Another successful adventure. After a half-day at work we shot over for lunch about 3. Uncrowded and not busy. We sat down for a couple of Voodoo Lagers, which are one malt away from being malt liquor, while we waited for the latecomers. We split a Hoppin' John to start, and started to sample the heat. One of the 'Hot Buns' sauces won the first round. In general they're pretty generic, but the one we liked used apple vinegar instead of water. Corn Chowder was next- superior, as usual. Had some Gumbo (Gombo) as well, since it was included. It was good, but not great. Next we had Crawfish Etouffe stuffed Chile Rellenos, the server set the last one aside for us when he heard us mention it. This might be the best single dish I've ever had there, it is *highly* recommended. The poblano was spicy enough to not require much extra heat. It was too fally-aparty for dippin' but it didn't matter. Main course, the old standby, Chicken Fried Steak- I saw it in the food guide on Thursday (orthodox food-guide day) and had to have one. We set up a hot-sauce dippin' plate, my favorite for the main course was a Melinda's blend, a yellow spicy mustard-based sauce. Food was excellent, and I found a new favorite. The service was the best I've ever had. Grand Salami. trent
Chicago, IL
Trip report: Heaven on 7
Creativity is the mark of a great chef... Ever eaten at Emerille's or Nola's? Most of what is on that menu you won't find anywhere else in that town. Jimmy Bannos' first interest in food was southern cooking - not necessarily Cajun cooking. New Orleans purist also always complain about the shrimp dishes being served over pasta - you won't find that in New Orleans either. The Bannos know their market - and what Chicago customers are looking for. I always order those dishes over rice.. The question is - did you like the meal and have a good dining experience? Personally, it's my favorite restaurant in Chicago... BTW - if you are interested in more "traditional" New Orleans - down homey kind of food - do not fail to check out Old Orleans in Evanston (they also have killer Ribs and Rib -tips...) Dan Sniderman Someone wrote: ... >Someone wrote: > >>we had Crawfish Etouffe stuffed Chile Rellenos, > >Huh? This one ain't on any menu in Nawlins. I'd bet money on it. > >>Main course, the old standby, Chicken Fried Steak > >Nor is that one. In Texas maybe, but not in Nawlins. > >I've still not heard anything about Ho7 which will lead me to go there >to renew my memories of the food experience that can be had in only >one place: Nawlins. > >All reports to this group seem to laud Ho7, and while the food there >might be good, I hope those of you who have been there don't walk away >thinking that you've experienced what Cajun Country has to offer. > >You can't BELIEVE the food in that area. > >Can't even imagine it. > >Paul