Square Root

SPOILER ALERT: Square Root’s entire opening menu revealed, dissected.

IMG_3528

Sixteen seats. Open kitchen. Square plate settings. Chef Philip Lopez and GM Maximilian Ortiz’s Square Root is a beautiful space inside what was once a bakery for the Irish and Italian catholic communities and was most recently a furniture store. Their first restaurant, “Root,” opened in 2011, and yes, sometimes the sequel is better than the original. The restaurant clearly takes its inspiration from the late El Bulli but at a mere fraction of the price.

Upstairs houses “Root Squared,” a bar that serves small plates and functions as an excellent waiting/pre-game area as well as a lounge for once you finish your dinner.

You have to give a credit card to hold your reservation, but the charge includes tax and tip. Beverage service is separate (with no gratuity included). Your beverage service is a pairing menu of wines, fine wines, cocktails, non-alcoholic beverages, or “mixed drinks,” which means a combo of wines and cocktails. Should you choose either wine tasting option, you end up drinking (in total) the equivalent of a bottle of wine. I settled on the mix pairing because I enjoy both wines and cocktails.

Seating is done four times a night in staggered waves. If you’re anyone but the first seating, you get to see several meals in progress. The open kitchen brings every dish to life in front of you. So you get to see a taste of things to come (the future), other diners enjoying courses you’ve already had (the past), and your own meal (the present). As an alum of an open kitchen, I am so impressed because the chef and his team are literally cooking in the middle of a circle, um, SQUARE, of diners.

I don’t usually recommend going to a restaurant the first night. Having worked service industry in several capacities, I know how many things can go wrong at the beginning. I even told a cook at one point, “I can slow down if you want to serve me and the other two [diners seated at the same time as me] all together.”

His response: “We need the practice.”

Practice makes perfect, and it’s showing this team has practiced a lot.

Guess what this is. I'll tell you later.

Guess what this is. I’ll tell you later.

The menu was ~16 courses with a variable number of pairings. (Also, all the plates and bowls are different for each course. They must have at least 50 different sets to accommodate future dishes.) Sit down and get comfortable. This recap will take a while.

IMG_3529

The meal starts off with an unapologetic blast of flavor.  Lobster Mousse atop a “Lobster Chicarron” (like an elevated Asian prawn cracker) topped with tarragon caviar. Way more salt and flavor than I’d expect for a first dish. Definitely not a mild amuse bouche. A surprising amount of flavors, textures, and temperatures kick in motion a meal that will continue to provide those and more surprises. Pairing: Summer Shandy.

Nduja Spread on flatbread cracker is up next. Clearly a throwback to Root’s housemade sausage program. Pumpkin seeds garnish it.

The next dish is a play on “Southern Fried Chicken,” inspired by Chef Kelly English, a southern picnic, and Tennessee? Lots of great flavor and texture but I was not impressed with the surprisingly hard cracker(?) on which everything else balanced.

IMG_3533

Oysters, Charred Bone Marrow Tartare, blood orange mignonette, buttermilk horseradish “ice.” Beautiful sight and blend of flavors and textures. Yes, I tasted the seaweed underneath the shell. Pairing: An exceptionally smooth Sake I can’t pronounce but that star sommelier Liz Dowty can.

Soup of Seared Potato, Potato Crisp, Truffle-Pickled Peaches, Smoked Caviar, and Vermouth Gelee in a creamy but light broth. This is also the first course to include a utensil! One note: More liquid would make it easier to spoon the solid components. Pairing: Carpano Bianco Vermouth. (The savory/sweet contrast is brilliant.)

IMG_3540

Petrified Leafy Greens, toasted coriander lime spuma, pea puree, compressed cucumber, pickled seeds. A vegetarian dish? Now we’re somewhere in the east. The spuma calls to mind yogurt, and the cucumber and coriander do the rest.

