It’s A Tough Job But Somebody’s Got To Do It! originally published on Food and Fond Memories on December 31, 2009 by sandyaxelrod 1 Comment (Edit)
It’s A Tough Job But Somebody’s Got To Do It!
I have to first apologize for the lack of pictures. I promise to enter them as soon as I have a faster internet connection. We have taken quite a few great shots of beautiful places and amazing dishes but our wifi refuses to allow me to load them. And the internet speed is also why I didn’t get to write anything yesterday. Now that that is out of the way let’s talk about the good stuff.
Fabulous Rib Eye at Nola
Photo Credit: Steve Axelrod
As promised I have added the pictures!
Crispy Duck Liver with Slow Cooked Southern Greens, Carmelized Onion and Creole Mustard Aioli
BBQ Gulf Shrimp with Rosemary Biscuit
Crispy Crunchy Fried Chicken
Photo Credit: Sandy Axelrod
Monday night we had dinner at Emeril Lagasse’s restaurant NOLA which actually stands for New Orleans, Louisiana. The restaurant is a three story dining emporium with a very contemporary elevator that has metal sheeting on two walls and glass on the third, right in the center of the restaurant. We dined on the second floor. Our table was next to a metal half wall so we were able to look down at the entry and the bar area. The walls in our dining room were all exposed brick with the exception of a section of wall that was smooth and painted orange. About 2/3 of the way down from the ceiling there were lit alcoves that held interesting black and white pictures. This added a warm and welcoming ambiance. Steve and I poured over the extensive menu trying to make just the right selections. Our servers Terrance and Raymond couldn’t have been more gracious. I was wearing black pants so my white napkin was immediately replaced with a black one so as not to leave lint on my pants. This was also done last night at Restaurant August and it is not only impresssive but quite considerate. In fact I have noticed that everywhere we have dined the service has been extraordinary. Water glasses are even replaced when the ice has melted. We ordered a bottle of Malbec and shortly after pouring our wine Terrance came around with a platter of Parmesan Focaccia Bread and Jalapeno Cornbread and fresh sweet butter. The only bad part was that he informed us that this was all of the bread in house so there would be no seconds. Terrance told us of his favorite menu items and he was so enthusiastic that we took his advice. He also confirmed our son’s recommendation of the Rib Eye. I started with the Crispy Duck Liver with Slow Cooked Southern Greens, Caramelized Onion and Creole Mustard Aioli. It was so delicious that even Steve liked it and he is not a fan of liver. Steve had the BBQ Gulf Shrimp with Rosemary Biscuit and all I can say about it is that I was lucky to get a taste. When our appetizers arrived Steve pulled out the camera as he has been at each meal and took shots of our plates. The young couple behind us noticed this and asked Steve why he was taking the photos. Of course, he told them that I write a blog about food and that lead to a delightful ongoing conversation throughout dinner. It turns out that Sandra and her husband were from Dallas and they were here on vacation, spending New Year’s on Miami Beach and then returning here before going home. Our entrees came and just as Terrance said they would be they were split in half for us to share both dishes. However we each got two plates of food and it looked like we were true gluttons because each plate was the size of a normal entree. Obviously the portions at NOLA are enormous!! We had the Grilled Rib Eye with German Style Fingerling Potato Salad, Applewood Smoked Bacon, Coarse Grained Mustard Cream and Roasted Leeks AND Buttermilk Fried Chicken Breast, Bourbon Mashed Sweet Potatoes with Country Ham Cream Gravy and Sugar Snaps. Both entrees were absolutely yummy but there was WAY TOO MUCH FOOD!!! So we wrapped up what we couldn’t finish; the advantage of traveling in an RV with a refrigerator. And yet miraculously we found room for dessert. We shared a Chocolate Creme Caramel with Citrus Cream and Orange Segments. Our bellies full and our taste buds quite happy we went back to the RV to curl up in our cozy bed.
Chocolate Creme Caramel with Citrus Cream and Orange Segments
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