#new orleans food

‘Mulate’s’ in New Orleans
http://mulates.com/menu/Menu-2015.pdf
ORIGINAL PICTURES

REVIEW

General - After experiencing a much higher standard in other establishments throughout New Orleans (reviews to come), this was at best, average. Many locals had recommended this restaurant to us, but we didn’t feel that it lived up to its reputation. This, however, might have been because we went for lunch, and not later in the evening when there is a live band playing Cajun songs. It simply wasn’t particularly lively. It was not bad, but not good either.

Grilled Blackened Alligator - This was a surprisingly tasty treat. The alligator meat was tender and juicy. The blackened seasoning was also very flavorful and complemented the flavor of the meat very well, if overpowering it only slightly. It was also served with a very delicate and delicious Remoulade sauce. The blackened seasoning was balanced perfectly by the creaminess of the sauce. Our favorite dish in the restaurant.

Jambalaya - This version of Jambalaya, out of the many others in New Orleans, was not particularly special. What stood out was the serious lack of sausage in it. I remember we each ended up getting only a fraction of a sausage slice, not even a whole sausage slice for each of us. Disappointing in that manner.

Jumbo Lump Crab Meat au Gratin - This was not an entree. It was a dip which would have been much better served with crackers (as can be seen on the actual plate), but as an appetizer. It was pretty tasty, but there was a serious lack of crab meat in the whole dish. The few scattered shreds of crab were utterly lost in a sea of cheese and cream. It was a very heavy, and a very rich dish. Not bad, exactly, but did not at all live up to its promise of “jumbo lump” crab meat being present either.

Catfish Mulate’s - This was my personal entree. Again, there was nothing particularly bad about it, but it was rather bland. It was yummy, and probably a staple of Cajun comfort food, but compared to the blackened alligator, for instance, there was a distinct lack of flavor. The crawfish sauce on top of the catfish did complement the catfish nicely, but nothing spectacular. The jambalaya which came as a side had much more sausage than the shared appetizer we ordered thankfully.

Grilled Cajun Seafood Platter - Average. There was absolutely nothing outstanding, once again. Compared to the bar set by some of the other restaurants we visited, it was lacking. Not bad, lacking. It simply did not live up to our expectations, especially after the praise it received from the locals.

Entree sides - The twice baked potato was especially good. It was smooth and creamy, and went really nicely with the melted cheese on top. Once the cheese is not smothering any trace of crab on a dish which promises crab, it’s much easier to like. The cole slaw was nothing special, and my Mom could certainly make better.

Chocolate Chunk Brownie - This was a good brownie. It was thick and moist, and came out warm. It had a bit of a more cakey texture, but at the same time there was a lot of melted, gooey chocolate in the center, which made it light and heavy at the same time. The chocolate flavor was also pronounced. There were nuts in the batter, and again, yum yum yum. This was actually one of my favorite desserts in New Orleans (after beignets of course!)

Key Lime Pie - Pretty good pie, word of the day, average. Good enough to take the leftovers back to the hotel though, so not too disappointing either.

*** three stars out of five

Key Lime Pie
‘Mulate’s’ in New Orleans
http://mulates.com/menu/Menu-2015.pdf

ORIGINAL PICTURE

Beignets from ‘Cafe Beignet’ in New Orleans
http://www.cafebeignet.com

ORIGINAL PICTURE

REVIEW: Mind-blowing. These were SO FUCKING GOOD. The dough was hot and spongy, yet crispy and chewy at the same time. The dough itself was also not too sweet, and the powdered sugar on top complemented them perfectly. If we had had time, we would have come here for breakfast every day. The first time we went was during the middle of the day, and the beignets looked fluffier (I couldn’t get a picture because they smelled so good by the time I thought of taking it I’d already scarfed it down). When we went back it was right before they closed, and a large group of people came in at the same time, so this order got a little smushed beneath theirs. They were still completely delicious though! I just wanted you to understand the poorer aesthetics!

***** five out of five stars

(scathing) REVIEW: Emeril’s in New Orleans
www.emerilsrestaurants.com/emerils-new-orleans/menus

GENERAL REVIEW: Overall experience was seriously lacking. Service was poor. Food was either acceptable or sub-par. We had been watching Emeril Lagasse on Top Chef for months anticipating this meal, and were very disappointed. Bathrooms were cute (loved the basket of free tampons), the place itself was nice (good ambience), but the food itself was nothing special, and certainly not the standard we expected of Emeril’s.

