Destination U.S.A.: New Orleans
iReport is taking a closer look at what the United States' most vibrant cities have to offer, and we need your help! Over the next year we'll put the spotlight on a different city each month, collecting your insider recommendations for the best those hot spots have to offer. We want to get the nitty gritty of what you like and why. We'll have a few assignments each month asking for something specific about the featured destination.
First stop: New Orleans, Louisiana
Tell us about the single best dish in New Orleans. What makes your food pick absolutely not-to-be-missed? Make sure you share the name of the restaurant and put the taste in words and – most importantly – send photos of the food! (Share original images only, please.)
Share your preferred New Orleans delicacy on iReport by February 15. The best submissions could be featured on CNN Travel or right here on Eatocracy.
Read all about New Orleans cuisine on Eatocracy
And for a bit of nostalgia, although it's been closed for years, Buster Holmes restaurant in the Quarter made smothered veal chops over rice with gravy that could make a grown man cry fo' his momma.
There's three dishes I love in NOLA: a debris sandwich at Mother's on Poydras, the trout almondine at Mandina's on Canal, and this one is a bit of a drive but well worth it, the Shrimp Mosca at Mosca's in Avondale on Hwy 90. Their crab salad ain't bad neither.
This is a great article and an interesting debate. Personally, I like the Gumbo Ya-Ya at Mr. B's, but there are plenty of others out there! Ernest at http://www.NewOrleansTravelTips.com
The first muffaletta looks disgusting. Too much bread in the bread to meat ratio. They needed to go to the Central Grocery in the Quarter.
I love this idea! I'll be following closely.
I also can't say enough about the beignets & cafe au lait at Cafe Du Monde! Perfection.
Yes yes yes to the beignets. Once time I had a HUNGER for them and flew over a weekend from DC to NO just to bring back a box of beignets (as carry on luggage). Yummee! My trying to make them....they turned out flatter than pancakes. This is where I discovered pasta & garlic....was raised in the midwest where it's straight meat & potatoes. Ate my way across NO.
The trick with beignets is to get the batter to the right consistency....too thin and you get flat pancakes....too thick and they come out fat and gluey. Ya gotta play wit it a bit and practice makes poifeck
The Gumbo at Luke. John Besh all the way.
This is going to be good!
"red beans and rice with bacon grease-kissed skillet cornbread" That sounds delicious @ 8:30 in the morning!
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