Fans of food in New Orleans!

[Mike AI]

This is a very nice list of the top reaturants, some new ones I have never been to before - I am going to have to fix that!

http://nola.com/dining/t-p/index.ssf?/base...00515163450.xml (http://nola.com/dining/t-p/index.ssf?/base/entertainment-0/1081000515163450.xml)

[Vick]

Mmmmmmm

Thanks Mike

I see the first one listed is Bayona, only dined there one time (with you, Serge and Billy and crew) hard to say from just one time but I enjoyed it but thought Brennan's, Galatoire's and Arnuad's were all better


wiping drool off chin



Last edited by Vick at Apr 4 2004, 11:13 AM

[Billy]

Mike this is the one that our friend from the Indian resturant wants us to go !

Cuvée

322 Magazine St., 587-9001

Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.

[Mike AI]

Originally posted by Billy@Apr 4 2004, 11:12 AM
Mike this is the one that our friend from the Indian resturant wants us to go !

Cuvée

322 Magazine St., 587-9001

Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.
Billy I think we should hit it with the Indian when we come in. We can go out afterwards! :D

[Winetalk.com]

Originally posted by Mike AI+Apr 4 2004, 11:44 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Mike AI @ Apr 4 2004, 11:44 AM)</td></tr><tr><td id='QUOTE'><!--QuoteBegin--Billy@Apr 4 2004, 11:12 AM
Mike this is the one that our friend from the Indian resturant wants us to go !

Cuvée

322 Magazine St., 587-9001

Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.
Billy I think we should hit it with the Indian when we come in. We can go out afterwards! :D[/b][/quote]
...and where are you taking us in Tampa?

I am NOT a "hooters" man
;_)))

[Mike AI]

Originally posted by Serge_Oprano+Apr 4 2004, 11:46 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Serge_Oprano @ Apr 4 2004, 11:46 AM)</td></tr><tr><td id='QUOTE'>Originally posted by -Mike AI@Apr 4 2004, 11:44 AM
<!--QuoteBegin--Billy@Apr 4 2004, 11:12 AM
Mike this is the one that our friend from the Indian resturant wants us to go !

Cuvée

322 Magazine St., 587-9001

Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.
Billy I think we should hit it with the Indian when we come in. We can go out afterwards! :D
...and where are you taking us in Tampa?

I am NOT a "hooters" man
;_)))[/b][/quote]


How about Berns??

[*KK*]

They got every Emeril joint but NOLAs on there, or maybe I missed it -- and it's definitely better than alot of others...

See you guys for Jazz Festival in a couple weeks --

[Buff]

Originally posted by *KK*@Apr 5 2004, 12:24 PM
They got every Emeril joint but NOLAs on there, or maybe I missed it -- and it's definitely better than alot of others...

See you guys for Jazz Festival in a couple weeks --
NOLA used to be my favorite place to eat in New Orleans, but then in like 99 they changed the menu to some Southwest America/ Asian nonsense. Haven't been there in years.

[Winetalk.com]

Originally posted by Mike AI+Apr 4 2004, 11:49 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Mike AI @ Apr 4 2004, 11:49 AM)</td></tr><tr><td id='QUOTE'>Originally posted by -Serge_Oprano@Apr 4 2004, 11:46 AM
Originally posted by -Mike AI@Apr 4 2004, 11:44 AM
<!--QuoteBegin--Billy@Apr 4 2004, 11:12 AM
Mike this is the one that our friend from the Indian resturant wants us to go !

Cuvée

322 Magazine St., 587-9001

Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.
Billy I think we should hit it with the Indian when we come in. We can go out afterwards! :D
...and where are you taking us in Tampa?

I am NOT a "hooters" man
;_)))


How about Berns??[/b][/quote]
Berns and Mario's make a nice duo!
;-)))

I promise you the best veal outside of Tuscany!

[Mike AI]

Originally posted by *KK*@Apr 5 2004, 01:24 PM
They got every Emeril joint but NOLAs on there, or maybe I missed it -- and it's definitely better than alot of others...

See you guys for Jazz Festival in a couple weeks --
Looks like we are going to do another crawfish boil then to KK!!

[*KK*]

Yep, that's what Billy and I were talking about in Phoenix -- we'll be getting with him this week to finalize everything between us -- everyone from ePassporte/Epoch had a great time last year and we can't wait to come back.

Of course this time Keith and Isabel won't be laughing at my broken bones. A. I didnt break anything in Phoenix, and B. You know they both broke shit when they got back to LA ;)

[Mike AI]

Originally posted by *KK*@Apr 5 2004, 02:06 PM
Yep, that's what Billy and I were talking about in Phoenix -- we'll be getting with him this week to finalize everything between us -- everyone from ePassporte/Epoch had a great time last year and we can't wait to come back.

Of course this time Keith and Isabel won't be laughing at my broken bones. A. I didnt break anything in Phoenix, and B. You know they both broke shit when they got back to LA ;)
Exactly no Handicap serveice.

We are going to have it Sunday May 2nd at the house.

[tim]

Mike and Billy....

This restaurant is right down the street from Intercosmos. Right across from the Layafette Sports Bar. I ate there today ironically the lunch was reasonably priced. I had a Turkey club, and a spinach salad, very tasty.