Pictures from top to bottom:

CORNBREAD AND FOCACCIA REVIEW: The cornbread was dusted with sugar, and quite tasty (albeit a little sweet). It was nice and soft, and we enjoyed it. The focaccia was (unfortunately) also quite sweet despite being tomato based. It was not ‘bad’ per se, just nothing we would go back for. (We did ask for more of the cornbread, but thanks to the poor service provided by our waitress, we never received it).

‘Our Emeril’s Salad’ REVIEW: This was probably the best dish we had at this restaurant. The croutons were made in house and nicely seasoned, the greens were nicely dressed, and the flavor combinations were all very good.

'Chicken & Waffles’ REVIEW: Easily the most disappointing entree I had in all of New Orleans. The chicken was twice fried, which made it dry, stringy, and sinewy. It was cold when it came out, and although the picture looks nice, the food, I assure you, was not. The waffles, however, were acceptable (though thinner than expected). The dressing for this dish was very sweet, but again still acceptable. I had been telling a friend about this dish for a long time, building it up to amazing heights, and when she tried it she couldn’t believe I would ever eat something “so shitty”. Not just the Emeril’s chicken and waffles, but chicken and waffles in general. I was very sad that this was her first experience with chicken and waffles, and now she says it will be difficult to get her to try any other version. The best part of the dish was when they took it away with both pieces of chicken barely touched. Thanks Emeril.

'Emeril’s “WHO DAT” Burger’ REVIEW: When my friend asked for her burger medium rare, she was informed by our inept waitress that it wasn’t possible to cook it that way, that it just “comes out the way it comes out, just like when you fry a burger at home in a pan”. Meanwhile the server beside us was just finishing asking someone else how they would like THEIR burger done. When the burger arrived, again, it was acceptable food, nothing to write home about.

'Emeril’s Banana Cream Pie’ REVIEW: This is one of the most acclaimed dishes in the entire restaurant. Wolfgang Puck has said that it is his favorite dessert. I’m not sure what has happened since Chef Puck tried this abomination, but he needs to whip Emeril back into shape. It seriously lacked flavor, and we could tell that it had been cut well before we ordered it (dry).

'Chocolate Peanut Butter Pie’ REVIEW: Acceptable. The whole pie was reasonably good, but the bacon brittle on top was chewy, bitter, and the bacon itself tasted rancid. The brownie crust was also dry and tasteless, kind of like ground dry cat food.

FINAL THOUGHTS: Not worth going back. Only two other tables were occupied while we were there (check out the photos), and it’s easy to see why.

** two stars out of five

Commander’s Palace in New Orleans
http://www.commanderspalace.com

ORIGINAL PICTURES

REVIEW
(NOTE): some of these dishes will not have the same names as appeared on the menu at the time, and most will not be on the menu if you look it up present day, because they switch out dishes all the time. I believe the three which remain almost always on the menu are the filet mignon, the pecan pie and the creole bread pudding soufflé.

“Ambience”: We think it is really important to highlight how amazing the atmosphere and service are in this restaurant. The waiters are all clean cut, formally dressed, efficient and friendly as well as polite, unlike the cold, detached manner which some waiters at high-end restaurants often end up with. The outside is unassuming, while the dining room is a fairy-lit wonderland. It has a classic, old-fashioned, elegant design and furnishings, while still maintaining a chic, relatable vibe. Our waiter in particular was very charismatic and carried out his job excellently. Unquestionably outstanding service.

Appetizers
Lobster Bisque:
The broth was made from lobster stock (the shells), but didn’t contain any actual lobster meat. It was also not as creamy as we would have expected or liked. The flavor was tasty, but not exactly as expected, since you would want a bisque to be thick and creamy, but this was more of a broth.

Salad:
It was a very tasty, balanced, well dressed salad. But I wouldn’t exactly say it was the best thing I’ve ever tasted, because at the end of the day, it is just a salad. I would recommend it to anyone who wants a refreshing, bright start to the meal.

Entrées
Scallops with Polenta (written by my friend):
Hands down, the best scallops I’ve ever had. Perfectly seared, tender, nestled on a bed of creamy, cheesy polenta that I could take a bath in. The acidity of the pickled vegetables on top made for a perfect bite. Honestly, it was soft, and crispy, and juicy, and creamy all in your mouth having a party. It was delicious.

Filet Mignon of Black Angus Beef:
This was absolutely one of the best steaks I’ve ever had, perhaps rivaled only by the dishes produced in the finer restaurants in Paris. It was cooked perfectly, seasoned delightfully (yes, delightfully), and ridiculously juicy. You might think that there isn’t much you can do to elevate a simple piece of meat, but this steak was obviously treated with a lot of care and love, which is a trademark of creole cooking. This perfect cut of beef was resting on buttery, fluffy, hot mashed potatoes to embody the best pairing of steak and potatoes I’ve ever tasted. The wine which was used to cook the onions and mushrooms on top of the steak permeated it, and the juices from the meat and veggies dripped down into the mash, giving it added depth of flavor and tying the whole dish together. An absolutely wonderful plate of food; would recommend 100% to any steak lover, or basically any non-vegetarian out there (and even if you are a vegetarian, this is the steak to cheat with).

