New Orleans Eats Forums at NOLAEats.com

It's been some time since we've been there, and I do remember thinking there didn't seem to be a lot of staff visible, but service was very good nonetheless. I also remember thinking we ate and drank well for what the check ultimately totalled. IIRC, the friends with whom we last dined there have be...

Obviously, the program exists as entertainment for the viewer who has never, nor will likely ever patronize the subject establishment. Feel free to consider the original question as rhetorical, and base your answer accordingly.

Worth looking out for: Got a Cafe East menu flyer in the mail today with a "20% Off Your Entire Check" coupon. (One coupon per party. Not valid on take out, lunch specials, happy hour or holidays.) Perhaps an oversight, but no expiration date.

Today's T-P reports that Chef Gordon Ramsay will bring his "Kitchen Nightmares" to New Orleans. Bearing in mind that the show isn't focused on exposing shoddy business practices, but rather helping a restaurant that knows it needs and actually wants a turnaround, are there any establishmen...

Like this? http://louisianafishfry.com/shopping_ad ... category=7

LiveOak wrote:I love those blackened bubbles on the crust.

Pizza fanatics call that "leoparding".

The boiled crabs I had at lunch at Seafood Pot this week were actually the best I've had recently-- heavy and full, not kites like a few weeks before.

Alot of times when a bad business closes up, they not only stiff their customers, they short change their vendors by a huge amount too. I agree that the new place might want to offer to honor the gift card as a marketing tool. Selling a GC with the knowledge your business is about to close is tanta...

I would echo most of FB's comments re: Kenner-area seafood joints. We used to frequent Kenner Seafood often, but started looking for alternatives after a few off meals there (overdue fryer oil change each time). While a bit pricier, we found Smitty's quality and portion sizes worth the difference. E...

3-2-1 means a period of 2 hours in foil between 3 hours (to set some color) and one hour (to reconstitute bark) out of foil. Although it sounds good on paper ("3-2-1"), 2 hours in foil is way too much for spares, to say nothing of loin backs, at average pit temps of 250 -275°. There is a m...