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Message
Canal St. Bistro(CSB)- Mexican Dinner Review
Posted on 2/21/14 at 9:39 am
Posted on 2/21/14 at 9:39 am
Had dinner at the best kept secret in NOLA. Chef Guillermo Peters is our town's best representation of the "Soup Nazi". He has hours of storys that he is more then willing to share over several tequillas from his cart.
To the review. Last night was the "Mexican Dinner Night". His menu is largely Latin/Mexican with a nod to his German training. menu We had a 4 top, seated around 7. It was nearly a full house though we had no wait. CSB is an old Mid-City home converted to a restaurant. It feels similar to many Uptown dining rooms with slightly less charm.
Started out with a pitcher of the "Guillermo" margaritas. They were excellent, used 3 different kinds of high quality tequila(I'm a novice). They were refreshing while still maintaining a significant punch. We stuck with the margaritas throughout the meal. I was glad they didn't dominate my palate because I was there for the food.
We started out ordering guacamole, and a shrimp quesadilla for the table. The guac is very good but it doesn't stand out over other's. It is a "lumpy" style which I enjoy. The Shrimp quesadilla was another good choice, though he used a flour tortilla which isn't my style. I think they use flour for their soft texture(pure speculation). The shrimp were rolled with red onions, tomatoes and corn kernels served with pico de gallo and sour cream. A nice clean start.
Next we made our individual order. I wanted to try the special menu for the night. I chose the spicy blood sausage taco app and the duck enchilada entree. Others ordered a good looking green soup(chilled) of some kind, and the blood sausage taco or tostada for apps. For entree, they ordered 2 duck tamales and lamb chili relleno.
Blood sausage taco- was served in a crispy corn torilla. The blood sausage was served ground up, outside the casing, mixed with different spices. It was topped with some diced onion and shaved lettuce. The blood sausage was decadent, super rich flavor. I could have had 5 as my entire meal.
Duck enchilada: 3 enchiladas were served for the entree course. They were stuffed with duck and served under a heavy pour of the true star, Chef's dark mole sauce. Each bite taken was carefully considered and thoroughly enjoyed. The mole has hints of chocolate but it's a savory and spicy sauce. The consensus at the table was this sauce was spicier then our previous trip. All I can say is you must try it.
The duck tamale was the same thing except using a tamale. Admission time: I ordered wrong. The tamale was executed perfectly. I would strongly suggest trying his tamales if you go. Absolutly perfect texture.
I didn't see much of the relleno as it was gone quickly. I'm sure it was good.
The entire night was spectacular, from service to food not a single misstep. Not enough time but the service is worthy of praise. Very knowledgable on their food and drinks while being very friendly.
CSB deserves a larger audience and I highly recommend you try. They really need to change their name and have a social media presence. When I heard about the menu, I checked facebook to see if I overlooked it. Not a single mentioned from their page. You should really try one of the few Mexican/Latin places doing some real cooking.
I pray the adults enjoy this and we can avoid yesterdays meltdown.
To the review. Last night was the "Mexican Dinner Night". His menu is largely Latin/Mexican with a nod to his German training. menu We had a 4 top, seated around 7. It was nearly a full house though we had no wait. CSB is an old Mid-City home converted to a restaurant. It feels similar to many Uptown dining rooms with slightly less charm.
Started out with a pitcher of the "Guillermo" margaritas. They were excellent, used 3 different kinds of high quality tequila(I'm a novice). They were refreshing while still maintaining a significant punch. We stuck with the margaritas throughout the meal. I was glad they didn't dominate my palate because I was there for the food.
We started out ordering guacamole, and a shrimp quesadilla for the table. The guac is very good but it doesn't stand out over other's. It is a "lumpy" style which I enjoy. The Shrimp quesadilla was another good choice, though he used a flour tortilla which isn't my style. I think they use flour for their soft texture(pure speculation). The shrimp were rolled with red onions, tomatoes and corn kernels served with pico de gallo and sour cream. A nice clean start.
