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You might also consider Leonardo's, the Italian place next door to Herbsaint (wasn't it? Where you and I had the drink after the Saints/TB game). My one dinner experience there was very good and very affordable.

I like this idea. It'll put the place back to work in a very vibrant neighborhood.

Hopefully, they'll offer something besides fried seafood. The ceviche served at Superior would be a good starting point.

The duck we use for gumbo at the restaurant is pre-shredded, but I have used the half ducks available at Rouse's. They come pre-cooked (and somewhat pre-seasoned), but they work very well once you break them up after they've been warmed. It's an expensive way to make gumbo, but I've been really happ...

I hope the place works. I haven't had the chance to go over there yet (my free hours are usually during their closed hours), but they are doing basically what we have been doing. The first several months are tough -- but it gets easier. It really does. Kinda. Sometimes. Occasionally. ...if you drink...

Good points. In my imaginary Perfect World where I could "train" my customers, I would train them to not park in front of my place (where parking is already bad enough), then walk a block down to Juan's. But it behooves me to point them in the right direction, then offer them a personal in...

My "dream kitchen" for residential use would have only three things not found in your average home kitchen -- a bread warming tray, an industrial sink sprayer and a second sink. Like a large bar sink -- so I could thaw things or wash produce while keeping the main sink (with the industrial...

Politics and food indeed do NOT mix. We had this discussion among our own staff this past week. Some of the staff wanted to turn on the debate(s). I said we would do so only if the dining room was a) empty or b) had only one table that specifically asked to watch. Turns out the latter was the case f...

Oyster wrote:Jeeves, any preferred wine parings with the Poblanos?

Sangria? Chianti? Dago Red?

My suggestion would be a pinotage. It's the only red I know of that can handle food that has a little more pop to it.

We use poblanos (sometimes) in our potato/leek soup at the restaurant. It's a nice extra kick.

Magazine St. is about six miles long, from downtown to Audubon Park. There are gaps in the commercial areas, as it can go from five blocks commercial to five blocks residential, etc. The eight or so blocks or so from the WWII Museum to the start of the Uptown commercial area (at about Felicity) can ...