You'll have to hit it when you're down at IC, or let me know and I'll join you for lunch there sometime.

Herbsaint

701 St. Charles Ave., 524-4114

Chef Donald Link's approach is what you'd imagine from a smart, young chef of his generation: He knows that good cooking begins with purchasing. He gets excited about finding a guy who picks great crab meat. And while Herbsaint's spiritual models are casual European cafes, Link is by no means hemmed in by style. The motto seems to be "think locally, cook globally." His chili-glazed pork belly tastes like the best twice-cooked pork on the planet. The banana brown-butter tart could rewire your feelings about caramel; smooth and strikingly intense, it's made with fleur de sel. General manager Ken Jackson keeps the wine list populated with affordable bottles you don't see every day. Susan Spicer helped open this casual New Orleans bistro three and-a-half years ago. No one's surprised that it's good. What's interesting is all it has become within its format

[Mike AI]

Originally posted by tim@Apr 5 2004, 06:40 PM
Mike and Billy....

This restaurant is right down the street from Intercosmos. Right across from the Layafette Sports Bar. I ate there today ironically the lunch was reasonably priced. I had a Turkey club, and a spinach salad, very tasty.

You'll have to hit it when you're down at IC, or let me know and I'll join you for lunch there sometime.

Herbsaint

701 St. Charles Ave., 524-4114

Chef Donald Link's approach is what you'd imagine from a smart, young chef of his generation: He knows that good cooking begins with purchasing. He gets excited about finding a guy who picks great crab meat. And while Herbsaint's spiritual models are casual European cafes, Link is by no means hemmed in by style. The motto seems to be "think locally, cook globally." His chili-glazed pork belly tastes like the best twice-cooked pork on the planet. The banana brown-butter tart could rewire your feelings about caramel; smooth and strikingly intense, it's made with fleur de sel. General manager Ken Jackson keeps the wine list populated with affordable bottles you don't see every day. Susan Spicer helped open this casual New Orleans bistro three and-a-half years ago. No one's surprised that it's good. What's interesting is all it has become within its format


Tim at that sports bar there is a fried oyster club which is REAL tasty!! It is one of Sig's favorites.

I will be in for 2nd weekend of Jazzfest for a week - so we can definately do lunch!

[*KK*]

Originally posted by Mike AI+Apr 5 2004, 11:07 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Mike AI @ Apr 5 2004, 11:07 AM)</td></tr><tr><td id='QUOTE'><!--QuoteBegin--*KK*@Apr 5 2004, 02:06 PM
Yep, that's what Billy and I were talking about in Phoenix -- we'll be getting with him this week to finalize everything between us -- everyone from ePassporte/Epoch had a great time last year and we can't wait to come back.

Of course this time Keith and Isabel won't be laughing at my broken bones. A. I didnt break anything in Phoenix, and B. You know they both broke shit when they got back to LA ;)
Exactly no Handicap serveice.

We are going to have it Sunday May 2nd at the house.[/b][/quote]
Yep, that means *I* can drive the Shelby this year ;)

[Buff]

Originally posted by Mike AI+Apr 5 2004, 05:52 PM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Mike AI @ Apr 5 2004, 05:52 PM)</td></tr><tr><td id='QUOTE'><!--QuoteBegin--tim@Apr 5 2004, 06:40 PM
Mike and Billy....

This restaurant is right down the street from Intercosmos. Right across from the Layafette Sports Bar. I ate there today ironically the lunch was reasonably priced. I had a Turkey club, and a spinach salad, very tasty.

You'll have to hit it when you're down at IC, or let me know and I'll join you for lunch there sometime.

Herbsaint

701 St. Charles Ave., 524-4114

Chef Donald Link's approach is what you'd imagine from a smart, young chef of his generation: He knows that good cooking begins with purchasing. He gets excited about finding a guy who picks great crab meat. And while Herbsaint's spiritual models are casual European cafes, Link is by no means hemmed in by style. The motto seems to be "think locally, cook globally." His chili-glazed pork belly tastes like the best twice-cooked pork on the planet. The banana brown-butter tart could rewire your feelings about caramel; smooth and strikingly intense, it's made with fleur de sel. General manager Ken Jackson keeps the wine list populated with affordable bottles you don't see every day. Susan Spicer helped open this casual New Orleans bistro three and-a-half years ago. No one's surprised that it's good. What's interesting is all it has become within its format


Tim at that sports bar there is a fried oyster club which is REAL tasty!! It is one of Sig's favorites.

I will be in for 2nd weekend of Jazzfest for a week - so we can definately do lunch![/b][/quote]
Huber and Sig and I ate there last week and that's what I got! Patti says hey.

[Billy]

KK let me know for sure asap

[sarah_webinc]

i have been really graving a gumbo recently which is an issue in London and with a husband that hates them so there is no point of cooking one myself.

[gonzo]

Originally posted by sarah_webinc@Apr 6 2004, 02:29 AM
i have been really graving a gumbo recently which is an issue in London and with a husband that hates them so there is no point of cooking one myself.
I like the gumbo down at Jack Dempseys by the military base...

DOnt forget the macaroni and cheese!