|Roast Beef Poor Boy, R & Os, less than an hour after landing at Louis Armstrong International|
The eponymous cocktail at the Sazerac Bar, Roosevelt Hotel
|The Carousel Bar at the Hotel Montleone, Home of the Vieux Carre Cocktail|
|Pork debris, poached eggs, and hollandaise over sliced biscuit: insanely good. The Ruby Slipper.|
|The aftermath of a Ferdi Special and cup of red beans and rice at Mother's, Poydras St.|
|Shuckin' 'em at the oyster bar, Acme Oyster House. Always sit at the oyster bar, and treat your shucker well. The oysters will be unbelievable cold and fresh, and your dozen may magically stretch its way well into the teens. |
|Early afternoon cocktails in the courtyard at Commander's Palace|
|Cornbread-Stuffed Quail, Commander's Palace|
No pictures available from the two big dinners: the first at Antoine's (highlights: chair de crabes au gratin and souffle potatoes) and Galatoire's (highlight: crabmeat maison). At both, it was a rare pleasure to put on a coat and tie for dinner, and in such traditional settings snapping cellphone pics seemed completely out of the question.
I do have a ton of material reflecting on New Orleans cooking, how it compares to the scene here in Charleston, etc. etc. etc. Some day it may see the light. But for now I'll just let the pictures speak for themselves.