Seaside escapes are all well-known for their seafood offerings. Whilst in New Orleans, be sure to find po’ boys filled with scrumptious shrimp, lobster, crawfish, and even crab. Sometimes, however, you’re in the mood for a slightly more formal dining affair.
Already raving about soft shell crabs – think, Deanie’s Seafood – here are two other establishments worth mention: Dickie Brennan’s Bourbon House and Galatoire’s 33 Bar & Steak. Finding both restaurants tucked in pockets of the French Quarter, selection of oysters and the daily catch are – as expected – on the menu. Despite other patron-pleasing dishes, however, oysters are just one of those special must-indulge treats that cannot be missed, especially when someone’s willing to prepare them for you.
Singing praises to both chefs, “Aw, shucks!” Indeed, these oysters are made right! At the Bourbon House, oysters are the prime starter to the contrastingly rich main course. Modestly seasoned and perfectly broiled, oysters are fresh tasting and made vibrant with a splash of zingy lemon. Far from overbearing, a couple of these buttered mollusks are enough to keep you satisfied in anticipation of signature entrées. Ordering shrimp étouffée and Bourbon House barbeque shrimp – straight from the Louisiana Gulf – I see food for days. Notably eyeing added touches of sweet yet smoky roux, my plateful of JUMBO shrimp is nothing short of succulent and generous in portion. Equally served alongside of one’s choice of potato mash or grilled greens, find no regrets in eating this oxymoron. Clearly enjoying the candlelit ambiance as much as the meal, Bourbon House knows how to prepare delicate seafood: they keep things on the sweet side.
Moving on to another great, Galatoire’s 33, this is the place for your choice of oysters prepared à la Rockefeller or Casino. Opting for both, a sample of baked oysters topped with creamed spinach and sizzling bacon delivers on big taste. Unique in their own right, the classic Rockefeller is lighter in taste whereas the Casino style oysters are veiled with buttery goodness and its cured ‘better half’ – the ‘other’ white meat – bacon, resulting in an overall rich and salty flavour profile. Loving oysters, particularly in NOLA, other seafood delights await.
Having a little bit of this and that, I have no complaints whatsoever. Take the crab ‘au gratins’, for instance, this bubbly hot dish comes fully-loaded with lumps of crab meat embedded in a creamy cheese sauce. And, for those after lighter fare, salads like the lobster chop are made extraordinary by ingredients like beets, avocado and, of course, the Maine shelled star.
Cooking up variations of delicious, Galatoire’s 33 undeniably uses fresh product for an ultimate seafood experience. Fortunate to have tasted oysters, crab cake, lobster, and then some, find no Little Miss Crabby here. But if you’re not into seafood, meaty offerings like burgers and steaks run plenty, too. Whatever your appetite’s desire, then, Galatoire’s 33 reigns top in quality and variety. That’s all!
Copyright © DISHFUL, 2018. All Rights Reserved.
New Orleans is a city full of charm and tradition. And with gems to be found at pretty much every corner, Decatur Street is no different. Sighting one sweets boutique, in particular, I find ‘tortue’ central at none other than Southern Candymakers.
Clearly appealing to all tourists at heart, the real treat – for me – was eyeing a batch of freshly made pralines being prepared and proportioned on a marble surface, and all done so right on-site. Watching candy being made 
Leaving content with an undeniable sugar rush, Southern Candymakers know how to appease to the senses. Likewise, and given the multitude of selection, a fun-filled discovery is to be anticipated. Among my handful of treats, here’s the ‘one’ I highly rate: chocolate-covered pecan ‘tortue’ that are – honest to goodness – divine. Evasive of hard candy bits, you can taste all three layers of this nutty yet sweet praline that is the culmination of crunchy pecans, melt-in-your-mouth buttery caramel, and chocolate coating. Authentic, to say the least, these little charmers are soft and chewy morsels of “must-indulge” temptation. A turtle in name, not inception, these delightful clusters are too good to savour slowly – C’est si bon! 
For a foodie who encounters a ‘sign’ professing to be the ‘original’ – anything food related – there’s one motto to follow: “Veni, vidi, vici!” Caesar knew better and, in suit, so do those with a curious appetite.
Spotting such signage in New Orleans, I open the doors to Central Grocery, to experience the hype of their famous muffuletta. Self-proclaimed originators of this Italian sandwich, who wouldn’t want to sample a bread-encased ‘charcuterie’ spread, let alone a chance to step into the world of the “Home of the Original,” itself? Passing rows of jarred pickled veggies, dry pasta and sauces, I know I do! 
