Monday, May 30, 2011.
Screw Stays In. Fury's Performs As Expected.
Memorial Day. As usual, many enterprises that would be closed in the North are open here. One of them was the Sports Medicine Clinic of Ochsner Hospital, where I had an appointment in late morning. I thought it odd that the minor surgery needed to remove my ankle screw would be scheduled today. Or take place at the Sports Medicine facility instead of the Ochsner main campus.
Well, that instinct was right. Dr. Jones had no intention of operating. He just wanted to see some fresh X-rays and see how the joint was moving before he went in. Just right, he said. We are cleared for takeout--this Friday.
Makes sense to me. Mary Ann was more disappointed. She is itching to leave town with Mary Leigh but without me, but she won't leave until she's sure I can get around on my own again. This development will delay those plans another four days. Oh, fate!
Lunch at Fury's. It's second only to Andrea's as the longest-running sponsor on my radio show, but I hardly ever go there. I don't need to. Nothing ever changes at Fury's. It's a simple proposition: they cook a standard local menu with a hard emphasis on seafood. They buy only fresh product and cook everything to order.
We started with an order of onion rings. The thin kind, crisp and perfect, as they always have been. MA had a fillet of speckled trout, broiled, amandine. Fish prices being what they are, this dish has escalated in price to $21. With the salad and made-to-order fries. For me, a plate of red beans and rice with a side of three chicken drummettes. Fury's is a fried chicken specialist, although I always have to tell them to be more generous with the salt and pepper than they usually are. The beans were loose, porky, and savory.
The usual crowd filled the other tables. One table of six well-dressed old guys seemed to enjoy their mutual company. Even at sixty, I can walk in here and raise the average customer age. But so what? The food is consistent and delicious.
Fury's. Metairie: 724 Martin Behrman Ave. 504-834-5646.
