Thursday, April 18, 2013

NOLA {Part 2}

On to the best part, the food of New Orleans. The food did not disappoint; although the hubs was mostly looking forward to a crawfish boil, but crawfish was not in season!

Our first night there was Christmas Eve, and we went to Borgne one of John Besh's restaurants. Borgne is Besh's coastal Louisiana cuisine restaurant. They had a reveillon menu to celebrate Christmas.




The hubs had the Crispy Boudin Balls -- Duck & Andouille Gumbo -- Black Drum -- Citrus Olive Oil Cake


I had the Duck Poppers -- Alligator Soup -- Whole Stuff Flounder -- Pot de Creme


On Christmas night we tried another John Besh restaurant, Domenica, his Italian restaurant inside the Roosevelt Hotel (featured here. We had a Meat&Cheese Board (the duck liver pate was amazeballs) -- Clam Pizza -- Stracci (oxtail + fried chicken livers) -- Tagliatelle (rabbit + porcini) -- Banana Zuppa Inglese. The appetizer and pizza was great; the pasta was way over salted (they ended up remaking the hubs' tagliatelle)

(see that big fluffy pillow dough on the top left corner, they were pretty amazing: its Domenica's savory version of a beignet fried in DUCK FAT. so yummy with the duck pate. anyway..moving on before i drool...)

I think I'll stop here for now and do one more post of the more casual foods we had.