Delmonico changed my erroneously-informed impression of Emeril Lagasse and of New Orleans cooking in general. I’ve never been a fan of the man but I realized later, while attending a cooking demonstration at the New Orleans School of Cooking, how much he has contributed to the food and culture of the city. Throughout our stay ...
The Dr. and I both woke up with a hangover. We have been in New Orleans for less than two days and we’re already learning what it’s like to legally walk the streets with drinks in hand at all times of the day. Hangovers like this one call for a hot bowl of pho to ...
It was getting too late for lunch and we were famished. For our first lunch in New Orleans, we walked from the convention center, where the Dr. was the entire morning with other anesthesiologists, to St. Charles Avenue to drink decent Bloody Marys at Lüke Restaurant. And decent they were with the right amount of ...
I had to ask the Indian developers at work for approval before I tried Darien’s Coromandel. Once I had their okay, I dragged five other co-workers to eat lunch with me (and also to make sure I didn’t have to walk along the highway). For lunch, Coromandel only serves an all-you-can-eat buffet for $12. The ...
Arepa is a South American patty made of cornmeal which can be grilled, baked or fried and usually topped or stuffed with cheese or meat. Other areas in Latin America have something similar; the El Salvadorian pupusa being the most familiar to me. So how good can arepas get? If you ask me, it’s all ...