New Orleans Eats Forums at NOLAEats.com

Oyster wrote: They were very small, and extremely salty when they were serving the Apalachicola a few weeks/months back.

This is what I had at Luke last week. Luckily it was happy hour.

Check Windsor Court, they're running a suite upgrade promotion......automatic upgrade to a suite for the price of a regular room.

We're going to Montreal next week, then taking the train to Quebec City. In Montreal we have DNA and Au Pied du Couchon booked. For our third dinner, considering a bistro along the lines of Lemeac, La Salle a Manger or Laloux. Also, Schwartz's for smoked meat, Fairmont for bagels and La Banquise for...

One of their standout dishes, which I'd assume would probably still be on the menu in some form, is the duck three ways......confit, grilled breast & foie gras w/ wild mushroom & walnut risotto.

Sounds good however, the mint may overpower the watermelon. This was the first time I used fresh ginger in a cocktail and it made the drink. Cheers! The watermelon turned out not to be very sweet, so it looks like it'll merely be one layer of flavor as opposed to the dominate flavor. I used fresh g...

Weirdo-rama! Someone gave me a small watermelon last weekend and I was sitting here trying to come up with a recipe to turn it into a cocktail. And here I am cruising the forums and low and behold.....your "watermelon ginger cocktail". This is what I'm currently thinking: Puree watermelon ...

I find the sweetbreads entree to be a terrific bargain.

Isabella Maja wrote:I honestly can't believe that that line came from Adolfo Garcia. No way.

Adolfo's not the chef at A Mano.....Joshua Smith is.

justagirl wrote:Has anyone been to Flaming Torch lately?

For brunch....a few months ago. It was excellent.