Sep 272012

Are you heading to NACE in New Orleans, LA?  Well we have decided to post a few of our favorite food spots — those a bit off the map, but absolutely 100% New Orleans.

  • Acme Oyster House:  As the name suggests, this place is known for its oysters.  And if you are really adventurous, try the Oyster Challenge.  If you can consume 15 dozen oysters in one hour, you’ll get your name on their Oyster Hall of Fame.  To be the all-time bivalve champion, you’ll to get through 43 dozen.  And don’t forget to try the fries – they are a New Orleans institution.
  • Cafe du Monde:  If you want a cup of coffee before heading off to the conference, stop off at this New Orleans landmark.  Cafe Du Monde Coffee was established in 1862 in the New Orleans French Market. The Cafe is open 24 hours a day, seven days a week. It closes only on Christmas Day and on the day an occasional Hurricane passes too close to New Orleans.  Besides coffe, the are famous for their beignets — a square piece of dough, fried and covered with powdered sugar.  Go to the original in the French Quarter.
  • Antoine’s Restaurant:  Since 1840, world-renowned Antoine’s Restaurant has set the standard that made New Orleans one of the greatest dining centers of the world.  It is the birthplace of such culinary classics as Oysters Rockefeller, Eggs Sardou and Pommes de Terre Souffles.  Be prepared to spend some money, or better yet get your paint company to foot the bill.
  • Commander’s Palace:  A New Orleans institution in the Garden District. Behind the turquoise and white shades, the Haute Creole cuisine has been evolving since opening in 1880.  Plus look into a break for lunch where you can get a great meal and indulge in the 25 cent martini — schedule your lunch so you do not need to return to the convention!
  • Domilise’s:  In a city where it seems there are as many po’boy joints as people, Domilise’s stands apart. The cottony French bread is from Leidenheimer, the iconic local bakery; the catfish, shrimp, and oysters are freshly fried; and the proprietors are adept practitioners of New Orleans–style gruff love. There’s even a strange ritual that involves standing in line to obtain a number that grants you the privilege of standing in another line to order. This is how things are done in New Orleans, but after biting into a sandwich at this ramshackle corner restaurant, you won’t be inclined to question it.
  • The Galley:  A New Orleans–style neighborhood restaurant given over almost entirely to the bounty of the local brackish waters. The menu features boiled shrimp, crawfish, and crabs as well as fried seafood po’boys, shellfish pasta, and simply prepared entrées of fresh finfish. Owners Dennis and Vicky Patania have been serving their famous fried soft-shell crab po’boy at the New Orleans Jazz & Heritage Festival for 35 years.
  • Cochon:  A revelation, not for its ability to make Cajun food seem as au courant as Mediterranean, but because it does so without dressing the cuisine infancy clothes. Meals begin with small plates of fried rabbit livers on pepper jelly toasts and wood oven–roasted oysters, and continue with country-style charcuterie such as headcheese and boudin; the procession of courses peaks with exceptional main dishes like brothy rabbit and dumplings served in a cast-iron skillet, or ham hocks and grits in brown gravy (imagine osso buco with a drawl). All pay loving tribute to the region’s rural cuisine while suggesting there’s more to it than one might have assumed.  Bring the checkbook!!!
  • Pat O’Briens:  The Hurricane became popular at Pat O’Briens bar in 1940’s New Orleans, apparently debuted at the 1939 World’s Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.  We suggest you stop here because after a few of these, you’ll be stumbling back to your hotel.

Enjoy NACE and enjoy New Orleans!!!

 Posted by at 8:41 AM

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