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.