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1
Posted on 3/4/20 at 1:51 pm to fightin tigers
Is having a tilapia poboy on the menu the most Houston thing ever 
Posted on 3/4/20 at 1:55 pm to TheChosenOne
quote:
iterator, reiterator, or duplicator.
Is this a line of Belgium beers?
Posted on 3/4/20 at 1:55 pm to bdevill
quote:
When you have to repeatedly bang people over the head, like this place you referenced does
How is that place "banging people over the head"? I feel like these guys have really pissed you off. You've somehow designated yourself as the arbiter of New Orleans cuisine, and these guys have wronged you in some way. It's really odd.
This post was edited on 3/4/20 at 1:56 pm
Posted on 3/4/20 at 1:56 pm to GynoSandberg
Is Eunice a NOLA restaurant or did John Besh forget his roots once he crossed the Sabine river?
Posted on 3/4/20 at 1:58 pm to Tigertown in ATL
quote:
You still have not addressed the assumption that NOLA cooking cannot be duplicated anywhere outside NOLA.
Of course it can get duplicated but the further you get from people with a taste for it. Restaurants cut corners cause their customer base doesn’t know better
It’s like Mexican food in Louisiana. Drive 4 hours from Houston and every Tex-Mex joint has shite tier tortillas and salsa. superior grill is still jam packed on the weekends but the food is bastardized Mexican.
It’s the same for a lot of Cajun restaurants in Houston. BBs blows and it’s embarrassing that it is popular However zydecos downtown makes very respectable plate lunches.
Posted on 3/4/20 at 2:00 pm to TheChosenOne
Eunice is a Eunice restaurant
Duh
Duh
Posted on 3/4/20 at 2:02 pm to Rouge
quote:He forgot the doppelganger
iterator, reiterator, or duplicator
Is this a line of Belgium beers?
Posted on 3/4/20 at 2:02 pm to Mo Jeaux
quote:
When someone pointed out that some New Orleanians (who presumably know New Orleans cuisine) opened a place in NYC,
the chef/owner is actually from Mobile
Any cuisine can be replicated if one has access to the ingredients
Posted on 3/4/20 at 2:03 pm to Dire Wolf
quote:
BBs blows and it’s embarrassing
You should at least be thankful that BB's got Sysco to start importing liedenhiemer bread to the Houston area.
This post was edited on 3/4/20 at 2:04 pm
Posted on 3/4/20 at 2:18 pm to Mo Jeaux
quote:
How is that place "banging people over the head"? I feel like these guys have really pissed you off. You've somehow designated yourself as the arbiter of New Orleans cuisine, and these guys have wronged you in some way. It's really odd.
You seem very angry, which is odd.
quote:
You seem to almost be arguing that there is something inherently unique (almost spiritual) about New Orleans cuisine that makes it impossible to duplicate elsewhere.
That's a weird and kinda creepy interpretation of what I'm saying.. but I appreciate that you credit me with spirituality without knowing me. What I'm saying is that New Orleans has a unique culinary tradition that is difficult to transfer.
quote:
When someone pointed out that some New Orleanians (who presumably know New Orleans cuisine) opened a place in NYC
The people that opened Gumbo Bro's are not from New Orleans.
quote:
"that's not an authentic New Orleans Restaurant"
I didn't use the word "authentic" but whether it's an authentic New Orleans restaurant is subjective.. and from the appearance of the place and the menu, it appears they're trying to duplicate New Orleans cuisine in a New Orleans style setting and I give them credit for that.. but if they were really "authentic" they'd be called Tourist Trap because if it was in New Orleans, that's what it would be.. Right next to Bubba Gump's.
quote:
Did they magically lose that unique spiritual ability to duplicate New Orleans cuisine once they left Louisiana?
I'm not sure why you keep using terms like "magic" and "spirituality" so I'll ignore that part, unless you can help me understand why you use those terms.
I believe that your questioning really is, "Can New Orleans cuisine be successfully duplicated a thousand miles away?"
And like I said before, I haven't eaten there, so I don't know the quality of their offerings. I have my opinions about the food's appearance in the photographs and the menu, but to each their own. It's an individual's opinion on whether the food is successfully and genuinely New Orleans cuisine.
What I'm saying is that when restaurants that open outside of New Orleans and try to duplicate a New Orleans restaurant with New Orleans cuisine, it's not like a New Orleans restaurant. New Orleans restaurants don't have to say "Real New Orleans" and make funny little alligators with chef hats on to be an authentic New Orleans restaurant. Restaurants outside of Louisiana have to exaggerate it, for people to recognize it as such.
This post was edited on 3/9/20 at 10:16 am
Posted on 3/4/20 at 2:25 pm to lionward2014
quote:
ETA: Right now my favorite places in the city I've been to the last few months are: Luvi, Blue Giant, Marjie's, Thalia, N7, and Saint Germain. Literally none of those are "cajun" or "creole" and span various cuisine types.
Most of these are run by transplants to New Orleans and Louisiana.
I could argue that's one aspect that makes New Orleans a "better food scene" (Is Houston attracting chefs from across the nation?). And conversely, it could be looked upon as sort of a knock on the current "scene" from another perspective.
Posted on 3/4/20 at 2:32 pm to GynoSandberg
quote:
Any cuisine can be replicated if one has access to the ingredients
Agreed, though I'm not sure how "replicated" fits in the duplicated-reiterated discussion.
Posted on 3/4/20 at 2:41 pm to Y.A. Tittle
quote:
I could argue that's one aspect that makes New Orleans a "better food scene" (Is Houston attracting chefs from across the nation?). And conversely, it could be looked upon as sort of a knock on the current "scene" from another perspective.
Couldn't it be that a lot of chefs come because they know there is a built in culture of chef driven restaurants and getting support for a new restaurant here seems easier than other areas.
Posted on 3/4/20 at 2:47 pm to bdevill
quote:
kinda creepy interpretation
Man, you seem like something else. You run that new joint in Midcity, "Gaslighters" by chance?
Posted on 3/4/20 at 2:47 pm to fightin tigers
quote:
Couldn't it be that a lot of chefs come because they know there is a built in culture of chef driven restaurants and getting support for a new restaurant here seems easier than other areas.
Certainly. Is that happening in Houston? I don't know.
Posted on 3/4/20 at 2:53 pm to GRTiger
quote:
Man, you seem like something else.
Thank you
This post was edited on 3/4/20 at 6:12 pm
Posted on 3/4/20 at 3:10 pm to Y.A. Tittle
quote:
I could argue that's one aspect that makes New Orleans a "better food scene" (Is Houston attracting chefs from across the nation?). And conversely, it could be looked upon as sort of a knock on the current "scene" from another perspective
True it's a glass half full vs. half empty take. As I love the food scene, I say it's a positive.
Posted on 3/4/20 at 3:21 pm to bdevill
quote:
My point is that New Orleans has its own type of cuisine that is specific to the area and that it doesn't easily translate outside of the area
Just like every other region of the country and their particular cuisine.
Posted on 3/4/20 at 3:21 pm to Y.A. Tittle
quote:
And conversely, it could be looked upon as sort of a knock on the current "scene" from another perspective.
I would love to hear one paint that as a knock
And there really isn’t anything working in favor for these people with regards to actually opening a place. Crime, infrastructure, rising rents, ordinance hurdles, renovations etc. Tons of restaurants and competion. And they want to come to New Orleans?
These new chefs are pumping much needed life into the dining scene. Like Nina Compton could’ve opened a restaurant in any city in the county. The guy from Marjie’s is from Ohio and honed his craft working on farms in southern Japan. Great additions to the old guards
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