#New orleans food and spirits mandeville how to

Stoltz says it’s not easy to choose his favorite restaurant but opts for Johnny Sanchez on Poydras Street in the central business district. Delicious! You can also get this dish prepared with chicken or a vegetarian version.” They start with the Holy Trinity - onions, celery and bell pepper - simmered with tomato, bay leaf and creole spices. They make it much like my mother made it. “My favorite is the shrimp creole, a staple of New Orleans. “They do breakfast, lunch and dinner, and you can order anything anytime,” he says. Stoltz has another French Quarter dining suggestion: Pere Antoine on Royal Street. (Photo by Claire Bangser/AFP via Getty Images) AFP via Getty Images Pere Antoine, a New Orleans restaurant specializing in Cajun and creole cooking, is a favorite of. It has the same menu and prices as the Bucktown eatery, Stoltz says. Their gumbo is surprisingly reminiscent of my family’s gumbo, so I always have at least a cup and usually a bowl.”ĭeanie’s also has a restaurant in the French Quarter that may be more convenient for tourists.

#New orleans food and spirits mandeville how to

But I believe you can never properly follow a rule unless you know how to gracefully break that rule. Compared to my wife’s and the gumbo I grew up on, made by my mother and grandmother, most restaurants fail on some level. Everybody’s recipe is completely different.

“As a rule, I never eat gumbo in restaurants,” Stoltz says. Stoltz recommends the stuffed artichokes and a fried artichoke heart appetizer that’s sprinkled with pecorino Romano cheese and “a delicious, house-made, marinara sauce.” He raves about the seafood gumbo. “Everything is wonderful from the charbroiled oysters to the mounds of shrimp, oysters, fish and crab on the seafood platters.” “It is a family joint with the best fried, broiled and boiled seafood anywhere,” he says.