|
Review content:
The restaurant, at first, looks like another generic diner/lunch joint with frozen chicken tenders and bad coffee. Looks, however, are quite deceiving. I asked Paul, who owns it along with his wife, Kelly, to make me up a plate of his favorite foods. He was happy to do so. A plate turned into a sampling of everything good. Here is the list, in order, with reviews on everything.\r
Crabmeat and spinach bisque: Smooth and flavorful, with real crabmeat and plenty of spinach, excellent soup du jour.\r
Crab, shrimp, steak, and crawfish gumbo; Excellent, but not the best I've ever had.\r
Fried pickles: These are a must try; large cut dills, not chips, with a nice cool dipping sauce.\r
Fried onion, or bloomin' onion, like The Outback's: his remoulade sauce makes this wonderful.\r
Red beans and cornbread: A New Orleans staple; done up right here. Cornbread was excellent and home-made, slightly sweet.\r
Fried oysters dusted with cayenne pepper (or paprika); positively melt in your mouth delicious; fresh oysters lightly fried with cocktail sauce\r
Handmade crabcake with remoulade sauce: If you don't try anything else, try this. Best crabcake I've ever eaten, including Baltimore's ""finest"".\r
Spinach salad with avocado and green apples with a hot bacon honey mustard dressing. Also very very good; can't beat the dressing.\r
Open face roast beef po' boy with homefried potatoes; Also a New Orleans staple, but I'm not a big fan of po' boys or roast beef, although I'm sure a connoisseur would find it above par. It was hot and fresh and on french bread, quite good.\r
White chocolate bread pudding with sliced strawberries: This was utterly sinful, another must try. Best desert I have ever had, bar none.\r
Coffee: For some reason, their coffee was also very good. Rich and full.
Pros: Excellent service, real food without the New Orleans tourest factor
Cons: None worth mentioning
|