Panneed Rabbit With Oyster And Tasso Pasta @ Jacques-Imo’s
The most wildly popular dish in the early 1980s around New Orleans after blackened redfish was the revival of panneed veal–a dish everybody ate at home but no restaurant served. Jacques-Imo’s version enhances the pasta aspect of the dish with a cream sauce involving spicy, smoky tasso ham and oysters. Eating this is like stepping in a time machine for me. And a lusty pleasure, too.
Jacques-Imo’s. Riverbend: 8324 Oak. 504-861-0886.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.