This is by far the best option for a romantic place on a budget. This dim-lit, trendy restaurant offers accessible French cuisine without the French prices.
After several visits I have still only tried a hand full of items, finding it difficult to try something new when I liked what I had so much. The French onion soup is unbelievable (what doesn't tasted good with a pound of melted cheese). I always order the Moules Marniere (Mussels in a white wine sauce) that are served with some of the best french fries in the city. Wash it all down with a Kronenberg 1664 and finish the night with the chocolate mouse.
The place is great to impress a friend, but be prepared for a wait as they don't take reservations.
Sunday, December 30, 2007
Creole Creamery
Some places may have 31 flavors, but Creole Creamery has 31 of the weirdest flavors you will ever try and some of them are surprisingly good. It is here where I found combinations that I never could have possibly conceived. Ice Cream flavors include lavender, avocado, chipotle peppers, cream cheese, goat cheese, and even beer. My recommendation: get samples of these interesting flavors, but stick to buying more simple varieties like "I Scream Fudge" and "Cafe au Lait". The ice cream is made fresh everyday, making it easy to really enjoy even the simplest of flavors.
Saturday, December 29, 2007
Crabby Jack's
I can agree with all of those tourist brochure's in saying that no trip to New Orleans is complete without a Po' Boy. But this is where the similarities between this post and a travel brochure end. Forget Acme Oyster House with its French Quarter location, Frankie & Johnny's with its "dingy New Orleans" ambience, and the rest of them. My favorite spot is located down Jefferson Highway (just keep your eyes on the left side of the road and you might see it, unlike me who drove past it dozens of times).
This place was built adjacent to a New Orleans seafood exchange for a reason. Fresh seafood. And the word overflowing hardly conveys how much seafood they try to fit in between the two pieces of bread.
Not a seafood lover? Don't worry. They serve po' boys filled with everything from roasted duck and rabbit to the more traditional pulled pork and brisket.
While the seating is limited (two tables), the po' boys are served wrapped up in paper lending themselves to a great picnic in City Park or at the "fly".
If you are looking for a non-touristy souvenir or gift that really screams New Orleans, the place is lined with art by local artist Dr. Bob that you can buy right off the wall. The art has a real New Awlins vibe and contains now ubiquitous phrases like "Be Nice or Leave".
This place was built adjacent to a New Orleans seafood exchange for a reason. Fresh seafood. And the word overflowing hardly conveys how much seafood they try to fit in between the two pieces of bread.
Not a seafood lover? Don't worry. They serve po' boys filled with everything from roasted duck and rabbit to the more traditional pulled pork and brisket.
While the seating is limited (two tables), the po' boys are served wrapped up in paper lending themselves to a great picnic in City Park or at the "fly".
If you are looking for a non-touristy souvenir or gift that really screams New Orleans, the place is lined with art by local artist Dr. Bob that you can buy right off the wall. The art has a real New Awlins vibe and contains now ubiquitous phrases like "Be Nice or Leave".
Cochon
Perhaps it is a bit strange to start a blog called "Nola Nosh" with a posting about Cochon (French for "pig"). But I felt an obligation to begin with my favorite spot in New Orleans. When my mom came down for a visit, I had a lot of trouble convincing her that this was the place we needed to go. Sure, the menu includes such items as ham hocks, cracklin, boudin, and pig's ears, but trust me on this one.
Not convinced? Walk in on a weekend night and I will give you ten dollars for every open table. Luckily, unlike other local favorites (cough...Jaques-imo's....cough) Cochon takes reservations.
Upon walking through the door you are greeted with an incredible scent of the wood burning oven. Imagine your favorite barbecue joint, but the lights are dim, obviously a bit more upscale, and cloth napkins replace the paper towel roll on your table.
I can honestly say that I have never had anything bad from this place. The Gumbo (finished with a dollop of potato salad) is one of the best in New Orleans. The smoked turkey served with a sweet potato hash was the best I have ever had. And this is what makes Cochon my favorite place. The menu doesn't contain your usual filet mignon, Chilean sea bass, or chicken breast. In fact, you will find none of these on the menu at all. The menu consists of Cochon du lait, ham hocks, smoked turkey, brisket, meat pies, etc.
Not only do these unorthodox ingredients make for an interesting dinner, but for a more affordable one too. A gourmet dinner of ham hocks will cost you a lot less than that same old filet.
Not convinced? Walk in on a weekend night and I will give you ten dollars for every open table. Luckily, unlike other local favorites (cough...Jaques-imo's....cough) Cochon takes reservations.
Upon walking through the door you are greeted with an incredible scent of the wood burning oven. Imagine your favorite barbecue joint, but the lights are dim, obviously a bit more upscale, and cloth napkins replace the paper towel roll on your table.
I can honestly say that I have never had anything bad from this place. The Gumbo (finished with a dollop of potato salad) is one of the best in New Orleans. The smoked turkey served with a sweet potato hash was the best I have ever had. And this is what makes Cochon my favorite place. The menu doesn't contain your usual filet mignon, Chilean sea bass, or chicken breast. In fact, you will find none of these on the menu at all. The menu consists of Cochon du lait, ham hocks, smoked turkey, brisket, meat pies, etc.
Not only do these unorthodox ingredients make for an interesting dinner, but for a more affordable one too. A gourmet dinner of ham hocks will cost you a lot less than that same old filet.
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