PAUSE: Palate Cleanser CocktailGin, hibiscus, coriander, pink peppercorn. Stop reading. Stretch. We still have a ways to go.

IMG_3544

Tendon Two Ways: Pickled and Chicharron. Tabouleh. Radish gelee. Calabaza squash oil. Togarashi. Showing off how a protein can be insanely different based on prep. More international flavor blending. Pairing: Greek wine that especially complimented the oil.

IMG_3545

“Faux Gras.” Umebashi? Strawberries made into an amazing (dipping-dots-like) dish. A thin marble rye crouton for texture. And yes, there is a bit of actual foie gras in it. Is anything more French than foie gras and cognac? Pairing: Dessert wine from the cognac region of France, with nice thornbush/almond notes. This cold dish and cold drink bring a rush of energy.

How they infuse their broth

How they infuse their mushroom stock

Duck Breast seared in black pepper and allspice. Duck Tortellini with fennel fronds in the pasta dough. Mushroom stock and dashi infused with aromatics laboratory-style. Japan! (All things I love, by the way.) A fork, knife, and spoon. Multiple utensils! Pairing: Lambrusco

IMG_3556

PAUSE. Intermezzo of Compressed Granny Apples and Passion Fruit Granita, microgreens, and a hint of lemon juice and zest.

Now we’re in the Mediterranean. Honey-poached Sablefish. Dates. Sunchoke. Roast chutney. More honey to finish. Pairing: Suave of Gargano-Trebbiano.

A dish inspired by Chef Lopez’s mother: Chilaquiles with sous-vide Lobster finished in butter, citrus and coriander. Lobster Mole. The meat was a tad chewy so perhaps a lean lobster, but every other component on the plate was fantastic. “When I was growing up, we couldn’t afford lobster,” he says with a smile. Pairing: Grüner Veltliner.

Roasted Pheasant Roulade, medium rare. Johnny Rock Cake. (Dehydrated) Corn Kernels? Shaved truffle. A corn velouté to finish. A bird-and-corn inspired dish. I hope next time they serve Cornish hen to complete the wordplay. Pairing: Chenin Blanc with sweet corn notes. Of course.

Wagyu Beef covered in miso and seared. Bone marrow emulsion. Iced-blanched squash. Hazelnut. Balsamic vinegar drizzle. Made for the meat lover. Served on dishes made out of burnt wood, in a Japanese method. And the wood came from Root. Back to Japan! Pairing: Green Flash West Coast IPA.

PAUSE: Now that those courses are done, the silverware is replaced with gold spoons for the desserts. Chef Lopez is a rare type who can do pastry as well.

Granny Smith Apple Sorbet. More Granny Smith apples dehydrated, powdered, and baked into meringue. On a bed of puffy grains. Tarragon. In a weird/good way, this reminded me of Apple Jacks cereal from childhood. Pairing: Basque Region Cider.

That egg picture up top? Did you guess what it was? I used to spherify ACE juice into an  “yolk,” place it in the middle of banana yogurt, sprinkle raw sugar around, brûlée the sugar, and call it a “fried egg” dessert. I thought I was clever…

Chef Lopez has upped the ante by serving an “Incredible, Edible Egg,” laid no doubt by the golden goose that gave those dessert spoons the Midas Touch. These are brought out in six-pack egg cartons. The egg is then placed atop candied almonds. Inside the egg is a cold, caramel-like toasted-egg-yolk curd. The shell is cracked in front of you, and it’s made of invert sugar (to withstand NOLA’s humidity). The “shell” is edible. The only remotely minor flaw is the one other component on top. Not sure what it was, but it was sticky and chewy and definitely not for anyone with sensitive teeth or dentures. Pairing: Valdez Amontillado Sherry.

BOOM.

BOOM.

Some people might balk at the price ($150 per person) but for 12-16 courses, that is a steal. A diner who’s never worked in a restaurant might think ingredients make a meal expensive. (For the record, the ingredients alone would be worth the price tag.) But it’s the time and effort that a kitchen puts into dishes that make them expensive. Every dish could have its ingredients chopped in half (size wise or variety wise) and still be delicious. If you have the money to spend on a long, leisurely dinner, this is a steal.

