Last Saturday night I was having a meal at Dickie Brennans steakhouse, room temperature creamed spinach, subpar baked potato and a filet that was pretty raw ordered medium not a good meal and I'm being polite. Which made me think about something Hazlehurst said a few years back about the presentations and food was so much more impressive years ago than it is now to outsiders from say Cleveland or Omaha. But now things have changed you can get pretty much a lot of the same things elsewhere at those types of cities as say New Orleans. And are just as good if not better. I believe except for food items like turtle soup, the poboy, or something like trout amandine New Orleans restaurant food has become somewhat ordinary. I expect to be crushed for this so be it still love the food scene but a lot of what I have had lately has been very ordinary and some substandard.