larry on January 30, 2017

    this very day you spoke with a woman who would take banana angel food and boullie. she said sghe will send the recipe to you. Please share

  121. Greg on February 2, 2017

    I know you have said it on the radio before. I have a coworker looking for a place that service Osso Bucco. Its is his wife’s Birthday and that is what she wants.

    TOMMENT:The best osso buco makers in no particular order, are Vincent’s, Andrea’s, Impastato’s, Austin’s, and Del Porton (North Shore) and OBrien’s Grille (West Bank).

    Go to nomenu.com, click on Restaurants, then run through the restaurant dish in more detail.

    Tastefully yours,
    Tom Fitzmorris

  122. brad laugharn on February 17, 2017

    Love your show for many years. Just curious, what year and model is the 380,000 mi. Honda, I also have a honda. If I may be so bold, same question for the BMW, I also have a BMW.

    Thanks Tom

    TOMMENT:
    It’s a 2005 Honda Pilot. I don’t know the story on the Beemer, but it was my son Jude’s car until he traded up to a Mercedes a few months ago.

  123. Carol Sarpy on February 20, 2017

    TOMMENT

    Hello, Carol. . .
    We didn’t miss a day with thE Food Show. There are several ways for you to listen:
    Thanks for your interest in The Food Show. It sounds to me that you’re missing half of the directions to my show. I am on 105.3 all right, from 3 until 7 p.m. weekdays. But I am on the HD2 branch of 105.3, for which you need an HD radio to hear. You can also get the program from these outlets:

    1. An HD radio. These start in price at around $40.

    2. A computer, smart phone, smart pad, or anything else that will play audio from online. Start with WWL-FM at 105.3, and click on the HD2 button (in the top right corner of the page. Click on that button, and you will get the stream–a real-time flow of the Food Show.

    3. A Web app. The two best are the WWL app, which plays HD seamlessly. The TuneIn app is also good. So is the WWL Mobile stream.

    4. A car radio equipped for HD. You may already have this. Most new cars of the past three years or so have HD radio already installed. I didn’t know my own year-old car had it until I fooled around with it one day and found that it did.

    5. There are other solutions to getting the HD2 sound and the Food Show in your ear. I’ll present those every day in this space for the next few weeks.

    Tastefully your,
    Tom Fitzmorris

    FM Radio Show, I cannot find it. Is it up and running yet? If so What Station and what times of the Day?

    Thank You for your Reply

    Carol S

  124. Al N on February 26, 2017

    Tom,
    when you have a chance to update your restaurant list you can add the following:
    Royal Thai, 1299 Hickory Ave, Harahan, LA 70123 575-3599
    Carreta’s Grill 1821 Hickory Ave, Harahan 70123 3054833
    J J’s Diner. 5708 Citrus Blvd. 504 304-9644 CLOSED
    Head and Tails Seafood & Oyster Bar 1820 Dickory, Harahan 70123 533-9515 replaced Dockside which is closed.

  125. Brett on March 3, 2017

    Tom, do you have your “best of” lists available??? I used to like to refer to them and have unable to find the complete list. Also will WWL make your entire podcasts available for download until we can get the HD situation settled? Thanks!

    TOMMENT
    The dozen-best lists for a lot of things can be found scattered all over the nomenu.com site. Just punch around there and you’ll find many of them. I’m always adding to it.

    Podcasts are easy to find. Go to WWL.com on your browser. About a sixth of the way down the page, there’s a lineup of various features. One of them (about in the center) is PODCASTS. Click on that. All the podcasts from all of our talk hosts (including me) are lined up on the left side, Scroll down until you see my picture. Select which podcast you want.

    Tastefully yours,
    Tom Fitzmorris

  126. Sue on March 15, 2017

    TOMMENT:
    I think the best private party spaces in the city are at Arnaud’s. I just had a dinner for about thirty people at Tomas Bistro and it went off perfectly.
    Tastefully yours,
    Tom Fitzmorris

    Looking to have a retirement dinner, small – only 8 people, but would prefer something like a small dining room or something semiprivate….round table preferred. Thinking Tomas Bistro or Tommy’s cuisine but reading mixed reviews primarily for service. Also thinking Domenica but they require a down-payment of half the minimum allowed food charge of $750. Understand why but a bit concerned with this since 4 of the quests are arriving that day from New York and Houston.
    Any suggestions??