The excellent service is a bonus. The staff was running on adrenaline yet pleasant, making small talk with customers and learning their names. More importantly, should you have any dining restrictions, the staff will accommodate them.

Randomly the soundtrack is just as eclectic as the menu, and even the upstairs bathroom is engineered to impress. You literally cannot run out of toilet paper. If you go, you’ll see what I mean.

I was hesitant and skeptical. Square Root is an experience and, nitpicking aside, the most impressive opening I’ve ever seen a restaurant do. Easily one of the top five best fine dining meals I’ve had in New Orleans. Thanks for reading ‘til the end.

Square Root

1800 Magazine Street

New Orleans, LA 70130

504-309-7800

Tuesday – Saturday: 6:15pm to 8:45pm

BY RESERVATION ONLY

Advertisements

La Petite Grocery

Blue Crab Beignets, photo courtesy of Blake Killian, instagram @blakemakes

Blue Crab Beignets, photo courtesy of Blake Killian, instagram @blakemakes

So the other night I made a long overdue return to La Petite Grocery. LPG is helmed by Chef Justin Devillier, who worked in a other New Orleans kitchens before ascending the ranks of LPG and, after Hurricane Katrina, purchasing ownership of the restaurant with his wife and general manager, Mia. Although the menu changes seasonally, Chef Devillier’s talent for flavorful, technique-savvy yet non-fussy cuisine is consistent. Here’s a recap of my dinner:

Blue Crab Beignets, like most of his dishes, reflect Chef Devillier’s love of seafood and attention to detail. They’re served with a pleasant malt vinegar aioli (read: actual whisked aioli, not just mayonnaise with garlic chopped into it) and are pretty addictive.

Steak Tartare is prepared in the classic French style with the addition of ghost pepper bowfin caviar on top and crème fraiche on the side, a nice touch which allows the diner to control the spicy and creamy by simply pushing them away with knife and fork. For the record, I finished everything. Also, ghost pepper caviar seems a bit trendy these days. In less capable hands, it overpowers every other flavor in a dish, aka a mess. This is the correct way to use it.

The restaurant often serves an assortment of chilled seafood from the gulf with a mainstay side item of pickled quail eggs. (Try those, they’re great.) But one special of this particular evening was a Crudo of Wild Striped Bass dressed with celery, pickle brine, and fresh dill. I could probably eat an entire bass prepared this way. Simple. Delicious. Not fussy.

The pasta special was Lobster Roe Fettuccine, meaning the roe had been kneaded into the pasta itself—LPG handmakes all of its pasta in-house. This not only tasted good –How could it not?– but looked especially nice, topped with Florida bottarga, red Russian cabbage, and a garnish of beautiful, little onion flowers.

I had one entrée, which was recommended. And I’m glad it was recommended because I’d never have ordered it otherwise. Chicken Breast. Unless it’s a restaurant’s specialty, I almost never order chicken in restaurants. Safe. Boring. Something I could cook at home. This menu item is a winter dish that’s lasted into spring because it’s spectacular. The breast is roasted to juicy, fork-tender perfection. No one needs to sous-vide anything. The skin is crispy with the fat practically rendered off. I love fried chicken as much of the next person, but this is an argument in favor of roasting being a debatably superior and certainly more difficult technique. Also there was fluffy, airy cornbread dressing which tasted (bear with me) like the best corndog you’ve ever had. And fried sage and tasso jus finish off the dish. I’ve never seen a more elegant plate of poultry and stuffing. I’m done now.

Dessert was Cane Cream Puffs with candied peanuts and chocolate syrup. Simple, not too sweet. Basically a really good sundae and a nice way to finish a great meal. LPG has a nice wine list also –I sipped on an easy Vietti Barbera D’Asti through dinner– and makes killer Manhattans.

