Posts Tagged With: BBQ Shrimp

Top 10 Things We Ate in New Orleans

Peche Crawfish Capellini“America has only three cities: New York, San Francisco, and New Orleans.  Everywhere else is Cleveland.” ― Tennessee Williams

Having been to New Orleans, and San Francisco, while living in NYC, I’m starting to believe it.  He was talking about food, right?  I believe so.  As I’ve said before, I always compare the excitement of going to NOLA to that of Italy.  Amazing, in a way somewhat foreign cuisine in one heck of a unique setting.  Without further ado, here are our top NOLA bites during a recent trip.

(Note:  For the Dessert list, click here)

BBQ Shrimp at Bevi – I’ll start with the no-brainer.  Perhaps our top eat came from a little shack in Metairie about 30 minutes out from the quarter, close to the airport.  We came for the Crawfish boil and got that and so much more.  Huge, plump fresh perfectly cooked head-on gulf shrimp complimented by what I can only describe as Sauce of Dreams.  Or maybe it was the beer talking, as in Canebrake beer, the sauce main ingredient.  Move over Mr B’s, and say hello to Mr B!

Bevi BBQ Shrimp

Savory Bread Pudding at Atchafalaya – Funny how this trip turned out.  After eating our way through eight sweet Bread Puddings on the previous trip and therefore aiming for more of the same this time, it was actually a savory one that won top marks.  Filled with Mushroom, Sundried tomatoes and topped with tomato sauce, this was addictive stuff to say the least. A joy with every morsel at this popular neighborhood brunch spot.  Bonus:  Try the Eggs Atchafalaya and Shrimp and Grits

Atchafalaya - Bread Pudding

Blue Crab Beignets at La Petite Grocery – This is an absolute must at LPG.  Those little suckers are packed with fresh crab and explosive flavors.  For my TCI readers these are like Conch Fritters on crack!  Bonus:  Get the Ricotta Dumplings, Hand-Made Spaghetti and Turtle Bolognese

La Petite Grocery Blue Crab Beignets

Chargrilled Oysters at Felix’s – Last trip we enjoyed them at Drago’s who invented the Chargrilled Oysters, but now we have a new favorite looks like.   They are not as cheesey and buttery at Felix’s but lightly breaded, some lemon, oil and a little bit of cheese just enough to bring out the flavors of the oysters without overpowering.

Felix's Chargrilled Boilers

Gnocchi Bolognese at Herbsaint.  So much for the “Lets avoid all things Italian since we enjoy great Italian where we live and in Italy” —  We not only managed to eat a lot of interesting pastas pretty much daily, but somehow 3 Bolognese dishes.  Expertly done pillowy goodness with a fine lamb ragu.  But the thing that took it to another level was the herby notes from the Mint Gremolata.  Get this.  Bonus:  Spaghetti with Guanciale and Fried-Poached Egg,  Lamb Neck.  Pastas here are superb

Herbsaint Gnocchi

Whole Grilled Redfish at Peche – Another no brainer.  This one is quickly becoming one of the most celebrated dishes in town.  Expertly cooked Redfish, perfectly complimented with first-rate minty oily Salsa Verde.  You dont mess around too much with greatness.  This little guy can easily be shared by 3, 4 at this multiple James Beard award recipient.  Bonus:  Crawfish Pasta (Top Picture) and too many to mention.  Read the post

Peche Whole Redfish

BBQ Shrimp at Mr B’s – Yes, two BBQ Shrimp dishes on the list this time, which prompted to ask on Chowhound where can I get this in NYC.  No replies so far and its been at least 5 minutes!  This thing was our top eat last time and the only repeater on the list.  If you cant get to Metairie, or even if you can, get this!

Mr B's BBQ Shrimp

Beef Cheeks at Sylvain – If you never had beefy cheeks, you are in for a treat!  Beef doesnt get any more tender and juicy than this, without getting all soft and mushy.  Especially love the supporting cast here of potato purée and field peas.  PS. New Yorkers,  try Bar Bolonat’s Tagine for more cheeky goodness.  Bonus:  Shaved Brussels Sprouts, Chick-Syl-vain Sandwich

Sylvain - Beef Cheeks

Seafood Platter (aka the “Shell Beach Diet”) at Brigtsen’s.  Six different items on the plate including a great Drum Amandine with plenty of almond action, two different baked oysters, a terrific smoky shrimp jalapeño cornbread (really liked this) and shrimp coleslaw.  The only thing I didn’t care for is the Why-So-Sweet scallop but what a fantastic jam-packed plate. Bonus: Crawfish Shortcake, Paneed Rabbit, Pecan Pie

Brigtsen's Seafood Platter

Beignets at Café Du Monde – Yes, this is a cliché I know.  But considering we ate Beignets every single morning I have no choice but give credit where credit is due.  Just edging out Café Beignet, these Beignets were consistently great.  Nice texture, not too daughy, not too airy, just perfectly executed Beignets.  The lines for a table move quick, and don’t forget to look inside for the best views of the action and history

NOLA 2014 460

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Mr B’s Shrimp – Say Hello to My Little Friend

Mr B's BBQ ShrimpSome people visit their relatives.  Some visit a childhood friend or someone who owes them money.  Other folks take a stroll in the quarter while some take a nap.  Everybody has their own ritual as far as their first activity in New Orleans.  Mine?  Mr B’s BBQ Shrimp.  Nothing says welcome to foodie heaven New Orleans more than putting on a bib in this semi fancy local institution for these beautiful legendary crustaceans.  I said no to that bib once, and paid the price (The dreaded wife look).  Never again!

Mr B’s Bistro is one of the jewels in the French Quarters.  Although it opened in 1979, in a town filled with institutions such as Commanders Palace, Galatoires, this is one of the new kid on the block.  Hurricane Katrina did enough damage to shut it down for 2 years until it was rebuilt to look exactly the same as before.  The alumni list that includes Paul Prudhomme and Emeril Lagasse, the owner (a Brennan family member), its history and look and feel make it seem more ancient than it is.Mr B's - Gambo Ya Ya

You take out the legendary prawns from the equation and the signature dish becomes the rich Gumbo Ya Ya.  A dark buttery roux with chunks of chicken and Andouille sausages.  “Pretty pretty pretty good”.  But this is merely the warm-up act to the main event.

The recipe hasn’t changed since its inception.  A buttery, peppery dark roux you want to dip anything into.  Their terrific bread, shrimp, fingers, room keys (make sure you have a spare), anything.  Unpeeling the huge plump gulf shrimp requires some major finger work, which is why its so crucial to have a bib on.  Its almost strange to wear a bib in a place like this, but things can get messy.  This is as mouthwatering as a dish can get.Mr B's Shrimp

But not everything we’ve had here was nearly as satisfying.  A somewhat bland blackened redfish, and a less than stellar pasta jambalaya we had in the prior visit, begs the question.  What else is good here.  Get the prawns!

And finish the deal with the classic bread pudding with Irish whisky.  In NYC, the closest I got to the classic NOLA bread pudding is in an Israeli restaurant called Balaboosta.  I don’t know why its so hard to get a decent Bread Pudding in NYC.  Everyone is trying to be too cute.  Another winner was the Chocolate molten cup cake with raspberry sauce.

Mr B’s Bistro
201 Rue Royal
Recommended Dishes:  Get the Shrimp! Gumbo Ya Ya, Bread Pudding Mr B's - BBQ Shrimp Mr B's Bread Pudding Mr B's Chocolate Cake



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