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re: ryan's on coursey near sherwood bite the dust?
Posted on 2/26/12 at 6:14 pm to yellowtiger
Posted on 2/26/12 at 6:14 pm to yellowtiger
quote:
Calendar will reopen as a bar/ grill in a few months;
Does anyone have any info on this?
2
Posted on 2/26/12 at 7:38 pm to supadave3
Some popular restaurant from Monroe, I heard (on here, I think). I don't know when they are supposed to open though.
Posted on 2/26/12 at 7:47 pm to supadave3
quote:
The former Calendar’s restaurant on Coursey Boulevard, near the intersection of S. Sherwood Forest Boulevard, has been gutted for redevelopment and will reopen this spring as a new bar and grill called Portico.
I've heard on this board that Portico's is pretty good.
Anyone know what's happening with the empty Broken Egg on G O'Neal? Looks like something is happening with the place.
Posted on 2/26/12 at 7:48 pm to Skillet
City Cafe is moving into the spot previously occupied by Broken Egg.
Posted on 2/26/12 at 7:49 pm to supadave3
You must have worked for Semolina's. Your post is very accurate!
Posted on 2/26/12 at 7:50 pm to Kid Nickels
quote:
City Cafe is moving into the spot previously occupied by Broken Egg.
Thanks
Posted on 2/26/12 at 10:21 pm to smd20
quote:
You must have worked for Semolina's. Your post is very accurate!
Yeah, I worked there for most of my college years. Met a lot of great people working there. Sucks that I can't go back and eat a Baked Feta and Shrimp Portofino and remember the good times.....
Posted on 2/27/12 at 7:18 am to supadave3
Got any recipes you want to share?
Posted on 2/27/12 at 7:43 am to supadave3
quote:
Yeah, I worked there for most of my college years. Met a lot of great people working there.
My daughter was on the opening crew for the one on Coursey, of course we ate there a lot to have our favorite server wait on us. I loved crawfish Roban, she said it was basically cream and Prudhomme's blackened redfish seasoning. Not sure if that's accurate, but it tasted pretty close.
Posted on 2/27/12 at 9:31 am to brbengalgal
quote:
Got any recipes you want to share?
Not really, I worked front of the house so I really don't know any exact recipes..
quote:
I loved crawfish Roban, she said it was basically cream and Prudhomme's blackened redfish seasoning. Not sure if that's accurate
As I said above, I don't know exact recipes but I do know that was the two main components. Toss it with shell pasta and garnish with green onions and you're good to go. I'm still good friends with a back of the house manager so I can probably get you the exact recipe if you want.
Btw Andouille, I probably know your daughter. I started at Semolina about 2 or 3 months after the Coursey location opened...
This post was edited on 2/27/12 at 9:49 am
Posted on 2/27/12 at 9:36 am to supadave3
Oh yes, I would love the exact Roban recipe or any others you can get.
I will experiment with the ingredients listed above and see how it comes out.
I will experiment with the ingredients listed above and see how it comes out.
Posted on 2/27/12 at 9:50 am to brbengalgal
quote:
Oh yes, I would love the exact Roban recipe or any others you can get.
I'll see the guy this weekend and I'll try to remember to get the recipe from him. I know he has it because he told me he made a batch of roban recently for a party...
Posted on 2/27/12 at 10:13 am to supadave3
I worked there from about 2002 until it closed down. Lots of good memories from that place!
Posted on 2/27/12 at 10:19 am to smd20
Chimes East is the busiest restaurant in the city. Walkons does well also.
Posted on 2/27/12 at 11:02 am to supadave3
Thanks! 
Posted on 2/27/12 at 11:15 am to smd20
quote:
I worked there from about 2002 until it closed down. Lots of good memories from that place!
That was after my time there. I quit in 2000
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