If I haven’t convinced you, Chef Devillier is a repeat nominee for the James Beard award for Best Chef South. I expect great things in the future. Wish him luck this year, and go try the place. You can thank me later.

La Petite Grocery

4238 Magazine Street

New Orleans, LA 70115

504-891-3377

Lunch: Tuesday-Saturday 11:30-2:30
Dinner: Sunday-Thursday 5:30-9:30
Friday-Saturday 5:30 – 10:30
Sunday Brunch 10:30-2:30

The author and the streetcar

Why I Hate New Orleans: a transplant essay

I hated New Orleans from the first moment I set foot in it. I hate Tulane for giving me a scholarship. I hate the Newcomb girls for being so ugly and overdressed all the time. I hate the all-night bar in the basement of the school’s university center. I hate that friends who stayed active in Greek life remained friends with ones who never joined it. I hate not attending a party school, and, more importantly, not living in a party city. I hate that my mom convinced me to visit and that my dad also fell in love with the city once he visited. I hate that my baby brother went to school next door after he visited during spring break.

I hate that I moved here over ten years ago, tried to leave, and came crawling back. I hate that it took me this long to write a “transplant” essay like the insightful ones I’ve seen in the New York Times and in Esquire Magazine.

I hate the weather (except the occasional hurricanes). I hate endless summer and tropical afternoon showers that make for good naps. I hate coming back… every, single, time after EVERY, SINGLE, STORM. I hate that Katrina didn’t Sodom & Gomorrah this place off the map. More than anything, I hate the evacuee puppy my family adopted right after the storm whom I brought back to her home when I moved back to NOLA.

I hate that this is the most well-organized city in the United States and the least well-organized city in the Caribbean. I hate that this city gave birth to jazz. I hate all the books, photos, poems, and art inspired by here. I hate that there are no shitty clubs like in Los Angeles. I hate the music scene and bars that have live bands with no cover.

I hate working in the CBD of the fastest growing city in the nation. I hate that my boss likes to go out in the French Quarter on work nights and then power through the morning afterwards. I hate my coworkers. I hate that some of my former coworkers are some of my best friends. I hate all the bars, free concerts, and restaurants walking distance from my office. I hate that every hour is happy hour.

I hate both the historical buildings and the new green housing developments. I hate the mismatched homes and their gardens, intentional or not. I hate the architecture everywhere.

I hate that all my closest friends live here, visit as often as possible, or are scheming to find ways to move back. I hate friends who work in the service industry and that all their regular customers become de facto friends. I hate that everyone is so friendly here; the residents are the worst, and even the tourists want to learn what “Where y’at?” means.

I hate “Who Dat.” I hate that I moved here ready to root for a losing team. I hate that the Saints got surprisingly good, and I hate that they restored this city’s faith after a hard time. I hate that they party with their fans and still set a good example for kids. I hate that the Saints won the Super Bowl. (I hate the iconic Beyoncé Blackout Bowl too.) I hate that there’s a WHO DAT NATION now. I hate all the players and all their charity work.

I hate “The Hollywood of the South” and the tax incentive filmmakers get here. I hate that we’re a city that location casting can’t replicate in another city. I hate that celebrities walk in and out of my life and are just regular people here. I hate that locals don’t bother them. I hate that I worked for Treme and got to meet some of the coolest cast and crew around. I hate that chefs from all over come down here for inspiration. I hate that Top Chef decided to have a season here.

I hate that bars close later than 2AM. I hate drinking on patios and balconies by candlelight. I hate the unpretentious bartenders who have worked in prominent bars elsewhere yet still sling drinks at dive bars. I hate that some bars stay open during hurricanes because everyone needs shelter from the storm.

I hate that every time you turn around there’s a holiday, a parade, a festival, or just random musicians playing in the street. I hate the St. Charles Streetcar. I hate wearing locally designed and produced t-shirts that reflect all these cultural aspects.

