New Orleans -- A Few More Morsels

Apparently, some of my friends and readers feel like they've been short-changed when it comes to my trip to New Orleans. Who am I to short-change anyone when it comes to the Big Easy?

And so, we'll start with a New Orleans tradition: Friday lunch. It's a monumental multi-course, multi-drink extravaganza, that is meant to last for the better part of the afternoon.

My Friday lunch was spent with my good pal Anne, a native of New Orleans, who picked out one of the city's hottest spots for our get together -- MiLa. Modern, yet warm, I knew that we were in for a treat the second I sunk my teeth into their homemade Sweet Potato Biscuits, but it was the kitchen's Venison Pâté with Creole Mustard, Cornichon and Toasted Baguette that made me audibly moan. My entree of Fried Rabbit Tenders, Bok Choy, Roasted Mushrooms, Onion Puree and Mustard Jus was jim-dandy as well, but it was the Pâté that made the meal.

Not wanting our time together to be over -- and craving a bit more by way of the hard stuff -- Anne and I sauntered over to Mr. B's for one of the city's infamous boozy milkshakes, known as a Brandy Milk Punch. Unsurprisingly, it packed a wallop and went down easy alongside a slab of rich Bread Pudding drizzled with Irish Whiskey Sauce.

Now, that was a lunch!

You'd think I would be too full from that meal to ever eat again. Well, not so much. In fact, not at all!

A few more of my favorite morsels in the Big Easy...

*Listening to live jazz the Windsor Court Hotel's Cocktail Bar, while enjoying a Sazerac or two (or three) made by their ever-gracious mixologist Christine Jeanine Nielsen.

* A Buttermilk Fried Chicken Sandwich that rivaled Van Horn's, downed gleefully at the French Quarter's Sylvain.

* Watching "Master Oyster Shucker" Leo Price do his thing at Bourbon House, as I slurp back half a dozen plump Louisiana Oysters on the Half-Shell with Mignonette and Caviar.

* Reveling in a flute or two (or three) of Nicolas Feuillatte N/V at the civilized Vieux Carre wine bar known as Patrick's Bar Vin.

* Splitting a "fully-dressed" Catfish Po' Boy at neighborhood joint Franky & Johnny's in Uptown.

* Swooning with every bite of dessert at Chef John Besh's August -- a Creole Cream Cheese Tartlet with Ponchatoula Strawberries, Elderflower, and deep green Pistachio Butter.

OK. Now I'm too full to ever eat again. (Maybe.)

Comments

[Anne]

Great post!!! Makes me hungry!!!