Saturday, June 4, 2011

New Orleans. Eat.

Fried Rabbit Livers @ Cochon - everything on that menu is worth trying. Also try their moonshine.

A local classic - Hubigs.

Fried catfish po-boy @ Guy's - along with a Barq's rootbeer, another classic.

Best po-boy in New Orleans? Mahoney's. Get the fried chicken liver with creole slaw (above) or the grilled shrimp with fried green tomatoes and remoulade (below).

Chef Ben Wicks worked for just about all big chefs in town (Adolfo Garcia, John Besh....). You'll see his grandmother bringing out trays of po-boys. Don't question, just go.

The fried chicken liver and creole slaw po-boy.

Cochon 555 - the pig head from the butchery demonstration.

Coquette is really killing it in New Orleans. A good cocktail and wine list selection (we ordered the De Moor Aligote). And a really great food menu. Focused on doing justice to the quality of product they use.


After too much local food, time for a pizza. Popped into John Besh's Domenica after having a Sazerac in the Sazerac Room in the Roosevelt Hotel. The white anchovy pizza was pretty great.
Another local classic: Cafe Du Monde.


You've go to love a place that does one thing and does it well: beignets.


Yep, it's touristy. Yep, it'll be crowded. But they are worth it. Stick your head into the indoor dining room / kitchen area and watch the line of wait staff picking up beignets and coffee.


Leidenheimer is the got-to bakery for the French bread used for po-boys.


A take on a classic, that has become a classic - the Frenchuletta at Liuzza's. Also get an Abita Amber in the large frozen glass.


Liuzza's.


If you have room left, and you probably won't, but you should. Walk over to Brocato's for gelato or cannelloni. It's old school Italian ice-cream and pastries.

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