Mostly I hate the food. I hate how affordable fine dining is here. I hate the mom’n’pop poboy shops. I loathe Popeyes. I hate all gulf seafood. I hate that the cuisine here is the only true, regional cuisine that the USA has. I hate that “eating locally” isn’t a trend here—It’s just the way we’ve always done it. I hate that we have more signature dishes than every other American city and state. I hate that here, pop-ups and food trucks become brick-and-mortar restaurants. I hate that chefs are humble and ask “Was it good?” I hate them because they’re the ones who serve things ranging from great to near perfection. I hate the blend of Caribbean, African, Spanish, French, Creole, Cajun, and southern recipes.

I hate the way this city welcomes all immigrants. I hate the Vietnamese, Irish, Italians, and everyone else who’s brought their food here and merged it with local ingredients. I hate Catholicism, voodoo lore, and hedonism. I hate that you can move from neighborhood to neighborhood and no one judges how you look or how you dress. I hate the gays and the way they thrive here. I hate that straight people are so accepting of them here. I hate that people like to wear costumes and that – on Halloween – if you’re not in costume, you’re the “freak.”

I hate Mardi Gras. Obviously.

I hate that I will probably die here with a smile on my face.

Feel free to comment with why you hate New Orleans, or hit me up on Twitter at @ndrewmarin. #whyIhateNOLA 

Featured on Freshly Pressed

Peche Seafood Grill

So two good friends of mine are in town and were looking for a good “last night in town” dinner. One is a former resident of New Orleans, so the pressure was on… especially when we sat down to dinner and they said “Order for us.” Luckily for me, we were at Donald Link’s Peche. Honestly over the course of several visits, I’ve always been impressed with both their service and how delicious their food is. Chef Ryan Prewitt continues to serve some of the best seafood in town. The daily menu emphasizes the freshness of the seafood and his practical and light approach to cooking it. Yes, you can get seafood here in New Orleans that’s not deep-fried.

It’s absurd to me that I’ve never written about this place, so here we go:

We kicked things off with a dozen oysters on the half shell from Hopedale, Louisiana. (Yes, Peche will tell you exactly where their oysters are from. The night’s other oyster option was from Dauphin Island, Alabama.) Cocktail sauce, mignonette sauce, crackers. Classic.

photo 1We also ordered smoked tuna dip, which one of my friends loved so much that we did a second round of it. I always recommend their crudo of the day—In this case, it was tuna with LA navel orange and pecans, vinaigrette, and black pepper. That disappeared quite quickly.

Added to that some royal red shrimp, grilled with garlic and butter. If you’ve never had royal reds before, you have to try them. They have a great color, a natural saltiness. and a delicate texture. And last but not least, some beautiful stone crab claws, steamed with Meyer lemon butter.

photo 2

For our main course, we split their signature grilled whole redfish with salsa verde, a dish that’s won countless (and deserved) accolades. Of course we needed sides, so we got some of the best brabant potatoes in town, fried brussel sprouts with chili vinegar, and white beans stewed with bacon. Washed the meal down with a few pitchers of Southern Pecan and called it a night? Nope.

photo 3We wrapped up our meal with pastry chef Rhonda Ruckman’s key lime pie with buttermilk chantilly. Peche’s desserts, like sister restaurants Herbsaint and Cochon, are always refreshingly simple. This was no exception: Bright and satisfying.

Peche Seafood Grill

800 Magazine Street

New Orleans, LA 70130

504-522-1744

Monday – Thursday: 11am – 10pm

Friday – Saturday: 11am – 11pm

Sunday: Closed

Galatoire’s Reveillon!

Reveillon is one of New Orleans’s oldest Christmas traditions. Decided to spend it at Galatoire’s this year. Here’s the course-by-course rundown!

