New Orleans!

January 27, 2012Lifeandrea

Five Days + New Orleans + Amazing Friends, Food, Music = Complete Joy. Introducing...New Orleans.

Our visit included:

Dickie Brennan's Bourbon House (oysters)

Galatoire's (friday lunch)

Broussard's (bread pudding + banana's foster)

Deanie's (fried seafood)

Fritzel's (jazz)

Cafe du Monde (beignets)

Mother's (black ham biscuits, grits with debris)

Central Grocery (muffaletta)

Napoleon House (pimm's cup)

Cochon (pig)

Camelia Grill (omelets, waffles, burger)

Lafitte's (beer)

Johnny's Po-Boys (crawfish or alligator sausage po-boy)

Palace Cafe (bread pudding and cafe au lait)

Southern Candy Co. (pralines)

Butcher (sandwiches, pancetta mac + cheese, duck jerky)

Luke (charcuterie platter)

Cafe Beignet (beignets)

NOLA (duck confit pizza, abita-braised pork cheeks, smoked cheddar grits)

galatoire's friday lunch

January 20, 2012Food, Restaurant, Spaceandrea

One week ago we were at Galatoire's for one of the best dining experiences we've ever had. And it wasn't just about the food. The celebratory ambience, hospitable staff, wonderful company, and an invitation to photograph the kitchen of one of New Orleans' oldest and most famous restaurants made our afternoon unforgettable.

Friday lunch at Galatoire's is a New Oreans tradition. Locals gather to celebrate birthdays, anniversaries, reunions...any excuse for a party. We arrived late and were seated at 2pm after cocktails in the upstairs bar. The first thing you notice when you walk into the dining room is the revelry...people up and about and shouting across the room. We sang Happy Birthday at least 6 times to guests dressed in their absolute best. Feathered hats, sequined gowns, dripping jewels...you can't overdress at Galatoire's. Our table was in the back corner, the perfect place to view the festivities surrounding us. Our waiter, Imre, has worked at Galatoire's for 40 years, and when he found out this was our first visit he quickly snatched our menus away. From the kitchen poured the restaurant's favorite dishes...soufflé potatoes, shrimp rémoulade, oysters rockefeller, crab salad, poisson crabmeat yvonne, poisson mèuniere amandine. And then, Imre and Executive Chef Michael Sichel invited us into the kitchen. Sarah and I may have squealed...and jumped up and down a few times, too.

Welcome to Galatoire's...