[Rail Paul]

John Mariani has comments on several places in the Big Easy. Apropos of another discussion, note the very last sentence.


Ralph’s on the Park, first-rate charcuterie—pâtés, terrines and galantines—and his crab cake, with roasted beets, arugula and a sauce Ravigote, Louisiana crawfish fettuccine

Muriel’s Jackson Square.-Muriel’s sampler—gumbo, turtle soup, shrimp rémoulade, crab cake and oysters Muriel. or crisply roasted chicken with a duck confit–sausage corn-bread stuffing and assertive roasted garlic sauce;

Restaurant Cuvée, foie gras crème brûlée with a Clos Guirouilh Petit Manseng Vendange Tardive ’95 ($40), or perhaps a very rich smoked breast of duck cured with cane syrup and served with a leg confit, Cashel Bleu–walnut risotto, foie gras and a pear glacé

Dominique’s --Turks and Caicos baby conch seviche with crispy papaya relish and tamarind-grapeseed oil, a Key West yellowtail snapper on a banana leaf with a fricassée of rock shrimp and hearts of palm in a lobster-lemon oil, and a tamarind-glazed grilled lobster with a spiny lobster–plantain spring roll and a lobster-corn nage.

New Orleans Grill in the elegant Windsor Court Hotel. Dinner may begin with a velouté of Jerusalem artichokes with sauteéd gnocchi, roasted frogs’ legs, favas and morels—each ingredient adding subtle tastes and textures to the lustrous soup. Sometimes his dishes can be strained, such as his porcini risotto with seared sea scallop, boudin noir and lemon-verbena ice cream, but Wright’s ideas are fascinating, often brilliant, and are being monitored very closely by his chef colleagues.

[hollywood]

Do you know what it means
To miss New Orleans?

[Rail Paul]

hollywood, on Dec 22 2004, 12:54 PM, said:

Do you know what it means
To miss New Orleans?

miss new orleans = the big easy

[Wilfrid1]

I think I've published this menu before, but probably back in the early days of eGullet. Anyway, for those who missed it, Here's an amazing tasting menu at Emeril's which I absorbed ten years ago. I am thinner now than I was then; I shan't speculate about Mr Lagasse.

[Rail Paul]

The Windsor Court's Grill has gone through another well regarded chef, as Greg Sonnier was handed his walking papers. It sounds like the hotel is caught in a vise between finding an edgy European chef, and finding somebody who understands the nature of local ingredients.

Brett Anderson has the details:

Revolving Door?

[joiei]

I have good memories of working there under Rene Bajeux when it was the Grill Room, one of the top dining rooms in the City.

[Suzanne F]

If anyone wants to join me (dutch treat, sorry) next week at

• Restaurant August on Wednesday 4/16
• Herbsaint on Thursday 4/17
• NOLA on Friday 4/18

send me a PM or e-mail.

[nuxvomica]

If anyone wants to join me (dutch treat, sorry) next week at

• Restaurant August on Wednesday 4/16
• Herbsaint on Thursday 4/17
• NOLA on Friday 4/18

send me a PM or e-mail.

suzanne, let me know what places you like - will be there in sept. for WCR

[Evelyn]

If anyone wants to join me (dutch treat, sorry) next week at

• Restaurant August on Wednesday 4/16
• Herbsaint on Thursday 4/17
• NOLA on Friday 4/18

send me a PM or e-mail.

I had a couple of pretty good dishes at Restaurant August a couple of weeks ago. But, the service, just like at Luke, was awful.

[Rail Paul]

If anyone wants to join me (dutch treat, sorry) next week at

• Restaurant August on Wednesday 4/16
• Herbsaint on Thursday 4/17
• NOLA on Friday 4/18

send me a PM or e-mail.

I had a couple of pretty good dishes at Restaurant August a couple of weeks ago. But, the service, just like at Luke, was awful.

I'm sorry to hear of your service experiences, Evelyn.

Do you suppose that's a staffing/training problem unique to these two places, or did you have similar experiences in other New Orleans restaurants, too?

[Evelyn]

Well, I am sure there are other places with staffing issues, but, I also ate at Galatoire's, Mr. B's, Commanders and Cochon. No problems at any of those. The two Besh places, the service was just awful. RA is "fine dining" and service should really be much better. Luke is casual dining. But, since Cochon can pull off good service in a larger space, I would think Luke could too. Perhaps they just rely on the food to keep people coming back. I honestly don't know.

[Suzanne F]

Thanks for the warning. Evelyn. But what dishes did you like?

[Evelyn]

Thanks for the warning. Evelyn. But what dishes did you like?

More here, Suzanne.

[foodie52]

I think I've published this menu before, but probably back in the early days of eGullet. Anyway, for those who missed it, Here's an amazing tasting menu at Emeril's which I absorbed ten years ago. I am thinner now than I was then; I shan't speculate about Mr Lagasse.

I was there almost the exact same time you were. I had just become the manager of our Bulk department at Central Market and I was being wooed by a coffee roaster who wanted to get into the department. The only difference between my dinner and yours, is that Emeril WAS there. I received two cookbooks signed by him, and we ended the evening with brandy and cigars at the bar.

[Rail Paul]

I think I've published this menu before, but probably back in the early days of eGullet. Anyway, for those who missed it, Here's an amazing tasting menu at Emeril's which I absorbed ten years ago. I am thinner now than I was then; I shan't speculate about Mr Lagasse.

I was there almost the exact same time you were. I had just become the manager of our Bulk department at Central Market and I was being wooed by a coffee roaster who wanted to get into the department. The only difference between my dinner and yours, is that Emeril WAS there. I received two cookbooks signed by him, and we ended the evening with brandy and cigars at the bar.

Every thing I've heard about Emeril, the person (as differentiated from Emeril, the brand) has been uniformly positive. Hey, sit down!/ have a steak / lobster / can I freshen your drink/ c'mon out to the house, etc.