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Started By
Message
12 new hotspots to try in NOLA this spring
Posted on 3/31/15 at 9:41 am
Posted on 3/31/15 at 9:41 am
6
Posted on 3/31/15 at 9:56 am to LSUvegasbombed
I'm interested to see how Kim fares. That is not a lucky location.
Posted on 3/31/15 at 9:57 am to LSUvegasbombed
Have any of y'all been to Angeline yet?
Posted on 3/31/15 at 10:02 am to REG861
quote:Kin? Yeah, what and interesting location choice.
I'm interested to see how Kim fares. That is not a lucky location.
Posted on 3/31/15 at 10:04 am to DrinkDrankDrunk
I had the Grilled Cheese restaurant idea in college.
Now there's one in every major city.
Now there's one in every major city.
Posted on 3/31/15 at 10:11 am to DrinkDrankDrunk
quote:
Have any of y'all been to Angeline yet?
Interested in this one
Posted on 3/31/15 at 10:12 am to LSUvegasbombed
I've been to Paladar and Balise. Balise I wasn't particularly impressed by but will give it another shot eventually. I liked the cocktails more than a lot of the food.
Paladar I did like a good bit.
Paladar I did like a good bit.
Posted on 3/31/15 at 10:15 am to The Levee
quote:
I had the Grilled Cheese restaurant idea in college.
Doesn't take a genius to make an awesome grilled cheese. I don't see the business model surviving.
Posted on 3/31/15 at 10:15 am to LSUvegasbombed
Damn, the menu at Kin sounds good but they're not going to survive on walk-ins out there.
Posted on 3/31/15 at 10:20 am to Fun Bunch
quote:
Balise I wasn't particularly impressed by but will give it another shot eventually. I liked the cocktails more than a lot of the food.
What did you have? It's on my list too.
Posted on 3/31/15 at 10:31 am to DrinkDrankDrunk
Don't get me wrong some of the stuff was good. I don't remember everything, but the baked rigatoni was really good. If found the crab cocktail to be absolutely terrible...just cold flavorless mush. The green beans were ok. Don't remember the other stuff we had.
I was just underwhelmed, expecting more LPG and it was a much more relaxed atmosphere.
I was just underwhelmed, expecting more LPG and it was a much more relaxed atmosphere.
Posted on 3/31/15 at 10:43 am to LSUvegasbombed
quote:
Sac-A-Lait
New Roads chef Cody Carroll (of restaurant Hot Tails fame) brings his love for all things Louisiana seafood and game to the Warehouse District, with his restaurant Sac-A-Lait, newly opened in the former Sun Ray Grill space. Major Bonus: Hone to both brunch and an oyster bar. Website here. Hours: Tues-Thurs, 5 to 10 p.m. and Fri-Sat, 5 to 11 p.m. Sundays, 11 a.m. to 3 p.m.
Been to Hot Tails in New Roads many times. I will be interested to try this one out.
Posted on 3/31/15 at 10:43 am to PLaneTiger
quote:
Been to Hot Tails in New Roads many times. I will be interested to try this one out.
there was a somewhat lengthy thread on it recently.
Posted on 3/31/15 at 10:47 am to REG861
quote:
I'm interested to see how Kim fares. That is not a lucky location.
The Kin location is odd, but the food is great and reasonably priced.
Posted on 3/31/15 at 11:02 am to arseinclarse
quote:
Doesn't take a genius to make an awesome grilled cheese. I don't see the business model surviving.
It doesn't take a genius to fry chicken fingers either......
Posted on 3/31/15 at 11:33 am to Shexter
Sac-A-Lait: I just checked out the menu and really want to try it after hearing from so many friends how great Hot Tails in New Roads is. They better bring the heat with those prices though - damn!
Kin: Agreed, I hope this guy does well. Menu looks great. Location is going to be a tough one.
Bourre: Definitely hitting this up as soon as it opens. Never had their inspiration of Chicken & Watermelon since I don't have the balls to stop off in Hanktonville, but Boucherie is always legit.
Shaya: Went for the first time on Saturday night. Great spot and want to try the chicken schnitzel on that lunch menu. Tip: If you're looking for a reservation, log-in and go through OpenTable, not the link through the Shaya website or calling.
Kin: Agreed, I hope this guy does well. Menu looks great. Location is going to be a tough one.
Bourre: Definitely hitting this up as soon as it opens. Never had their inspiration of Chicken & Watermelon since I don't have the balls to stop off in Hanktonville, but Boucherie is always legit.
Shaya: Went for the first time on Saturday night. Great spot and want to try the chicken schnitzel on that lunch menu. Tip: If you're looking for a reservation, log-in and go through OpenTable, not the link through the Shaya website or calling.
This post was edited on 3/31/15 at 11:38 am
Posted on 3/31/15 at 11:42 am to The Levee
quote:
I had the Grilled Cheese restaurant idea in college.
Now there's one in every major city.
There are two in new orleans apparently, the Big Cheezy and Melt. Both are close to each other too.
Posted on 3/31/15 at 11:43 am to LSUrme
Just spoke with someone who lives in the Cotton Mill and most of the residents dont see the value for those prices at Sac-A-Lait.....they dont understand why they are not trying to do what Hot Tails or Sammy's in BR does in terms of prices, menu and crawfish....they actually told them they were screwing up big time by not offering the same concept.
They appear to be trying to copy Annunciation (which sucks if you ask me)
Again, this is second hand info from a friend.
They appear to be trying to copy Annunciation (which sucks if you ask me)
Again, this is second hand info from a friend.
Posted on 3/31/15 at 12:02 pm to LSUvegasbombed
quote:
Saveur
Chef Dominique Macquet is at the helm of this new French bistro and wine hub, which quietly just took over the colorful Baie Rouge space. Flatbreads, ceviches and more street foods from Macquet's native island of Mauritius comprise the menu. Hours: Monday to Thursday 5:30 to 9:30 p.m. and Friday to Saturday 5:30 to 10:30 p.m. Website here.
So how long before this place closes up shop?
Posted on 3/31/15 at 12:10 pm to arseinclarse
quote:
Doesn't take a genius to make an awesome grilled cheese. I don't see the business model surviving.
Ate at a Tom & Chee for the first time last night. Just opened up this past weekend. It was ok. Nothing to brag about.
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