Where New Orleans - - CONTENTS -

Eater­ies or­ga­nized al­pha­bet­i­cally and by neigh­bor­hood. Plus cre­ative craw­dad dishes.

Craw­fish sea­son comes to a full boil this month with the mighty mud­bug tak­ing its an­nual star turn on restau­rant menus. Lo­cals load up on craw­dads fresh from the pot at Melba’s (p. 29) and Rouses (p. 33), which served up more than 50,000 pounds of them at last year’s French Quar­ter Fest, where Muriel’s (p. 25, shown) craw­fis­hand-goat cheese crepes are al­ways a crowd pleaser. Boiled beau­ties are also de­voured at Deanie’s (p. 24), along with fried craw­fish tails, etouf­fée and bisque. Restau

rant R’evo­lu­tion (p. 26) el­e­vates hum­ble mud­bugs to fine-din­ing sta­tus with its craw­fish-stuffed red­fish Napoleon, as does

Ar­naud’s (p. 23), where they’re baked in a brandy-in­fused tomato sauce, while Com

man­der’s Palace (p. 27) takes the stan­dard croque madame sand­wich to a whole new level with craw­fish, es­car­got and craw­fish­boiled moz­zarella and Gruy­eré.

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