Fans of food in New Orleans!

[Mike AI]

This is a very nice list of the top reaturants, some new ones I have never been to before - I am going to have to fix that!

http://nola.com/dining/t-p/index.ssf?/base...00515163450.xml

[Vick]

Mmmmmmm

Thanks Mike

I see the first one listed is Bayona, only dined there one time (with you, Serge and Billy and crew) hard to say from just one time but I enjoyed it but thought Brennan's, Galatoire's and Arnuad's were all better


wiping drool off chin



Last edited by Vick at Apr 4 2004, 11:13 AM

[Billy]

Mike this is the one that our friend from the Indian resturant wants us to go !

Cuvée

322 Magazine St., 587-9001

Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.

[Mike AI]

Originally posted by Billy@Apr 4 2004, 11:12 AM
Mike this is the one that our friend from the Indian resturant wants us to go !

Cuvée

322 Magazine St., 587-9001

Executive chef Bob Iacovone has had the benefit of being in Cuvée's kitchen since day one, and he seems in tune with the sensibility. His kitchen executes the daunting menu with calm, practiced assurance. Char-grilled oysters find their true, upscale expression with a sprinkle of Parmigiano-Reggiano and a little truffle oil. A duck dish features an easy exchange among the smoked breast meat, the crisp confit, the triangle of foie gras and the blue cheese-walnut risotto and peach glacé that somehow tie it all together. It's no easy trick to keep these ideas tightly focused. At Cuvée, it's a team effort. Pastry Chef Pat Phelan keeps the tenor heady with giddy inventions. And Cuvée's front-of-the-house staff, particularly the wine team, understands that craftsmanship does not end at the kitchen door.

Billy I think we should hit it with the Indian when we come in. We can go out afterwards!

[Winetalk.com]

Originally posted by Mike AI+Apr 4 2004, 11:44 AM-->