  127. Don Boggs on March 15, 2017

    Hello, Don. . .
    I don’t know what that could have meant, but the Eat Club went off without a hitch on the ninth.
    Tastefully yours,
    Tom Fitzmorris

    Mr. Fitzmorris,
    I read your Dining Diary of March 9 with a good bit of wistfulness. I was in New Orleans for a week beginning the Friday before Mardi Gras. My dining companion and I wanted to try a restaurant new to us in addition to our traditional haunts (Sunday brunch at Commander’s Palace, Thursday dinner at Emeril’s) and, from your writings, we thought Cafe Giovanni sounded good. I made a reservation for Ash Wednesday. On Thursday February 23, we were on a loud street corner here in Florida when my cell phone rang. I recognized the New Orleans area code and the exchange for Cafe Giovanni. It was the restaurant calling to let me know that there was a problem with something I couldn’t understand over the noise and that they would be closed for repairs. I called several times when I got to New Orleans to find out what the problem had been but never got an answer. I’m glad for the sake of the Eat Club that the repairs were made. Did the management perchance share with you what the problem was? Is the place still worth trying the next time I am there? Thanks for your column; I enjoy it greatly.
    Don Boggs

  128. Don Boggs on March 16, 2017

    Mr. Fitzmorris,
    Had you heard about the fire at the bagpipe factory? They extinguished it before it did any good.
    Don Boggs

  129. Wilson on March 31, 2017

    Went to Chef Ron’s Gumbo Stop today and got the Bronzed Drum Fish, lemon, butter, white wine with jasmine rice. Simple and delicious, and the largest fish fillet ever put in front of me at any restaurant. If you haven’t tried this yet it’s worth the trip. I’ll take good food over atmosphere any day and this was better than anything I’ve ever had at Austin’s.

    I’m no fan of tomato jambalaya, but his one is different it’s on the wet side and full of flavor and spice, not like Chachere’s but a full spicy flavor that’s familiar but I can’t pin down. Check this out one of these days Tom, its good stuff. (No Jacket Required)

  130. Wilson on April 17, 2017

    Moe’s BBQ 3150 Calhoun St, New Orleans, LA 70125

    Moe’s is a chain out of Vail Co. but forget about the “Chain” part of this description. Moe’s is the best BBQ in N.O. The meats are lean but juicy and tender, these words are thrown around to the point of becoming meaningless, but Moe’s manages to l restore their validity. The side dishes are treated with as much attention as their meats. They serve Lima beans in a way you have never tasted before, you could easily ignore the rest of the plate until you finish them. Lima Beans!… A short list of other rotating daily sides: jalapeño cheese grits, skillet corn, green beans, black eye peas, pork chili, Brunswick stew, peach cobbler and Mississippi mud pie (to name a few). They serve Brisket only on Tuesday. Thursday is Thanksgiving at Moe’s a turkey sandwich with cornbread dressing, cranberry sauce and a special white sauce real comfort food. Moe’s is one of those places where you leave feeling happy, satisfied and will immediately plan your next visit…… Behind Frostop across from Buds Broiler.

  131. Wilson on April 17, 2017

    Le’s Vietnamese and Seafood out of business……Whats in a name? This restaurant was built from the ground up on an empty lot on Airline. The food was good, the Pho was hearty, the menu was typical but well done . They didn’t go out of business because of quality or location unfortunately the name and decor were their downfall. The building was painted an ugly color the inside was drab,and the name looked suspect as it appeared on the sign. The owners spoke vary accented Vietnamese, I hope they can recover and try again with a more appetizing name an appearance. 4337 Airline Dr.

