The restaurant and bar, housed in the Cross Street building that once was home to Ryleigh’s Oyster, aims to fulfill Baltimoreans’ Big Easy fix with a host of New Orleans-inspired cocktails and cooking. That joie de vivre is precisely what co-owners Ricardo Jones and Matthew Lasinski hoped to capture when they opened NOLA Seafood and Spirits in Federal Hill last October. New Orleans is a town, true, but more than that, it’s a feeling. It’s a world-renowned mecca for Cajun and Southern cuisine, the birthplace of jazz, and a destination for party-seekers from age 21 to 101.
New orleans seafood and spirits for free#
To sign up for free CityBusiness Daily Updates, click here.New Orleans is more than a city. Lunch and dinner continuously seven days. Absence of points denotes average performance in the matter.īucktown: 210 Metairie-Hammond Hwy., 828-2220 Up to three points, positive or negative, for these characteristics.
It would be nice if they had a couple more soups. Don’t get too excited about complex, saucy dishes – they sound better than they really are. The coatings on the seafood taste and look exactly the same, giving a lack of contrast to the platter. It had been a special, but it’s on all the time now. The great sleeper on the menu is the panneed chicken with pasta and two sauces on Wednesdays. To get Thursday’s rightly famous stewed rabbit and white beans, show up early. Even a salad might push a meal into the “Too Much Food” zone if you have an entree. Stuffed, grilled or blackened redfish or catfishĬrawfish stew (slow cooked with butter roux, finished in brown roux)
Shrimp feast (stuffed shrimp, shrimp pasta Lafayette and fried shrimp) The Covington restaurant is the most scenic, suspended as it is above the Bogue Falaya River. It’s nice to take a walk up the levee from there. In an adjacent veranda that looks out to the Lake Pontchartrain levee. The Bucktown location of NOFS is a big, somewhat crowded room with an open kitchen. The Harvey restaurant is a pleasant but busy dining room in a suburban style. It was one of the very few restaurants to survive Hurricane Katrina in the West End and Bucktown area. The Bucktown location came next, occupying the building where R&O’s used to be. The West Bank NOFS opened in the early 1990s and instantly became a packed house. The Bergeron family expanded well beyond that, for a time even having an outpost in Birmingham, Alabama. New Orleans Food and Spirits is the successor to a little neighborhood place in Houma. It took me quite a few samples to become convinced that, yes, their blackened catfish with pecans and a brown meuniere sauce is at the very least a rival to the basic cornmeal-rolled mess o’ catfish. The Law says that no matter how you cook or order catfish, you will wish that you had asked for it fried with a cornmeal coating. But I think what really caught my palate eye was NOFS’s invalidation of Tom’s Law Of Catfish. Raw, grilled, baked spinach-artichoke dip baked on top, and (yes!) oyster pizza. And they come forward with many fine, unexpected specials, with the legendary Thursday stewed rabbit being the best example.ĭuring the last year or so, NOFS expanded its offering to include, among several other things, oysters. Some of the specialties are overwhelmed with thick, blanketing sauces, but even those are edible. The grilled and stuffed fish is also good. Nothing is fake here, not even the Cajun-inflected dishes. They cooked such things well, and gave them names that added to the flavor. But it wasn’t long before the menu expanded to include an array of Creole and Cajun fishes. NOFS (its unaltered name is no less generic or easier to remember) has been not only an exceptional place to eat fried seafood platters (and that’s mostly what they had in its early days. Fried platters were what they started with, but a number of Cajun dishes that became popular in its original Harvey made it distinctive. The quality is better than you expect, and the prices lower. They are among the most popular of seafood cafes, and with good reason.
New orleans seafood and spirits plus#
Ed’s Oyster Bar and Grill alone, plus three other restaurants with different but casual restaurants.Īnd here are three restaurants of New Orleans Food & Spirits. Ed McIntyre has expanded without using all his concepts, because he has five locations of Mr. The Brennan restaurants are the best known, followed by John Besh’s several restaurants and the growing Creole Culinary Concepts. We know about the many major restaurants that have expanded beyond their original operations.
0 kommentar(er)
