More than Mardi Gras!: Great Food, Great People, Great City
New Orleans is a Top Destination for a Reason
by Monica Peters
for TheGritsnCheeseDish.blogspot.com
for TheGritsnCheeseDish.blogspot.com
Next up, I had the
opportunity to experience Tujague's, which is the 2nd oldest restaurant in the
city, with my “Nawlins” friends Jonel and Hela this time. Tujague’s has the
look and feel of an old restaurant consistent with its history. The restaurant
has a new chef, Richard Bickford, formerly of Commanders Palace, who has been
at the restaurant for a year now. The great food definitely reflected that
there’s a new culinary sheriff in town.
Tujague's was established in 1856 and existed before the city was named "New Orleans." The restaurant is home to the world famous Grasshopper cocktail invented in 1928 by bartender Phillip Guichet Themade. The cocktail is made of white Crème de cacao, white and green Crème de menthe, milk with a little cream and then filled to the top with brandy. Tujague's is also famous for its House Specialty Brisket of Beef with Creole Horseradish Sauce.
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| Louisiana Blue Crab and Wild Mushroom Gnocchi $13 |
The first appetizer was Louisiana Blue Crab and Wild Mushroom Gnocchi. I’m not a huge fan of gnocchi, but this tasty dish made my taste buds scream for more. The hand-rolled gnocchi and all ingredients were fresh--not from the can or pre-made. Not too bad for $13.
The Fried Green Tomatoes with Crabmeat Ravigote would make you “smack your mama.” Southern talk which simply means it tastes good as homemade....Ahhhh, the BBQ shrimp. You can’t go to New Orleans and not try this popular dish. This appetizer hit it right on the nose with half jumbo shrimp with broth made of Lea ad Perrins Worcestershire, garlic lemon, served with garlic French bread. Interesting tid bit: Although it’s called BBQ shrimp, this classic dish has nothing to do with barbeque sauce. Both $12
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| The Fried Green Tomatoes with Crabmeat Ravigote, BBQ shrimp |
Below are some entrees we tried from the menu
Redfish on the Half Shelf (fish cooked with the scales left on, $26 and well worth it); House Specialty Brisket of Beef with Creole Horseradish Sauce which was excellent, tasty and tender, $18; and the superb, mouth watering Spinach Salad
served with shaved red onions, fried Louisiana oysters, blue cheese,
spicy pecans and a warm bacon vinaigrette. $9 Note: I believe we held
off on the vinaigrette and had a substitute dressing.
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Tujagues Entrees and Salad: (l to r) Redfish on
Half Shell, House Specialty Brisket and Spinach Salad
RESTAURANT & FUN NAVIGATION GUIDE (Parts 1-7)Mardi Gras Restaurant & Fun Guide Part I: COURT OF TWO SISTERSMardi Gras Restaurant & Fun Guide Part II: ARNAUD'SMardi Gras Restaurant & Fun Guide Part III:TUJAGUESMardi Gras Restaurant & Fun Guide Part IV: NEW ORLEANS SCHOOL OF COOKINGMardi Gras Restaurant & Fun Guide Part V: STEAMBOAT NATCHEZMardi Gras Restaurant & Fun Guide Part VI: LE RICHELIEU HOTELMardi Gras Restaurant & Fun Guide Part VII: CAFE DU MONDE |
