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had a great dinner at the Met. Vincent's (there is also a Vincent's on St. Charles Ave.)

started with:
Corn & Crabmeat Bisque served in a toasted bread bowl
Oysters Vincent w/crab and italian stuffing swimming in olive oil, all the better for dredging the remains of the bread bowl if you haven't used it all to mop up the bisque.

for entrees:
Fettucine Alfredo w/panneed veal
Bracialoni/Top round stuffed with bacon, artichoke hearts, garlic and parmesan cheese; baked and topped with red sauce and side of angel hair

both entrees came w/house salads, which I highly recommend w/the blue cheese vinaigrette dressing.
chatting w/Vincent about the dressing led me down memory lane of Campo de Fiori market in Rome where I bought some dried spices, which turns out to be part of the secret formula for the blue cheese vinaigrette. this in turn led to great discussion about the amazing marinated artichokes in Rome, which Vincent then brought out one to our table. if you want to order them for an app, they're simply called roma artichokes.

everything was perfectly cooked and seasoned. service was spot on.
will be back soon, as I see an osso buco in my future.

We had a wonderful dinner there.

I've only dined at Vincent's on St. Chas. Is one location any better than the other?

Vincent's is on my top 10 list! I'm glad you enjoyed it. That crab and corn bisque in the bread bowl is to die for!

We've been fans of Vincent's for about 15 years. We went to the one in Metairie most of that time. The one on St. Charles is more convenient for us traffic-wise but the first few years, it was hit and miss. The past few years, they have been as good as the one in Metairie so we skip the traffic and go there most of the time now.

Went Friday nite and had the seafood ravioli(it was a special that nite). It was delish.

The only reason Vincent's on St. Charles is good is because of Tony ! He is a great host. He goes back and forth between the kitchen and the guests, making sure everyone is having a great time. Old school restaurant stuff. People are let down (me) when he is not there. What restaurants do that ?, let me know, I'll go !

Lucie wrote:The only reason Vincent's on St. Charles is good is because of Tony ! He is a great host. He goes back and forth between the kitchen and the guests, making sure everyone is having a great time. Old school restaurant stuff. People are let down (me) when he is not there. What restaurants do that ?, let me know, I'll go !

Rio Mar in the Warehouse District. Chef Adolfo Garcia stands in from of the kitchen and personally inspects every plate sent out before the waiter sends it to the table. And he also gazes at the tables for customers' reactions. You make so much as a bobbin and an inquiry will be made about your order.