Sunday, July 12, 2009

Gratuitous Sexiness: And the Bronze Goes To ...

Omg, bronzed local Louisiana flounder in a fabulously fresh crawfish butter sauce from Dick and Jenny's! A little corner house across the street from what used to be Sav-A-Center and is now Rouses on Tchoupitoulas, the former chef of Upperline has been drawing crowds for years, with food that is comparable to Jacques-Imo's flair with a more sedate atmosphere, though still intinsically New Orleans. I finally experienced it for myself shortly before I left New Orleans, and boy was it good. It helps that it was the peak of crawfish season, but this dish was really filling and truly delicious. There were plenty of crawfish tails in the sauce, the Southern greens were nicely wilted and bitter (as they should be), and the garlic mashed potatoes were all you could ask for in oven-roasted garlic mashed potatoes. Yum, yum!

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