New Orleans Eats Forums at NOLAEats.com

I've had several peppermates since the 80's that I really like. I have black for black pepper, white for white pepper and another white for mixed peppers. I have the salt cellar in the picture below as well, for Kosher salt. http://www.amazon.com/PepperMate-Pepper-Mill-Black/dp/B0002IEOPC/ref=sr_1_1...

If you call them up and tell them you've got a good case and are willing to fight it if they won't work with you, they are probably going to invite you on over to do just that. Getting cocky gets you nowhere. Just call and plead your clean record and ask for assistance in keeping it off your record....

I've always enjoyed Muriel's. It's a solid restaurant. It may not be "outstanding" or eclectic, but I've enjoyed the meals, service and atmophere there every time I've been. Had a wonderful Sunday brunch experience there earlier this year.

Saw that same crab dinner on the Rant.

When did you last eat at Pat's, Bear? I'm curious because my partner who is from St. Martinville and around there quite frequently, compared the two as well and said Pat's was even better than Robin's. Maybe Pat's got better, recently. This was just last month. I need to get to Robin's to compare it...

Disagree strongly with the Prejean's rec. I've eaten there more times than I cared to. I'd take Evangeline Thruway about 5 miles and eat an Poor Boys Riverside. http://www.poorboysriversideinn.com/ Another option is to hop off the interstate before Lafayette at Henderson and eat some great crawfish ...

Thanks, Jerry, but never mind. Someone just gave them an apt in the Quarter to use. I couldn't figure out how to edit the thread title to change it to "never mind".

Anyone know anything about the current status of this hotel? Is it in good shape? They are offering $40 rooms in July and a friend is thinking about taking his kids for a few days. More money to spend on other things if the hotel is that cheap, but I'm suspicious. Thanks

You can boil the potatoes in the crab boil and then toss them in olive oil and roast them. I do that quite often.

Poupart's bread is very good. I buy it frequently. Freezes well.

How would you compare that bisque with Robin's?