Monday, July 25, 2011.
Brain Dead Show. Vincent's In Metairie.
Went into town for the radio show, which I don't often on Mondays. A few things needed to be caught up with following vacation. But not getting to bed until two a.m. threw the entire day off. The show was aimless and dumb.
Once again the spectres of Nut and Jeff stood before me. For thirty years, they had the number one morning talk show in New Orleans adult radio. I got to know them towards the end of that streak. I decided that being on the radio so long had deranged their minds. After one particularly puzzling lunch with them at Commander's Palace (hosted by Dick Brennan, which added to the oddity), I made a promise to myself that I would get out of radio if I ever saw myself slipping that way. I also made a note (a real one, in my journal) that if this happened, I might not realize it. Today was one of those days that made me suspect that I may be following Nut and Jeff's footsteps.
The Marys had come across the lake, too, and were interested in dinner. We went to Vincent's, where we were joined by MA's brother Tim and his daughter Hillary.
I arrived first and ate too many grissini while waiting. I thought of having a martini. Before last Lundi Gras, this would have been the time and the place for it. Resisted the temptation, had a glass of Pinot Grigio instead.
Vincent's underwent a renovation since the last time I was here. New carpets, a paint job, and new chairs. That last item had been needed for a long time. The menu seems to have been reworked, too, particularly in the price department. It's still a good deal, but for most of its history it was an outstanding bargain.
Tim, who lives close by, said that he would drive all the way Uptown to eat at that Vincent's. He thinks the food there is a lot better. I think exactly the opposite. This always happens when a restaurant has more than one location.
What I would agree with is that the artichoke Vincent is not like I remember. It's still loaded with shrimp and crabmeat, but now the artichokes are quartered and fried, and the sauce is a basic cream job. I seem to recall that it used to be an artichoke bottom sizzling with the seafood in butter, and that I liked it better that way.
A lot of red sauce on the table, what with these girls present. Spaghetti and meatballs, chicken parmesan. For me the Italian chicken soup, followed by braciolone. I have a notion to conduct a survey of braciolone over the coming months. It won't take long--not many restaurants serve it anymore. This one was too far off the main sequence for me. Among the usual stuffings of egg, bread crumbs, garlic and ham were artichokes. I'm not sure that's a good idea. Anyway, it's out of the running for Number One.
We have an Eat Club dinner here in a month or two. I haven't talked with Vincent Catalanotto in a long time.
Vincent's. Metairie: 4411 Chastant St. 504-885-2984.