Never having tasted bad mortadella, there’s some debate to what makes a perfect sandwich. Without a doubt, the cuts of premium deli are fresh and tasty on their own. Similarly, you can’t go wrong with an untouched homemade recipe for success as seen in the marinated olive salad that’s heightened by aromatics such as celery, carrots, garlic, and oregano to name a few. All delicious, the aforementioned can easily be enjoyed together or alone. Still, to me, the bread takes the prize. 
Covered with toasted nutty goodness, this bread is golden: it bears a crispy exterior all the while remaining soft and chewy to the bite. Light as air, this porous loaf is sponge-like to the touch and, although less dense than a focaccia, well made. So much so, in fact, it holds its shape despite the absorption of the olive oil dressing, and the weighted addition of meat and cheese slices. Carb-praising aside, the only crumbs you’ll find are none – a muffuletta 
Evidently worth imitating, I can see why Central Grocery prides itself in being the creators of the muffuletta. In consideration of its popularity, this grocer offers delivery service for those who can’t stop by 923 Decatur Street. But for those who can, the making of your own muffuletta is as easy as ordering some deli and picking up a jar of the signature olive salad. With the necessary ingredients available in-house, this grocer has those wanting to recreate the humble meat and cheese hand-held covered. Happy to have arrived, witnessed and tasted the ‘original’, the verdict’s in: the real-deal muffuletta is a new lunch box favourite. 
Do fairies 
Finding no designated boards, here, the walls 
Going for a classic, the bartender first sets up an absinthe spoon with a sugar cube atop a glass. Pouring some Butterfly Absinthe over the sugar, he then lights it on fire. Kindly explaining each step – for the absinthe novice that I am – he leaves the cube ‘en flambl
For the final touch, he dilutes the anise-infused spirit with more water, and stirs-in the semi-dissolved sugar. A spectacle to behold, the once clear absinthe has distinctly changed to an opaque lime green, which the bartender details is a result of a chemical reaction known as ‘louche.’ Clearly a pro, the bartender ‘appropriately’ concocts a drink that leaves me with a cloudy absinthe and word for the day.
In a dough-nut shell, they’re plain-Jane – ‘au naturel’ – bundles of fried up comfort, no frills required. And, as with all fried foods, be sure to enjoy these goods while they’re hot. 
Crazy for NOLA! Truly, who wouldn’t be? Infatuated with brass tones, French culture, rich food and good company, New Orleans is a city I’ve long yearned to visit. And, finally, venturing to the birthplace of jazz music and legends alike has come to fruition – Oui, oui!!!
Getting down to business, I make Deanie’s Seafood my first dining stop. Conveniently situated right in “Quarter” – the French Quarter, that is – this local favourite easily gets packed during peak times. Fortunately, making an entrance at the ‘right time,’ my party is soon seated and served with spiced “hot potatoes.” You heard right! Talking about a “good change,” find no pre-meal dinner rolls, here. As the server helpfully explains, patrons are presented with a plate of boiled red-skinned spuds and butter in ‘lieu’ of bread, and as a side note: these potatoes evoke a distinct element of heat given they are extracted from an authentic ‘seafood boil,’ and consequently have absorbed all the good piquant seasoning.
Already kicking things off in the right direction, this prelude starter is sign of more delicious food to come. Clearly dishing the fish, seafood is fresh, made to order and prepared your way – fried or broiled – and, as if that’s not enough, it comes with a plateful of fries. Bearing all the markings for an evening feast to share and remember, here’s a quick rundown of what ‘was’ enjoyed: a half seafood platter in addition to an order of stuffed shrimp, and a broiled crab quartet consistent with stuffed crab, soft shell crab, crab legs, and crab gratin. Yes, I know it’s a lot but, “The ocean called…” and, I’m running out of time in NOLA, so I must-indulge.
As a standout, the crab gratin dish was ‘dat good!’ It was decadent, creamy, loaded with lump crab meat and it paired well with the side plate of fries. Perhaps, not the intended method of consumption, but it makes perfect sense. After all, why not top off fries with a cheesy crabby topping? Just think: upscale seafood poutine – you’re welcome!
Worth repeat visits, letting the good times roll is made easy at Deanie’s. Back again for a taste of authentic crawfish, I couldn’t miss the opportunity to leave NOLA without getting my hands a little messy. Learning the tricks of the eating trade, I efficiently learn how to ‘work for’ a morsel of crawfish. Far from the simplicity of peel-and-eat shrimp, crawfish is similar in texture though differs in taste and, above all, requires more effort for less reward. Still, I’m happy for the real deal experience in yours truly, and can appreciate why these mudbugs are so loved. From ‘bon voyage’ to ‘bon app