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Started By
Message
A good dinner date restaurant in New Orleans area?
Posted on 7/13/24 at 12:10 pm
Posted on 7/13/24 at 12:10 pm
We are thinking of going to eat in New Orleans tonight. It doesn’t have to be fancy, but it’s not off the table.
I’m thinking of some kind of local favorite, like R&O’s. A place that’s not fancy, but has very good New Orleans style food (not R&O’s because we’ve been there).
I’m thinking of some kind of local favorite, like R&O’s. A place that’s not fancy, but has very good New Orleans style food (not R&O’s because we’ve been there).
15
Posted on 7/13/24 at 12:32 pm to theantiquetiger
Pascal manale
Posted on 7/13/24 at 12:33 pm to theantiquetiger
Patois would be nice, or Cafe Degas.
Posted on 7/13/24 at 12:48 pm to theantiquetiger
Dickie Brennan’s Palace Cafe
Posted on 7/13/24 at 1:30 pm to nicholastiger
quote:
Pascal manale
Just made the reservation for 8:30.
It looks awesome. Thanks for the rec!!!
Posted on 7/13/24 at 1:33 pm to theantiquetiger
quote:
quote:
Pascal manale
Just made the reservation for 8:30.
It looks awesome. Thanks for the rec!!!
I was disappointed with the bbq shrimp when I had them last. The shrimp were beautiful. The sauce was oily with little to no flavor. Same with the shrimp themselves.
On the other hand, the rockefellar sauce is excellent if you want oysters rock. Years ago, they had crabmeat rockefellar on the menu made with jumbo lump. They took it off, but I ordered it off menu sometimes. Gosh it was good. Have no idea if they offer it under the new ownership, but I'd get it if they do.
Posted on 7/13/24 at 1:37 pm to Gris Gris
quote:
crabmeat rockefellar
How’s that served?
Posted on 7/13/24 at 1:51 pm to Gaston
They could serve it on a paper plate and I would eat it.
Posted on 7/13/24 at 1:59 pm to Gaston
quote:
How’s that served?
It was in a gratin dish. Crabmeat layered on the bottom with the sauce over the top and baked. I'm not sure if the crabmeat was tossed in butter first or if the butter from the sauce melted down into it, but there was some tasty butter on the crabmeat. The crab was not mixed into the sauce. I made at home a few times some years ago.
I also improvised the Oysters Gabie topping over crabmeat in a similar manner. It's so good.
This marvelous appetizer was created by Chef Greg Sonnier at his New Orleans restaurant Gabrielle; both the restaurant and the dish are named after Greg and Mary Sonnier's daughter.
1 lemon, halved
4 tablespoons olive oil
2 large artichokes
4 ounces pancetta, finely diced
1 tablespoon butter
1/4 cup green onions, chopped (white part only)
1 tablespoon garlic, minced
2 tablespoons fresh parsley, minced
Salt to taste
Pepper to taste
1/4 cup plus 2 tablespoons dry bread crumbs
1/4 cup plus 2 tablespoons Parmesan cheese, grated
16 to 20 large oysters, plus oyster liquor
Place the lemon halves and 2 tablespoons of the olive oil in a large pot of boiling water. Add the artichokes and cook until tender, about 20 minutes.
Drain and allow to cool. Pull off the leaves, and scrape off the artichoke flesh at the ends. Dig out the inedible fuzzy choke with a spoon; dice the artichoke heart. Set aside with the reserved scraped flesh.
Heat the oven to 450F. In a medium saute pan or skillet, heat 1 tablespoon olive oil and cook the pancetta until brown; add the remaining tablespoon of oil and the butter. Saute the green onions, garlic and parsley unitl tender, about 3-4 minutes. Add the diced artichokes and lemon juice. If the dressing seems dry, add some oyster liquor to moisten. Saute for about 2 minutes. Adjust seasonings. Remove from heat, add 1/4 cup of the bread crumbs and 1/4 cup of the cheese and toss lightly.
Place 4 or 5 oysters into individual casseroles or ramekins. Top with the artichoke dressing. Sprinkle with the remaining cheese and bread crumbs. Bake until browned, 10-15 minutes. Serve with a drizzle of Hollandaise sauce over the dressing. Serves 4.
Posted on 7/13/24 at 2:53 pm to theantiquetiger
Bring some of the shite you collect to pay for it
Posted on 7/14/24 at 10:41 am to theantiquetiger
Beggars banquet
Posted on 7/14/24 at 12:31 pm to theantiquetiger
How was it?
Posted on 7/14/24 at 9:05 pm to Gris Gris
quote:
How was it?
Yeah come back and give us a review.
I had kind of written the place off many years ago so I would like to read about how your experience was.
Posted on 7/15/24 at 7:24 am to theantiquetiger
walkons 
Posted on 7/15/24 at 8:10 am to theantiquetiger
Bistro Daisy
Avo
Patois
Avo
Patois
Posted on 7/15/24 at 12:02 pm to theantiquetiger
Vincent's on St. Charles
Posted on 7/15/24 at 12:03 pm to Gris Gris
quote:
I was disappointed with the bbq shrimp when I had them last.
Same. About a month ago
Posted on 7/15/24 at 3:48 pm to notiger1997
quote:
Yeah come back and give us a review.
I had kind of written the place off many years ago so I would like to read about how your experience was.
Maybe his date went long.
Posted on 7/15/24 at 5:16 pm to theantiquetiger
quote:
I’m thinking of some kind of local favorite, like R&O’s. A place that’s not fancy, but has very good New Orleans style food (not R&O’s because we’ve been there).
No one recommended Mandina’s?
This guy sounds like a Mandina’s person
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