Here goes for a few ideas...for lunch... 1. Central Grocery (Decatur St-Fr Qtr) for a muffelletta sandwich - 1/2 sandwich is a meal for 1 person. 2. Mothers (Poydras & Tchoupitoulas) for a Po-Boy (french bread) sandwich or plate lunch - also available for breakfast or dinner. 3. Uglesich's - (Baronne St. - above Howard Avenue - about 13 blocks above Canal St)....in a bad neighborhood but no sweat - parking is available in an open lot immed ajacent to the place....marvelous fried seafood - for a Po-Boy or a plate lunch. For serious nightime restaurants you need to be more specific in cost category and type of food. You may want to take a look at the 2 neworleans topics on usenet. Also, even tho your time frame is short there is a great video produced by Chappy Hardy that runs for about 50 minutes and sells for $20. Sidney Rothschild School of Business Tulane University [email removed]
New Orleans, LA
New Orleans suggestions
GREG M. wrote: >I'm going to New Orleans for 5 days on May 19th. I'll be staying at the >Bourbon Orleans Hotel which is in the Qtr. I would appreciate any >suggestions on places to eat. I realize that there is a lot of spicy food, Two of the very best restaurants in town are Brigtsen's and Emeril's, each featuring one of the best chefs in the US. Neither is very expensive, with entrees (including some side dishes) typically running $ 15-20 at Brigtsen's and just a bit more at Emeril's. Attached below are my personal reviews of them. If you prefer something good but slightly cheaper, try NOLA (on St. Louis in the French Quarter, close to the Royal Orleans Hotel; also owned by Emeril Lagasse) or Palace Cafe (on Canal Street a few hundred feet from the Marriott Hotel; owned and operated by two of the younger members of the Brennan family; the Brennans are best known for Commander's Palace). And don't miss Mother's. Enjoy! Mark ---- Brigtsen's Frank Brigtsen was the night chef for Paul Prudhomme (who originated the Cajun food fad). In the late 80s he struck out on his own in a small cottage in Uptown New Orleans and quickly bested his mentor's food. His cooking is still Cajun, but not as heavy, and he does not get carried away with pepper (or hot sauce) the way that Paul does. His menu varies from time to time, but I have never had a bad dish there. How does Roast Duck with Dirty Rice and Honey Pecan Gravy sound? Or Squash and Shrimp Bisque? Reservations 861-7610, and sometimes needed well in advance; dinner only Tuesday-Saturday; 723 Dante Street (Uptown/Riverbend area, about 2 blocks from the end of St. Charles, near where the streetcar line turns into Carrollton Avenue, about 6 miles from the French Quarter); parking in a small "strip shopping center" lot right next store on the corner. Brigtsen's currently offers an early-bird dinner for about $ 15 per person, from 5:30 to 6:30 pm Tuesday through Thursday. Emeril's Emeril Lagasse was the chef that brought Commander's Palace back to its current status, after it went downhill in the 70's and early 80's. In his own restaurant since 1991, his food is Creole-Southwestern-New America. The menu changes, but memorable appetizers include crabcakes with jalapeno tartar sauce and duck & andouille ravioli. It is located in a renovated warehouse, so it can be a little noisy; service is somewhat informal and sometimes erratic. I would not go to dinner here without a jacket and tie, but many people do. Reservations 528-9393; closed Sunday, dinner only on Saturday; 800 Tchoupitoulas (Warehouse District, 8 blocks from the French Quarter); complimentary valet parking; prime-time reservations very hard to get, call well ahead.
I must put in my vote for Bayona, which is also in the Quarter. We had an absolutely top-notch meal, which I think was actually better and more creative than Commander's Palace's brunch, which we had the day before. Andy Perrin [email removed]