Next we made our individual order. I wanted to try the special menu for the night. I chose the spicy blood sausage taco app and the duck enchilada entree. Others ordered a good looking green soup(chilled) of some kind, and the blood sausage taco or tostada for apps. For entree, they ordered 2 duck tamales and lamb chili relleno.
Blood sausage taco- was served in a crispy corn torilla. The blood sausage was served ground up, outside the casing, mixed with different spices. It was topped with some diced onion and shaved lettuce. The blood sausage was decadent, super rich flavor. I could have had 5 as my entire meal.
Duck enchilada: 3 enchiladas were served for the entree course. They were stuffed with duck and served under a heavy pour of the true star, Chef's dark mole sauce. Each bite taken was carefully considered and thoroughly enjoyed. The mole has hints of chocolate but it's a savory and spicy sauce. The consensus at the table was this sauce was spicier then our previous trip. All I can say is you must try it.
The duck tamale was the same thing except using a tamale. Admission time: I ordered wrong. The tamale was executed perfectly. I would strongly suggest trying his tamales if you go. Absolutly perfect texture.
I didn't see much of the relleno as it was gone quickly. I'm sure it was good.
The entire night was spectacular, from service to food not a single misstep. Not enough time but the service is worthy of praise. Very knowledgable on their food and drinks while being very friendly.
CSB deserves a larger audience and I highly recommend you try. They really need to change their name and have a social media presence. When I heard about the menu, I checked facebook to see if I overlooked it. Not a single mentioned from their page. You should really try one of the few Mexican/Latin places doing some real cooking.
I pray the adults enjoy this and we can avoid yesterdays meltdown.
Posted on 2/21/14 at 9:42 am to Oenophile Brah
My stomach just growled
Posted on 2/21/14 at 9:44 am to Oenophile Brah
Nice! What was the price point? Some friends went there a few months back, and said it as okay, but not worth the price. But, if he's doing blood sausages and duck, I definietly want to try it. Cafe Borrega in the Central City area is a very good Latin restaurant, too.
Posted on 2/21/14 at 9:46 am to Oenophile Brah
quote:
spicy blood sausage taco app
want
Posted on 2/21/14 at 9:47 am to pmacneworleans
quote:
What was the price point
It is high. Click menu in first post.
quote:
But, if he's doing blood sausages and duck
This was a special menu. I've only been twice and haven't ordered an entree of the regular menu. That is worthy of mention.
quote:
Cafe Borrega in the Central City area is a very good Latin restaurant, too.
I agree. Think I did a little review of CB. Their mole isn't at Canal St. Bistro's level. Much sweeter, which may be some peoples preference.
Posted on 2/21/14 at 9:50 am to Oenophile Brah
Thanks. Last time I had mole at Borrega, I didn't find it sweet, at all. Wonder if they changed the recipe, or if they use different moles on their food items?
Posted on 2/21/14 at 9:53 am to pmacneworleans
quote:
Last time I had mole at Borrega, I didn't find it sweet, at all
Interesting. I know they can vary a great deal. Just last night, I thought it was spicier then then my last trip.
I've only been to Casa Borrega once, tried and failed a few times since.
Posted on 2/21/14 at 11:04 am to Oenophile Brah
Very nice review. Place sounds like it's serving some damn tasty food.
However, I'm not running out to spend this kind of money on this kind of dish
However, I'm not running out to spend this kind of money on this kind of dish
quote:
FISH OF THE DAY $26
seared with choice of spicy chipotle, mild poblano chile cream sauce or with garlic white wine cream
sauce. Served with grilled vegetables and seasonal fruit
Posted on 2/21/14 at 11:14 am to Oenophile Brah
Going to check this place out. I love a good mole sauce and have always lamented that I couldn't find one locally.
Posted on 2/21/14 at 11:19 am to Rohan2Reed
quote:
However, I'm not running out to spend this kind of money on this kind of dish
Agree, not my style of dish. Just don't order.
It's certainly not the cheapest place in town but he's one of the only chefs doing this kind of food.
The depth of flavor of his mole is unmatched.
