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Started By
Message
Spent last weekend in NOLA, mainly the warehouse district.
Posted on 3/28/18 at 5:12 pm
Posted on 3/28/18 at 5:12 pm
Mrs Wick and I arrived in NOLA a little after 1:00 and grabbed lunch at Cochon Butcher. We ordered the charcuterie plate, which included chicken pâté with a pepper jelly like topping and we shared a pork belly sandwich which included cucumber and mint. Everything was very good.
Dinner was at Herbsaint, we stuck with a salad, and small plates of: Beef Short Rib with Potato Rösti, Salsa Verde and Horseradish Cream, Housemade Spaghetti with Guanciale and Fried-Poached Farm Egg, and Cornmeal Fried Oysters with Cole Slaw and Hot Sauce. Everything was excellent.
The following morning we grabbed an Uber to the Quarter and walked around. Ended up getting raw oysters at Felix's. The oysters just had no taste to them. Dinner was at Labaca, we ordered, provoleta (grilled Argentine cheese, olive oil & oregano) as an appetizer. Mrs. Wick ordered the flank steak and I ordered the hanger. Both were very good, but I enjoyed the taster of the hanger over the flank. We really enjoyed the meal here, great place.
A few pics from Labaca, ignore the snapchat filters, I was picking random custom filters all weekend to snap out to friends...
provoleta
Dinner was at Herbsaint, we stuck with a salad, and small plates of: Beef Short Rib with Potato Rösti, Salsa Verde and Horseradish Cream, Housemade Spaghetti with Guanciale and Fried-Poached Farm Egg, and Cornmeal Fried Oysters with Cole Slaw and Hot Sauce. Everything was excellent.
The following morning we grabbed an Uber to the Quarter and walked around. Ended up getting raw oysters at Felix's. The oysters just had no taste to them. Dinner was at Labaca, we ordered, provoleta (grilled Argentine cheese, olive oil & oregano) as an appetizer. Mrs. Wick ordered the flank steak and I ordered the hanger. Both were very good, but I enjoyed the taster of the hanger over the flank. We really enjoyed the meal here, great place.
A few pics from Labaca, ignore the snapchat filters, I was picking random custom filters all weekend to snap out to friends...
provoleta
5
Posted on 3/28/18 at 5:17 pm to wickowick
Posted on 3/28/18 at 5:23 pm to wickowick
quote:
Labaca
>>>>>>>O
Great pics, thanks for sharing and congrats on getting married.
Posted on 3/28/18 at 5:28 pm to wickowick
Cooked the frick out of that hanger, what temp did you order?
Posted on 3/28/18 at 5:30 pm to Gaston
It was ordered medium rare and came out that way,
Posted on 3/28/18 at 5:31 pm to wickowick
Maybe that fricky filter isn't letting the color come through clearly.
Posted on 3/28/18 at 6:09 pm to wickowick
Where the hell is Labaca. I’ve literally never heard of it.
Posted on 3/28/18 at 6:14 pm to wickowick
quote:
wickowick
A what.
Posted on 3/28/18 at 6:14 pm to Fun Bunch
Bwahahah... La Boca, Wick.
Wish I woulda known - Skirt Steak w Skin is for the Win n there baw. U cant cook it to temp tho, its slow cooked for tenderness.... next time u go, try it out.
That prov cheese app is one of my favs n NOLA... bottle of vino, that app, skirt w skin...and Im fat n happy.
Wish I woulda known - Skirt Steak w Skin is for the Win n there baw. U cant cook it to temp tho, its slow cooked for tenderness.... next time u go, try it out.
That prov cheese app is one of my favs n NOLA... bottle of vino, that app, skirt w skin...and Im fat n happy.
Posted on 3/28/18 at 6:39 pm to Fun Bunch
quote:
Where the hell is Labaca. I’ve literally never heard of it.
It’s very sad that you couldn’t use the context clues of “warehouse district”, “hanger steak”, and “flank steak” to figure out that OP was referring to a restaurant only one letter different than his misspelling.
Posted on 3/28/18 at 10:55 pm to Gaston
quote:
Cooked the frick out of that hanger, what temp did you order?
They char the shite out of the outside of their steaks. Found it very off putting and haven't been back since. Fully understand I'm in the minority not caring for it.
Posted on 3/28/18 at 11:41 pm to AZBayouBengal07
I ask for the hanger, blue rare...rare as the chef will send it out. It's always glorious.
To me though, that's not mid rare. I'd eat it and enjoy it and not say a word to my wife or the folks I'm eating with. They serve it the way their audience likes it. I may say that's overcooked, but I understand they're more successful than I'd be cooking steaks.
To me though, that's not mid rare. I'd eat it and enjoy it and not say a word to my wife or the folks I'm eating with. They serve it the way their audience likes it. I may say that's overcooked, but I understand they're more successful than I'd be cooking steaks.
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