New Orleans Eats Forums at NOLAEats.com

I have it on my shelf.

I sell it to a couple restaurants in the city.

Dan Stein
Stein's Market and Deli

---------- Post added at 11:53 PM ---------- Previous post was at 11:41 PM ----------

I would also be very surprised if Norjoe's did not have it.

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 ?

Lucie wrote: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 ?

You say "grits", I say "corn meal mush" (which I grew up on). My dearest childhood friend refuses to order anything served with or over "polenta", as it is "peasant food". I agree. I make corn meal mush during the cold months....it sure ain't something I'll order in a restaurant. *grinning*;)

No . . . I do not sell Coquettes . . . but I have eaten at Coquette three times now (including the first or second week they were open), and I have been very pleased each time.

My favorite dish during those three visits was an excellent squash blossom soup with crab meat. The softshell crab that I had the same night was also very good.

I would recommend trying this restaurant without hesitation.