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New Orleans

Before I email the owner/chef..... [Moved from New Orleans board]

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Before I email the owner/chef..... [Moved from New Orleans board]

Monch | Apr 21, 2008 10:11 AM

Hounds,

We're from Wisconsin. Have been to NOLA several times and cooking class there twice. Have eaten at many of the quintessential establishments and have, we think, learned how to cook the cuisine.

We ate at a new-ish restaurant, here in town, that holds itself out as a "semi-fine Cajun/Creole" establishment. As the area has a NOLA take-out house that ROCKS and a very nice high-end restaurant that does a very nice job with Cajun/Creole, we need this niche filled.

We wanted to like the place.

Before I proceed with my judgement of the place, I would like some CH feedback to ensure that my frame of reference is in order:

1) My Sazerac was served on the rocks - Should I have had to order it "up"? I've never had this served on the rocks.

2) The gumbo was, in my wife's words, a "nice soup but not a gumbo" - It was tomato-based and definitely not roux-based. Can it be gumbo without starting with the mantra "first you make a roux..."?

3) Should etoufee be thin and watery? Again, not roux-based.

4) Jambalaya - This is a dish OF rice and other ingredients, not a dish served OVER rice, correct?

5) Rice - They used Chinese style sticky short-grain rice rather than good, fluffy, long grain. Long-grain for this cuisine, correct?

We really need this place, in town, and want to go back. However, if you're going to do a NOLA restaurant I would think you'd need to get the basics of gumbo/etoufee/jambalaya really down to a science.

Your opinions?

Thanks in advance,

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