This is written on Easter Sunday, at the happy conclusion to a frenetic and bizarre Lenten season. It is blustery in a mildly disturbing way, but the temp is perfect, just as the day was. We tuned into a Facebook mass which gave me a brilliant idea, (more on that later) and commenced cooking an unusual Easter meal, (more on that later, too.)
That best news about the expiration of Lent is the end of the maddening fish frys. We never did get any of the hip A-Lister offerings, but we did score a Trout Amandine from Galatoire’s on Good Friday. We also got a Copper Vine Wine Pub fried fish plate and Johnny Sanchez crawfish boil.
Throughout this whole “situation” we have been amused by the Johnny Sanchez approach to it all, keeping a great sense of humor above everything. And great food. They kept their Mexican food, but added chicken sandwiches, and on Friday, a crawfish boil? Yes! I had to get it, and crawfish boils are something about which I am quite fickle.
For once I did my own pick-ups. Going into the French Quarter is borderline eerie, but I do love the spotlessness of it all. And the absence of the usual stench. I arrived in the Galatoire’s pick-up line that already had 8 to 10 cars, and they had just started the pick-ups. Seeing a woman walk to the door and go in, I parked and walked in too. She was waiting outside first for a bit and I started talking to her. It wasn’t until I saw her moving further and further away from me, that I realized I wasn’t social distancing. I apologized and chuckled at our strange new world., then asked if we could go in, which I did as soon as she nodded yes. Indeed, there was a sign inside directing customers to the line for inside pick-up, complete with the requisite green tape lines on the beautiful Galatoire’s tiles. There were only two people in front of me.
Maybe eerier than a clean and silent French Quarter was a silent and empty Galatoire’s. The checkout counter was staffed with three people, and tables lined the walls offering wines and champagnes at discount, and oddly, cookbooks. It was amusing to see Melvin Rodrigue in a polo short amd casual pants and topsiders delivering to cars. No one can accuse him of not being all in. Other mask-wearing managers helped with deliveries. It wasn’t long before I realized that my decision to go in was dumb, and that it would likely be longer for me to get my food. Twenty-five minutes after I assumed my spot on the third green tape line, I got my food, turning just in time to see the car right before me - had I stayed in line - drive away. I’m still glad I went in. When else would I ever see Galatoire’s like that?
I was a little late for my other pick-ups, which were across the street from each other. Copper Vine Wine Pub was easy, then Johnny Sanchez, which had a slight wait. The 5 pounds of crawfish for $25 was loaded into the car, and off I went, knowing that these two fish plates would be cold when I arrived home.
The Galatoire’s Trout Amandine had plenty of almonds and a long scallion sauteed in butter, as well as some underdone vegetables. It came all by itself in a large aluminum tray that I can add to my Thanksgiving collection. It was indeed Galatoire’s Trout Amandine, with all that implies, but I was sadder than usual to not be eating it in the dining room at the restaurant.
The Copper Vine plate was also very good, with its oysters and shrimp as well as fish. This was a definite bargain at $13. Besides fries, though not their usual caliber, there were two nice slices of buttered Texas Toast. This came with tartar sauce and cocktail sauce, which we didn’t notice till all the food was gone.
The crawfish from Johnny Sanchez had a very nice spice level, but they seemed dirty. I remember Chris Vodonovich from Bozo’s who used to be obsessive about washing the crawfish before boiling them. I don’t eat them often, but it seemed that this first step was not taken here. It’s certainly not necessary to do this, and it is rarely done, but I like it when it is, and notice when it isn’t.
There was a nice piece of sausage in there, which I usually don’t like in a crawfish boil. But it looked like very good sausage, and it was.
And so it was another fun, crazy, Friday evening ending a Lenten week on the deck in the spring weather. The last one. It’s over now, and we won’t miss all this.