  132. Wilson on April 23, 2017

    Guillory’s Deli and Tamales in Metairie, are now opening a new lunch counter in the space adjacent to the Chevron on the corner of Airline and Cleary, replacing the Pelican Cafe. The main advantage of this move is that you are at least familiar with the owners and know what to expect. I had never taken the chance on eating at the Pelican Cafe, but would stop in at the new Guillory’s location if in a hurry for lunch. Guillory’s has been over on Derbigny St. since 1972, their mission is to get you fed and on your way, it’s main appeal is more of familiar surroundings than quality food, but their steady overflow of lunch regulars doesn’t require them to make any changes. Canned vegetables, shredded lettuce, gravy from a jar on instant mashed potatoes, and their signature “steak burger” is no more interesting than anything else on the menu. However they do have one item probably not found anywhere else in the world…a Hot Tamale Poor Boy! It tastes exactly as you would imagine, this is worth ordering at least once if for no other reason than it’s uniqueness. Eating here is like visiting with an old friend, even if you’re from Gentilly the familiar vibe will be evident. The Krispy Crunchy Chicken menu will be always reliable and of course the main attraction are the hot tamales, these are the reason to go out of your way to get here. The hot tamales are very good and will be the first reason I visit the new location on my way home.

  133. Wilson on April 27, 2017

    I’ve been on a quest for the Holy Grail or in this case real Bbq Shrimp. No one could argue that Crazy Johnnie’s didn’t have the definitive version of this dish, it used to be that wherever you ordered it you got something similar to what Crazy Johnnie served. I haven’t had Bbq shrimp since they closed, but I’ve been trying to find it. These days there’s no telling what you’ll get when you order it. I gave this a shot at Rosdale. I asked the slightly overweight waiter with the faded tee shirt if it came with bread and felt my left eye twitch when he said it would be a dollar up charge, maybe they should also charge extra if you want ice with your water. Then came the dish with less than half a Leidenheimer pistolett cut in very thin slices. I ordered the large and got six small shrimp with a few table spoons of brown sauce, and not much flavor. This place is perfectly acceptable for the neighborhood ladies to have a salad and a few bites for lunch, but it’s not for anyone with an appetite, I left more hungry than when I got there. So I headed straight to Cafe B to see if they could do any better. After passing several tables of women doused in perfume I was seated next to the Iheart advertising sales team. This was about as pleasant as having to over hear a table full of plumbers yapping about their trade. I asked the waitress about the Bbq shrimp, she said it came with 10 count shrimp bless her heart, I knew better but didn’t hold it against her, I’m sure she’s never seen ten count shrimp in her life. Then the dish came out, exactly the same as Rosedale, there was no disappointment because that’s what I expected. The problem here was the french bread was toasted and covered in butter, half the joy of this dish is dipping the french bread, having it already slathered in butter ruined this part of the meal. Other recent attempts at finding the dream: Ignatius on magazine, came with thick brown sauce over small shrimp, not bad, not great but not Bbq shrimp. College Inn, very think sauce, too think, what is this mole’? Quarter View, they put cream in the sauce as did another place I can’t remember the name of, it’s awful. Pascal’s original version is ok, but a little watered down. The only acceptable version I’ve had that I would order again is Crescent City Shrimp at Drago’s this is delicious, they don’t call it Bbq shrimp because it isn’t, but it is a very good and addictive dish. Also The Blue Crab has a good version, I tell them to hold the cheese biscuit and bring french bread, it’s good. At this point I’ll have to see if Mr. B’s really is serving CJ style Bbq shrimp if not the dish is officially non existent.

    TOMMENT:
    It’s pretty much a hopeless case to find a dish in the exact style of one restaurant in another. This is especially true if the restaurant with the sought-for version has been closed for a few years. But have this consolation: even if you found the style of Crazy Johnny’s, it wouldn’t taste the same to you now. Your sensory apparatus changes with time.

