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re: Anyone hear anything about Trenasse?
Posted on 11/25/14 at 12:05 am to CHEDBALLZ
Posted on 11/25/14 at 12:05 am to CHEDBALLZ
quote:
You dont eat the skin on the flounder? To me thats the best part, was the flounder de boned?
Good call. I like the skin when it's properly (IMO) rendered and nice and crisp. This was soggy, for lack of a better term. I don't care for that texture. The meat was very firm, however, and we both agreed it was the best dish. Flounder, then rabbit, then nachos, then quail.
2
Posted on 11/25/14 at 12:23 am to Matisyeezy
Stuffed flounder is one of my favorite seafood dish. That one you posted the skin looks "wet", mine is more "brown" and I eat it. I also eat the end of the tail...... its like a crispy fish flavored chip.
That was a well written review, imnsure they will get thing straightened out. As far a fricasse with noodles, ive never seen that, always rice.
That was a well written review, imnsure they will get thing straightened out. As far a fricasse with noodles, ive never seen that, always rice.
Posted on 11/25/14 at 7:33 am to Matisyeezy
quote:
seated in a rather shitty position. I can be rather ADHD, and I found myself rather distracted
Well. I have a whole list of people I will not be going to this place with, then.
quote:
I'll go on record as saying I categorically reject "cracklin" when it looks (and is, for all intents and purposes) like a damn pork rind
Amen.
Posted on 11/25/14 at 12:47 pm to Matisyeezy
Do you think most of the issues are from it being a new restaurant?
Posted on 11/25/14 at 12:51 pm to ladytiger118
Maybe it's just me, but that menu doesn't excite me very much. I agree with the decision to not even bother with the stuff in the first course section.
Regardless of how it tasted (I forgot what he said and I'm not going back), the photo of the "nacho" is really visually appealing.
Regardless of how it tasted (I forgot what he said and I'm not going back
), the photo of the "nacho" is really visually appealing. This post was edited on 11/25/14 at 12:53 pm
Posted on 11/25/14 at 12:58 pm to LouisianaLady
Same here but that red bean butter looks delicious.
It's certainly not at the top of my restaurant list but I'll keep it in mind.
It's certainly not at the top of my restaurant list but I'll keep it in mind.
Posted on 11/25/14 at 1:05 pm to LouisianaLady
quote:
hat menu doesn't excite me very much
Posted on 11/25/14 at 1:05 pm to Matisyeezy
Thanks for the review.
Posted on 11/25/14 at 1:08 pm to Matisyeezy
Nice review. Well done! 
What was the rush to try this place? It's almost certain to fail.
What was the rush to try this place? It's almost certain to fail.
Posted on 11/25/14 at 1:14 pm to Oenophile Brah
quote:
What was the rush to try this place?
Bayou Classic
It's probably closed next weekend for "renovation."
Posted on 11/25/14 at 1:45 pm to Oenophile Brah
quote:
What was the rush to try this place? It's almost certain to fail.
I wanted to make it there before it did
Jokes aside, it was fine. I think there are just some issues with preparation. Some of the ideas about how a dish is constructed didn't work for me. The flounder was legit, though.
Nachos were just fine. I thought the two smaller plates were very visually appealing.
Posted on 11/25/14 at 1:52 pm to Matisyeezy
It definitely doesn't look "gross" or anything.
I wouldn't argue against going there. Just nothing really jumped at me :/
I wouldn't argue against going there. Just nothing really jumped at me :/
Posted on 11/25/14 at 2:07 pm to LouisianaLady
The larger plates were meh, visually.
Posted on 11/25/14 at 2:09 pm to Matisyeezy
I don't know if it's your phone, the lighting or the sauce itself, but the sauces on the rabbit and fish do not look appetizing.
Posted on 11/25/14 at 2:16 pm to arseinclarse
It's tough because I personally don't find fricassee's sauce to be extremely beautiful in the first place, but the one in the photos seems like a murky water type of deal.
Of course, that is a professional photo.
Of course, that is a professional photo.
Posted on 11/25/14 at 2:52 pm to arseinclarse
I double-checked, that's a pretty fair representation of the actual appearance. And again, it tasted like chicken broth/noodle soup.
Posted on 11/25/14 at 3:37 pm to Matisyeezy
Yeah, fricassee isn't especially attractive in the first place.
The photo of the one I made is pretty, but that's because I had a lot of bright things like carrots and fresh parsley on top.
I wouldn't be happy about it tasting like chicken noodle soup though
The photo of the one I made is pretty, but that's because I had a lot of bright things like carrots and fresh parsley on top.
I wouldn't be happy about it tasting like chicken noodle soup though
Posted on 2/4/15 at 1:09 pm to LouisianaLady
Had lunch at Trenasse and thought it was really good. The crab bisque, buffalo frog legs' and shrimp/debris sandwich all hit the spot. No service issues whatsoever despite the packed house. Adding this to the rotation for business lunches.
Posted on 2/4/15 at 1:51 pm to Fat Harry
quote:
Had lunch at Trenasse and thought it was really good
Have heard the same thing from a couple of people. Said raw bar was outstanding and that the wine list was great. Some really good bottles at just over retail.
Posted on 3/16/16 at 9:43 am to arseinclarse
BUMP for happy hour, anyone know if they have a good happy hour? I need to do some business downtown this afternoon and need a place to entertain after.
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