re: The ultimate eating & drinking experience in NO & BR?

New Orleans: Stella!, August, K-Paul's for high end joints. Rio Mar, Lillette for a notch below. Central Grocery muffelata for lunch. Port o Call for lunchm dinner or late night. Brennan's for brunch/breakfast. Coffee Pot for breakfast.

Drive up to BR on Saturday morning. Also, just walk around the tailgates, no need to go to a restaurant. Go to the Chimes for beers.

The florida game is most likely at 2:30, so I'd hit the bourbon street bars on thursday night (recommend pat o's, lafitte's blacksmith shoppe, walking the street in general).

Eat brunch at commanders on friday, and have a low key night friday night (after dinner drinks on the front porch of the columns uptown, maybe a few beers on frenchman street/DBA's).

Turn in early friday night, wake up at 6 am, and drive to the game (I'd get there by 9 am). Don't worry about restaurants in BR, just eat at tailgates (post on the rant in the week before the game for some tailgate invitations). After the game, walk to the chimes/serrano's.

Nope...CBS is picking UF/LSU as their primetime game...7pm.


Lunch at Commander's on Friday...25 cent martinis.

90% chance of night game IMO.


Very...four different types...you should get reservations a couple weeks in advance.

Columns is a great bar to kill the afternoon after Commander's lunch.

Commanders for lunch is an excellent idea.
If for some reason you can't make that happen, go line up outside of Galatoires at about 10:30 with bloody mary in hand. You will wait in line for a while, but the party in the place gets really good on Fridays for lunch.
The food ain't bad either.

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DO NOT go to some of the places mentioned..

Stella!
August

These are not going to give you a Louisiana dining experience at all just good food that you would find at any top restaurant..

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That is retarded.

I think the "things to do" have been pretty good and I think you know that hitting the tailgate parties all day at LSU is a must.

I guess the restaurant part of this equation can be debatable because there are so many angles. N.O. is probably the four best food city in the country, so there are alot of choices.

Come back here in early October and provide more details of what you are looking for dining wise such as -do you want dress up and formal, how much money do you want to spend, what kind of food do you all like, etc.

If someone wants a dining experience in Louisiana why try to send them to a place that they could find easily in NYC?

I guess I just would rather see our culture on display for people that are looking for a Louisiana experience. I love August and all but those places dont display that. But they provide excellent food for people looking for an eclectic style.

If I had 1 weekend in Louisiana and wanted to see what it was all about I would hit New Orleans one day see the city and dine at a creole restaurant. I would go to a night game in Baton Rouge and tailgate with the people and on day three I would take a drive out west to Avery Island and stop in Lafayette for some dinner.

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gator sauce picante will be on the menu.

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Bro, I am the one that usually volunteers you to cook............

Halifax, y'all must try this when y'all come:

TreeDawg's Sauce Picante

10 lbs of meat cut stew size.
(Alligator, Venison or Turtle)
2 lbs Smoked Hot Sausage or Andoulle diced.
9 Yellow Onions chopped.
4 Bell Peppers chopped.
1 Bunch Celery chopped.
9 Cloves Garlic chopped.
2 Bunches Green Onion chopped.
1 box Fresh Mushrooms sliced.
2 lbs. Real Salted Butter.
4 Cans Rotel.
Four 6 oz. Cans Tomato Paste.
Two 6 oz. Cans Tomato Sauce.
4 Cups Burgundy.
1/2 Cup Lea & Perrins.
2 tsp. Sugar.
1 Cup Oil.
1 Cup Flour.
1 Gallon Water.
5 Gallon Black Iron Pot.
1 Black Iron Skillet.

1) Brown seasoned meat, in melted Butter, in Pot.

2) Brown Sausage in Skillet at same time.

3) Remove Meat and Saute Onions, Bell Pepper, Celery, Garlic & 3/4 of the Green Onions. Save 1/4 of Green Onion for Garnish.

4) Remove Sausage when browned. Add Oil to Pork Fat from Sausage. Add Flour and brown to make a dark Roux. Add 1/4 Cup of Lea & Perrins when you turn off heat and blend.

5) Add Tomato Sauce, Paste, Rotel and Sugar to Sauted Veggies. Cook untill blended well then add Roux. Cook untill blended well again.

6) Add Burgundy, 1/4 Cup of Lea & Perrins and 1/2 Gallon of Water. Bring back to boil.

7) Add Meat and Sausage back to Pot. Add Water if needed, enough to cover meat good. Bring Back to boil, reduce heat and start spooning off excess grease. Stir often and deep to keep from sticking.

8) Season generously and cook slow for 3 hours. Continue to spoon off grease and stir. Add Water ans Seasoning as needed.

9) Add Mushrooms and cook 1 more hour. Garnish with Green Onions, serve over Rice and with French Bread.

This is the real deal!!!!!!!!!!