  134. Andy Palmer on April 29, 2017

    Tom, my wife and I had an experience last night at a New Orleans restaurant, which led to a question and we thought you would be the perfect expert to help with the answer. We are in town for Jazz Fest and decided to dine at old French Quarter restaurant with what I thought was a decent pedigree. We had an appetizer and two entrees. The appetizer, which was a take on Oysters Rockefeller, was just okay. My wife did not enjoy her entree because of an odd pairing of seasonings and my entree was under seasoned and included two gigantic inedible spears of asparagus. Needless to say we were very disappointed. Our wait staff and two other representatives of the restaurant stopped by the table asking if everything was okay several times. So here’s the question: What do you tell them? Our waitress could tell we were not enjoying our food and we explained things to her and she offered to make things right, but once you have had food that is eh, you figure what’s the chance they have anything better to offer and if they do, why didn’t they put that effort into what they brought the first time. Does that make sense? We did not ask for this but, our waitress tried to have one entree removed from our check, but the manager refused. My wife did leave what she did not eat on the plate. There comes a point when you just want to get up and leave and don’t want to be fussed over. Once again, why didn’t you fuss over us to start with? I’ve been a long time subscriber and would love to know your thoughts. BTW, I omitted the restaurant name, but would gladly tell you if you would like to know. Thanks.

    TOMMENT
    Whenever things go wrong in a restaurant, my strategy is to determine what might save the meal. Usually, the thing to do is to let the server know that you’re unhappy, and left them order a second choice. It’s a bad idea to just say everything’s okay when it actually isn’t. Also, going to a restaurant in the Quarter (I’m guessing that’s where you were) during Jazz Fest, Mardi Gras, French Quarter Festival or the like is asking for trouble.

    So, first, write a letter to the manager or the owner. Then go ahead and tell us the name of the place. And let me know what their response is..

  135. Wilson on May 7, 2017

    I had a feeling for fried seafood and went over to Bevi Seafood on Airline. Judging by the amount of boiled seafood going out the door I imagine this is their specialty. I ordered a cup of gumbo, and got exactly what I think gumbo should be. It was just a little bit thick but not too thick, it was very dark and unlike other dark rouxs you get elsewhere this had no burnt taste what so ever, just good flavor. It had shrimp, sausage and chicken, and was a nice appetizer. Then came the catfish shrimp combo, it came out on top of the standard soggy fries and a scoop of potato salad. The shrimp and catfish were cooked in the same breading and same oil, this doesn’t bother me except the oil wasn’t hot enough so it wasn’t crispy and almost under done. The catfish was American possibly local and the shrimp were from the gulf, the quality of the product was only reduced by the method of cooking. I had a similar experience recently at Jeager’s and Mr. Ed’s all three dishes were interchangeable and without distinction. It seems fried seafood is taken for granted these days, shake it in some flour drop it in some grease and dump it on a plate. From here on I tell them all to hold the fries. Doesn’t anyone take pride in a light crispy breading anymore, some new interesting variation, anyone? Would a restaurant owner eat the same side dishes he serves to his customers? This is one New Orleans dish in need of a serious make over.

  136. Jerry chow # 634 on May 9, 2017

    When is the next Eat Club and Where.
    Thanks,
    Jerry

    TOMMENT:
    Hello, Jerry. . .
    The next Eat Club will probably be at Cafe Giovanni, but we don’t have a date or a price yet. Ironically, I do have the menu. It will probably be in early June.
    But we are also working on some other ones. It will be easier now that the Festival Season is done.
    Tastefully yours,
    Tom Fitzmorris

  137. Paul Talamo on May 11, 2017

    Any suggestions for breakfast (rather not brunch) close to the Audubon Zoo Area for Mother’s day?
    I can’t think of anything that combines Breakfast not brunch, near the Zoo, and Mother’s Day all in one stroke except for the Audubon Clubhouse itself.
    Tastefully yours,
    Tom Fitzmorris

  138. Fran on June 16, 2017

    We took your recommendation for Katie’s and had the chargrilled oysters with spinach, bacon, shrimp & cheese. Wow, they were great. We also had the specials of the night which were also great; grilled red fish over veggies and seafood ravioli with eggplant medalions & 2 sauces. We finished with white chocolate bread pudding. Oh My Gosh! One of the best we ever had. What a gem of a place. You could tell by the crowd when we left and it was Thursday. The pizzas looked interesting too, can’t wait to go back for that. Thanks Tom.

