Food You’ll Enjoy, Part I
For many first-time visitors dining in New Orleans can be a new and slightly daunting experience. That’s why I’ve decided to describe five items – in detail – that one may find on menus in The Big Easy. There are five in this blog and five more next week. All 10 have one thing in common: they’re super delicious so don’t hold back – it’s time to enjoy the world of food in New Orleans.
THE UNRULY BEIGNET
I’m describing it this way because that is exactly what it felt like the first time I tried to eat a beignet at the Café Du Monde, located at 800 Decatur Street – at the corner of Jackson Square. This is the oldest (since 1862) beignet shop in New Orleans. Incredibly, the menu has barely changed since the days of the Civil War.
When I was there with my husband, Peter, we could not believe how delicious beignets were PLUS how difficult they were to eat without making a mess. They are deep-fried donuts that arrive at one’s table fresh and hot: crispy on the outside, soft on the inside. Then the fun begins! They are heaped with powdered sugar that goes all over you, the table, your chair and the floor. The trick to eating this mess is this: just enjoy the whole adventure because everyone in the entire restaurant is on the same page. And yes, their coffee with chicory is absolutely delicious.
It may be messy to eat – but boy! Is it good!
A DELICIOUS BREAD PUDDING
Forget every version of this tasty dessert you have ever had – Commander’s Palace at 1403 Washington Avenue serves a Bread Pudding Souffle with Whiskey Sauce that will make you think you’ve died and gone to heaven. This world-class restaurant was established in 1893.
One reviewer writes, “Commander’s says, ‘If it ain’t broke, fix it anyway.’ Their bread pudding was already near perfection, but then they added meringue to create the single, most sought-after dish in the restaurant’s 128-year history. Whiskey sauce is poured into the piping hot soufflé.” Make sure you order your dessert ahead of time, ergo: two seconds after you sit down at your table.
THE UBIQUITOUS PO’BOY
The first po’boy I ever had was in Vancouver, B.C., Canada – and it was absolutely delicious. Years later I came across the po’boy in New Orleans and learned that it had been there since 1929. It is this city’s version of the “submarine sandwich” and consists of meats or seafood dressed with lettuce, tomato, pickles and mayo – then held together with two halves of soft, flaky French bread.
The name comes from when workers went on strike in The Big Easy. They were hungry so supporters gave these men FREE po’boy sandwiches until the strike ended. Whenever they saw one coming they’d say, “Here comes another poor boy.” In a letter they wrote, “We are with you till h_ _l freezes over. And when it does, we will give you blankets to keep you warm.” You can order a po’boy at Mother’s Restaurant, (founded in 1938) and located at 401 Poydras Street.
Everyone loves the po’boy sandwich – no matter what kind!
A SICILIAN SANDWICH
This “round-shaped” creation called, “the Muffuletta,” started at Central Grocery (one of the city’s oldest markets) in the French Quarter. It is made with salami, olive salad, ham, cheese and garlic. This sandwich is usually eaten cold but one can get a HOT version at Cochon Butcher located at 930 Tchoupitoulas (CHOP-ah-too-lus) or just say, “chop it to us” Street, Suite A.
THE KING CAKE
La Boulangerie is a French bakery and café that you’ll find at 4600 Magazine. Their traditional king cake can be described as having a round shape that is topped with purple, green and gold sugar. The interior is filled with a delicate layer of puff pastry and almond cream. Hidden in the cake is a tiny “king cake baby” that represents luck or prosperity for the finder.
WHY RATHBONE MANSIONS? The best thing about our hotel is that you can pick up delicious sandwiches from the above spots and you’re set. Our kitchen facilities allow you to: make a steaming cup of hot coffee or pop ice cubes into a drink or soda to make everything even colder.
PLEASE PHONE, USE EMAIL OR CHECK THE WEB for the current status of whatever café, bakery or restaurant you choose to visit.
Shaun Nelson-Henrick