Tuesday, December 8, 2015.
Catstory, Part 74356, Who Dat Nation. Steak Knife.
Two emails ask me how the new generation of cats is going. For those just joining this saga, it all started two months ago when the cat Twinnery--at fifteen our oldest pet--died in an accident. The grief was unusually severe. In it, I was given permission to adopt another cat, name of Satsuma. After I did, it came out that Satsuma has a brother: Valencia. Cries from all districts of my consciousness insisted that Valencia join his brother at the Cool Water Ranch. Even Mary Ann voted in favor of this. But she turned against the idea (to put it mildly) after the nuisance that is cat litter showed itself. I promised that both Satsuma and Valencia would become outside cats, once they were able to establish friendships with the dog Barry and especially the dog Susie. Both of whom are big German Shepherds.
When Mary Ann left for Los Angeles two weeks ago to observe the birth of our first grandchild, the cats figured out the program, and are now happily outdoors with five fenced acres over which to roam.
Slightly related note: while all the above was going on, my friend and former business partner Charlotte Bass Lilly--a leader in assisting rescue animals locally--passed away. An amazing woman with infinite energy, she will be missed greatly. I hope that in the great beyond she is pleased to know that four of our five pets are rescues.
The radio show's round-table guests are Glenn Armantrout (the executive director of Café Reconcile), Greg Reggio (one of the three chef-owners of Zea, Semolina, and Mizado) and Nick Gile (former chef of the Bombay Club, and currently of a pop-up called Fries and Pies).
Glenn and Greg are here to promote "Merry Men's Event" this Sunday at Café Reconcile. The food will come from the Cafe's own kitchens, as well as from a variety of major New Orleans restaurants and food purveyors. The Event is on during the Saints game--10 a.m. till 4 p.m.--and features not just food and drink ("manly beverages," they say) but Saints alumni, an auction, and a bazaar of gifts for. . . whoever. The price is $125 per guy.
Click here for tickets.
Nick Gile brought along some of his pies: pecan, apple, and grasshopper. (The latter is made according to the famous Tujague's cocktail, and contains no grasshoppers). The fries part of his menu involves fresh-cut, oil-blanched potatoes, and a host of toppings. I will send Mary Ann--the fresh-cut fry queen--to check these out.
Bobby Hebert, who slowed me down in the hallway during a break in the radio show that proved not quite long enough, told me to tell you that the anniversary of the founding of the Who Dat Nation is this Thursday. Bobby invented the soubriquet, now universal among Saints fans.
My dinner plan was to sample Mondo for the first time in quite awhile. It is on my mind because Susan Spicer says that Mondo will be open on Christmas Eve and New Year's Eve. But the place was on a waiting list. I should have known: the nearest parking was a block and a half away.
[caption id="attachment_46458" align="alignnone" width="480"]
Strip sirloin.[/caption]I crossed the street and dined at the Steak Knife. I've always liked the place, which has a more imaginative menu than those of most local steakhouses. And they have the USDA Prime beef, too. I was able to halfway finish--but fully enjoy--the sirloin strip. First, however, came the soup of the day (tomato-basil bisque) and the house salad. I find a salad more refreshing than potatoes, creamed spinach or such like as a side dish. Think about it next time you have a big, sizzling steak. Go back and forth between the meat and the salad. It works.
[caption id="attachment_46460" align="alignnone" width="480"]
The Steak Knife at the beginning of a cold evening.[/caption]
Dining here makes me consider a new rating index for my reviews: comfort. The Steak Knife is a very comfortable place to dine. Spacious. Low noise level. Lighting just bright enough (unless you want to read a magazine). I am not entirely comfortable with a price of $44 for the steak, but beef these days is very expensive.
Steak Knife. Lakeview: 888 Harrison Ave. 504-488-8981.
Strip sirloin.[/caption]I crossed the street and dined at the Steak Knife. I've always liked the place, which has a more imaginative menu than those of most local steakhouses. And they have the USDA Prime beef, too. I was able to halfway finish--but fully enjoy--the sirloin strip. First, however, came the soup of the day (tomato-basil bisque) and the house salad. I find a salad more refreshing than potatoes, creamed spinach or such like as a side dish. Think about it next time you have a big, sizzling steak. Go back and forth between the meat and the salad. It works.
[caption id="attachment_46460" align="alignnone" width="480"]
The Steak Knife at the beginning of a cold evening.[/caption]
Dining here makes me consider a new rating index for my reviews: comfort. The Steak Knife is a very comfortable place to dine. Spacious. Low noise level. Lighting just bright enough (unless you want to read a magazine). I am not entirely comfortable with a price of $44 for the steak, but beef these days is very expensive.