  139. Stephen Browne on June 28, 2017

    Where can I get good sea urchin?

    • Tom Fitzmorris Author on July 1, 2017

      All good sushi bars have sea urchin, under the name “uni.” It’s a delicacy, one whose texture isn’t the most agreeable for some people. I love it, and often start a meal with it.
      Tastefully yours,
      Tom Fitzmorris
      .

  140. Greg on July 7, 2017

    Tom:

    I need your advice selecting a restaurant that has outstanding food but also has a private room that can accommodate about 20 people for a family dinner in early November. We have family on both sides of the lake and have alternated each year. This year we are scheduled to be on the southshore. In the past we have dined at such restaurants as Commander’s and Ralph’s on the southshore and La Provence, Keith Young’s Steak House, and Annadele’s on the northshore. What other restaurants would you recommend on the southshore that can provide excellent food but a private room at the same time? Your recommendations would be greatly appreciated. Thanks so much.

    • Tom Fitzmorris Author on July 10, 2017

      Quite a few places come to my mind. The ones you’ve been to in the past gives me an idea of qhat your budget is. So, in no particular order:

      Arnaud’s
      Galatoire’s Cocktails and Steak
      Austin’s in Metairie
      Restaurant August
      Pelican Club
      Restaurant R’Evolution
      Broussard’s
      Brennan’s (on Royal Street)
      Tomas Bistro

      You can find my reviews of all of these by going to the home page, clicking on “Restaurants,” and taking it from there.

      Tastefully yours,
      Tom Fitzmorris

  141. Christine on July 15, 2017

    Tom,
    What was the place in the quarter on Decatur near the French market that used to serve wine by the carafe and have cheese boards and pate boards with bread. It was back in the late 70’s. It was a unique concept. Know of anything like that now?
    Christine

    TOMMENT:
    I think you’re talking about Jack DuArte’s place, in a new part of the French Market, corner Decatur and Dumaine. Jack was in the wine business. He was also the restaurant writer for the Times Picayune. He’s a novelist in California now. I have a copy of his one restaurant guide, but I can’t find it.

    Every restaurant now has the things Jack’s place did. It was special now to have cheeses and pates and wines by the glass, but really, any good bistro has all that.

  142. Russell LeBlanc on July 17, 2017

    Tom I was wondering if anyone knows of a place where I can go and get some good crab legs on the Northshore? We are looking for snow crab, king crab, Dungenous. I know a real good place in Gulfport but I don’t feel like driving that far.

    TOMMENT:
    The following harsh comment is not aimed at you, but expresses only my taste. The items you name are typically found in chain restaurants and casinos, and rarely in restaurants of quality. Almost all are frozen product from very far away, and in some cases have a terrible environmental aspect. Dungeness crab is one of the most overrated pseudo-gourmet ingredients. I know of no restaurants that serve it on the North Shore. If I were you, I go to one of the specialty supermarkets (Whole Food, Fresh Market) and buy the crab legs etc. there. They’re really easy to cook: just steam or boil them. You may have all my share. And if you want something like it, live Maine lobster is three or four times better.

    But if you like it, please enjoy!
    Tastefully yours,
    Tom Fitzmorris

  143. Elliott Cowand on July 24, 2017

    TF,

    Times-Picayune July 23rd’s “300 for 300” series “The Write Stuff: Remembering the WPA’s City Guide to New Orleans included the entire book as an attachment: https://archive.org/stream/neworleanscity00writmiss#page/n51/mode/2up.

    The Restaurant chapter (p.52-63) makes a fun nostalgic read of meals had for $1.00 (1938) and includes descriptions of some establishments that predated Antoines.

