A series of 8 to 10 horozontal yellow stripes traverse the lower sides, and a dark lateral spot, larger than the eye, is located below the soft dorsal fin, just above the lateral line. to dance off some of those calories to the Dirty Dozen Brass Band.The lane snapper is rose with a faint greenish tint on the back and upper sides, which reveal several obscure, verticle dark bars. We rolled out of there and headed to d.b.a. We swooned over a stunning strawberry shortcake. Too full after that utterly delicious meal? Well, suck it up because you do not want to miss dessert. Sonnier’s wife, Mary, another longtime restaurant industry force, guides the pastry program. Her husband, Marsh, occasionally fills in behind the bar. But he is still standing at the stove, working his magic, managing the extensive menu while his oldest daughter, the restaurant’s namesake, is deftly running the front of the house. Sonnier has been in the kitchen for decades, getting his start with legendary Paul Prudhomme at K-Paul's Louisiana Kitchen.Ĭhef Greg has won awards and accolades over the years and he definitely could rest on his considerable laurels, letting a chef de cuisine realize his vision. ![]() The seafood cassoulet and my fried rabbit special served on a luxe corn maque sauce, lump crabmeat on top were just perfect, an adjective I rarely use. When the entrees arrived, my friend and I couldn’t stop moaning oh my goodness in between bites. Everything sounded so good, it was a challenge to choose. ![]() While savoring the salad and some satisfying baked oysters, we asked our savvy server for more time to study chef Greg Sonnier’s menu. Tossed with well-dressed greens, this salad tasted like sweet preview of summer. We started with a spring salad that showcased the first-of-the-season strawberries. Later, a highly anticipated dinner at Gabrielle Restaurant was absolutely lovely. Plus, I had the pleasure of telling the chef so because he made his way around the teeny dining room and outdoor tables to say hey. Tender, juicy, seasoned just right, the crispy coating was downright light. Thank you, Jill! That golden bird was so good. A Seattle-based food writer friend urged me to check this neighborhood joint out, knowing I have an insatiable hunger for fried chicken. Yet hours later and many miles on foot exploring – including stops at the Southern Food and Beverage Museum and the Backstreet Cultural Museum – I managed to make room for a single drumstick at Lil Dizzy’s. The seafood cassoulet was stunningly delicious. ![]() My friend was thrilled with her shrimp and grits.Ĭhef Greg Sonnier's menu at Gabrielle Restaurant in New Orleans is filled with so many incredible. It reminded me of a shakshuka, the way the “holy trinity” of onions, celery and peppers in a rich tomato sauce thoroughly raised up those ultra-creamy eggs. Amazing and even that superlative doesn’t quite cover it.įor the main, I thought just have a bite or two of the Creole Duck Eggs, but I couldn’t stop eating this compelling creation. Take a cue from the locals and smear Creole mustard on a cracker before squeezing the powerfully delicious contents of those tiny sausages onto the saltine. Yet, the music played as a gentle soundtrack to the gorgeous meal: savory beignets served alongside charcuterie, rightly famous boudin from Best Stop and butter-fried saltines. His guitar and vocals sounded so sweet and pure. ![]() She whistles (not since Lauren Bacall’s lip puckering-and-blow performance in To Have or Have Not have I been so transfixed by a whistler), plays standup bass and sings. While catching up with an old friend who recently moved to NOLA, I was thoroughly impressed by the gracious staff, the spectacular food and especially by Corina Hernandez and Coyote Anderson, who go by Co and Co Travelin’ Show. The next morning, those doubts vanished after a spectacular jazz brunch at Miss River. The jazz brunch at Miss River at the Four Seasons in New Orleans was spectacular.
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