[title type="h5"]Wednesday, January 28, 2015.
Best Panneed Veal.[/title]
I heard today that Ivy will stop serving a la carte dinner and shift to being a private party facility. I never got a chance to eat there. Every time I thought about it, I was denied a reservation. The place was always full of fans of Chef Sue Zemanick--best known as the chef of Gautreau's. Regardless of that kind of success, Ivy was just too small to make a decent profit from walk-in customers. For their number of seats, they need only three-fourths of a dishwasher and half a sous chef. A third of an ice machine and two-thirds of the rent. It's called "fixed costs," and such expenses come in integral quanta. There's no such thing as fractions of personnel or equipment.
It's unfortunate that a little restaurant requires life support, but it seems to be true in this era. All the chefs and restaurateurs who worked here in the past--at least five--were top-notch. (Kevin Vizard, for one good example.) And I heard Ivy was really good. Oh, well. Another one I missed because I didn't want to go right when it opened.
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Panneed veal at the Peppermill.[/caption]
I couldn't decide where I wanted to have dinner, which usually results in my going to the Peppermill. I'm glad I like the place. Today I was attracted there by something that came up on the radio show a few days ago: panneed veal. At the Peppermill, you have a choice of baby white veal or red veal. I like the latter better. And it was spectacular tonight. Maybe the best panneed veal in any New Orleans restaurant.
Pasta with fettuccine Alfredo on the side. The pasta and the sauce both were too thick--in different meanings of the word "thick." This was a good thing, though, because it prevented me from eating all of what they served me, which would have been too much for both fat and carb reasons. Lots of dichotomies tonight, for some reason.
[title type="h5"]Peppermill. Metairie: 3524 Severn Ave. 504-455-2266.[/title]
