Some more food notes
A couple of quick food notes:
John Besh (August) new restaurant Luke (with an umlaut over the u) is an Alsatian French restaurant where I had the best raw oysters thus far in New Orleans -- with Ueglesich's no longer in business -- Lukes makes an impressive showing. The food was really good -- there was a fried oyster and lardons salad with a green goddess type dressing and an onion tart --we ordered another round they were so good their choucrote filled with various sausages and meats was the winner of the evening (The schnitzle was too heavy). They had redfish as well, but thus far the best redfish is at Vizard's

Last night we went to NOLA emeril's restaurant, which had now has three floors going and here's the thing: the appetizers were all excellent -- and roasted oysters were done escargot style and there was a duck confit pizza with an egg on it but the main courses were good but not exceptional.
John Besh (August) new restaurant Luke (with an umlaut over the u) is an Alsatian French restaurant where I had the best raw oysters thus far in New Orleans -- with Ueglesich's no longer in business -- Lukes makes an impressive showing. The food was really good -- there was a fried oyster and lardons salad with a green goddess type dressing and an onion tart --we ordered another round they were so good their choucrote filled with various sausages and meats was the winner of the evening (The schnitzle was too heavy). They had redfish as well, but thus far the best redfish is at Vizard's
Last night we went to NOLA emeril's restaurant, which had now has three floors going and here's the thing: the appetizers were all excellent -- and roasted oysters were done escargot style and there was a duck confit pizza with an egg on it but the main courses were good but not exceptional.
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