Posted on 2/21/14 at 11:24 am to Oenophile Brah
quote:
The depth of flavor of his mole is unmatched.
I pray that you are not getting my hopes too high for this mole. But you are right, a mole done correctly has so many levels of flavor.
Posted on 2/21/14 at 11:25 am to Oenophile Brah
quote:
Agree, not my style of dish. Just don't order.
Yeah I gotcha. Trust me, I wouldn't. But the very fact that that item is on the menu irks me. The price point on several items kinda turns me off to the whole place.
Is there a bar to sit at? I'll give it a go but would enjoy sitting at the bar, having a beer or margarita and just ordering one entree for myself (which would be the tamales w/ mole). Not interested in droppings $100 bucks there on a Friday night.
Posted on 2/21/14 at 11:27 am to Woody
When yall go, can you keep a tally of the levels of depth? Really curious. Thanks.
Posted on 2/21/14 at 11:54 am to Winkface
quote:
When yall go, can you keep a tally of the levels of depth? Really curious. Thanks.
Your post sounds like a troll but i would rather pretend like it's not. I won't make any assumptions about your knowledge or experiences. Have you ever tried a traditional mole or tried to make one from scratch? Here is an informative LINK that answers your question.
Posted on 2/21/14 at 12:07 pm to Rohan2Reed
I wouldn't worry about that dish. He is just protecting himself from wasting his fresh product. Common practice.
They do have a bar area. The apps are reasonably priced and a good way to try his food.
They do have a bar area. The apps are reasonably priced and a good way to try his food.
Posted on 2/21/14 at 3:37 pm to Oenophile Brah
Glad that some new fans are discovering chef Peters. Before Katrina, he had Taqueros, which was in a strip mall on Roosevelt in Kenner. Fanfreakintastic food in a downscale, simple setting--open kitchen, concrete floors, no tablecloths. He readily interacted with customers, and the menu was a mix of taqueria foods and way more ambitious dishes. He had quote the following, and the place was packed every night. Fast forward a little bit....someone convinced him that his food needed a bigger stage. He (or maybe it was just backers) bought the old Town n Country building (now the Irish House)...it was a mess. Renovations dragged on and on, and by the time he reopened, the magic was gone. At the new location, the taqueria stuff was downstairs and the upscale dining was on the second floor. No more eating high and low at the same time. Downstairs staff was green as hell, clueless...streetcar tourists didn't understand why they couldn't get chips n salsa or why the guacamole was $8. Upstairs was stuffy....my favorite friendly waitress Stacy was at sea in a more formal setting. In short, it did not work.
But when he's on, Peters easily turns out the best Mexican food in town. Lomo en pepian, venison....if he runs the whole flash fried snapper Veracrus as a special, it's amazing. Just wish it were closer to me, as I'm way to the west and his old kenner location was convenient for me.
But when he's on, Peters easily turns out the best Mexican food in town. Lomo en pepian, venison....if he runs the whole flash fried snapper Veracrus as a special, it's amazing. Just wish it were closer to me, as I'm way to the west and his old kenner location was convenient for me.
Posted on 2/21/14 at 3:47 pm to hungryone
quote:
Glad that some new fans are discovering chef Peters
I grew up in Kenner and used to go to Taqueros. I never made it to Coyoacan.
My contention is that it's the most underrated restaurant in town.
Posted on 2/21/14 at 4:16 pm to Oenophile Brah
I'm sorry but any restaurant with entrees of 20-30 bucks isn't a best kept secret.
Posted on 2/21/14 at 4:32 pm to JMnola
quote:
I'm sorry but any restaurant with entrees of 20-30 bucks isn't a best kept secret.
So you attribute price to notoriety? Just curious.
Clearly the guy has his own following but I can tell you many "foodies" have limited to no knowledge of this place.
Posted on 2/21/14 at 6:47 pm to Oenophile Brah
quote:
Clearly the guy has his own following but I can tell you many "foodies" have limited to no knowledge of this place.
If so, they're young or new to NoLA. The old Kenner spot was always full of chefs, cooks, food writers, etc.
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