    Regards,

    Elliott

  144. Stephen on July 28, 2017

    Is it true that Rosa Mezcal closed?
    TOMMENT:
    Don’t know, so I will assume it’s still there. The phone gives a message, but that was on a Sunday. I will check during the week.
    Tastefully yours,
    Tom Fitzmorris

  145. Pete Bentivegna on July 31, 2017

    Hi, Tom,
    Saturday you mentioned an up-coming eat club dinner, but I didn’t get the name of the restaurant. You also said that the menu and prices weren’t finalized. Will that info be posted when everything is set? Thanks….Pete

    TOMMENT
    The place: Trenasse.
    The price: $85 inclusive, five courses.
    August 23.
    Tastefully yours,
    Tom Fitzmorris

  146. Don’t rush your review of Altamura. It appears that it closed for good several days ago.

    TOMMENT
    For once, I was ahead of the game with Altamura, but a had a bad feeling about it from the second visit on. (I would ultimately go four times and wrote two full reviews in two different publications plus my own.) They were trying to teach us in New Orleans how to cook Sicilian food, was their problem.

  147. Charlann kable on August 23, 2017

    Anyone know of a restaurant in New Orleans or Metairie area that serves scallops. My friend wants that for her birthday and I have never seen them on any menu.

    TOMMENT:
    You can’t have looked around much. Scallops are on dozens of menus ranging from Creole bistros through Thai and Japanese. I think the best versions are at Mr. B’s and Gautreau’s.

    Tastefully yours,
    Tom Fitzmorris

  148. Rory on August 23, 2017

    Saw that Cafe Giovanni is “Closed until further notice.” Sad to see that. Any insight into that situation?

    TOMMENT:
    “Closed until further notice” could mean almost anything, from a major repair or remodeling (this is the time of year for that) to going out of business. I’ve tried to get hold of Chef Duke with no luck. The advent of the tropical storm might even figure into this. As soon as I know something for sure, I’ll post it here.–Tom

  149. Al on August 28, 2017

    we have eaten at Baja Nola at 2325 North Hullen in Metairie several times. We always get the Mexican chargrilled oysters and they have regular chargrilled, half shells and oyster ceviche as well. Excellent enchiladas and tacos. Great mango margaritas. On the down side they require ordering at the counter but deliver everything to your table. An excellent restaurant and they are expanding their menu.

    TOMMENT:
    Thanks for the alert, Al. Bet you’re glad you’re not riding herd over the current drainage issue.

  150. Sara on September 5, 2017

    Has Satsuma moved into the house now? And how is his (her?) brother (sister?) Valencia doing?

    TOMMENT:
    Satsuma seems to spend most of the day inside, eating vast amounts of dry cat food. He weighs a ton. Valancia–Satsuma’s brother–is hard to distinguish from Satsuma except from a distance. Both cats accompany me on my walks around the ranch. Valencia is the fastest-running cat I’ve ever had. He can keep up with a rabbit. He’s a little faster than his longtime predecessor, Twinnery. Is that enough cat gossip for you?

    • Sara on September 8, 2017

      No such thing as too much cat gossip! There’s a reason cat videos are so popular on the Internet.

  151. Mike on September 13, 2017

    Hi Tom. I’m looking for a restaurant that has perhaps a private dining room for two. If none exist in New Orleans, perhaps a chef’s table that will accommodate only two. My girlfriend is from Philadelphia and we have had the opportunity to dine at private wine cellars for two up there which are incredibly romantic. I’m born and raised in New Orleans and never known of anything like that here, but gives you the idea of what I am looking for to take her for her birthday.
    Thanks!

    TOMMENT:
    I’ve never heard of such a thing. How do you keep such a small space from being claustrophobic? Most chef’s tables are for exactly four people, no more, nor fewer. The only think even close to this would be the booths at the Crescent City Steak House, which are curtained off for two people. They may be closed right now. They were badly flooded a few weeks ago.
    Tastefully yours,
    Tom Fitzmorris

    • Russell on October 31, 2017

      Wasn’t there a place in Metairie on Oaklawn behind the Burger King on Veterans (The Beef Baron – I think) that had private booths with curtains?

