New Orleans Eats Forums at NOLAEats.com

I never Had Chef Chan's food, but if he is that good, his star will shine soon.

As far as the Delachaise , the new chef is very articulate and focused.
Can't say the same for the former chef that cast a shadow. He was fun but I felt like a guinea pig when I was there.

The place was crazy busy before Frank took over. I had to beg people for chairs to accomodate my family then for par food. Frank is many notches above, obviously. We are all screwed. If the dumbasses that run Colonial Country Club let him take over the kitchen, they would never be in (bad contractor...

Spend 45 minutes making your own. People do notice and they remember it forever. Good or bad. You make the impression of caring either way.

Dear Jerry,
All ADA improvements must be met when there is a major renovation. In this case, the new Charles Seafood walked in to a turn key situation. Paint and fixtures do not warrant these changes. As their business increases, which it should, they will probably add such accomodations.

They are a world wide company, does it hurt New Orleans that they left ? It may just hurt our pride because it started here and we lost it to the world, part of our identity. Their headquarters were behind their restaurant on Vets. The State of Florida offers great incentives for corporations to rel...

This is hillarious !
Someone makes a genuine post about a new upcoming restaurant, definitions and all, and it goes right to polenta, a basic cooking staple (grits) that everyone thinks is exotic.
Dan, do you sell Coquettes to make this go full circle ?

Finally ! That place was horrible. Beautiful room, but an Applebees underneath. I really like Zea's though. If the 3 taste buds put their energy behind this hi-brid like they did Zea, it might have done better. You can't open a boutique Italian restaurant and run it like an Applebees. These guys pro...

Stop fishing Chef Airline, just tell me your joint, maybe I will go eat there, whatever your place is. Sounds like you have already dined at the golf course. The Audobon Golf Club is very institutional as in you don't know the name of the person "preparing" your food. That said, I do go th...

I really like this restaurant. If it was packed , no one would notice the set up. I think they want people to intermingle, which we don't do enough
of maybe in New Orleans. Its hard to get too also.

Went tonight, its like a Lucy's with a little better food. I kept looking for the rum list but didn't see it. I saw a list of flavored rums but that is total BS. No hot sauces. This is a dumb drunken concept. If it works, fine. When I go to the "islands" I have a great time but I can't wai...