The best three fried shrimp dishes in New Orleans are from Impastato’s, Pascal’s Manale, and Drago’s, in that order. I rarely order it, but when I do, I question why I haven’t ordered it more recently.

9. Romaine salad

Only recently did they start chopping the Romaine. Always served on a frigid plate, it’s the best salad in New Orleans. It usually is the third dish served on the absurdly underpriced five course special. Supposedly, the dressing comes straight from the bottles of his brother Sal’s dressing available in grocery stores. I don’t buy it, as the stuff from Dorignac’s never tastes the same.

8. Soft shell crab Marcello

I worked as a commercial shrimper for exactly one week -- it was too labor intense for me. During that time, we caught a few jumbo crabs, the size of which I had never seen before. Except at Impastato’s. I don’t know who his softshell source is, but Mr. Joe consistently provides the biggest softshells in America. These are the size of crabs that the Mid-Atlanticers will pay $150 a dozen -- for the hard shelled variety! Fried and topped with Marcello sauce, they form the best softshell dish in the country. Yes, even better than Clancy’s. I rarely get them anymore because it’s too much food for me. But when I do, I never regret it.

7. Mrs. Eddie Bopp’s fried eggplant

I once got into a heated argument with a food critic who pathetically argued that Galatoire’s had the best fried eggplant dish in New Orleans. When I revealed that he had never been to Impastato’s, he conceded. A five course meal from Impastato’s does not need an additional appetizer. But if you so decide, get the fried eggplant. It is named for Patricia Planche Bopp, wife of the former State Representative, pharmacist, laywer, and president of the State Board of Education.

6. Veal Marianna

Named for Mr. Joe’s mother, it’s the best veal dish in the city. I prefer the Marcello sauce on every other non-chicken entree, except the veal. The Marianna sauce is dominated by butter, lemon, mushrooms, and artichokes, and is perfect with veal.

5. Pasta Ascuitta

Ascuitto means “dry,” but there’s nothing dry about this pasta with the best red sauce in town. I’ve noticed the sauce has progressively gotten a tad spicier with each passing year. I like it.

4. Chicken Parmesan

A recent personal discovery, its lofty ranking may relate to its novelty to me. Nonetheless, I’ve had chicken parm in many places throughout America. This is the best. For a time, Cafe Nino had my favorite, but that was before I tried Impastato’s.

3. Rickey Jackson’s crab fingers

It’s nearly criminal how much crabmeat they give me. How does he stay in business giving me a third a pound of crab fingers for an appetizer? Always have an Angelo’s roll, from above, at your side for sopping the lemon-parm-butter sauce. I would pay a lot for that recipe.

2. Trout Marcello

1. Fettuccini Alfredo

People talk about last meals from time to time. My last meal would be the Eucharist. But if I were an aesthete who cared only about sensual pleasures, it would be Impastato’s fettuccini Tom Fitzmorris, the arbiter, historian, and whiz of New Orleans dining and criticism, says it’s even better than the original served at Alfredo’s in Rome. I have not been able to compare, but I trust Mr. Fitzmorris. Legend has it that this is the same recipe used at Moran’s. If that’s the case, how did it ever close? This single dish is good enough to float a restaurant for a century.

I pray we never see the day when Impastato’s declines or, heaven forbid, closes. I fear, eventually, when the old guard passes, that may happen. And with it, the grandest and most golden chapter in New Orleans dining will have closed. Until that day, though, I will enjoy every morsel and memory.

Friends, dwell and meditate on all that is good in this world. If you are able, dine at Impastato’s and become part of its history.

Love,
TulaneLSU

This post was edited on 1/12/20 at 3:19 pm