Escargot Yvonne: Escargot (i.e. snails) cooked with the usual garlic and butter to a nice soft but pleasantly chewy texture. Artichoke hearts and white button mushrooms to add some volume. And in a nice touch, some sliced grape tomatoes to brighten the dish with both color and acid.

Country Lentil Soup: A surprisingly light soup that really hit the spot. There was duck meat in it. Supposedly there was foie gras in it also, but I didn’t taste or see any.

Fried Oyster Clemeanceau: Another French Quarter classic. There was a piece of shell in my dish, but the cooked-till-they-melt peas, Brabant Potatoes, and of course, more mushrooms more than made up for it.

Sampled all three desserts: Custard Cup needs to either be less like scrambled eggs or sweeter to emphasize that it’s a dessert. Bread Pudding was too dry and chewy, but the caramel sauce was perfect. Lemon Tart was the winner – No criticisms with it at all.
In summary, Galatoire’s continues to be a quarter establishment. The plates are coated in butter when you finish eating them, but that’s just classic French. Also had cocktails throughout the meal: Bourbon Milk Punch with the first course, Poinsetta with the soup, and French 75 with the oysters. Decided to skip the Café Brulot for dessert.

Reveillon menu is available until December 24. Gents, Gal’s requires a jacket at dinner service and all day on Sunday.

Galatoire’s Restaurant

209 Bourbon Street

New Orleans, LA 70130

(504) 525-2021

Sunday: 12 p.m – 10 p.m.

Tuesday – Saturday: 11:30 a.m. – 10 p.m.

Vermilion

If you ever find yourself on in Old Town, Alexandria, make sure to stop by this King Street townhouse for a meal. The dishes are plated carefully but not pretentiously. The service is soft-spoken but friendly. And executive chef William Morris is crafting some great dishes that are creative but also satisfying.

My meal at Vermilion started with an amuse bouche of salmon tartare. Already off to a good start. A server brought warm, fresh bread to the table. Solid menu selection. Let’s start with the appetizers, which were generously sized:

photo 4

Even prettier in reality

Let’s start with the Charred Octopus. It came with garlic confit purée, shisho, la ratte potato, and a ham broth that, had I a spoon, I would’ve eaten like a soup. The octopus was wonderfully cooked, meaty and satisfying and not the least bit chewy. The garlic and shiso balanced out the char. A really nice preparation of a protein that, in the continental states, is usually limited to sushi.

The Beet & Apple Salad with ricotta was simple as it read but beautifully prepared. Roasted Path Valley beets, honey crisp apples, some thinly sliced shallots… Perfect transition between summer and fall.

Up next, Shrimp & Grits, something I rarely order outside the Deep South, but this genuinely surprised me with how good it was. Shrimp roasted, head-on, creamy grits, chorizo from Spain, roasted red peppers. Familiar, American textures with Mediterranean flavors.

Veal Sweetbreads tend to be a staple at fine dining restaurants. Served fried, as per usual, but rather than drenched in sauce, these came on top of Path Valley carrot purée with braised baby carrots and a veal jus spiced with coriander. The sweetness of the carrots and the spicy in the broth brought out the sweetbreads’ flavor in a nice and refreshing way.

photo 2

Photo courtesy of Jewelyn Cosgrove

Entrée-time: Berkshire Pork, cooked to a nice medium. Hakurei turnips and sorghum to round out the savory and sweet flavors inherent to pork. Squash (I’m assuming also from Path Valley) pureed to contrast with crispy potato cakes. One tiny, easily correctible nuance in this: The pork was less seasoned than the other components, so they overwhelmed it a bit. But like I said, easily correctible.

I’m going to preface this dish by saying it’s made up of ingredients I love, so I will try to remain objective: Fields of Athenry Lamb, cooked medium rare. Panissa – Fried cubes of chick pea flour. Eggplant pureed with black garlic. Caramelized artichokes. Grilled green onions. Pomegranate seeds. I was a bit hesitant because of all the textures and intense flavors, but this came together beautifully. I felt like I was eating far, far away…. The Mediterranean, the southern part of it. This was a stark contrast to the delicate pork dish.

