Saturday, April 11, 2009

Dish on Deals: La Petite Grocery

So, I went to Chef Justin Devillier of La Petite Grocery's site and realized that he just posted new menu offerings! And they're not expensive! Yay!!

Here's the best parts of what he had to say, plus some stuff I have to say about it after the jump:


baked blue crab Brie, chives 12.5

roasted Gulf oysters piave, shallots, fresh herbs 10

steak tartare red wine mustard, quail egg 11

Springer Mountain Farms confit chicken leg field peas, local pea shoots, pepper jelly vinaigrette 9

apple and celery root salad toasted walnuts, blue cheese 8

chilled roasted beet salad crawfish tails, hearts of celery, pickled onion, horseradish emulsion 10


yellowfin tuna tartine, olive tapenade, tomato, avocado, cucumber, toasted baguette 13

BLT” fried pork belly, green tomato jam, arugula, multi-grain bread, fries 10

LPG cheeseburger home-made pickles, onion marmalade, baby arugula, and gruyere, fries 14.5

Abita-braised short-rib fennel, pickled cucumber, aioli, ciabatta, house-made potato chips 11

grilled cheese, brie de meux, brioche, local loquat butter, petite salad 8.5


grilled hanger steak caramelized onion, fries 19

local gulf shrimp stone ground grits, mushrooms, bacon, thyme 14.5

pan roasted black drum louisiana popcorn rice, blue crab beignet, court bouillon 19

roasted quail smothered greens, boudin, sweet mustard 16

Prince Edward Island mussels roasted tomato, arbiquina olives, saffron wine, basil aioli 14

Comments as follows:
  • This chef knows his way around blue crabs, taking the briney, overly salty, strong flavor of this type of crustacean and turning it to his advantage. And crab + Brie = yum!
  • Gulf oysters are in season. Things that are roasted are delicious. 'Nuff said.
  • Chicken confit seems to be a "thing" right now, because Wolfe's is all over that, too. I guess it just goes to show that our young Mr. Devillier is a "spring chicken," eh? No? Well, it was funny in my head ...
  • Fried pork belly and green tomato jam?! The other stuff is just icing, and together, make a beautiful meat-and-stuff cake. Mmm ... meat cake.
  • I don't like beer, but I do like stuff braised in it. Especially our local spring water-distilled Abita beer, which does add a certain something. The short rib sounds exciting and inventive. Good stuff.
  • Hanger steak is commonly known as the "butcher's cut," often reserved and put aside for the butcher's family. This is, basically, a second secret filet mignon, tender, flavorful, and fabulous.
  • The black drum sounds like a big ol' seafood dream. And it comes with a blue crab beignet. Again, 'nuff said.
  • Prince Edward Island is not only the home of Anne of Green Gables, but also to some of the world's best mussels. The olive sounds like it's going to play an interesting twist to the rest of the flavors, much like a redfish I had at Coquette several months ago.