Desserts
Southern Style Pecan Pie:
Crust was overcooked. The filling was ok, but the crust was definitely overdone. Was unimpressive.

Commander’s Bread Pudding Soufflé:
This was not our cup of tea. It was too sweet, we didn’t like the whiskey cream sauce (it was too boozy), the soufflé dome was rather bland, and the bread pudding itself was heavy and syrupy. But again, we’re biased because we don’t like bread pudding in general (not a single one in NOLA). This was just not our taste, but Commander’s Palace is famous for it, and lots of people flock back to the restaurant just for this dessert.

The reason why this is the best overall restaurant in our opinion is because nothing was poorly executed with the exception of the pie crust, and it lived up to its marvelous reputation. Great service, lovely ambience, some examples of truly stellar food, and overall a wonderful experience. A grade-A example of an upper class New Orleans restaurant.

*****/***** five out of five stars

——————————————————————-
This is the end of the New Orleans reviews.
SAN FRANCISCO to come!

Filet Mignon of Black Angus Beef from Commander’s Palace in New Orleans
http://www.commanderspalace.com

ORIGINAL PICTURE

Seared Scallops with Polenta from Commander’s Palace in New Orleans
http://www.commanderspalace.com

ORIGINAL PICTURE

Bread Pudding Soufflé from Commander’s Palace in New Orleans
http://www.commanderspalace.com

ORIGINAL PICTURES

La Petite Grocery in New Orleans
http://www.lapetitegrocery.com

ORIGINAL PICTURES

GENERAL REVIEW: This was an excellent restaurant and eating experience. The chef here, Justin Devillier, definitely knows what he is doing. We had actually previously seen him as a contestant on Top Chef, but didn’t realize he was the owner and executive chef until months after out visit. Even though in the first picture the restaurant looks as empty as Emeril’s (review posted further down), the quality of food and service was monumentally better (and it’s worth noting that we went in early January which is low season). It was a quietly elegant atmosphere and décor, which was not at all pretentious, but absolutely has the right to be. It is done is traditional New Orleans style. Fabulous place, and one of our favorite dining experiences of the trip.

Clam Gratin REVIEW:
This dish is not on the menu because it was a daily special, but it sounded good, and specials are a good way to tell whether the restaurant is still on its toes and not neglecting the quality of the food it sends out of the kitchen (*cough* *cough* EMERIL’s). This was, like everything else we had, very tasty. It was, however, our least favorite dish, but even so, it was still better than the best dish we had at Emeril’s (we hold a pretty iron clad grudge, can you tell?). I have to be completely honest, although still delicious, this was our least favorite dish, and we can’t remember the subtleties of the flavors as well as the other dishes. It was tasty (we would have remembered if it wasn’t) and quite heavy since it was baked in cream and cheese.

Blue Crab Beignets REVIEW:
Creamy, crispy, yummy. We were intrigued by the idea of a savory beignet, and this appetizer was a great way to sample some. My only negative comment would be that there could have been more crab and less cream within these fried morsels, as crab is a very delicate protein and can be easily overwhelmed by heavier items such as cream. Despite this, there was plenty of crab meat to be found, and the flavors of the malt vinegar aioli provided a needed contrast to the richness of the filling itself. These beignets were hot, crunchy and delicious balls of yumminess (for fans of Schweddy), and we would order them again.

LPG Cheeseburger REVIEW:

Best. Burger. Ever.

Not exaggerating. Not one bit.

Where do I even start. Let’s start from the inside out. The grind, seasoning, and temperature of the beef were all spot on. It just seemed to melt in your mouth. It was so hot and juicy I have to have a white girl moment and say “I can’t even”. The thick slice of Gruyere on top melted into the beef beautifully. The house made pickles were sour and tangy, but not overwhelmingly so (which can sometimes happen when one puts pickles on a burger). The aioli was also fabulous, adding a creaminess and flavor which bound the other flavors together perfectly. The arugula was also a welcome addition, even though both myself and my friend usually don’t care for it. FYI my friend ended glomming half of this burger (even though it was supposed to be my personal entrée, and I’d agreed to hand over no more than a bite when I ordered it). The bun was also freshly baked, being buttery, warm, soft and all around totally scrummy. We have never tasted a better rendition of the traditional burger, and we will be coming back to La Petite Grocery for it without a single doubt.

