Today's Times-Picayune newspaper ran an article on the front page of the Living section on sinful desserts from some of our restaurants. Among those mentioned: Antoine's: Baked Alaska -- one half-oval of this dessert contains 1,061 calories. [Trivia question: what's different about the way Antoine's serves Baked Alaska as opposed to the usual way it's served?] The Pontchatrain Hotel: Mile-High Pie. One pound of ice cream topped with a thick meringue and chocolate sauce. Each piece is at least 10" high. Emeril's: Banana Cream Pie. The best one in town, arguably one of the best in the country. One slice contains 1,348 calories and 85.5 grams of fat. Palace Cafe: White Chocolate Bread Pudding. 951 calories, 23.9 grams of fat. Clancy's: Lemon Icebox Pie. Relatively simple, but you don't want anything overly fancy after dinner at Clancy's. Brennan's: Bananas Foster, of course. 587 calories per serving, and an impressive show as it's prepared tableside. Commander's Palace: Bread Pudding Souffle, 465 calories, 23.9 grams of fat per serving. Andrea's: Chocolate Mousse, only 237 calories, 15.8 grams of fat. Quote from Emeril: "Desserts are one of the things you don't eat every day." Quote from Bernard R. Guste of Antoine's: Desserts like that [Baked Alaska] are splurge items. Anybody concerned about their diets needs to just forget about it and enjoy." How true. How New Orleans. Cheers, Ed.
New Orleans, LA
New Orleans: Desserts at New Orleans Restaurants
Edward B. wrote: > Today's Times-Picayune newspaper ran an article on the front page of the > Living section on sinful desserts from some of our restaurants. Among those > mentioned: ...<snip>... > Brennan's: Bananas Foster, of course. 587 calories per serving, and an > impressive show as it's prepared tableside. > > Commander's Palace: Bread Pudding Souffle, 465 calories, 23.9 grams of fat > per serving. I recommend the Banana's Foster, Bread Pudding Souffle and Chocolate Sheba at Commander's. All three are a perfect final course to a meal followed by a cigar and some port out on the patio bar. You have to order the souffle with your first course to allow time for its pre- paration. Bon appetit, james, [email removed] From [email removed] Sat Apr 29 14:46:05 1995 Subject: Re: Mandina's any good? Sender: [email removed] To: , Cc: Reply-To: [email removed] Someone wrote: >From: >Subject: Mandina's any good? >Date: 28 Apr 1995 10:25:10 -0500 >Coming to NOLA for the Fest and heard from somebody that Mandina's had >taken a dive. Any opinions as to its current level of quality? >Thanks! >Jim >-- >Create space. Run into space. If the wait is any indication, it is great. The food is fried, the portions are large, beer is cold, and the drinks poured with abandon. I strongly recommend the crab claws as an appetizer! ____________________________________________________________________ Harry, Webmaster of The New Orleans Connection URL http://www.noconnect.com Harry G. Barkerding email: [email removed] in New Orleans, LA