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Started By
Message
Best piece of chicken I've had
Posted on 7/13/10 at 2:32 pm
Posted on 7/13/10 at 2:32 pm
in a long time was last night at Ruffino's. It is brined, cooked sous vide and grilled for about 5 minutes. This was half a chicken and was the most incredible, moist and flavorful I've ever had.
And I eat chicken all the time, cook it all the time and rarely order it in a restaurant.
It is brined for about ten hours, sous vide (vacumn packed and slow poached) for many hours then finished on the grill.
I recommend trying it.
Oh and he does his shortribs this way as well.
And I eat chicken all the time, cook it all the time and rarely order it in a restaurant.
It is brined for about ten hours, sous vide (vacumn packed and slow poached) for many hours then finished on the grill.
I recommend trying it.
Oh and he does his shortribs this way as well.
This post was edited on 7/13/10 at 2:39 pm
3
Posted on 7/13/10 at 3:05 pm to Martini
But Martini...Ruffinos is tired and not good at all. It is sinking into the shitter without TJ's influence.
What the hell is wrong with you?
What the hell is wrong with you?
Posted on 7/13/10 at 5:33 pm to BigAlBR
Had a Filet there Saturday night and it was maybe the best I've had since Gramercy Park Tavern in NY about 10 years ago. Will try the chicken. Is it on the menu?
Posted on 7/13/10 at 5:47 pm to PumpkinPatchKid
I agree w/ you about the filet. I had that topped w/ grilled shrimp and a side of potatoes. Best meal Ive had in a while.
This post was edited on 7/13/10 at 5:48 pm
Posted on 7/13/10 at 5:51 pm to PumpkinPatchKid
quote:had a bad experience there in October with everything I ordered.. Salad, crab cheesecake, potatoes and the filets... Everyone keeps telling me to give it another try but I spent way too much damn money for that.. I absolutely loved the place before
Message
Posted by PumpkinPatchKid
Had a Filet there Saturday night and it was maybe the best I've had since Gramercy Park Tavern in NY about 10 years ago. Will try the chicken. Is it on the menu?
Posted on 7/13/10 at 6:04 pm to Martini
For an Italian restaurant....I don't think I have ever ordered anything Italian there....but it is a consistant good night out...maybe the best chef in Baton Rouge. 
Posted on 7/13/10 at 9:31 pm to tavolatim
I went three Sunday's ago for brunch. The food was very good. My wife ordered the shrimp and grits. Very heavy dish, but was delicious.
I ordered crawfish cakes with poached eggs. Another A rated dish.
Had the crabmeat cheesecake as an appetizer ... probably the best appetizer they make.
Consistent and now my "go to" place. Have a helluva ribeye ...
I ordered crawfish cakes with poached eggs. Another A rated dish.
Had the crabmeat cheesecake as an appetizer ... probably the best appetizer they make.
Consistent and now my "go to" place. Have a helluva ribeye ...
This post was edited on 7/13/10 at 9:32 pm
Posted on 7/13/10 at 9:36 pm to Martini
quote:
It is brined for about ten hours, sous vide (vacumn packed and slow poached) for many hours then finished on the grill.
Interesting concept, sounds great
And I agree, never had a bad meals there.
Posted on 7/13/10 at 11:43 pm to Kajungee
Peter is doing some great things in the kitchen there and the staff is always on top of things...Always a great experience!
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