For dessert, the Goat Cheese Cheesecake was dense and satisfying. Bruleed figs, candied pistachio, and pistachio ice cream lent some sweetness and meaty, nutty flavor to go with all the cream. The Blackberry Crumb Cake had a similar setup: Apricots, candied almonds, and a sweet corn ice cream that I would happily consume by the pint. Strong finish to a stunning meal.

I tried a lot of purées, but I finished them all so I’m definitely not complaining. The proteins were all excellent, but it’s also nice to see that the vegetables were incredibly fresh and also cooked expertly. (A lesser restaurant would get proteins right but overcook or undercook vegetables.) Local ingredients. Superb dining experience. I know where I’m taking my parents next time we’re back in Old Town.

Vermilion Restaurant
1120 King St.
Alexandria, VA 22314
(703) 684-9669
Dinner: 5:30pm-10pm 
Lunch Monday, Wednesday-Friday: 11am-3pm 
Brunch Saturday and Sunday: 11am-2:30pm

I ate a lot this weekend.

Friday lunch: Shrimp Etouffee and Fried Chicken at Lil’ Dizzy’s Cafe. I actually went in for a quick salad bar visit, but the hostess convinced me to order a dish. It wasn’t motivated by “I was told to SELL this dish.” Rather, it was pure pride. “You have GOT to try our gulf shrimp special today.” The waitress who brought it was equally proud and excited: “Baby, this gon’ be the best etouffee and chicken you ever ate.” The etouffee had a generous amount of huge gulf shrimp and a slightly spicy sauce that enhanced the shrimp flavor and was thick but not heavy. Everyone claims to have the best friend chicken in town, but what I got was definitely top five.

610 Poydras Street
New Orleans, LA 70130
(504) 212-5656

Saturday dinner: Several courses with wine pairings at Le Meritage in Le Maison Dupuy.

  • Crispy Tuna Roll, dynamite sauce, sea salad. Despite being quickly deep fried, the roll was only lightly battered and the fish inside was still raw. I avoid deep-fried sushi like it’s my job, but this was quite good. The red pepper and mayo sauce was used sparingly and correctly. The seaweed in the salad added some nice salt and crunch.
  • Seared Sea Scallop, yellow curry, crispy shallot. The curry was very mild and didn’t hide the flavor of a well-cooked scallop. The shallots on top gave a nice texture change. I like all the ingredients, so naturally I loved the dish.
  • Foie Gras Torchon, brioche, port reduction. Rich, rich, rich. But no complaints here.
  • Duck Two Ways, fig compote, foie gras, butter potatoes. Seared breast and confit of dark meat. Really three ways if you count the slice of duck foie gras. I love duck.
  • Grilled Venison Loin, corn and black bean salad, chimichurri. A nice dish that didn’t mask the game flavor of the meat and countered it with a nice, carby salad and a herby, fresh sauce.
  • Peanut Butter Pave, berries. Like a really good Reese’s Peanut Butter Cup. Thick but not overly sweet or buttery. Definitely tasted and felt healthy despite being dessert.

1001 Rue Toulouse
New Orleans, LA 70112
(504) 522-8800

Sunday late lunch: Paneed Veal and Crab Fried Rice at American Sector. I’m not a huge veal fan, but what isn’t good paneed (i.e. pounded to a uniform thickness and deep fried)? The crab fried rice had a hint of curry and lumps of crabmeat in it. Quite good.

945 Magazine Street
New Orleans, LA 70130
(504) 528-1940

Sunday dinner: Brisket Pho at Lost Love Lounge. The staff of this kitchen aren’t Vietnamese, but they make a great bowl of pho. A little too much star anise but otherwise a great bowl of soup for a cool night.

2529 Dauphine Street
New Orleans, LA 70117
(504) 949-2009