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Posted on 3/1/20 at 3:13 pm to REG861
Churched up plates of hummus for 18 dollars? I supposed when Alon copied the Zahav model it was a concept completely new to the New Orleans dining scene making it wildly successful.
Chris Shepherd did the same for 1/5 Mediterranean...which he’s parlaying into a stand alone restaurant as well.
My point was that those flavors aren’t unique to Alon, you can get them here, just not in an upscale place where ladies are who lunch aren’t afraid to go yet.
Chris Shepherd did the same for 1/5 Mediterranean...which he’s parlaying into a stand alone restaurant as well.
My point was that those flavors aren’t unique to Alon, you can get them here, just not in an upscale place where ladies are who lunch aren’t afraid to go yet.
Posted on 3/1/20 at 3:26 pm to Powerman
quote:
The only thing they'll experience in NOLA that they can't find better in those cities is what is exclusive to NOLA Houston probably has a better overall ethnic dining scene than every city you listed other than NYC It's one of the top food cities in the U.S. easily
Yet, year after year, people travel to NOLA specifically for memorable dining experiences. Like I said initially, I suppose I’d need a local to guide me in Houston. In NOLA, these are always within walking distance from wherever I’m staying.
Posted on 3/1/20 at 3:49 pm to offshoreangler
quote:
Chris Shepherd did the same for 1/5 Mediterranean...which he’s parlaying into a stand alone restaurant as well.
And didn’t come close to the level of national acclaim Shaya received. Sorry but no one outside of Houston ever heard of 1/5 Mediterranean. You sound really petty over this.
This post was edited on 3/1/20 at 3:53 pm
Posted on 3/1/20 at 4:17 pm to REG861
Naw bru...it ain’t that deep...I don’t care if anyone has heard of some virtue signaling chef’s restaurant outside of my city.
This post was edited on 3/1/20 at 4:19 pm
Posted on 3/1/20 at 4:45 pm to NIH
quote:
We need more second lines filled with northeastern transplants and breweries.
I'm seeing more and more second lines filled with white chicks in wire framed glasses and guys with well coiffed beards.
Posted on 3/1/20 at 4:48 pm to Oilfieldbiology
quote:
I also understand and admit there are lots of good restaurants and lots of diverse restaurants, but to claim the food scene is as good as NOLA is a painfully bad take.
bullshite. It's a painfully righteous take.
The new orleans food scene has been resting on it's fat arse laurels for about twenty years now.
This post was edited on 3/1/20 at 5:10 pm
Posted on 3/1/20 at 4:57 pm to MettShow69
quote:
No, I said it’s better. And it is, but clearly you have no experience to appreciate that.
It is better and your right to say it. South Louisianians and that includes New Orleans have trouble expanding their culinary horizons.
They think that because South Louisiana exported all this "cajun" shite to other parts of the country, that we're unique and "diverse" or whatever.
But the fact of the matter is this. If it's not fried this or boiled that or some piece of fish smothered in a heavy cream sauce, then it's not really worth eating.
This post was edited on 3/1/20 at 4:58 pm
Posted on 3/1/20 at 5:05 pm to AbitaFan08
quote:
Other than creole/Cajun food, Houston has a far wider spectrum of food culture
That shite can be found in mass quantities all over the south and anywhere in the south.
Creole/cajun cuisine lost it's uniqueness decades ago. Now it's just garden variety southern fare.
Posted on 3/1/20 at 5:29 pm to Pandy Fackler
Cajun restaurants wouldn’t exist in New Orleans if not for tourists like yourself. Skip the Deanie’s, Cafe Du Monde and Mother’s on your next trip. Just bc you eat fried shite and fish smothered in sauces doesn’t mean that’s the cuisine that defines the region
Posted on 3/1/20 at 5:31 pm to GynoSandberg
Cochon and Toups say hello.
Posted on 3/1/20 at 5:37 pm to t00f
You’re not following
Those places exist bc they put out good, unique food. They don’t fall under the bullshite generalization the above poster was making
Those places exist bc they put out good, unique food. They don’t fall under the bullshite generalization the above poster was making
Posted on 3/1/20 at 6:12 pm to REG861
quote:
There is nothing on Shaya/Sabas level in Houston, sorry
One Fifth Mediterranean tried to be like Shaya/Saba/Zahav, but I found it vastly inferior in the two times I tried it. The difference is in Houston, the gap between the casual place and upscale like Shaya is way tighter than Shaya compared to the casual middle eastern places in Nola.
Posted on 3/1/20 at 6:17 pm to Pandy Fackler
quote:
That shite can be found in mass quantities all over the south and anywhere in the south.
Creole/cajun cuisine lost it's uniqueness decades ago. Now it's just garden variety southern fare.
Yet multiple Houstonians have just said it’s lacking....
In what they are calling a top 5 food city... lmao
Posted on 3/1/20 at 6:18 pm to GynoSandberg
quote:
Cajun restaurants wouldn’t exist in New Orleans if not for tourists like yourself. Skip the Deanie’s, Cafe Du Monde and Mother’s on your next trip. Just bc you eat fried shite and fish smothered in sauces doesn’t mean that’s the cuisine that defines the region
I live here and don't try to sell this diverse food culture bullshite to me, I know better.
The greater new orleans area has ALOT of catching up to do when it comes to our food scene. In fact, southern Louisianians live in a bubble when it comes to food culture.
Oh and out of those places you listed. People stand in line to eat that over fried Deanie's shite and they're not "tourists".
It ain't tourists keeping that shite arse Bobby Hebert's and a thousand others like it open either. It's Louisianians who know what they like.
This post was edited on 3/1/20 at 6:19 pm
Posted on 3/1/20 at 6:19 pm to Pandy Fackler
quote:
But the fact of the matter is this. If it's not fried this or boiled that or some piece of fish smothered in a heavy cream sauce, then it's not really worth eating.
You really don't know wtf you're talking about.
Posted on 3/1/20 at 6:20 pm to Pandy Fackler
quote:
The new orleans food scene has been resting on it's fat arse laurels for about twenty years now.
Lol
There are unique, delicious new concepts every 6 months are so. It’s hard to keep up with tbh.
Posted on 3/1/20 at 6:23 pm to Pandy Fackler
quote:
I live here and don't try to sell this diverse food culture bullshite to me, I know better.
You eat McDonald’s and don’t know how to boil crawfish, baw. Ya don’t know better
Posted on 3/1/20 at 6:25 pm to Pandy Fackler
quote:
Oh and out of those places you listed. People stand in line to eat that over fried Deanie's shite and they're not "tourists".
It ain't tourists keeping that shite arse Bobby Hebert's and a thousand others like it open either. It's Louisianians who know what they like.
You sound like you are 14
Posted on 3/1/20 at 6:33 pm to Pandy Fackler
quote:
I live here and don't try to sell this diverse food culture bullshite to me, I know better
When you ate at Saffron, Shaya, Compere Lapin, Maypop, Turkey and Wolf, Red's Chinese, N7, Marjie's, Kin, Nomiya, and Costera you thought they were run of the mill every day New Orleans restaurants?
This post was edited on 3/1/20 at 6:34 pm
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