- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Danny's No. 2 has closed
Posted on 2/25/15 at 4:37 pm
Posted on 2/25/15 at 4:37 pm
LINK
I'm hoping someone puts a fried dessert place there.
quote:
Danny's No. 2, the Magazine Street outlet for wings and cheap fried seafood po-boys, has gone out of business.
The fast-food restaurant was a holdover of grittiness on a street that's become increasingly glamorous.
Other than a sign on window announcing the closure, there was no explanation of why the restaurant was gone. Repeated calls to a number listed on building for inquiries about the property were not answered.
I'm hoping someone puts a fried dessert place there.
This post was edited on 2/25/15 at 4:38 pm
7
Posted on 2/25/15 at 4:38 pm to arseinclarse
It's been closed
Posted on 2/25/15 at 4:39 pm to arseinclarse
First Baie Rouge and now this...
I thought it had been closed
I thought it had been closed
Posted on 2/25/15 at 4:39 pm to TigerWise
I sure am gonna miss those bulgogi tacos.
Posted on 2/25/15 at 4:39 pm to TigerWise
Mr. Price needs to step his shite up. The "New Orleans' food goddess" is beating him to the punch.
Posted on 2/25/15 at 4:41 pm to Boomshockalocka
quote:
I sure am gonna miss those bulgogi tacos.
Dat shite was terrible
Posted on 2/25/15 at 4:43 pm to TigerWise
Bring back the Chicken Box. The bullet proof windows are already in place. I miss that cheap arse chicken.
Posted on 2/25/15 at 4:44 pm to arseinclarse
I used to get boiled turkey necks from here 
Posted on 2/25/15 at 4:45 pm to arseinclarse
Sadly I never made it there although I did frequent the crack mart next door in high school
Posted on 2/25/15 at 4:45 pm to Neauxla
I spent many a drunk nights in the one on Claiborne and MLK. Looking back, that might not have been a good idea.
Heaven forbid, you leave that shite in your car overnight.
Heaven forbid, you leave that shite in your car overnight.
Posted on 2/25/15 at 4:46 pm to Neauxla
Is that the same Danny's that used to be in Baton Rouge and Plaquemine years ago ?
Posted on 2/25/15 at 11:09 pm to Kajungee
quote:
Is that the same Danny's that used to be in Baton Rouge and Plaquemine years ago ?
I know there was one in Central way back when. Damn, that was a long time ago.
Posted on 2/26/15 at 6:32 am to arseinclarse
oh man gotta pour one out for danny's no. 2
Some guys i was on a construction crew with back in my summer job days used to go here. pretty solid fried chicken to be honest.
Some guys i was on a construction crew with back in my summer job days used to go here. pretty solid fried chicken to be honest.
Posted on 2/26/15 at 8:10 am to arseinclarse
Posted on 2/26/15 at 8:36 am to arseinclarse
The family that owns that spot will never give it up. It's going to rejuvenate into another crackshack operation, so don't expect something fancy. The Valence St crowd ain't what it used to be. That chix fried rice was cheap as ballz and fairly decent fyi.
Posted on 2/26/15 at 8:38 am to PaBon
quote:
The family that owns that spot will never give it up. It's going to rejuvenate into another crackshack operation, so don't expect something fancy. The Valence St crowd ain't what it used to be.
Wouldn't be so sure of that with the way property is selling in that area.
Posted on 2/26/15 at 9:38 am to TigerWise
I always heard it was Vietnamese mafia from Houston that owned it and used it to launder money. No idea if that is true or not.
Posted on 2/26/15 at 10:32 am to Fat Harry
Worked for Danny's back in high school. This was when the franchise was based out of Morgan City. My job was seasoning the chicken! Recipe was simple: for a case of chicken, use 4 parts salt, and one part cayennne pepper. This was put into large shakers and sprinkled over the chicken in a large sink. Then - two handfuls of hot water were sprinkled over the chicken (??!?), the whole sink was 'hand-tossed' to spread the seasonings, and the white and dark meat separated and refrigerated. That seasoning ratio worked wonders! The only 'secret' was in a liquid added to the batter mixture. I believe it only added an orange case to the batter after frying. Was a good place to work, and the food quality was top notch. Folks would come in droves just for the hand-cut, hand-battered onion rings.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News