Thumbs up Justin, it was a win. PS Emeril, suck it, suck it, suck it.

Bittersweet Chocolate Marquise REVIEW:
This was a very satisfying finale to our meal here, despite its minuscule size. It’s about as big as a silver dollar in diameter, so make sure you don’t decide to share it like we did if you like heartier portions of sweets. It is also important to note that it is in fact very rich and delicious, so ordering one for yourself will be just enough (despite its size). The marquise itself was not too sweet since it was bittersweet and not milk chocolate which was used to make it. The mascarpone cream on top provided a welcome relief to the richness of the chocolate, and created a very decadent and elegant dessert. It was also plated very beautifully, which we also love to see despite flavor being the most important factor in any dish (in our opinion). It had the texture of a very dense mouse (like a moist truffle), which added to the heaviness. We assume this is why it is so small, as any larger for one person would become overwhelming. This dessert was very good, and undoubtedly the best dessert we had in New Orleans.

FINAL THOUGHTS: Yum. Definitely worth it and solidly in our top three favorite restaurants in NOLA. Stay tuned for the grande finale.

***** five stars

Blue Crab Beignets from La Petite Grocery in New Orleans
http://www.lapetitegrocery.com

ORIGINAL PICTURE

LPG Cheeseburger from La Petite Grocery in New Orleans
http://www.lapetitegrocery.com

ORIGINAL PICTURES

Bittersweet Chocolate Marquise at La Petite Grocery in New Orleans
http://www.lapetitegrocery.com

ORIGINAL PICTURE

Cochon Butcher in New Orleans
http://www.cochonbutcher.com/new-orleans

Muffuletta Sandwich REVIEW:
This was the best sandwich (non-burger) we had in New Orleans. I still have the video of my friend taking her first bite, and the look of sheer joy and pleasure which crossed her face. Nothing can be wrong in the world when you’re eating this sandwich. Let me break it down. Cochon scratch makes all of it’s cold cuts and sausages in house, makes its own olive salad, and bakes its own bread fresh every day. It really comes down to not only the symphony of the flavors that should work together simply because of the ingredients complementing each other, but the quality of the ingredients themselves. The bread was crispy and moist, with the flavor of the sesame seeds adding nicely to the flavor profile of the sandwich. The mortadella, salami, ham and cheese added varying shades of saltiness and soft textural differences. The olive salad was also fresh and delicious, with just the right amount of marinade and seasoning. You guys, this sandwich is, as Guy Fieri would say, ‘the bomb dot com’. It is so good that we tried this before going on a food tour later that day, because on the food tour we tried some shitty hipster version of a muffuletta with focaccia instead of traditional muffuletta bread (created exclusively for this sandwich!), with ridiculously stingy amounts of filling and with a sad SAD excuse for an olive salad. I made a point of telling everyone on the tour not to let that be their first impression of the sandwich, and to go to Cochon to get a taste of the real deal. It is a perfect bite of warm, melty cold cut sandwich. The heat from the griddle elevated the cold cuts and melted the cheese which added a very pleasant creaminess to the sandwich. It was lovely and juicy, as can be appreciated in the second picture. I could go on forever, but the only way to truly appreciate this masterpiece in its full glory is to head down to Cochon in New Orleans and try it for yourself. Fair warning, it is a pretty generous portion, so go hungry, and you will leave not only with a full stomach, but with a happy heart and a smile on your face.

Epilogue
Quote from my friend: “That fucking shit rocks”.
Staff were friendly and order came in a timely manner straight to the table after ordering at the deli counter.

*****/***** five stars out of five

ORIGINAL PICTURES

Mother’s Restaurant in New Orleans
http://www.mothersrestaurant.net

GENERAL REVIEW
- Ralph Sandwich (Famous Original Ferdi with Swiss Cheese)

This was a very good sandwich. When the sandwich first came out, to tell you the truth we were worried about cramming that first bite into our mouths, but as you can see from the progression of the pictures, once the gravy from the debris (like vinegar-y pulled beef) soaked into the bread, it shrank down right to size. This was a great example of a simple concept with relatively simple ingredients being elevated to another level. Mother’s makes their own debris and cures their own ham, so having both of these meats layered with roast beef and Swiss made for a tasty little sandwich. Not the best sandwich we had in Nawlins (review to come!), but it was very tasty, and we would definitely recommend it. Mind you, even the standard sandwich portion is pretty overwhelming for one person, so maybe consider ordering one sandwich between two (which is what we did) if you’re saving up stomach space for beignets. But in all seriousness, the combination between the vinegar of the debris, mustard, beefiness of the roast beef, and saltiness of the ham worked beautifully together, and was accentuated by the creaminess of the Swiss (the true original doesn’t come with cheese, so make sure you get the Ralph). Make sure you put some of their spicy smokey house dressing on too for an extra kick! A great find for us, though it wouldn’t be the absolute end of the world if we missed it next time we went. Not a complete must on the Nawlins bucket list, but highly recommended if you’re in need of a home-style, rough and tumble joint with friendly, lovingly brusque service!