      TOMMENT:
      The Beef Baron was there, but didn’t last long. It became Petra, which was many other restaurants after that. Petra moved to open the Maple Street Cafe, but they didn’t keep the booths anywhere.

  152. Gary on September 14, 2017

    Hi Tom. I’m looking for a restaurant that serves breakfast located close to the St. Rose area. Any suggestions? Thanks and I really enjoy your show.
    TOMMENT:
    I am never in that part of town in time for breakfast. Perhaps some of our readers will have better advice. Anyone?

  153. Wilson on September 19, 2017

    Restaurant etiquette question: I’m working out of town but I think this could have easily happened in New Orleans, or anywhere else. I ordered a ribeye at a steak house, and it came out with a dollop of a very potent infused cheese butter combo that completely took over the entire plate, it was the only thing I could smell and everything on the plate had the taste of this over whelming concoction. The steak was ruined. I wanted to send it back but I didn’t, would you have sent it back in this situation?

    This doesn’t make any more sense than if they covered it with ketchup or bbq sauce. (I would have gladly accepted Bbq sauce in its place).

    • Tom Fitzmorris Author on September 19, 2017

      If I were as repulsed as you sound like you were, I would have sent it back, using the words “I can’t eat this. What is this stuff?”

      What was the price on this?
      Tastefully yours,
      Tom Fitzmorris

      • Wilson on September 19, 2017

        Surprising answer! I’ve never sent anything back at a restaurant it seems impolite, and I do this at the expense of my own disappointment. Honestly I’m worried about the attitude of the people in the kitchen when I return something they cooked for me. I’ll have to work on this. The steak was $32 at a mid range American fare bistro, not exactly a steak house. I look forward to every meal, and sometimes sit through a bad dinner without ever saying anything about it. I guess this is restaurant 101. Next time I’ll tell the waitress this isn’t very good can I get something else…. Over all these years I’ve never done that.

        TOMMENT:
        If things were as bad as you state, then you are certainly within your rights to send it back to the kitchen. Ask any restaurateur, and he or she will tell you that they appreciate hearing about these things. On the other hand, there is the complaining customer you never want to hear from again. . .but you sound reasonable.

  154. Darryl Martin on October 25, 2017

    As a descendant of the original Martin Brosthers Poor Boy Restaurant I want to know where I can find a sliced roast beef poor boy on Gendusa bread. I am not a big fan of debris.

  155. Russell on October 31, 2017

    I have a question, I am planning on going to the new Italian place in Mandeville – Leonardo’s. As I am looking over the menu I see a section for Fresh Pasta dishes and a section for Main Course dishes, is it expected that you would order from each section? Just wondering because most of the main courses indicate that you have your choice of pasta with the main course. And believe me I can never have too much pasta!!

  156. Mike on November 3, 2017

    Hey Tom….my girlfriend is coming in from out of town. Looking for a place for NYE dinner. She is a big foodie and loves seafood and loves a local area feel, romantic type places. In the past we have been to GW Fins, Commanders, Mr. B, Kingfish, etc… and loved it. Any recommendations? Was thinking Brousard’s, Galatoire’s or Tableau but what do you think?
    Thanks

  157. Michael on November 23, 2017

    Can you please send me the recipe for cheese cake I heard you talk about today.

  158. Mike Lockwood on December 21, 2017

    I’m sorry I didn’t see you at the Messiah performance. As we’ve discussed at NPAS, I have the distinct honor and privilege of singing with NOVA, the chorus that performed the work with the LPO. Everyone certainly echoes your observations re Brandy Sutton, the amazing soprano soloist. She literally brought the house down in both performances. Just FYI, after our concert Friday night in Covington, Ms. Sutton hopped a flight for an 11am Messiah performance in Washington, DC followed by a 4pm Sunday performance in NYC. She’s recently been hired by the Met. and will certainly be someone to watch in the future.

  159. Darryl Martin on December 28, 2017

    Is this blog still active? I see no response since September.

  160. Amarone on May 1, 2018

    I would say that a blank page under the heading “The Future Of New Orleans’ Restaurant Criticism” pretty much sums it up.

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