bam bam
07-13-2008, 07:07 PM
I hate brunch. I hate Gus Martin's food. Somehow, I combined the best of both worlds by going to Muriel's for brunch this morning.
Gus is fairlly new to the kitchen there but his previous stops at Palace Cafe, Dickie Brennan's Steakhouse and Mr. B's have left me, well to be kind, uninspired. The brunch menu certainly is your standard fare of bizarre dishes to be eaten at different times of the day.
I started off with the seafood gumbo. This gumbo was a little too thick and while it had a good amount of seafood was way too salty for my liking. (For a second, I thought I was at Chateau Du Lac.) My next course was a Louisiana Crawfish Frittata. Essentially, this is the egg in an egg mcmuffin with a small amount of crawfish, green onions and peppers. It was ok. It certainly wasn't breaking any new ground. The dish also came unaccompanied by any starch or veggie or garnish whatsoever. You are served a plate and an egg.
I rarely have dessert but after my Abita Root Beer Float at MiLa last week, I decided to try dessert every once and in awhile. The dessert menu here is a list of standard New Orleans fare with cutesy adaptations. I went with the Pain Perdu Bread Pudding. This was nothing more than your standard bread pudding swimming in a ghoulish amount of caramel and pecans. Overtly sweet and totally lacking any flair, I was able to consume two bites of this monstrosity.
I am not a brunch guy. Eating soup, eggs and dessert at 11:30 am does nothing for me. But I cannot recommend Muriel's for brunch. Nor was I left interested enough to give it a shot at dinner any time soon.
Gus is fairlly new to the kitchen there but his previous stops at Palace Cafe, Dickie Brennan's Steakhouse and Mr. B's have left me, well to be kind, uninspired. The brunch menu certainly is your standard fare of bizarre dishes to be eaten at different times of the day.
I started off with the seafood gumbo. This gumbo was a little too thick and while it had a good amount of seafood was way too salty for my liking. (For a second, I thought I was at Chateau Du Lac.) My next course was a Louisiana Crawfish Frittata. Essentially, this is the egg in an egg mcmuffin with a small amount of crawfish, green onions and peppers. It was ok. It certainly wasn't breaking any new ground. The dish also came unaccompanied by any starch or veggie or garnish whatsoever. You are served a plate and an egg.
I rarely have dessert but after my Abita Root Beer Float at MiLa last week, I decided to try dessert every once and in awhile. The dessert menu here is a list of standard New Orleans fare with cutesy adaptations. I went with the Pain Perdu Bread Pudding. This was nothing more than your standard bread pudding swimming in a ghoulish amount of caramel and pecans. Overtly sweet and totally lacking any flair, I was able to consume two bites of this monstrosity.
I am not a brunch guy. Eating soup, eggs and dessert at 11:30 am does nothing for me. But I cannot recommend Muriel's for brunch. Nor was I left interested enough to give it a shot at dinner any time soon.