New Orleans Eats Forums at NOLAEats.com

We are burying the lede here. Tom wrote that with few exceptions, Vietnamese restaurants were just serving variations on pho. This is not true. He then invited comment and criticism of his stance. Furthermore on the fantastic bouillie website he chimed in that pho (a traditional breakfast soup) and ...

Ratcheese, Your experience mirrors mine. It would be one thing to open a bar with "bar snacks" food as is in vogue. But it seems to me like Mondo is trying to be all things to all persons, and not succeeding (at least now, time will tell) at any of them. Just my two cents, but controlling ...

Went to Mondo two Saturdays ago. Place was packed to the rafters but after a careful watch, were able to snag two stools at end of bar. Menu is schizophrenic: Mexican street food, Thai food, Italian pizzas, homey roast chicken, etc... Fried hominy would be perfect beer snack if it had been salted to...

I was thinking about this more last night and let me offer this opinion. In no way is this a defense. But perhaps what the bartender was referencing is when you go to a restaurant and as soon as the plate hits the table some person is standing over you with a 3 foot tall peppermill or worse one of t...

Stella! uses it for their beef tenderloin entree (and perhaps for other things). The reason is simple economics. The filet accounts for 50-60% of their entree sales. Grill cook would be slammed and someone sending back an over or under cooked steak, causes chaos and loss profit. They sear the steak,...

That is one of the great debates in the restaurant world. On one hand you have chefs who dont believe in putting out salt and pepper because they believe their food is seasoned expertly. On the other hand you have chefs who say, the people paid for the food let them do whatever they want to it. But ...

kc and I are just playing with you. You're among friends here, but when you talk about BBQ to people in the outside world, you might want to save the term toothsome for finer dining applications. kc used the term "Blech" which worked, Ummm, works, Chrome and the Blues fit with BBQ, but to...

What I mean by toothsome is a bite of rib, dough, etc... that doesn't just fall apart, but has some texture or substance to it. To often you get a "fall of the bone" rib and you take one bit and the entire meat falls off. At Walker's the meat falls off the bone, but only the meat that is d...

Have you ever tried Walker's in New Orleans East? Their barbecue ribs are some of the most tender, but toothsome examples of that breed. Juicy, fiery roasted chickens and very well done brisket. Makes their cochon de lait po boy look second rate compared to the remainder of their options. Plus, they...