Tuesday, August 2, 2016.
We Finally Penetrate Gallagher's 527.
Once again I am obliged to go downtown to produce my daily rasher of writing and radio. The AT&T tech is due to show up at the Cool Water Ranch to get us back on the web, but he will not do so until I am on the air and incommunicado. Mary Ann watches over the process and calls me when a question needs to be answered.
Still not fixed: the copper-wire line that I use to broadcast from home. A different electrician is needed for that, and he's not available until Friday. The fact that all these problems appeared while I was away on vacation makes me think that I am not supposed ever to relax.
[caption id="attachment_52361" align="alignnone" width="480"]
Baked oysters semi-Rockefeller at Gallagher's 527.[/caption]
Mary Ann and I are both carrying around a desire to dine at Gallagher's 527 in Mandeville. Twice recently, we were headed there to be turned away by a full house. We have reservations today, and we dig in with gusto. Like most of Gallagher's customers, I have steak on my mind when I'm there, whether I get a steak or not.
[caption id="attachment_52362" align="alignnone" width="480"]
Spinach salad.[/caption]
Mary Ann builds dinners around her special diet these days, which somehow usually winds up involving more food than we were planning to eat. The best balancing strategy for me is to offer something she loves for me to split. In this case, that would be the cowboy ribeye steak, MA's favorite cut of beef. A twenty-two ouncer is $48, but that's still a better deal than two standard slabs of beef here.
[caption id="attachment_52363" align="alignnone" width="480"]
Fried oysters on a salad.[/caption]
While we're waiting for that monster, MA has an order of fried oysters on a salad. Pat Gallagher, who must be listening closely to my radio show, sends out a pair of baked oysters with a topping something like Rockefeller, but with a lot of cheese. And there's another salad in the mix. MA must have spinach at every meal, it seems.
[caption id="attachment_52360" align="alignnone" width="480"]
Cowboy ribeye at Gallagher's.[/caption]
We agree on something surprising. While the flavor and aroma of the sizzling-in-butter steak is just right, it is a good deal chewier than we were expecting. But there's a bright side. If it had been very tender, we would have eaten more of it.
[caption id="attachment_52359" align="alignnone" width="480"]
Assortment of sherbets. [/caption]
I wasn't going to have dessert, but Pat wanted us to consider a three-way sherbet collection, served on a tuille. Very pretty.
Pat's plan was to spread out the packed house that is his Covington restaurant into another location, one from which a lot of his customers were driving twelve miles to go to the original restaurant. This seems to be working well. To have full dining room on a Tuesday night in the dead of summer is quite an achievement.
Pat Gallagher's 527. Mandeville: 527 Causeway Blvd. 985-778-2320.
Baked oysters semi-Rockefeller at Gallagher's 527.[/caption]
Mary Ann and I are both carrying around a desire to dine at Gallagher's 527 in Mandeville. Twice recently, we were headed there to be turned away by a full house. We have reservations today, and we dig in with gusto. Like most of Gallagher's customers, I have steak on my mind when I'm there, whether I get a steak or not.
[caption id="attachment_52362" align="alignnone" width="480"]
Spinach salad.[/caption]
Mary Ann builds dinners around her special diet these days, which somehow usually winds up involving more food than we were planning to eat. The best balancing strategy for me is to offer something she loves for me to split. In this case, that would be the cowboy ribeye steak, MA's favorite cut of beef. A twenty-two ouncer is $48, but that's still a better deal than two standard slabs of beef here.
[caption id="attachment_52363" align="alignnone" width="480"]
Fried oysters on a salad.[/caption]
While we're waiting for that monster, MA has an order of fried oysters on a salad. Pat Gallagher, who must be listening closely to my radio show, sends out a pair of baked oysters with a topping something like Rockefeller, but with a lot of cheese. And there's another salad in the mix. MA must have spinach at every meal, it seems.
[caption id="attachment_52360" align="alignnone" width="480"]
Cowboy ribeye at Gallagher's.[/caption]
We agree on something surprising. While the flavor and aroma of the sizzling-in-butter steak is just right, it is a good deal chewier than we were expecting. But there's a bright side. If it had been very tender, we would have eaten more of it.
[caption id="attachment_52359" align="alignnone" width="480"]
Assortment of sherbets. [/caption]
I wasn't going to have dessert, but Pat wanted us to consider a three-way sherbet collection, served on a tuille. Very pretty.
Pat's plan was to spread out the packed house that is his Covington restaurant into another location, one from which a lot of his customers were driving twelve miles to go to the original restaurant. This seems to be working well. To have full dining room on a Tuesday night in the dead of summer is quite an achievement.