**** four out of five stars

ORIGINAL PICTURES

Acme Oyster House in New Orleans
http://www.acmeoyster.com

GENERAL REVIEW:
This is a great location for a late lunch or dinner. Even though the place is always packed and the line stretches for more than a block, they manage to find a way to keep the line moving at a brisk place, and making sure everyone manages to get inside as soon as possible. We were seated very quickly given our position in the line (probably about 10 groups ahead of us), although it was at the oyster bar (which was more exciting than the floor tables anyway!). Our oyster shucker (mother shucker!), was called Hollywood, and he was really efficient and fun to talk to. The atmosphere in here is great, lots of talking and laughing, and the close quarters ensure that you get that cozy, informal feel. If you’re looking for a quiet, laid-back time this might not be your cup of tea, but if you like vibrant, animated local places, then this is a must-see locale (almost feels like a night club). Nice experience, and food was delish!

½ dozen fresh oysters REVIEW:
These oysters were some of the best, if not the best I’ve ever tasted (and seeing them shucked right before your eyes is pretty awesome too!). They were fresh, and were nice and clean, meaning that there was no sand or other debris, and were so fresh the only flavor you get is a pure burst of oyster flavor, no sea salt, no unnecessary toppings, just a straight shot of fresh seafood. Putting on the spicy cocktail sauce and lemon just amped up the oyster flavor a hundred notches. Definitely recommended if raw oysters are your thing!

Fried Oyster Po’ Boy REVIEW:
We were told that this sandwich was rated third best in the country by some magazine, and although we actually had a couple other sandwiches we thought were better (reviews to come!) just in New Orleans, we could see why it might have managed to earn the title. The shrimp and oysters in this sandwich were flavorful and juicy, and the batter on them was flavorful, and didn’t overpower the freshness of the seafood. I actually thought it was a LITTLE bit dry, and asked for some tartar sauce. My companion disagreed, saying that the sandwich was a good balance of flavors and textures, saying she liked the bread, the crunchiness of the seafood, and that it was a nice combination of salty batter, sweet seafood, spicy sauce, tangy pickles and sour lemon. Definitely a good sandwich and would go back for it, but we don’t know whether it’s truly worthy of being called third best in America.

**** four stars

ORIGINAL PICTURES

Fried Oyster Po’ Boy from Acme Oyster House in New Orleans
http://www.acmeoyster.com

ORIGINAL PICTURE

‘Red Gravy Cafe’ in New Orleans (recently voted best brunch spot in Nola by Open Table!)
http://redgravycafe.com/#menu

ORIGINAL PICTURES

GENERAL REVIEW: Food here was pretty good. It was nothing like some of the other places we went to like La Petite Grocery, Commander’s Palace, and Cochon Butcher’s (reviews to come). But stacking it up against normal places elsewhere in the world it comes up really good. The atmosphere is cozy and intimate, with a strong red, cushy theme. (Seriously, red walls, and red cushy furniture).

PROSCUITTO DI PARMA AND FRUIT PLATE REVIEW: It’s difficult to make a really good cold cut and fruit plate, since it is literally just that, cold cuts and fruit. The strawberries themselves could have been more flavorful (and I realize that sounds retarded since it’s just a berry on a board, but maybe a quality control issue?). The prosciutto was really good though, pretty good quality. The sweet and salty flavors really complemented each other, and really served as a good app.

IVAN FRENCH BREAD SANDWICH REVIEW: The sausage was good, hot and mildly spicy, but the bread and the rest of the sandwich were rather bland. The potato chips tasted homemade!

CANNOLI PANCAKES REVIEW: Really good for those who like sweet things for breakfast. The sweetness was a bit overwhelming, and it was a bit stingy on the filling (really needed some more ricotta and chocolate chips), but the flavors were there. This is their signature dish, and it’s pretty easy to see why, since it had good flavors and textures, just, again, needed some balance to all that sweetness and a bit more generous on the filling.

Kind of a hipster locale, but cool to eat there. It’s like being inside a fortune teller’s padded room.

*** three stars out of five